Molecular Cuisine: Does It Affect The Human Body

Molecular cuisine has existed for several decades and is actually a science that studies the physical and chemical changes that occur with various ingredients during cooking.

This is a modern cooking style that uses many technical innovations from scientific disciplines. A molecular cuisine is a place where science meets food and art, mainly because molecular dishes can surprise anyone.

A Brief History of Molecular Cuisine

People began experimenting with the physical and chemical properties of food hundreds of years ago, but that was before the “fathers” of molecular cuisine, the Hungarian physicist Nicholas Kurti and the French physicist and chemist Herve Thies, made food the main subject of their research. In 1988, they came up with a name and defined molecular cuisine. Molecular cuisine is also called “progressive cuisine” or “modernist cuisine.”

The Benefits of Molecular Cuisine

  • Dishes do not lose their taste and consist of original ingredients, which means that you get the same taste, but in different shape and consistency.
  • Food is never fried, which, of course, is a great advantage for obvious reasons.
  • You can try something completely new made from your favorite ingredients.

Disadvantages of Molecular Cuisine

  • Chefs experiment with the chemical and physical composition of ingredients by injecting chemicals or combining compatible molecular compositions of the ingredients. Agree, it’s a little scary to realize that your dish has been deconstructed and remodeled from the same ingredients using certain chemicals.
  • Molecular cuisine is the study of chemical reactions that occur in food. This requires a large number of experiments, special equipment and additional chemical compounds that allow you to reconstruct the ingredients or create new ones. This means that your food will contain unnatural molecules.

How Does Molecular Cuisine Affect The Human Body?

Now let’s move on to the main question. How safe and healthy is molecular health?

Molecular cuisine uses several basic techniques, including foaming, freezing, dehydration, sauces, spherification, fermentation, and the use of sugar substitutes, emulsifiers, and hydrocolloids.

Molecular cuisine is heavily dependent on nutritional supplements such as emulsifiers and hydrocolloids. Emulsifiers determine the consistency of a food product and are used not only in molecular cuisine but also for the preparation of products such as mayonnaise, sauces, spreads, chocolate and much more. Hydrocolloids are used as thickeners and gelling agents.

If cooks use natural emulsifiers and hydrocolloids, then we can say with confidence that food is good for health. However, cheaper emulsifiers such as soy lecithin are often used. Unfortunately, they can cause side effects associated with their consumption, such as bloating, diarrhea, mild skin rash, nausea, and abdominal pain. Some studies suggest even more serious consequences for human health, including his liver. With hydrocolloids, the situation is similar. It all depends on which thickener is used. If it is organic or found in nature, such as gelatin or agar, then there is nothing to worry about. Unlike the case of carrageenan, or maltodextrin (an artificially produced sugar substitute and thickener), which can cause inflammation and are associated with gastrointestinal disorders and diseases, including colon cancer.

Because molecular cuisine often uses liquid nitrogen vapor, dry ice, xanthan gum, and calcium salt, concerns about its health effects are well-founded. But most experts believe that the risks are low, as the amount of chemicals used is minimal. In addition, an ordinary person does not eat in restaurants with progressive cuisine every day. This is an occasional treat, and the effects of potentially harmful ingredients are minimal.

Some More Molecular Cuisine Recipes

Spicy Truffles

You will need:

  • 100 g of chocolate;
  • 75 ml of heavy cream;
  • 20 g butter;
  • a pinch of dried chili peppers.

Cooking:

Break a bar of chocolate into pieces, fill with cream, add butter, a pinch of dried chili pepper and melt everything over low heat to a silky consistency.

Cool and put in the refrigerator for 2 hours. When the mass hardens and begins to resemble plasticine in consistency, we form a sphere with a spoon and roll them in cocoa powder. Put the finished truffles in the refrigerator until completely frozen.

Surprise Egg

You will need:

  • 3-4 eggs;
  • spicy sauce;
  • pate;
  • ground crackers;
  • deep-frying oil.

