Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
The other terms such as multi sensory cooking, modernist cuisine, culinary physics, and experimental cuisine can also be given to Molecular Gastronomy.
Molecular cooking as a culinary trend using ‘new’ tools, ingredients, and methods.“Molecular gastronomy is science and science only”.
Science meeting art and flavors in the Culinary world has bought Revolution in new Era.
Molecular gastronomy is a subject of a scientific nature that involves the study of both, physical and chemical processes that take place in cooking. It involves the mechanisms behind the transformation of all ingredients in cooking, and in addition to the social, technical and aesthetic components of culinary and gastronomic phenomena. This concept is analyzed from a technical as well as from a culinary point of view.
Molecular gastronomy is indeed, an adventurous vision between real flavors transported in a visual and tactile experience through the dynamics of texture. HOW???
Imagine for a moment an infusion made with the basic techniques of fresh herbs treated under and oil media, such as clarified butter. Then think of this delightful flavor profile infusion becoming solid as we mix it with Tapioca Maltodextrin drum dried starch, until it all becomes smooth and granulated sand. Finally, try to imagine this final product in your mouth becoming alive as the hydrophobic Maltodextrin dissolves with your saliva and all the hidden flavors open up front with a sweet after taste.