Combination of physics, chemistry, design and culinary art, create a very interesting discipline on the edge of science, art and gastronomy – molecular cuisine or molecular gastronomy.
It is the gastronomic discipline that uses the help of biochemical and physicochemical processes for food and drink preparation. The goal of molecular cuisine is to increase the pleasure in preparing and consuming food and drinks.
When it comes to chemistry, it is sufficient to say that the molecular cuisine except usual kitchen utensils and foodstuffs, uses almost unthinkable aids and elements like: bath, liquid nitrogen, tubes, micro scales, etc. In molecular kitchen, it is quite common to use laser, vacuum or compressor – anything that can in some way change, improve or make ordinary food products or recipes quite unusual.
In addition to knowing physics and chemistry (and gastronomy of course), the bearers of this movement must also be top designers, because the dish they make must be unusual, but also delicious and specially designed. They are less interested in cooking process but it is highly important for customer to feel euphoria, surprise and curiosity when the ordered meal is placed on the table – those are the senses which we rarely meet in classical gastronomy.
Molecular cuisine is experimentally using techniques from chemical and physical laboratories and industrial food production, so it could produce food and dishes with completely new features, such as: foam and jellies from vegetables, hot ice cream, olive oil candies or melon caviar. With surprising combinations of aromas, sweet and salty, temperature and texture, the molecular cuisine dishes are “the school for smells and tastes”, which approaches the methods of creating modern art.
Molecular gastronomy is best defined by the pioneer of the movement – Erva Tisa: “It is absurd to know more about the temperature in the interior of the Sun, than about the temperature inside of a souffle.”