Molecular cuisine

Some experiments are conducted in order to fall into oblivion. The experiment with molecular cuisine, started more than 20 years ago, is another story. A lot of molecular cuisine restaurants have been opened in Russia over the past few decades. Besides high prices, visitors are surprised by served food.

Molecular cuisine: tell, please, what is in my plate?

To catch fancy of visitors is the main purpose of all molecular cuisine restaurants. Here, one can serve bread in the form of flavour foam, separate flavour from a dish and serve dessert with honey caviar. How to make it?

Molecular cuisine conducts various transformations of ordinary products:

  • espumation – obtaining of delicate flavory foam. Base products may include meat, nuts and other traditional ingredients;
  • spherification and jellification – a process of creating edible gel spheres, revealing with unusual concentrated flavour;
  • Sous-Vide – a long-term coking on a water bath at moderate temperature.
    Products are put into special thermostats where the temperature is kept constant up to a tenth of a degree centigrade. As a result of this vacuum processing, meat, shrimps and fish are surprisingly toothsome and delicate.

Chefs use liquid-nitrogen cooling for a flash freeze and put products into a centrifuge to separate “heavy” components from the softest foam. Liquids start boiling at low temperatures in their rotary evaporators, allowing to catch tender delicate flavours. They can be used, for instance, to serve fish, smelling like the rose.

Molecular cuisine – is it harmless?

Despite exotic kinds and dishes of the molecular cuisine, such cooking requires accustomed ingredients, so this “chemistry” doesn’t have anything harmful. Besides, many dishes are low-caloric.

However, one can’t even get fat on such a menu because of the serving size: a lot of dishes can be placed even in a teaspoon, and they will be changed 15-30 times.

Molecular cuisine in Russia

Good news for all seekers of new gastronomic experience: molecular cuisine restaurants are open in almost all large cities of Russia. Bad news: the average bill in a Moscow restaurant will be at least for 5000 rubles.

Besides, some of the simplest dishes (like orange spaghetti) can be cooked at home. It doesn’t require special expensive equipment and recipes can be found on the Internet.

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