Innovation cousin

Molecular Gastronomy Resources covers a wide range of topics in detail – from how cheeses are made, to the science behind tempered chocolate. As you might expect, the explanations can sometimes become quite technical.

And relatable to my own cooking. Hopefully this will help me become a better cook. After all, who can question your cooking technique when it’s been scientifically proven to work?

For long time, I’ve been trying to figure out what makes food taste incredible as opposed to merely good or great. And now, I think I’ve found the answer.

Cooking techniques, both classic and modern, are a heritage that the cook has to know how to exploit to the maximum. And to use top quality products and technical knowledge to prepare then properly are taken for granted.

The cooking techniques we're most familiars with are those that have been refined through many generations. Likewise, the foods most of us eat still remain light years away from the pill-sized meals of the Jet sons, and for the sake of anyone who likes to eat and cook; I hope it remains that way.

Molecular gastronomy is the science of culinary transformations and gastronomical phenomena in general. It should not be confused with molecular cooking, which is the application of molecular gastronomy to cooking.

Examples: Molecular gastronomy uses science to explain how food is transformed. By understanding food transformation scientifically, it is easier to replicate results.

Some people think a law is a law. But if a law doesn't work, then you change it. Some traditions don't work, and so you have to change them. Therefore although the characteristics of the products may be modified.temperature, texture, shape, and ctc.the aim is always to preserve the purity of original flavour, exeept for processes that call for long cooking or seek the nuances of particular reaction such as the "Maillard" reaction. Also Chef's colleague's mast, working in close collaboration with cooks is essential .and regularly teams up with chefs to exchange information. Every Month, to invent a new recipe from it.

The Chef's mast work very hard, and to known for innovative cuisine and food combinations.

As a result of this crossover between science and cooking, outstanding restaurants around the world are serving unusual flavored dishes according to the new cousin- Innovation: ice cream made with liquid nitrogen and sardines on sorbet toast and. more. Utensils such as blowtorches, pH meters, and refractometers, which were previously relegated to science laboratories, are now creeping into the kitchen.

Today young Chef's around the world been interested to use science for cooking, and works closely with molecular gastronomists. They demonstrated the combination one of the world's leading flavors,

This science result event a new recipe ,the research helps to the cousin staff blend some unusual ingredients.( Spice bread ice cream and crab syrup, smoked bacon and egg ice cream served with French toast and tomato jam, and oysters and passion-fruit jelly are a few examples.) Scientists and chefs alike believe that with the help of science, cooking can be improved. One of the best ways of standardizing techniques is to use science as a starting point. A comprehension of these more scientific principles prior to a practical bread making demonstration, for example, enhances understanding and allows the student to understand how successful bread can be made.

This described set on basic cooking rules, according to scientific research .therefore this basic help to the chef's everyday cooking. The rule of juxtaposition, for example, explains: that one ingredient will seem tasteless if it is served with another, more taste ingredient. Conversely, the flavorful ingredient's taste will be sharpened.

Another rule, the law of dominance, states that an ingredient with a dominant taste (a very sweet-tasting ingredient such as chocolate, for instance) must always be "awakened" by an ingredient with another dominant taste. Example: acidic food, according to this principle confirmed by the popular combination Example: orange and chocolate.

Molecular gastronomy is gaining momentum throughout Europe. Also loot of institute in Europe thus I.N.R.A- "France's national agronomic" made this science a discipline in its own right.

European Union recently backed a three-year research project, Inicon, which is developing innovative technologies to help modernize cooking.

The next big idea is wants to tackle to the role that love — "of the cook for the diners, the diners for the cook", "and of everyone for each other" — plays in determining tastes. Cooking for someone is a way of telling them," love you". Has to be understood, of course, before pausing for a second. "But first, do the job with the carrots.

Like all good chefs seeking to extend their knowledge, the chef from Restaurant T ' Brouwerskolkje is also looking abroad for further inspiration. On the suggestion of a journalist from Holland, he recently checked out a well-kept (to UK chefs at least) Dutch secret. 't Brouwerskolkje is just one hour out of Amsterdam and its one-Michelin-starred chef- Moshik Roth is putting combinations such as hare with beetroot and chocolate mousse on the plate - the mousse being quenelled at the table Heston Blumenthal-style using liquid nitrogen. Simmonds, his curiosity aroused, is in the process of setting up a stage with Moshik Roth.

And although he's coy about revealing details, he's also currently establishing contact with a Cardiff university academic in order to further his comprehension of how food works scientifically. Not, he says, to travel the molecular route, but in order to cook his own food better through greater understanding. He's clearly excited by the possibilities to come but is also deeply conscious that his flights of fancy have to prove themselves in the eating. "I have to be able to justify why I put certain things together. Of course, that means each dish has to work for me first, I have to be totally convinced by it."