Molecular Gastronomy
It has many names: culinary alchemy, avant-garde cooking, scientific cooking, scientific cuisine, progressive cook¬ing, experimental cuisine, and molecular cooking … but is it all the same? Many believe it represents a new culinary genre that those “out there” chefs do. Reactions to this new culinary movement range from enthusiasm, buoyant with foam sauces and bubbling liquid nitrogen, to perplexed looks or mutterings of disapproval. Some people’s understanding about molecular gastronomy appears to be free-form dots scattered over the culinary map, perhaps it’s time to connect those dots.
Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis. Molecular Gastronomy has become the name of the scientific discipline co-created by Nicholas Kurti and Herve This, based on exploring the science behind traditional cooking methods. Herve This identified five goals of this new science: “(1) to collect and investigate old wives’ tales about cooking; (2) to model and scrutinize existing recipes; (3) to introduce new tools, products, and methods to cooking; (4) to invent new dishes using knowledge from the previous three aims; and (5) to use the appeal of food to promote science.”
Molecular gastronomy was born in 1988, when two scientists, Nicholas Kurti and Herve This, decided to investigate culinary transforma¬tions. This described molecular and physical gastronomy as the physics and chemistry behind the preparation of a dish. In 1992, both scientists organized the first International Workshop on Molecular and Physical Gastronomy. Nicholas Kurti was an enthusiastic advocate of applying scientific knowledge to culinary problems.
Natural texturing agents can now be used to deconstruct any dish or cocktail thanks to 7 spectacular techniques used in molecular gastronomy. The formation of a gel is one of the most common techniques in the industry. Depending on the nature and concentrations of the gelling agent being used, the gel texture can range from supple and elastic to firm and brittle. The formation of a gel can simply be defined as a change from liquid to solid state. This process involves rearranging the molecules that align and attach themselves until they form a network that traps the liquid. This network looks like meshes of a net that keep all of the particles in suspension, preventing their aggregation and the collapse of the structure. Molecules that are able to form gels include flours, tapioca, cornstarch, eggs, and gelatin.
Spherification is based on a food re-engineering manufacturing process. Basic spherification is preferred to create small balls, or caviar, whereas reverse spherification is the preferred method to form larger spheres, also called flavor bubbles. Basic spherification is the process of immersing a liquid containing sodium alginate in a high-calcium bath. Calcium ions then migrate from the sphere’s exterior to its interior. Since a large amount of calcium ions remains present in the caviar’s wall it will thicken until the sphere’s interior is completely gelled. Reverse spherification is the process of immersing sodium alginate and calcium salt. Unlike basic spherification, the absence of alginate molecules, calcium ions have no effect and the sphere’s interior remains liquid.
Emulsification is the technique used to incorporate and stabilize air bubbles in a liquid mixture. It is possible to incorporate air bubble into a liquid simply by whisking vigorously. However, this phase is highly unstable and the air escapes in a relatively short time. To avoid this instability, an emulsifier can be incorporated into the solution. Egg and milk protein, bread starch, gelatin and cream fat are common emulsifiers that have been used. These additives reduce the tension between the water and air surface, which stabilizes the air and foam. Siphon whipping differs from emulsification in that foams can be made without using an emulsifying agent. Cream is first poured into the siphon. Then an oxide nitrous (N2O) cartridge is inserted into the device, which releases its gas inside the bottle. Pressurized gas bubbles then penetrate the fatty liquid. This is why the cream’s volume increases once the liquid has been ejected from the siphon.
Another technique is the transformation of liquids with high fat content into a fine powder by adding an additive called maltodextrin. Maltodextrin powder is added to a high-fat preparation and blend until you get the desired powdery texture. By reducing the proportions of maltodextrin in the mixture, it is also possible to create flavored “lumps” that can be caramelized and crisped on the outside.
Molecular Gastronomy includes the use of new technological equipment and natural gums and hydrocolloids. Chefs use modern thickeners, sugar substitutes, enzymes, liquid nitrogen. Cooking methods such as sous vide, gastrovac (a vacuum chamber), dehydration; a hold-o-mat (an accurate low-temperature oven) and cryogenics; tools as centrifuges, desiccators.

Liquid nitrogen has long been used in molecular gastronomy. Liquid nitrogen freezing at -4°F (-20°C) causes water to form into increasingly larger crystals and alters the product’s initial structure. Frozen products thus lose a lot of their water and soften. Some chefs use the cooling properties of liquid nitrogen to make extremely smooth ice cream. Liquid nitrogen makes it possible to freeze alcohol to make original cocktails, which is not possible with traditional freezing techniques.
Popping sugar is sugar containing carbon dioxide so that it pops on the tongue. Popping sugar can be sprinkled over any sweet dish, or over some salted dishes for a nice sweet and salted effect. Lecithin is an emulsifier extracted from soy beans. In molecular gastronomy, it is used to make light or frozen foams. Lecithin can be used to create a multitude of emulsifications of the oil and water or air and water types. These foams can also be frozen to obtain solid foams.

Molecular Gastronomy is where the science of food and culinary arts collide. The technological advances and extensive research in food science has caused a revolution in how food is created. Molecular gastronomy will continue to evolve for decades to come. This evolution will likely lead to new innovations, techniques, and ultimately delicious dishes that will transform the human experience of enjoying the fine delicacies offered as cultural cuisines.

Bibliography
"Additives." Molecular Gastronomy. Web. 1 Dec. 2014.