The research phase of my blog is officially complete, and preparation for my presentation has begun. The following two posts will be dedicated to recipes I may (or may not) decide to present. This post is going to be the more "wacky" recipes- things people would not eat inside their comfort zone. I am using this website, which I have a (free) membership to now. I have multiple links from the site as sources for my recipes, which I will post for my own convenience, as I believe they are available only to members.
The best recipe that caught my eye and seems plausible is "Strawberry - Parmesan - Basil - Pine nuts". This recipe is exactly as its name says- each of these ingredients should pair well together, however surprising that may be. My only concern is the recipe suggests serving this with an alcoholic beverage, and I'm unsure if this is needed to be the flavor pairing effect. A simpler version, but equally unique, would be strawberry with parmesan cheese. The omission of the basil and pine nuts would decrease the flavor, but the two ingredients apparently very go well together.
I searched for other recipes, but FoodPairing.com seems, to be honest, a little out of my league. The presentation of the dishes is very upscale, and I feel out of place. I'm going to search for a new source of food pairing ideas and hopefully come up with some more ideas.
Sunday, April 8, 2012
Saturday, March 31, 2012
Working?
It's becoming time for me to begin work on my product. I'm unsure as to what exactly the requirements are, but I know a paper and a presentation are required. I originally wrestled with the idea of spherification, but since the supplies are very expensive and often only in bulk quantities I may never use, I've searched around for other ideas. In my previous post about food pairing, the idea for a unique food pairing as part of my presentation came to me.
I've been baking a lot lately, and I'm exploring many food pairing possibilities that could meet in baked goods. Cherry cake infused with sharp cheddar is one of the many I've found on this website, which I've joined with a free "lite" membership in order to expand my knowledge. However, many of these pairings seem a little too grotesque to even attempt... more pleasant to the eyes (and tastebuds) would be sweet cherries with raw almonds, which sounds far more appealing.
If I do decide to go through with a strange (or perhaps a more regular) pairing, I would need to be able to find a website which tells me the molecules the two foods have in common that make them pair so well. This website from my previous blog post mentions a few examples (the chemical trimethylamine is shared by white chocolate and caviar) but it is rather limited. In the next few weeks, I'll be searching for a place to find that.
I've been baking a lot lately, and I'm exploring many food pairing possibilities that could meet in baked goods. Cherry cake infused with sharp cheddar is one of the many I've found on this website, which I've joined with a free "lite" membership in order to expand my knowledge. However, many of these pairings seem a little too grotesque to even attempt... more pleasant to the eyes (and tastebuds) would be sweet cherries with raw almonds, which sounds far more appealing.
If I do decide to go through with a strange (or perhaps a more regular) pairing, I would need to be able to find a website which tells me the molecules the two foods have in common that make them pair so well. This website from my previous blog post mentions a few examples (the chemical trimethylamine is shared by white chocolate and caviar) but it is rather limited. In the next few weeks, I'll be searching for a place to find that.
Saturday, March 24, 2012
Nicholas Kurti
I spoke in a previous entry about Herve This, known to many as the Father of Molecular Gastronomy. However, This did not come up with the idea all by himself. Although he is less well known, Nicholas Kurti assisted This in many ways before he passed away in 1998. This' dissertation on the subject was actually titled "Molecular and Physical Gastronomy", because Kurti (as a physicist) insisted it be so. Out of respect to Kurti, This kept it as such until he died- then the name was shortened to simply "Molecular Gastronomy". I had to use the webpage linked above as well as this article in order to find information on Kurti- he's not that easy to find.
Kurti was born in Hungary in 1908 (this means he was 90 years old when he died!) Kurti had to flee the Nazis when they occupied Hungary, and ended up going to Oxford. He actually worked on the beginnings of the Atom bomb- but somehow, he ended up working, instead, on the molecular workings of food. He originally had fine cooking as only a hobby, but after befriending Herve This, it grew to play a larger role in Kurti's life.
Although Kurti has passed away, I feel it is important to remember just how much he affected the field of molecular gastronomy. He even co-authored a book on the subject, and presented many ideas that This grew off of. Both This and Kurti helped to structure molecular gastronomy into the blossoming field it has become today.
Kurti was born in Hungary in 1908 (this means he was 90 years old when he died!) Kurti had to flee the Nazis when they occupied Hungary, and ended up going to Oxford. He actually worked on the beginnings of the Atom bomb- but somehow, he ended up working, instead, on the molecular workings of food. He originally had fine cooking as only a hobby, but after befriending Herve This, it grew to play a larger role in Kurti's life.
Although Kurti has passed away, I feel it is important to remember just how much he affected the field of molecular gastronomy. He even co-authored a book on the subject, and presented many ideas that This grew off of. Both This and Kurti helped to structure molecular gastronomy into the blossoming field it has become today.
