{"id":5289,"date":"2019-09-10T08:51:55","date_gmt":"2019-09-10T08:51:55","guid":{"rendered":"https:\/\/costa-verde.com\/?p=5289"},"modified":"2021-01-19T14:43:11","modified_gmt":"2021-01-19T14:43:11","slug":"molecular-gastronomy-science-cooking","status":"publish","type":"post","link":"https:\/\/costa-verde.celsoalmeida.pt\/en\/molecular-gastronomy-science-cooking\/","title":{"rendered":"Molecular Gastronomy: Science Applied to Cooking!"},"content":{"rendered":"

Molecular gastronomy <\/strong>consists in the manipulation of ingredients<\/strong> through techniques derived from the physical or chemical properties of food items. The outcome for its application is surprising changes across the shape or texture of food, but without compromising its flavour<\/strong>.<\/p>\n

Molecular gastronomy has created an avant-garde style, by bringing together flavours and textures<\/strong>, which surprise the palate. Most likely, when making a dessert <\/strong>or other dishes, you have applied these concepts without realizing it. Today, it is possible to have access to certain techniques and products, which allow you to apply these innovative trends<\/a> in any kitchen.<\/p>\n

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The arrival of the laboratory into the kitchen<\/h2>\n

The first studies on molecular gastronomy appeared in the late 1990\u2019s, with Herv\u00e9 This<\/strong> and Nicholas Kurti<\/strong>. These scientists analysed the transformations food items undergo during their preparation and launched this revolutionary gastronomic concept<\/strong>.<\/p>\n

The techniques created have spread all over the world<\/a>, by reaching chefs who developed their creations based on this concept. One such case is chef Ferran Adri\u00e0<\/strong>, who, nowadays, is known as the world’s<\/strong> first reference<\/strong> across molecular gastronomy.<\/p>\n

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Some techniques of molecular gastronomy<\/h2>\n

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