Cooking 101: Using A Vaporizer and Molecular Gastronomy
Did you know your vaporizer can do so much more than you bought it for? For example, you can use it to infuse herbs and spices into your foods for delicious flavors. Want to see how it works? No worries! Alex will show you how to use a Super Surfer Vaporizer to make an apple pie.
What is Molecular Gastronomy?
Before Molecular Gastronomy there was no formal study of the chemical process of cooking. The use of molecular gastronomy in the home, kitchen and even the laboratory; is used more than ever since it’s development by Hervé This in 1988. Hervé This is known as the grandfather of molecular gastronomy. brought together scientist and chefs from across the world to discuss the methods behind traditional cooking. Molecular Gastronomy, the scientific discipline This, based on exploring the science behind traditional cooking methods was adopted by amateur and professional chefs everywhere.
Molecular Gastronomy Cooking Methods, Tools, and Ingredients
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Aromatic accompaniment: gases trapped in a bag, a serving device, or the food itself; an aromatic substance presented as a garnish
- Carbon dioxide source, for adding bubbles and making foams
- Foams can also be made with an immersion blender
- Liquid nitrogen, for flash freezing and shattering
- Ice cream maker, often used to make unusual flavors, including savory
- Anti-griddle, for cooling and freezing
- Thermal immersion circulator for sous-vide (low-temperature cooking)
- Food dehydrator
- Centrifuge
- Maltodextrin – can turn a high-fat liquid into a powder
- Sugar substitutes
- Enzymes
- Lecithin – an emulsifier and non-stick agent
- Hydrocolloids such as starch, gelatin, pectin and natural gums – used as thickening agents, gelling agents, emulsifying agents and stabilizers, sometimes needed for foams
- Transglutaminase – a protein binder, called meat glue
- Spherification – a caviar-like effect
- Syringe, for injecting unexpected fillings
- Edible paper made from soybeans and potato starch, for use with edible fruit inks and an inkjet printer
- Presentation style is often whimsical or avant-garde,
- Unusual flavor combinations (food pairings) are favored, such as combining savory and sweet
- Using ultrasound to achieve more precise cooking times