Cooking:

We clean hard-boiled eggs and cut off their tops. Remove the yolks. We put inside each a little spicy sauce and paste. Cover with egg lids and refrigerate.

Bake the cooled eggs in flour, dip in a raw egg beaten with a whisk, dip in ground crackers and deep-fry.

Tomato Soup Jelly

You will need:

  • 350 ml of light chicken stock;
  • 1 carrot;
  • 1/2 stem of leek;
  • 2 cloves of garlic;
  • 2 tbsp. l thick tomato paste;
  • 6 cherry tomatoes;
  • 15 g parsley;
  • 15 g of green onions;
  • salt and pepper.

Cooking:

Add the carrots, leeks, cherry tomatoes and garlic, tomato paste, greens, salt, pepper, sliced into the broth. We put the saucepan on a slow fire and cook after boiling for 20 minutes.

Puree the soup with a blender and filter. Add 1 sachet of agar-agar, stir and bring to a boil over low heat. Pour into molds and put in the refrigerator until completely solidified. We spread on portioned plates.

Pumpkin Spheres

This recipe is for those who want to try themselves as a cook of a more advanced level.

You will need:

For the pie:

  • 400 g pumpkin puree (baby food);
  • 1 pack of cream cheese;
  • 2 tbsp. l corn starch;
  • 2 tbsp. l soy milk;
  • agave syrup to taste;
  • cloves, cinnamon, nutmeg to taste.

For the jelly base:

  • 3 cups cold water;
  • 1 tsp sodium alginate.

For scope:

  • the remains of the filling of pumpkin pie;
  • 1 tsp calcium lactate.

To decorate:

  • whipped cream (soy can);
  • crushed pieces of cake for sprinkling.

Cooking:

We mix all the ingredients for the pie in a blender until a homogeneous consistency. If you do not have ready-made pumpkin puree on hand, then you can make it using a pumpkin blender. It will take about 450 g of pulp. The mixture is transferred to the oven mold and baked for about 45 minutes.

Pour 3 cups of water into sodium alginate. Using a submersible blender, mix at high speed for at least 2 minutes. Set aside for half an hour to release the remaining air bubbles.

Combine the calcium lactate and the remnants of the pie. Mix by hand until smooth and set aside.

We take glassware no more than 10 cm in diameter. Pour a small amount of water with sodium alginate to the bottom. 2 spoons take a mixture of pumpkin filling. We put it as carefully as possible. Then we tilt the dishes at an angle of 45 degrees and slowly pour the mixture with sodium alginate until it covers the future sphere. Then slowly raise the glassware to 90 degrees. The method is similar to how beer is poured into a glass. For 30 seconds, twist the dishes so that the sphere forms. Then set the dishes with the sphere for 2 minutes.

After that, we transfer the solid sphere to cold water, while we form other pumpkin spheres.

Before serving, put a little whipped cream under the sphere, and sprinkle crumbs on top of the pie.

Glazed Tofu with Pearls

Another more complicated recipe for those who feel a love of haute cuisine. If you don’t find the sriracha sauce you need for pearls, you can garnish tofu with jelly caviar or ready-made topping to decorate the cakes.

You will need:

For pearls:

  • 1/8 cup sriracha sauce;
  • 1 tsp sesame oil;
  • 1/4 cup vegetable broth;
  • 1 g agar-agar;
  • 2 cups of vegetable oil (pre-cool for 1 hour);
  • high beer glass (pre-cool for 1 hour).

For glazed tofu:

  • a pack of tofu;
  • 1 tbsp. l peanut butter;
  • 1 tbsp. l sesame oil;
  • 1 tbsp. l soy sauce;
  • 3 tbsp. l Mirin rice wine (can be replaced with sweet white wine);
  • a drop of rice vinegar;
  • 1 tbsp. l brown sugar;
  • 1 tbsp. l cold water with the addition of 1 tsp. corn starch;
  • black and white sesame seeds for decoration.

