Tuesday, October 24, 2006

(new food combinations) molecular gastronomy

to me this is fascinating! check out these articles
I'd never thought it was possible- but maybe this is the wave of the future here-
the whole idea is to combine chemistry with the various flavors- to create new and exciting combinations!
I find this mindblowing and inspiring
- via wired.com
These days the menus at the hautest purveyors of haute cuisine may seem more scientific than culinary – tobacco-flavored ice cream, extruded vegetable noodles, fried mayonnaise. Chefs call it molecular gastronomy, but why should they have all the fun? Some of the world's greatest bartenders are working on their own version, molecular mixology, using food science principles and laboratory techniques to develop off-the-wall flavor combinations and surprising textures. We asked a few of our fave drink doctors for the recipes to their most futuristic libations. OK, you may not see military-grade lasers and liquid nitrogen at local watering holes anytime soon, but who knows? Someday "the usual" might just be a cherry tomato filled with solidified gin and served in a shot glass. Bottoms up!
check out these ideas via http://forums.egullet.org/index.php?showtopic=53763
Poached Broccoli Stem with wild Coho roe, crispy bread, grapefruit
Stem cooked sous vide (butter, salt, granulated cane juice)
Machine-sliced thin bread
Dairyless grapefruit “pudding”

Dried Crème Brulee
Caramel orb shell made with bubble maker and heat gun
Powdered interior made with dried butterfat, egg yolks, powdered sugar & vanilla

Peeled grapes on the stem
Peanut butter coating
Wrap in brioche
Micro-grated, roasted peanuts

Instant Tropical Pudding
Freeze Dried Powders of coconut, pineapple, banana
Young coconut water spiked with rum
Muscovado Sugar
Candied Chili
Jamaican Peppercorn
Vanilla Bean
  • White chocolate and caviar
  • Strawberry and coriander
  • Strawberry, celery leaves and mint
  • Mango and pine extract
  • Green peppercorn jelly and beetroot
  • Snails and Beetroot (the flavor molecule that contributes to the earthiness in each of these is the same. It also exists in spinach and baby corn)
  • Chocolate and pink peppercorn
  • Carrot and violet (ionone is the main pairing molecule here)
  • Carrot and coriander seeds
  • Mango and violet
  • Pineapple and blue cheese (careful as the cheese needs a certain ketone level)
  • Caraway and lavender are surprisingly interchangeable
  • Cauliflower (caramelized) and cocoa
  • Liver and Jasmine (similar sulfur compounds)
  • Cooked cheese (like Parmesan and Gruyere) and honey (with a slightly chestnut character)
  • Banana and parsley
  • Harissa (chili paste) and dried apricot
check this out too- not the same but very inspiring http://chocolateandzucchini.com/
this lady has a great site - for exploring cuisine, - you ever get burned out on food ideas- go here!


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