Molecular cuisine Spice up dishes better

Tricks from the molecular gastronomy: simply spice up meals

03/01/2015

Many people think that the molecular gastronomy is only for professionals, but not for home cooks. But even laymen can spice up dishes with a few simple tricks and specify them. This type of modern cooking has sometimes been criticized in the past for being harmful to health.

Suitable for amateur cooks
Since the 1990s, the popularity of molecular gastronomy has been increasing. Experimental cuisine is about giving different foods a new look and texture, while maintaining or refining their full flavor. Insights from the scientific investigation of biochemical, physical and chemical processes are implemented. Many people think this type of food preparation would be only for professionals, but even amateur cooks can spice up their dishes with a few simple tricks and then even correctly state.

Delicious vinaigrette with agar-agar
The molecular cuisine is not just a professional discipline, but beginners can learn from it. In a message from the dpa news agency, Thomas A. Vilgis, a physicist and molecular gastronomy expert, gives some recipe tips for beginners. For example, with the gelling agent agar-agar as a secret ingredient, a slightly different vinaigrette can be conjured up. This is first mixed with vinegar, some fruit juice, olive oils and water. "Then add one gram of agar-agar to 100 milliliters of liquid, stir and allow the liquid to boil briefly," Vilgis explained. When the whole has cooled, you can dice the solid jelly-like mass and add it to a fresh vegetable salad.

Roast pork with sauce puree
Another tip from the expert relates to roast pork. Who prepares such, can be creative with the sauce. "Again, agar-agar is used," says Vilgis. It comes to 1.2 grams per 100 milliliters of liquid. First the gravy is heated and then the gelling agent added. Afterwards, the amateur cooks cool the sauce block and then puree the cold block with a hand blender. "The result is an extremely creamy sauce puree, which can be spread on the plate slightly warmed." Agar-Agar can be obtained, among other things, in the health food store.

Because of harmful aspects in the criticism advised
In the past, molecular gastronomy has sometimes been criticized for being harmful to health. For example, experts have argued that agar-agar - consumed in large quantities - can be laxative and cause diarrhea. It is also suggested that some of the various food additives used in cooking may be harmful to health. Substances such as lecithin, maltodextrin, isomalt, gellan or calcium lactate are permitted, but should not be consumed without hesitation. Sodium citrate, which is also used in detergents, has an influence on blood coagulation. Experts also criticize that because of the irritation, it results from salty appearance and sweet taste, it can also lead to a significant increase in weight, as the body develops hunger for sweets and then eat more. However, it is often acknowledged that so far there have been no significant scientific studies addressing the health aspects of molecular gastronomy. (Ad)