Wednesday, February 15, 2012
Maltodextrin
This time around, I found a blog entry rather than an article for an interesting technique. Though at first glance a blog seems to be an unreliable source, I found this to be incredibly informative. The man who runs the blog, David Lebovitz, seemed skeptical about molecular gastronomy techniques before trying them. This is an important view to include in my blog/project, because I myself see no problem with the meeting of science and cooking.
The technique in question, which Mr. Lebovitz pulls off amazingly, is the addition of Maltodextrin to foods to make them a powder. This idea struck my fancy, and the applications are virtually endless. Lebovitz manages to "powderize" nutella and caramel, some of the substance one would think as utterly impossible to turn to powder. These sticky, gooey substances are easily converted to a thin powder with the addition of a polysaccharide called Maltodextrin, however.
After reading about Maltodextrin here, I discovered it's actually a rather common food additive. It is even used in process foods, as well as in candy and soda. The web sites I consulted seem to put a lot of emphasis on how it is a natural food additive. This is interesting, since many molecular gastronomy techniques require chemicals that are not so "natural".
The technique in question, which Mr. Lebovitz pulls off amazingly, is the addition of Maltodextrin to foods to make them a powder. This idea struck my fancy, and the applications are virtually endless. Lebovitz manages to "powderize" nutella and caramel, some of the substance one would think as utterly impossible to turn to powder. These sticky, gooey substances are easily converted to a thin powder with the addition of a polysaccharide called Maltodextrin, however.
After reading about Maltodextrin here, I discovered it's actually a rather common food additive. It is even used in process foods, as well as in candy and soda. The web sites I consulted seem to put a lot of emphasis on how it is a natural food additive. This is interesting, since many molecular gastronomy techniques require chemicals that are not so "natural".
Sunday, February 12, 2012
Herve This
After learning so many new things about molecular gastronomy, I wanted to learn more about its founder, Herve This. I came across this article, which is a more personable look at the "Father of Molecular Gastronomy". The article referenced the story I have heard several times when reading about molecular gastronomy. Herve This was a physical chemist who failed miserably at making a cheese souffle. But, rather than admitting defeat, he created an entire field dedicated to finding out why he failed.
He collected cooking myths, like those I referenced in the previous post, and tested them tirelessly. This and his partner, Kurti, worked together to figure out why some things worked while others did not. Together, the two created molecular gastronomy, a growing field. Although Kurti has since passed away, This is continuing work in his field as well as assisting others in many other fields. The article states that This is not as interested in the flashy applications of molecular gastronomy so much as the basics of it.
This later came up with a formal system of classification- he condensed 451 french sauces into 23 distinct types. Not only does this classification make the recipes more accessible and easy to understand, but it could also lead to the invention of new sauces. This then created a formulaic approach to flavoring, and demonstrated how it could be used by using it himself! He created a recipe for a "bitter orange, scallop, and smoked-tea concoction" and gave it to a chef who masterfully prepared it. Those who tried it were thrilled by it.
This is continuing his work, walking the fine line between food science and love of cooking. It was incredible for me to read about how hard-working and personable the inventor of this fascinating field is.
He collected cooking myths, like those I referenced in the previous post, and tested them tirelessly. This and his partner, Kurti, worked together to figure out why some things worked while others did not. Together, the two created molecular gastronomy, a growing field. Although Kurti has since passed away, This is continuing work in his field as well as assisting others in many other fields. The article states that This is not as interested in the flashy applications of molecular gastronomy so much as the basics of it.
This later came up with a formal system of classification- he condensed 451 french sauces into 23 distinct types. Not only does this classification make the recipes more accessible and easy to understand, but it could also lead to the invention of new sauces. This then created a formulaic approach to flavoring, and demonstrated how it could be used by using it himself! He created a recipe for a "bitter orange, scallop, and smoked-tea concoction" and gave it to a chef who masterfully prepared it. Those who tried it were thrilled by it.
This is continuing his work, walking the fine line between food science and love of cooking. It was incredible for me to read about how hard-working and personable the inventor of this fascinating field is.
Sunday, February 5, 2012
Kitchen Myths
There are many "old wives' tales" about things that are perpetuated even today. The majority of these, I've found, relate to cooking in general. Since I learned before that molecular gastronomy is being used to get rid of some of these nonsensical ideas, I went on a search for examples. I found this article, and learned about several different kitchen myths.
The first myth I learned about is one which I always felt was a little fishy. As someone who frequently cooks things which must be boiled first (vegetables, pasta, the like) I was always curious as to why adding salt was necessary for greens. As it turns out, it's not! Adding salt does not do any of the things I've heard- for example, it brings out the color of the greens or lowers the water temperature. In fact, the author says in a blind taste test, many could not tell the difference between greens cooked in salty vs. unsalty water.