Cooking:

In a stewpan, mix sriracha sauce, sesame oil, broth, and agar-agar. We put on medium heat. As soon as the mixture begins to boil, wait 45 seconds and remove from heat. Cool the mixture for 2 minutes.

We get the chilled butter and a glass from the refrigerator. Pour oil into a glass so that at least 5 centimeters remain to the top. Using a pipette or syringe, we collect the mixture and slowly squeeze the mixture into it as close to the surface of the oil as possible. The resulting granules will fall to the bottom of the glass. We do not make many pearls at once so that they do not stick together. We get the obtained pearls with a sieve and again use the oil to prepare the next batch. We store all the resulting pearls in cold water while we cook tofu.

Cut a layer of tofu into 6 cubes. Heat peanut butter in a large frying pan over medium heat. Dip the tofu cubes and brown them for 4–5 minutes on each side. If the cubes begin to burn, then add a little oil to the pan. As soon as all the cubes are well browned, we transfer them to the plate while we make the icing.

In a stewpan, mix sesame oil, soy sauce and mirin and bring to a boil over medium heat. Mix well, add vinegar and sprinkle with brown sugar on top. Add a mixture of water and corn starch, stir and remove the thickened glaze from the fire.

Fill the rosy tofu with glaze, spread the pearls on top and sprinkle with sesame seeds.

7 Molecular Dishes To Cook At Home

The restaurant, which offers molecular cuisine, resembles a laboratory, where they experiment with familiar recipes, flavoring foods and look for new ways of serving dishes.

The task of molecular cuisine is not to feed to the dump, but to surprise and sometimes even pleasantly overwhelm. Of course, most dishes at home cannot be repeated. But the simplest, without the use of complex appliances and special additives, can be prepared in your own kitchen.

Fondant egg

This dish can be prepared in the most unusual way to put the pan with the egg in the oven (just like you put it on the stove) and set the temperature to 64 degrees. Cook for two hours. And you will get a completely different (to taste and tenderness) dish.

Beetroot roll with soft cheese

You will need:

  • 2 beets;
  • 1 sachet agar-agar;
  • 250 g of spicy soft cream cheese.

Cooking:

Beetroot juice and beet pulp are whipped in a blender. We filter and add 1 sachet of agar-agar. Stir well and bring to a boil.

Pour a slightly thickened beet juice in a thin layer onto a tray with cling film. After the gelled sheet has cooled, apply a thick layer of spicy soft cream cheese on it and roll it into a roll. Cut the resulting roll with a sharp knife.

Orange spaghetti

You will need:

  • 400 ml of orange juice;
  • 25 ml of thick orange syrup;
  • 75 ml sugar syrup;
  • 25 g of a gelling agent.

Cooking:

We mix all the ingredients and heat, avoiding boiling. We collect the resulting liquid in a syringe. With it, we fill the liquid with a flexible silicone tube of the required length. You can take the usual pharmacy tubes for droppers.

Lower the filled tube for 3 minutes in cold water. Then we connect the syringe and the tube and squeeze the spaghetti using the air coming from the syringe.

Chocolate mousse

You will need:

  • 225 g of good quality dark chocolate;
  • 200 ml of water.

Cooking:

Break the chocolate into pieces and pour into a pot of water. Warm over moderate heat, stirring until chocolate is completely dissolved. Pour cold water into a large bowl and pour crushed ice.

Pour the liquid chocolate into a small bowl and put it in a bowl with ice and water. Beat with a mixer until the state of whipped cream.

Coffee meat

You will need:

  • 1.5 kg of pork neck;
  • 1 cup espresso;
  • ground coffee;
  • 50 g of coffee oil;
  • salt pepper.

Cooking:

Making a cup of espresso. We make a paste of coffee oil (can be replaced with butter), salt, pepper, and ground coffee. Using a syringe, we introduce the cooled espresso into a piece of pork neck. Rub a piece of meat with the resulting paste.

