GASTRONOMY TECHNOLOGY. Molecular cuisine is a modern style of cooking and takes advantage of many technical innovations from the scientific disciplines. This confusion has arisen because people ignore that the word gastronomy does not mean cuisine, it means knowledge about food. Gelling, spherification and emulsification are the flagship techniques in molecular gastronomy. During its inception, molecular gastronomy was reserved for great chefs but nowadays, it’s accessible to everyone and fully demystified. History

FULL CLASS – Saturday 28th May In both traditional and modernist cuisine, cooking transforms food ingredients chemically and physically. Bell Pepper Spheres: Red bell pepper, trimmed 1 Yellow bell pepper, trimmed 1 Orange bell pepper, trimmed 1 Water 2 cups (470 ml) Olive Tapenade: Pitted green olives 10.6 oz (300 g) Garlic, chopped 1 clove Olive oil 1 tbsp (15 ml) Additive(s): Sodium alginate 1½ sachets (3 g) […] Molecular Gastronomy Tasting Menu at Aramburu Buenos Aires - It is great to see how molecular gastronomy is becoming more popular around the world and chefs are combining the techniques and cooking styles learned from iconic chefs with their local products and dishes. We are completely dedicated to the science of food. Home PRODUCTS About ... MAKING ART OUT OF ORDINARY INGREDIENTS. We are driven by the goal to make molecular gastronomy For the past two decades, there has been much confusion about molecular gastronomy. In this workshop, you will be introduced to the scientific and creative movement of molecular gastronomy and the powerful impact … Providing chefs and food service with molecular gastronomy ingredients. The modern cook’s hardware is constantly expanding and culinary techniques are continually improving and being reinvented. Today the term is very often connected with chefs wielding liquid nitrogen, pipettes, edible gels, blowtorches and other equipment usually used in a laboratory. Similar to ‘molecular biology’, molecular gastronomy is a scientific discipline that looks for the mechanisms of phenomena occurring during dish preparation and consumption. Chefs who are passionate about molecular gastronomy adore innovating and experimenting. Click to set custom HTML.