I also discovered the myth about not allowing egg yolks and whites to touch when making a meringue is untrue. There are many strange rules for making meringues, so it is often easiest to simply believe the rules. However, some of them are just outrageous- if the tiniest bit of egg yolk mixes with the white, it will still be able to form peaks.
The most useful bit of information on this page, though, is how it refutes the "x minutes per pound" theory about cooking meat. As it turns out, the weight does not matter as much as the thickness of the cut. From cooking a lot of pork roast, I know that the center temperature is most important- this means the meat is completely cooked. However, inexperienced cooks may be going on time alone, and could end up with undercooked meat. Undercooked meat not only tastes bad, but can also harbor bacteria and other harmful things.
Using molecular gastronomy to dispel food myths is the most practical application for it. Although it is cool to look at the pretty things chefs can do, the most important is educating the public. By giving people knowledge rather than myths, much like in the real world, everyone is greatly improved!
The first myth I learned about is one which I always felt was a little fishy. As someone who frequently cooks things which must be boiled first (vegetables, pasta, the like) I was always curious as to why adding salt was necessary for greens. As it turns out, it's not! Adding salt does not do any of the things I've heard- for example, it brings out the color of the greens or lowers the water temperature. In fact, the author says in a blind taste test, many could not tell the difference between greens cooked in salty vs. unsalty water.
I also discovered the myth about not allowing egg yolks and whites to touch when making a meringue is untrue. There are many strange rules for making meringues, so it is often easiest to simply believe the rules. However, some of them are just outrageous- if the tiniest bit of egg yolk mixes with the white, it will still be able to form peaks.
The most useful bit of information on this page, though, is how it refutes the "x minutes per pound" theory about cooking meat. As it turns out, the weight does not matter as much as the thickness of the cut. From cooking a lot of pork roast, I know that the center temperature is most important- this means the meat is completely cooked. However, inexperienced cooks may be going on time alone, and could end up with undercooked meat. Undercooked meat not only tastes bad, but can also harbor bacteria and other harmful things.
Using molecular gastronomy to dispel food myths is the most practical application for it. Although it is cool to look at the pretty things chefs can do, the most important is educating the public. By giving people knowledge rather than myths, much like in the real world, everyone is greatly improved!
Wednesday, February 1, 2012
Food Pairing
In a search for more information on how molecular gastronomists manipulate flavors, I found this article. I particularly enjoyed it because, although short, it conveys its message effortlessly. It also managed to stay highly scientific: sometimes, I find molecular gastronomy articles which are more about the beauty of the work than the science. After all, molecular gastronomy is supposed to be a combination of both art and science.
Food pairings prior to molecular gastronomy were made simply by trial and error, the article states. Chefs would apply knowledge they had of ingredients and attempt to find things which "worked" together. However, a man named Heston Blumenthal is said to be the man who introduced science to the mix. By working side-by-side with science, he discovered that ingredient with similar molecular compounds go together better.
Blumenthal took advantage of this knowledge, and began to create many strange food pairings, some of which the article lists. Many of the food combinations look strange to a "regular" person, such as myself, but the wonders of science have brought them together for the better! Though some might say this approach to food pairing destroys creativity, I think it opens up an entirely new outlet for creative minds.
After further evaluation, I have deduced this technique is much more accessible than spherification. Though I would love to make sphere-shaped apples, olives, or something of the like, the cost is too high. Getting sodium alginate is possible, but buying a gram scale and calcium chloride, as well as doing many trial runs before the official product, makes it a difficult option. I am forever brainstorming what I will do for my presentation. As of right now, I think I will bring in a peculiar flavor combination- however, this could change! I don't want to get my hopes up too much this early on.
Food pairings prior to molecular gastronomy were made simply by trial and error, the article states. Chefs would apply knowledge they had of ingredients and attempt to find things which "worked" together. However, a man named Heston Blumenthal is said to be the man who introduced science to the mix. By working side-by-side with science, he discovered that ingredient with similar molecular compounds go together better.
Blumenthal took advantage of this knowledge, and began to create many strange food pairings, some of which the article lists. Many of the food combinations look strange to a "regular" person, such as myself, but the wonders of science have brought them together for the better! Though some might say this approach to food pairing destroys creativity, I think it opens up an entirely new outlet for creative minds.
After further evaluation, I have deduced this technique is much more accessible than spherification. Though I would love to make sphere-shaped apples, olives, or something of the like, the cost is too high. Getting sodium alginate is possible, but buying a gram scale and calcium chloride, as well as doing many trial runs before the official product, makes it a difficult option. I am forever brainstorming what I will do for my presentation. As of right now, I think I will bring in a peculiar flavor combination- however, this could change! I don't want to get my hopes up too much this early on.
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