Put the meat in a baking bag, close it tightly. We boil water in a pan, put the bag in the pan. We simmer for 2 hours on the smallest fire. Cool and cut in portions.

Balsamic caviar

You will need:

  • 100 ml olive oil;
  • 60 ml balsamic vinegar;
  • 30 ml of water;
  • 1 tbsp. of sugar;
  • 1 sachet agar-agar.

Cooking:

Cool the bowl with olive oil in advance. Mix vinegar, water, sugar, and agar-agar in a saucepan. Bring the mixture to a boil, boil over medium heat for 1 minute. The mixture thickens slightly. We remove from the stove and cool for several minutes.

We collect the mixture into a syringe without a needle. Hold the syringe horizontally above the container with chilled oil and squeeze dropwise the mixture into the oil. Drops should not fall on one another. At the bottom of the container, the eggs will form perfect spheres. We filter the eggs.

Carrot butter

You will need:

  • 6 medium-sized carrots;
  • 500 g of butter.

Cooking:

Squeeze the juice from the carrots. Melt 500 g of butter in a saucepan. Pour hot oil and carrot juice into a blender and mix at high speed until smooth. Bring the resulting mixture to a boil in a saucepan over low heat. Filter through the resulting foam.

Pour into a mold and put it in a bowl with ice. We clean in the refrigerator. Once the carrot oil has hardened, transfer it to a plate. It can be used as a sandwich oil, and can be slightly melted and used as a sauce.

Miracle Dishes: What Is Molecular Cuisine

If we talk about molecular cuisine, then perhaps we need to start with what molecular cuisine is. A huge number of rumors and speculation: this is pure chemistry, this is actually not food, etc.

But let’s not rush, because any food is chemistry. Not in the sense that there are no more natural products left in the supermarket, but in the fact that the digestion of food in our body is a chemical process, and therefore, in the end, any kitchen is chemistry, and molecular is no exception. The question is what we will digest and why this kitchen is needed at all.

Not all professional chefs are ready to recognize molecular cuisine, which is sometimes called the cuisine of experimental and/or culinary physics. But there are already leaders and authorities among chefs.

What is molecular cuisine

Of course, molecular cuisine is, on the one hand, a fashionable trend in cooking. To say that only in this kitchen cooks study the physicochemical properties of food is nonsense. You might think that cooks of traditional trends study metallurgy. Well, God is with her, with fashion. Let’s just go back to the kitchen and its molecularity.

A specialist who prepares molecular cuisine dishes should not only know about the chemistry and physics of food products but also be able to use equipment that the language will not call household or kitchen: heat, freeze, create a vacuum and pressure, emulsify and process food with carbon dioxide, etc.

Hence, the preparedness of the gourmet for the unusual look and taste of dishes of the cuisine, which in a decent restaurant will be served in a strictly defined sequence. It’s unusual that they will offer you 15-30 different dishes, but don’t be afraid for your stomach the portions are scanty enough and very often the whole portion fits in a teaspoon. Rather, you should worry about your wallet.

The chef has no task to feed you his task is to surprise with an incredible combination of tastes, textures, colors and first achieve a silly, and then an admired smile on the gourmet’s face: liquid bread, hot and at the same time iced tea, transparent dumplings and hard borsch, etc.

Moreover, having received modern technology and modern (completely non-kitchen) equipment, some chefs began to reconstruct dishes from the past: Chef Blumenthal offers tastes and aromas of dishes of the British royal table during the 15th and 16th centuries, and Gran Ekitz pampers guests “Dishes” of France-1865 or Mexico-1625.

Molecular cuisine is a deception of the senses: they will bring food to you, and its smell will be served separately. No matter how anecdotal it sounds, but it is a reality. And the reality is harmless the bulk of molecular dishes refers to diet. Just an unusual appearance, an unusual taste, and aroma.

And this effect is achieved by the use of special equipment, various devices, and unique cooking technology. Consider the most popular technologies for preparing molecular dishes.

