While watching my favorite foodie TV show one day, I became intrigued with some of the newest cooking techniques and wondered... How did they do that?
I set out to learn about molecular cooking techniques, derived from the studies of French physical chemist, Hervé This, who coined the phrase "Molecular Gastronomy" not to be confused with "Molecular Cooking", applied practices and techniques of scientific Molecular Gastronomy to the culinary arts.
Ferran Adrià, head chef of the world renowned Spanish restaurant, El Bulli (which will be closing), who refers to his cooking style as deconstructivist, is a leader in the movement of Molecular Cooking. For a few years now these new techniques are revolutionizing the way modern day chefs create their culinary masterpieces.
I first became interested in creating fruit "caviar", but being a food "naturalist" and concerned with laboratory additives and chemicals added to our "store bought" food already... I quickly lost interest after discovering that it involved combing manufactured chemicals with fruit juice.
Fruit Caviar- created with chemicals
Grapefruit Caviar- created with chemicals
My conclusion? I'll just stick to my favorite fruit "pearls" for garnishes!
Lime Caviar- Natural
Pomegranate Seeds- Natural
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Don't forget to check out my recipe box in the Kitchen at Gammy's House for all Gammy's great recipes.
They are continually updated.
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