Lately, people like me who constantly sees the television, we talked a lot about molecular gastronomy, chemicals that are used to achieve and the dangers they pose. Striscia la Notizia fact is that several days about criticizing all the chefs who use it, adding to its danger. The kitchen is on the Lido Lido is an endless debate on what has been said and the allegations made by journalists of the Strip. Since I am the doctor of taste seems to me the least to make a correct description of this type of culinary technique and its products, to remove any doubts or unnecessary alarm.
The molecular gastronomy is a scientific discipline that teaches us to understand the mechanisms underlying the changes occurring in food during preparation. Almost all the chefs of haute cuisine, for some years, have begun to use techniques and tools that come with the molecular gastronomy: traps, vacuum cooking, jellies, mousse, etc., and have included in their menu dishes prepared using these techniques. Unlike molecular gastronomy "pure", as it seeks the extremes of the unusual (materialized in proposing that the food taste, texture, temperature factors are totally disconnected from each other), these dishes are normal after all, where science is used, but not so obvious and "bulky." molecular gastronomy surprising, especially with unusual textures, obtained using the in-depth understanding of the phenomena of interaction between the particles of carbohydrates, proteins and fats contained in foods. But this is not the scope of this discipline for the simple passion for cooking, or for the vast majority of the chefs.
The real purpose of molecular gastronomy is to provide the concepts of physics and chemistry necessary to understand the phenomena that underlie the dishes.
Products these are the most extracted from natural products like seaweed or oranges, are other elements such as calcium salt, lecithin (extracted from soy) or obtained by fermentation of bacteria. This does not mean that they are not chemically treated, but their existence, and especially their use has always been done. A small example is the mayonnaise: the lecithin contained in egg emulsion allows for the creation of the famous sauce.
Surely the chef who developed the brand and the sponsored product (now being an important brand), we earn a mess of money and advertising (for the record, has three Michelin stars and is considered the best chef in the world!) but all what concerns the spherification, gellificazione, foam and emulsion should not scare even myself I have seen how this fascinating and creative type of technique, certainly the abuse of these types of products may give some small problems (abuse of salt Football creates kidney stones) but I want to see who eats every day the melon caviar or spherical ravioli.
Finally I did this post not to sponsor these products, but just shows how important is it so hard to defend what I am building, but to tell you the truth I only saw a lesson in Alma on these products and therefore not I have the faintest idea how to use ... ... ... ... ..
The molecular gastronomy is a scientific discipline that teaches us to understand the mechanisms underlying the changes occurring in food during preparation. Almost all the chefs of haute cuisine, for some years, have begun to use techniques and tools that come with the molecular gastronomy: traps, vacuum cooking, jellies, mousse, etc., and have included in their menu dishes prepared using these techniques. Unlike molecular gastronomy "pure", as it seeks the extremes of the unusual (materialized in proposing that the food taste, texture, temperature factors are totally disconnected from each other), these dishes are normal after all, where science is used, but not so obvious and "bulky." molecular gastronomy surprising, especially with unusual textures, obtained using the in-depth understanding of the phenomena of interaction between the particles of carbohydrates, proteins and fats contained in foods. But this is not the scope of this discipline for the simple passion for cooking, or for the vast majority of the chefs.
The real purpose of molecular gastronomy is to provide the concepts of physics and chemistry necessary to understand the phenomena that underlie the dishes.
Products these are the most extracted from natural products like seaweed or oranges, are other elements such as calcium salt, lecithin (extracted from soy) or obtained by fermentation of bacteria. This does not mean that they are not chemically treated, but their existence, and especially their use has always been done. A small example is the mayonnaise: the lecithin contained in egg emulsion allows for the creation of the famous sauce.
Surely the chef who developed the brand and the sponsored product (now being an important brand), we earn a mess of money and advertising (for the record, has three Michelin stars and is considered the best chef in the world!) but all what concerns the spherification, gellificazione, foam and emulsion should not scare even myself I have seen how this fascinating and creative type of technique, certainly the abuse of these types of products may give some small problems (abuse of salt Football creates kidney stones) but I want to see who eats every day the melon caviar or spherical ravioli.
Finally I did this post not to sponsor these products, but just shows how important is it so hard to defend what I am building, but to tell you the truth I only saw a lesson in Alma on these products and therefore not I have the faintest idea how to use ... ... ... ... ..
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