When someone hears the words “molecular gastronomy,” the first thing that comes to mind is probably not about food. However, molecular gastronomy is a relatively new technique used by some of the most innovative chefs in the world and some of the most common frozen yogurt shops around the country. Molecular gastronomy takes many forms, including popping pearls and cocktail spheres, peanut butter powder, cold smoked products, foams, and many others. All of these products include a variety of safe chemicals in order to change the foods behavior, texture, shape, and flavor.
The first, and probably the most well known, form of molecular gastronomy is popping pearls, which can often be found in frozen yogurt shops around the country. They are made by a process called spherification. Any type of non-acidic fruit juice is mixed with sodium alginate, a derivative of brown algae, which initially thickens the juice. This liquid mixture is then dropped quickly into a bath of calcium chloride. When the sodium alginate in the liquid comes in contact with the calcium chloride, it forms a thin skin. This protects and conceals the juice inside and gives the food its signature “pop” when eaten. This also applies when making cocktail spheres, however, the sodium alginate and drink mixture is frozen prior to the calcium chloride bath, which allows for a much larger sphere, usually the size of a tablespoon.
Peanut butter powder is also an interesting application of molecular gastronomy. This food is made from tapioca starch, and it has many fascinating properties. When mixed with peanut butter in a food processor, the once spreadable peanut butter can now be dusted over a cake or dessert. However, once the powder comes in contact with water, it turns back into its original form.
Additionally, foams are becoming more prominent in modern restaurants around the world. A foam is a stabilization of air in a liquid, as an emulsion. Foams have been used in cuisine for a long time, however, a new technique is allowing chefs to make food foams in ways that have not been done before, by using a food foamer. This tool looks like a fancy whipped cream bottle, but it has the capability of making more than just whipped cream.
As time passes, chefs are eagerly attempting to innovate the world of food. As technology improves, they are creating new foods and ways of making a common food stand out on the plate.
Your blog has been structured in a very explicit and precise manner. The writing style is also ‘crisp’ and simplistic, thus making it intriguing at all times. The examples given by you seem very relatable, thus making the entire article appear interesting. Positives apart, I believe that there was a minor lack of cohesion in your content. Apart from that, everything about your blog was excellent.
Your post really broke down the concept of molecular gastronomy and made it easy for the reader to understand. I learned a lot about the content of certain foods that I eat regularly, frozen yogurt in particular, and I’m excited to hear more about other techniques used in food!