The Essential Ingredient

Molecular gastronomy is a relatively new idea in the cooking neighbourhood, but its influence is already being felt around the world.

With exciting new ingredients, equipment and techniques being pioneered by brave, internationally-renowned chefs such as Heston Blumenthal, Dave Arnold and Adam Melonas (two of whom have appeared on the current season of Masterchef), the reach of molecular gastronomy is extending quickly, including into home kitchens.

But what are the principles of molecular gastronomy, and where do you find the specialised ingredients involved?

The foundation of molecular gastronomy is the following questions:

· How and why did particular taste and flavour senses and our general food likes and dislikes evolve

· How do production methods affect the eventual flavour and texture of food ingredients

· How are these ingredients changed by different cooking methods

· Can new cooking methods that produce unusual and improved results of texture and flavour be developed

· How do our brains actually interpret the signals from all our senses to tell us the ‘flavour’ of food

· How is our enjoyment of food affected by other influences – the environment in which we eat the food, our mood, etc.

To achieve these ‘unusual and improved results’, a number of new key ingredients are being used and experimented with in the more cutting-edge kitchens around the world.

The Essential Ingredient is also excited about molecular gastronomy, and we would love to help you discover and explore these innovations.

Among the products our stores stock:

Sodium alginate- completely flavourless, it can be added to liquids as a thickener and an emulsifier.

Calcium chloride- reacts instantly with sodium alginate to great a jelly ‘skin’ around liquid. By mixing either sodium alginate or calcium chloride into a thickened liquid, dissolving the other ingredient into water and dropping ‘beads’ of the thickened liquid into it, small balls (or strings, or other shapes) are created that hold their form when removed from the water.

Soy lecithin granules- added to liquid, these granules help create consistent and robust foams, a popular addition to modern cuisine.

Agar agar- a gelling agent which, unlike gelatin, does not require refrigeration to set. Very little is required for a firm, transparent result.

Methylcellulose powder- also a setting agent, methylcellulose powder is a common ingredient in molecular gastronomy sorbets. The powder ‘melts’ when frozen, giving the sorbet a unique smoothness.

Xanthan gum- added to liquids, xanthan gum thickens when left to stand and thins when agitated. Since it has no flavour, its properties can be utilised to achieve unique serving presentations.

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Of course, each of these products has a multitude of uses beyond those listed, and more are sure to be discovered as chefs around the world continue to embrace this new field of cooking.

Why not be a part of the movement yourself? Try some molecular gastronomy yourself by experimenting with one of these unique products.

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The Essential Ingredient supplies restaurants and amateur enthusiast with all of these ingredients and more.

Contact your nearest store to find out more and to start your molecular journey.

Posted under Essential Ingredients, Featured.