The St. Patrick’s holiday marks week three of Molecular March, and brings us to arguably our tastiest trick yet: cream whipping. Among the more kid-friendly foods, whipped cream (and the siphons used to produce it) are an interesting tool in the molecular gastronomy arsenal. Sure, we’ve all had some variation in our time (Kool Whip, anyone?), but there’s a lot you can do to expand on the basic combination of cream and air. Plus, there is an undeniable bit of spectacle involved in freshly-whipped cream, versus lazily spooning the pre-made stuff onto your dessert plate!
This weekend, as Molecular March, um, marches on, we’ll be showing you how to use a cream whipper to create some intensely interesting flavors and textures. But first, let’s talk whipped cream essentials. Continue reading
While some tools are relatively new to the molecular gastronomy bag of tricks, modern chefs also rely on time-tested methods like the sous vide water bath. At its heart, molecular gastronomy is about taking “traditional” components and dishes and re-imagining them to alter the tastes, textures and smells we commonly know. And sous vide sure fits the bill.
As we detailed last week, water ovens are gaining in popularity among home cooks, and for good reason. The sous vide (under vacuum, from French) method utilizes a water bath which leaves a juicy, delicious end product that, in contrast with boiling, roasting or pan-frying, traps in essential vitamins (and natural flavors), leaving you with a healthier dish, too.
Let’s talk science.
While a great deal of our products traditionally focus on the home cook, we’ve welcomed a growing number of professional chefs, recently, who utilize molecular gastronomy. We believe both sides can reap benefits from the science behind the chemical transformations of food, and many use their discoveries to change the way we eat – focusing on anything from taste to texture to presentation.
Because many of the tools and tricks employed by these molecular magicians are hyper-specialized (not to mention wildly over-budget for the standard home chef), we wanted to start on the bottom rung of the ladder. And this week we’ll talk about some of the more approachable methods, and how even the novice chef can get their kitchen science on! Continue reading