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How have molecular techniques affected the culinary world?

Lidia Brimblecombe

Well, well, well, my fellow foodies! Let me tell you, if you thought food couldn't get any more exciting, then buckle up because molecular techniques have taken the culinary world by storm.

First and foremost, what the heck are molecular techniques? Simply put, they are scientific methods that allow us to manipulate food at a molecular level. I know, it sounds like something you'd only find in a lab, but it's now being used in kitchens all over the world to create unique and innovative dishes.

One of the biggest ways molecular techniques have impacted the culinary world is through the creation of foams. Yes, I said foams. You know that bubbly, airy texture you sometimes find in some dishes? Well, that's all thanks to molecular gastronomy. Chefs are now using ingredients like soy lecithin to create foams of all flavors and colors. Don't believe me? Check out the avocado foam on my Instagram page- it's mind-blowing!

Another way molecular techniques are shaking things up is through the use of sous vide cooking. Now, I know what you're thinking, "what the heck is sous vide cooking?" Let me explain. It's a cooking method where food is placed in an airtight bag and cooked in a water bath at a low temperature for an extended period. This technique ensures that the food is cooked evenly throughout and retains all of its juices and flavors. Plus, it's almost impossible to overcook anything, which is great for those of us who are a little kitchen-challenged.

And let's not forget about molecular cocktails. That's right, even our drinks are getting a science lesson. Mixologists are now using liquid nitrogen to create unique cocktails with a smoky, foggy effect. It's honestly like watching a magic show, but instead of a rabbit coming out of a hat, you get a delicious cocktail!

But it's not just about creating new and exciting dishes, molecular techniques are also improving the quality of our food. For example, chefs are using transglutaminase, an enzyme that binds protein molecules together, to create meat that's more tender and flavorful. That means no more tough, chewy steaks. Thank you, science!

So, there you have it, folks. Molecular techniques have affected the culinary world in countless ways, from creating foams and sous vide cookery to improving the quality of our meat. It's like a whole new world of food has been unlocked, and I for one can't wait to see what comes next. Who knows, maybe next year we'll be cooking with robots! A foodie can dream, right?