Molecular Gastronomy Essay

For my research project I chose Molecular Gastronomy because I think it will benefit me in the future as I would like to be a chef. Molecular Gastronomy is the science that changes the chemical and physical appearance of food. I chose to research "To what extent is Molecular Gastronomy practical in the home kitchen". This was because I wanted to see if it was possible to recreate Molecular Gastronomy in the home kitchen and if it is really worth the trouble. The research methods I used were interviews, surveys, internet articles, books, you tube and experiments.

After researching "what is Molecular Gastronomy "I found that it is a scientific approach to cooking1. Peter Barham physicist describes it as "The application of scientific principles

I found that it tries to" capture the imagination of both the chefs and their customers".14 Molecular Gastronomy is used for a number of reasons, it stimulates all the senses, with foods that use unusual textures like foam and jellies, different flavours like egg and bacon iced cream and now there are even shells that have ocean noises coming from them as you eat a sea food delight.15 Another reason that Molecular Gastronomy is used is for fun, many chefs who practice it do it for the creativity and enjoyment. Physicist Peter Barham said "The idea that we can scientifically understand ways to make us really enjoy our food and apply that to be able to prepare, both in restaurants and at home, food that is increasingly satisfying". 16it is also used to get a good understanding how food works because in order to create the changes in the food you need to understand the chemistry and physics behind the particular food. Molecular Gastronomy is used to create a thrilling and exciting dining experience, this method of cookery needs a lot of prior knowledge of food and processes, if you did not enjoy creating or even eating the food it would not be used. Molecular Gastronomy is growing rapidly over the cooking

Molecular Gastronomy research and experience, (June, 18, 2008) date accessed February, 7, 2013

20 Brendan Hill, Victoria the place to be, Molecular Gastronomy research and experience, (June, 18, 2008) date accessed February, 7. 2013

21 Interview with , date accessed 23 March 2012 Smoked Salmon Crotons with lemon cloud, This is the lemon cloud on crotons and salmon. To make this I needed to put Soy lecithinand blend it causing foam to form, this took about 10 minutes to fully form the foam.

Tomato and Buffalo Mozzarella with Balsamic Pearls and Basil Spaghetti, The main Molecular parts to this dish are the balsamic pearls that made by boiling balsamic vinegar and agar agar in a pan and then placing drops in cold oil, and the basil spaghetti made by putting agar agar and blended basil together and pushing it through a tube.

Rack of Lamb incrusted with mustard and herbs topped with beetroot foam on a bed of pea and leek pure with deep fried purple carrot, This rack of lamb has beetroot foam on to and it is made the exact same way as the lemon cloud but with beetroot