The Food Anecdote Episode 2

There is no sincerer love than the love of food. -George Bernard Shaw

The second in the series: “Yoghurt Splash” using the process of Reverse Spherification

Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent ravioli. Sound cool? Well, these are all examples of Molecular Gastronomy. Molecular Gastronomy blends physics and chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences. The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.  Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.

The term Molecular Gastronomy is commonly used to describe a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.  Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena.

Adding the Indian “Tadka” to this form of cooking, I made Yoghurt Splash with curd, Sodium alginate, calcium lactate and sugar.

WhatsApp Image 2017-08-08 at 1.02.40 AM

Enjoy and Happy Cooking

#travelofood #YoghurtSplash

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