Cooking process

For the preparation of molecular dishes, the usual pots and pans are not used. Innovative food is created using numerous devices, beakers, and test tubes, and is prepared exclusively on convection cookers. In this case, only natural ingredients are used no dyes or substitutes.

The main techniques that are used to prepare molecular cuisine dishes:

Freezing

It’s not about freezing food in the refrigerator liquid nitrogen, which is known to have its own temperature minus 196 degrees Celsius, has found widespread use in the molecular kitchen. This temperature allows you to freeze any dish almost instantly, and the nitrogen evaporates. Such freezing allows you to save all the useful properties of the products, their color, and natural taste.

Emulsification

Imagine the most delicate foams that are made from fruit or vegetable juices there are a taste and aroma, but the product itself does not exist. Why are there fruits or vegetables! And imagine the most delicate mousse, which consists of fresh Borodino bread, unrefined oil, and salt. We imagined such a foamy dish.
Get the effect of Espum with a special additive soy lecithin, which is extracted from pre-filtered soybean oil.

Evacuation

When molecular kitchen experts talk about evacuation, then we are talking about the heat treatment of products in a water bath. All that is needed is laid in special packages, in which cooking takes place in a water bath at a temperature of about 60 degrees for several hours, or even several days. Meat cooked in this way acquires an incredible aroma, becomes very tender and very juicy.

Gelatinization

All housewives work with gelatin. But what is the secret of molecular cuisine? In the products. Molecular cuisine involves the preparation of ordinary dishes from unusual products: caviar from honey, spaghetti from orange, egg with peach flavor, etc.
The following additives are used for cooking: agar agar carrageenan.
Both thickeners are prepared on the basis of natural algae.

Spheronization

Take sodium alginate and dilute it in a liquid you get a thickener, and upon contact with calcium lactate we get a gelling substance. Something like that get caviar with the taste of anything. You expect the taste of red caviar (for example), but get raspberry jam (also an example). And everything looks like red caviar.

Centrifuge application

And what could be innovative here? Using a centrifuge, for example, milk and cream have been separated for many years. It’s just that molecular kitchen experts use a centrifuge in a rather unusual way: (for example) from an ordinary tomato you get the most delicate and aromatic tomato paste, yellow (from red tomato) juice and incredibly fragrant foam.

Dry ice in molecular cuisine

Of course, you know about such a property of dry ice as the ability to evaporate at room temperature. But if you pour a piece of dry ice with something fragrant or just smelling The smell will not just be strong.

Rotary Evaporator Application

What is a rotary evaporator for in a molecular kitchen? The device itself allows you to change the pressure during the cooking process, i.e. a wide variety of liquids can boil at very low temperatures, but the essential oils that are released during such low-temperature boiling will not evaporate. Thus, these oils can be collected for subsequent “fumigation” of dishes and not only dishes. For example, fish with a rose aroma (for those who do not like the fishy smell).

How to Store Vegetables in Fridge

How do you make vegetables last longer in the fridge?

 

When you buy produce, the most important thing to take into consideration is how long it will keep in the fridge before it goes bad. To do this, you need to measure how much product you are getting and how much the refrigerator will hold. If you are getting an average-sized package of fruits and vegetables, then you should have at least 1 1/2 to 3 pounds of product.

For larger packages, you need to add up the weight of the product and multiply it by 2.5. This is how long your product should be in the fridge. You need to keep this in mind when shopping for your vegetables. Don’t buy a huge bunch of vegetables and just throw them in with everything else. You need to consider the length of time they will be in the fridge.

How much to buy?

Most people buy a pound of produce and they put it in the fridge at the beginning of the week and eat it

 

What vegetables last the longest in the fridge?

 

And how long should they be stored in the fridge?

In this article we’re going to look at some of the vegetables that can withstand the cold, to help you get the maximum shelf life out of them.

1. Green peppers

Green peppers and chilis are perfect for cold storage. Because the skin and the flesh of these peppers are fairly thin, they are able to keep longer in the fridge than the thicker peppers. You should keep your green peppers in the fridge for two weeks after you pick them.

