Molecular gastronomy is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its programme includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Molecular cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.
One of the most creative mango recipe by Chef Aman Tandon was posted on SOUL last summer, The recipe was inspired from food science Molecular gastronomy. This season too he has created a new presentation using same science with a foamy twist. Here is what chef has to say about his inspiration and love for Molecular Gastronomy and popularity of this science –
The “molecular gastronomy” is also gaining popularity as modernist cuisine, culinary physics as the new age experimental cuisine.
Some fancy techniques and wow presentation been practiced in up market, famous eateries are based on theorems of Molecular Fusion which includes creation of Smoke, explosions, foam, glow in the dark drinks, edible beverages and dry ice are just some of the experiences awaiting you.
Truly ! Somethings just have to be experienced to believe!!
Molecular Fusion guarantees to entertain and tailor makes each drink or food, ensuring that every single one of your guests has the best experience possible. You can have a truly hands on approach and design your own specialized blended drinks, snacks, entre or dessert . Everything I have created has theater to it with the usage of finest organic and fresh ingredients to ensure the taste exceed your expectations.
Once you have tried one of our drinks and food the outlook towards food will change .
Factors inspiring me to be creative in my Food and Beverage styling and conceptualization are:
- How ingredients are changed by different cooking methods
- How all the senses play their own roles in our appreciation of food
- The mechanisms of aroma release and the perception of taste and flavor
- How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes
- How cooking methods affect the eventual flavor and texture of food ingredients
- How new cooking methods might produce improved results of texture and flavor
- How our brains interpret the signals from all our senses to tell us the “flavor” of food
- How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.
RECIPE : (This Recipe has two parts – Spaghatto and Mango foam)
DECONNSTRUCTED CUBAN CALYPSO SPAGHATTO WITH CHAMPAGNE MANGO FOAM :
(The creative Cuban Calypso Deconstructed is inspired by Molecular Gastronomy where in the drink is transformed to noodle shape in melange with individual fruit caviars crowned with Mexican mango espuma). This simple molecular cooking requires a syringe, PVC tubes and agar agar for jellification inspired by the world renowned chef Ferran Adria and El Bulli team–Spain)
Chef’s take – The same soup can be altered with any cream soup, blended gazpacho, Shorbas, bouillon etc well matched with fusion/ traditional accompaniments – As u like it !
Serves – 4, cooking / compilation time : 45 mnts
Ingredients for CUBAN CALYPSO SPAGHATTO
1. Fresh pineapple juice 500 ml, 2. Fresh lemon juice 50 ml, 3. sugar syrup 30 ml – to taste, 4. fresh thai basil – 2-3 sprigs, 5. Agar Agar / Gelatine – 40 gm, 6. water 25 ml, 7. Banana crush – 50 ml
Steps :
1. Blend juices, crush, with sugar syrup in a hand blender add the Blanched and blended mix of Agar agar / china grass with thai basil. 2. Strain to avoid any particles. Fill the syringe with the preparation, connect and pipe in juice into the rubber hose Disconnect the tube from the syringe and place the tube in the iced water. 3. Let it rest for 15 minutes. The ice bath will solidify the mocktail through the tubing which when blown out gives the textures of Noodles / Spaghetto. Syringe out the noodles of fruit compound and chill.
Ingredients for Champagne Mango Foam :
1. Mexican Champagne or Alphanso mango (in lieu) puree 100 ml, 2. Grenadine syrup – 30 ml, 3. Whipped cream 1 cup, 4. ½ ts vanilla essence, 5. 1 unit cream siphon with a nitrous charger
Method:
1. Blend mango puree and grenadine syrup, cool. 2. Add the vanilla essence to whipped cream and fold in the mango blend. 3. Use the cream Siphon (Thermo Whip). Pour mixture into bottle, charge with one charger, shake well. Chill for 1 hour before dispensing. Keep refrigerated. 4. Just before serving, trigger a shot of Champagne Mango Foam in the centre of Cuban Calypso Spaghetto relishing the wonders of the deconstructed tropical Mocktail as a zingy noodles crowned with a dense dollop of mouth melting creamy Molecular Foam aired to melt and disappear in mouth. 5. Garnish with different flavoured fruit caviars and tit-bits of whole fruits like grapes / berries etc.
