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Cocina Molecular The

Cocina Molecular The creme de la creme on new trends Molecular cuisine is introducing chemical elements (eg liquid nitrogen) or combining those whose molecular composition is compatible for the preparation of their dishes. In recent years the use of techniques and molecular science in the kitchen has been introduced in the preparation of recipes of the main cooks in the world, who find the molecular gastronomy cuisine ideal model. But the chemistry has always been present in the food, although its use was short-lived. Since the term molecular gastronomy was implemented by the French scientist Herv This and Hungarian physicist Nicholas Kurti its application has not ceased and it has grown for many indiscriminate. What many fail to understand the molecular cooking is not just about the use of chemicals to make reactions at the ingredients, molecular cuisine also means the study of natural ingredients and the chemical reactions that occur in the food. Roughly speaking one could say that this scientific discipline studying the transformations of food in the kitchen. This aims to be a revolutionary kitchen cuisine, while through it looking for innovative ways of expression in the preparations. The molecular recipes include ancestral procedures, not all use of novel devices and achievements of exact measurements. According to the study of physical-chemical properties that are made from food can apply certain processes that generate a specific transformation. The batter, increased viscosity and gelling, among other procedures, performed with certain foods, mixes and techniques will become apparent that certain properties and certain transformations occur (creating foams, gels, emulsions and many others still remain to be discovered ). Renowned chefs recipes molecular Today, molecular cuisine is very well accepted by the global elite culinary community.The best restaurants fervently practice and seek innovation through it. The most famous chefs who practice molecular gastronomy at its restaurants are: Pierre Gagnaire (Paris, London, Tokyo) Ferran Adri (Catalonia, Spain. Restaurant “El Bulli”) Heston Blumenthal (Berkshire, England. Restaurant: The Fat Duck) Homar Cantu (Chicago, USA. Resturante: Moto) Wylie Dufresne (New York, USA. Restaurant: wd-50) Grant Achatz (Chicago, USA. Restaurant: Alinea) Jos Andr s Minibar (Washington DC, USA. Restaurant: Caf Atlantico) Jeff Ramsey (Mandarin Oriental Hotel Tokyo. Restaurant: Tapas Molecular Bar) Hector Santiago (Atlanta, USA.Restaurants: Pura Vida) Thomas Keller (USA) Tetsuya Wakuda (Australia) Michel Bras (France) In Spain there is great controversy over the use of chemicals in haute cuisine. This debate was started by the Catalan chef Santi Santamaria (3 Michelin star at his restaurant El Raco) who completely rejects the application of molecular cuisine as evidenced in his book