Masterpiece dishes of molecular gastronomy

For a person who is not accustomed to culinary delights, molecular cuisine seem something out of the ordinary. Although molecular cuisine supporters argue that the use of knowledge about the chemical and physical properties of the product, will create the most healthy dish with impeccable taste.

We picked up some amazing examples that demonstrate the magical possibilities of molecular cuisine.

1. Tomato soup

Research scientists in the field of ingredients that can turn a meal into a gel led to the widespread use of substances agar. With this ingredient, familiar to us soup takes on a whole new texture. Not tasting the dish never guess that before you soup, turned into spaghetti. However, in the mouth it reveals the taste of food, and everything falls into place.

2. Raspberry caviar with strawberry foam and caramel

Such an unusual interpretation of the fruit dessert can not help but surprise. Often chefs molecular cuisine uses products whipping to a froth - essence, has a strong natural aroma. At first glance it may seem that the foam does not play a special role in the dish, but it is not. There was a case when a visitor molecular cuisine restaurant Book a nondescript white foam, but, having tried it, felt the aroma of fresh rye bread and the rich taste of the sandwich with butter. One can not underestimate this or that detail how all the ingredients dishes occupy a proper place in a strictly measured amounts. The foam can be created from almost anything, including strawberries.

3. pie pumpkins and bananas

This dish is clearly not associated with the usual perception of the pie. Looking at it, it is difficult to assume what products and how to use for cooking. This is the case when the appearance of the food does not justify expectations of taste. In your plate substance, looking like an ice cream, but once in the mouth, it turns into a real pumpkin pie.

4. Dessert for breakfast

One of the objectives of molecular gastronomy is to surprise the customer. After receiving a breakfast of fried eggs and bacon, do not rush to add salt or pepper. In this case, despite the appearance of the food on the plate is vanilla yogurt, mango and chocolate. This unusual tandem pictures and flavor leaves an unforgettable impression.

5. Vinaigrette

Another interpretation is known to all vegetable salad. It appears beets into a jelly form, a mixture of vegetable - in the form of foam, and refilling to the dish serves emulsion. Through research in the field of water mixed with fats, consistency of sauce and all dishes is stabilized, maintaining a perfect view to the eating the last bite.

6. The soup of blood sausage

In molecular cuisine is widely known method fudpairing. Its basic principle is the combination products according to their overall aromatic components. For example, not based on the usual gastronomic combination, created a soup of black pudding and pumpkin. Its consistency is more reminiscent of a piece of meat. But the dish is rich, full-bodied and leaves the aftertaste just eaten the soup.

7. Carrot air and tangerine granite

Chef molecular cuisine is able to enter into the liquid in the sphere to turn ice cream powder, combine multiple ingredients into a homogeneous jelly. Particularly impressed by molecular cuisine people argue that the foam in this dish easy, if air having the aroma and taste of fresh carrots. A tangerine, despite firm texture on the outside, juicy and soft in the inside.

8. Forest haze

One of the most frequently used devices in molecular cuisine is a smoking gun. This can be used to give the dish flavor and smell of fire "with the smoke." To smoke in this way can be anything: fruit, tea, cigars, ice cream or flowers. In many restaurants of this process, create the show, and smoking takes place in front of the visitors for a few seconds. One of these dishes is shown in the photo: cold smoked salmon with vegetables and the gifts of nature, served on a wooden cut.

9. radish cream sauce

For lovers of fresh vegetables cook, scientists invented the dish, which is served directly in the pot with the ground. To eat radishes, visitors to the restaurant have to literally pull her out of the edible land and dipped in a creamy sauce. Land can be made of the fact that the chef will come to a head as molecular cuisine allows you to turn almost any ingredient in edible soil.

10. Herring under a fur coat

Molecular cuisine - is not only unexpected flavor combinations, but also the most common, known to all the people food. For example, the famous New Year's salad with herring fits perfectly into the list of the most delicious dishes of molecular gastronomy. Salad differs only interesting feed: all the ingredients are assembled in the form of Japanese roll, served with beetroot sauce. People who tried the salad in this way, say that when chewed in the mouth of all the ingredients recreated the taste all the famous salad.