People are experimenting with the preparation of food for thousands of years, but the chefs have only recently started using the principles of chemistry to enhance the flavor and texture of the food they produce. Class IV lasers, cooking parchment, foams, aromatic airs, froths, smoke, freeze dried powder and paint sprayer "snow" is just a few examples of the techniques used to push the boundaries for cooking. This new science known as molecular gastronomy, a branch of food science that studies the physical and chemical changes that occur in foods when cooked.
As you can see from the S. Pellegrino top 50 restaurants list, molecular gastronomy is a major trend among the best and most exclusive restaurant in the world. Although he lost to Noma, a newcomer from Denmark, El Bulli in Spain is among the top restaurants in the last ten years and is known as one of the hardest places to get a reservation. Chef Ferran Adria's El Bulli from darkness to fame with his innovative new cooking techniques, such as foam and flash freezing. El Bulli is closed for an unknown amount of time, but he started the trend of using knowledge of the molecular form of food to create a new daring dishes. Here are some trends to look for molecular gastronomy that might occur in an upscale restaurant near you.
1 Flash Freeze - This process, invented by my Adria El Bulli, involves rapid freezing of food out with the help of liquid nitrogen in order to leave a liquid center. In the Chicago restaurant Alinea, flash freezing is used to create a culinary delight, which consists of frozen mango puree disk surrounding the core of roasted sesame oil.
2 Sphere - the realm of the mixing liquid food with sodium alginate dunked in a bath of sodium chloride. They have the consistency of caviar, but it can be anything. Some popular uses are olives and dumplings.
3 Meat Glue - also known as transglutaminase, allows the meat to be included in the noodles. Wylie Dufresne of New York WD-50 uses this technique to shrimp noodles.
4 Froths - the sauce into a foam with whipped cream canister and stabilizing agent, usually a vegetable
.What better way to learn more about this new way of making food, but try something? These are some restaurants known for the use of molecular gastronomy to push the boundaries of culinary creation, together with their position and score on the S. Pellegrino top 50 restaurants list, if applicable.
WD-50 (New York, USA) - # 45
Alinea (Chicago, USA) - # 7
Nine of ten (La Jolla, USA)
Providence (Los Angeles, USA)
Anqi Gourmet Bistro in crustaceans (Costa Mesa, USA)
Baume (Palo Alto, USA)
ElBulli (Catalonia, Spain) - # 2
Fat Duck (Berkshire, England) - # 3
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