2. Carrots

Carrots should be stored in the fridge for the maximum time possible. Because they are so thin, the carrots can withstand cold temperatures for a good three months, while the thicker red and white varieties will only keep for two or three weeks.

Vegetables have a life span in the fridge. If they are in good condition, they can be stored for up to a month in the fridge.

The good news is that if you have leftover vegetables, they last for weeks in the fridge.

The bad news is that they may be pretty mushy and won’t be tasty.

The most nutritious vegetables that will last in the fridge include:

Carrots – up to six weeks

Cauliflower – up to five weeks

Tomatoes – up to two weeks

Broccoli – up to two weeks

Onions – up to five weeks

Corn – up to three weeks

Peas – up to two weeks

Asparagus – up to four weeks

Potatoes – up to one month

When do vegetables go bad?

There are certain vegetables that you want to store in the fridge to keep

 

Should vegetables be kept in the fridge?


You should always eat your vegetables fresh, even if you’re in a hurry. Frozen vegetables should be frozen at the best time and never at the worst. However, they do have their place in the fridge.

Why is it so important to thaw vegetables?

Thawing is important to keep vegetables soft, tender, and juicy. This will give your food time to get to know you.

Thawing vegetables can help you eat them more quickly. If you don’t thaw vegetables, they may turn a little mushy. It’s also great to eat raw vegetables if you can’t get the chance to thaw them.

Should vegetables be refrigerated?

Absolutely! If you’re in a rush, refrigerate as many vegetables as possible. If you want to eat a little while later, simply wrap them in a lettuce leaf.

When should you store vegetables?

Always refrigerate

 

Should cucumbers be refrigerated?

 

Cucumbers should not be stored in the refrigerator.

If the cucumbers begin to go bad, toss them in the trash.

Cucumbers that have lost water content or become too thick and firm may be considered to be “old.”

When using the cucumber juice, the following may also be of use:

Fruit juices like apple, lime, lemon, mango, etc.

Grains of paradise

Tapioca

Pumpkin

Mango

Apples

Tomatoes

Grapefruit

Grapes

Cucumber juice is also a good replacement for ice cubes. If you’re using an ice machine, make sure the container is not too full of ice to prevent freezer burn. If you do use ice cubes, make sure you are using unsalted ice cubes, as the salt content can interfere with the taste of the cucumber

 

Why do we keep vegetables in the fridge?

 

Vegetables can help you feel fuller longer. They keep your heart healthy and give you energy. They keep your blood sugar levels in check, preventing spikes and drops.

Why do we keep bread in the fridge?

Bread has long been a favorite to keep on hand to make sandwiches or to make an extra filling, nutritious breakfast.

Why do we keep milk in the fridge?

When you’re short on time, you’ll love having extra milk on hand to make a quick coffee or smoothie.

Why do we keep fish in the fridge?

Fish is an excellent source of protein and can be used for a variety of recipes, from pasta to salad, from fish sticks to fish sandwiches.

Why do we keep the wine in the fridge?

Wine is full of vitamins and minerals, and it keeps you feeling full and energized for hours after you’ve enjoyed it.

 

What vegetables should not be refrigerated?

 

The USDA states that any raw food, including leafy vegetables, must not be refrigerated. However, some leafy vegetables, such as parsnips, potatoes, cauliflower, and broccoli, do not require refrigeration.

Do any raw foods have pathogens that could be harmful?

No raw food is ever fully safe. The USDA states that raw foods “contain a variety of organisms that are capable of causing foodborne illnesses,” and that pathogens can be present in even the most sanitized kitchen.

What are some things to look for if you have to refrigerate your food?

Check for temperature, moisture content, and smell. Look for any signs of mold or insect activity. Look for any signs of spoilage (e.g., mildew, mildew and mildew spores). If your food does not meet the requirements of the USDA’s “Clean and Safe” label, do not eat it.