The popularity of molecular cuisine is growing by leaps and bounds. Thanks to exciting cooking technologies and delicious, breathtaking results of the process, there are more and more people who want to master the mastery of molecular cuisine at home. Estet-portal.com will tell you about molecular cuisine recipes for home cooking and introduce you to the course of the names of molecular cuisine dishes that you may encounter in the process of mastering this area of culinary art.
Molecular cuisine at home. New names for familiar things
Cooks that have been of interest to chefs in recent centuries: frying meat, the airy lightness of omelet proteins, etc. Molecular cuisine workshops have fueled the excitement of culinary professionals in scientific developments, allowing them to take a different look at the cooking process. This is how new names of familiar dishes appear.
Espum– a new type of sauce, devoid of heaviness, fatness and density: pure taste in weightlessness. To create the taste of Borodino bread and butter, embodied in foam – the height of ingenuity!
Lime green tea mousse in liquid nitrogen, served as a meringue that melts on the tongue, with a light and fresh taste. This is a delicious ice cream without fat with a bright aroma. The taste of the dessert becomes light and rich in aromas. A great way to experience the wonders of molecular cuisine at home!
Meat a la sous-vide is especially soft, juicy and fragrant. In a vacuum, it pickles perfectly, and fruits and vegetables, compacted in vacuum bags, have a richer taste.
Red and black caviar – they are only gel spheres, they burst in the mouth, allowing you to enjoy a concentrated fishy taste.
Sandwich with fish prepared by the transglutaminase method, – “meat glue” from converted mackerel, molded into the shape of a fish.
“Burning Sherbet” Blumenthal's dessert allows the taster to wrap himself in a mist with the smell of a fire in a fireplace and a cozy country house.
“Hot and cold tea” Heston Blumenthal was created from two gels of different temperatures. Outwardly and to taste – it is regular black tea, but its temperature changes from low to high from half the pot.
Molecular cuisine at home – recipes that changed the world
Cooking molecular cuisine at home does not require special laboratories or deep knowledge of chemistry. It just takes a little getting used to and fantasizing. Let's cook something light.
For breakfast, many people prefer something light and simple – egg dishes in this question – competitors only cereals and coffee. Let's prepare a molecular egg.
* Molecular Egg
For this you need to take 1-3 pcs. eggs, put them in a container with water and put them in the oven for a couple of hours at +64оС. This cooking method makes the texture of the product much softer and richer in taste.
For lovers of more substantial and satisfying dishes, you can cook the first course. Hot soup will warm the body and saturate with the necessary calories in the cold autumn season. Using seasonal vegetables in a dish, you can also take a vitamin supplement. Let's make tomato soup!
* Tomato Soup
Tools and ingredients:
- silicone freezer molds;
- low-fat chicken broth – 350 ml;
- small carrot – 1 piece;
- leek stalk – 0.5 pcs;
- tomatoes – 3 pcs;
- garlic cloves – 3 pcs. (suppress);
- tomato paste – 2 tbsp;
- agar-agar – 20 gr.
- Put the sliced vegetables, broth, tomato paste, salt, pepper and garlic into a container, cook for 20 minutes.
- Cool the finished soup. Mix with a blender, filter.
- Add agar-agar, and stirring constantly, bring to a boil (small fire).
- Cool, pour into molds and put in the refrigerator until completely solidified.
Molecular cuisine at home: a light dessert with a refreshing taste
If you've ever tried to provide your family with organic food, then you will certainly have several units for making ice cream or yogurt in your kitchen. Found? We invite you to try to cook a wonderful dessert according to the recipe of molecular cuisine at home – ice cream.
* Ice Cream
1 - Replace the ice cream maker with a can of liquid nitrogen and prepare a mousse: fruits or berries that have survived in the refrigerator are pre-crushed and pureed until a homogeneous mass is obtained, then whipped into foam.
2 - Use a large round spoon (or small ladle) to collect a ball of mousse and pour liquid nitrogen over it.
3 - Sprinkle with lime juice, lemon juice or ready-made essence (from mint leaves, for example).
At the end we get a hard and tender dish, similar to meringue, but instantly dissolved on the tongue with a fresh taste. This is the perfect ice cream without a drop of fat, but with a divine taste and aroma.
Such a dessert served at a homemade feast will put a bright accent on your cooking successes in molecular cuisine. Estet-portal wishes you inspiration!
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