What is a good resource for learning about Molecular Gastronomy?
Before frequenting this site I had never even heard of molecular gastronomy and now I am intrigued. Is there a good resource to learn about the process either web or in printed format that would be a reliable source of information?
Best Answer
Khymos is a fantastic resource, and has probably the best collection of recipes out there at the moment.
There's also a lot of good stuff at the French Cullinary Institute's Cooking Issues blog. They've got a good post on hydrocolloids that's quite enlightening.
I actually disagree on the McGee recommendations. While it's an excellent book, full of great info, I don't think it's a good starting point for molecular gastronomy (in the sense of the cooking movement rather than the more literal sense)
Pictures about "What is a good resource for learning about Molecular Gastronomy?"
What tools do you need for molecular gastronomy?
Molecular Gastronomy Essentials- Sous Vide Circulators.
- Rimming Salt.
- Pipettes and Shot Tops.
- Food Thickeners.
- Cocktail Shakers.
- Cream Whippers.
- Plating Tweezers.
- Hemisphere Molds.
What techniques are used in molecular gastronomy?
MOLECULAR GASTRONOMY TECHNIQUES- GELIFICATION. Sculpt any flavors into tasty pearls, raviolis or spaghettis. ...
- SPHERIFICATION. Encapsulate any flavors into bubbles that will burst in your mouth. ...
- EMULSIFICATION. Create colorful foams that intensify aromas. ...
- THICKENING & SUSPENSION. ...
- SIPHON WHIPPING. ...
- POWDERIZING. ...
- DEEP FREEZING.
What were three main things you learned from molecular gastronomy?
Thus, a program for molecular gastronomy emerged: first, to model recipes, or culinary definitions; second, to collect and test culinary precisions; third, to scientifically explore the artistic component of cooking; and, finally, to scientifically explore the social aspects of cooking.What Is Molecular Gastronomy!?
More answers regarding what is a good resource for learning about Molecular Gastronomy?
Answer 2
This very site. Take a look at the other questions tagged molecular-gastronomy.
Of particular note is this similar question which has a great answer by daniel.
Answer 3
I can recommend The Fat Duck Cookbook by Heston Blumenthal. He explains each recipe in detail and goes into the chemistry behind it as well. There is also On Food and Cooking by Harold McGee, which I think is the reference book to have.
The McGee book has its own Wikipedia article:
http://en.wikipedia.org/wiki/On_Food_and_Cooking
Answer 4
Harold McGee's On Food and Cooking for a start.
Answer 5
Hervé This' Molecular Gastronomy: Exploring the Science of Flavor is a good choice if you are interested in the science behind molecular gastronomy. You may not learn much in terms of recipes or cooking techniques but it provides lots of short essays about the science behind cooking. Keep in mind about the bad translation though.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: RODNAE Productions, Ryutaro Tsukata, Mikhail Nilov, Mikhail Nilov