Molecular Gastronomy Recipes!

When we talk about cooking hardly anyone would think of the word “Molecular” as we never associate it with any food or anything fun. It sounds and literally is a Biology term.

But we at SOUL try to bring our avid Foodaholics something new and unique to experiment with. So today we, along with Chef Aman Tandon (of Pride Hotels), bring you a recipes of Molecular gastronomy which is a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Quite a mouthful, wasn’t it?

Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines. 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.

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 you has the best experience possible. You can have a truly hands on approach and design your own specialized blended drinks, snacks, entre or dessert. Today we present one of Chef Tandon’s Molecular Fusion with the usage of finest organic and fresh ingredients to ensure the taste and exceed your expectations.

 YANKEE NOODLER’S BLAST WITH CHOCOCHINO FOAM!

(A scrumptious combination of espresso, condensed milk and Belgian chocolate ganache dolloped as quenelles on a bed of citron blasted tangerine noodles with goodness of fresh Thai basil – Molecularly constructed to awe the foodaholics)

Ingredients-Citron Tangerine Noodles

• Fresh orange juice  250g
• Fresh lemon juice 50 ml
• Alphonso mango puree 75 ml
• Sugar syrup 30 ml – to taste
• Fresh Thai basil – 2-3 sprigs
• China Grass / Gelatin – 20 gm
• Cold water 500 ml

Steps

• Mix fruit juices with sugar syrup a hand blender add China grass, Thai basil and bring it to the boil.
• Fill the syringe with the preparation and connect the rubber hose to it. Disconnect the tube from the syringe and place the tube in the iced water. Let it rest for 5 minutes.
• Syringe out the noodles of fruit compound and chill.

Ingredients FOR CHOCOCINO FOAM:

2  tea sp of coffee
4  tea sp cocoa powder
½  tea sp vanilla essence
castor sugar to taste

1 cup whipped cream
3/4 cup of boiling water

1 unit cream siphon with a nitrous charger

Method:

1. Blend coffee, cocoa and sugar into the boiling water – cool.
   2. Add the vanilla essence – fold in the whipped cream liquid
   3. Use the cream Siphon (Thermos Whip). Pour mixture into bottle, charge with one charger, and then shake well. Chill for several hours before dispensing. Keep refrigerated.
   4. Just before serving , trigger a shot of Chococino foam on the center of zingy noodles forming a dense dollop of mouth melting Chococino aired to melt and disappear in mouth . Garnish with a chocolate arc.

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