Kitchen Chemistry…….Bobe1

26 07 2008

On May 14,1962 in the suburbs of Barcelona, Ferran Adria was born. In 1980 Adria took a job as a dishwasher at the Hotel Playafels in Castelldefels, Spain. It is here that was introduced to the culinary classics. Adria practiced learning from El Practico the Spanish verson to Escoffiers’s “Le Guide Culinaire”.

At this time Adria began cooking experiments that would change culinary history. Applying science to cooking methods Molecular Gastronomy was invented. His most famous experiments was to create culinary foam. Culinary foam consists of natural flavors mixed with a natural gelling agent, the mixture is then put into syphon canister, with the force of nitrous oxide the foam is extracted.

Adria opened the door to a diffrent type of culinary technique for students. Many universities and culinary schools are offering degrees in culinology. The training consists of science and technology along with food preparation and preservation methods, research with the cooking or culinary chefs who strive to create the quality taste, texture and visual appeal that diners look for in meals. Molecular Gastronomy practiced in Europe has reached the United States. Many Chefs are incorprating the flavors of the future in this process, by mxing chocolate and cavier or aparagus and licorice they have discovered the invention of unexpected flavor mixes.

Heston Blumenthal of “Fat Duck” restuarant the youngest chef that has earned 3 Michelin Stars at 39 years of age, has been known for preparing molecular cuisine. Davide Cassi of Itlay has been experimenting with liquid nitrogen freezing. In the future these techniques will be used in home kitchens.

“It should help jump start product development” says Harry Crane, executive chef and culinary manager of Kraft Foodservice a subdivision in Chicago.

In Contemporary class we where to be exposed to this method of cooking. Thing went wrong and we never experienced this technique. After reading and researching this medium I found it very interesting and expensive. On afternoon I decided to make mango caviar, the kitchen was a scene from Frankenstien with pots boiling on the stove, beakers of grape oil being iced, blenders running on high pureeing the fruit and bowls with sodium alginate awaiting for the puree to be poured and iced down. I produced the finished product, the caviar pods were diffrent sizes and not consistant, after practice they were more uniformed. This process is time consuming though gratifying. I sereved it as a ganish on an avocado and papaya salad . So don’f be afraid to try new techniques that will enhance the visual appeal to make dining an experience.

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