MOLECULES IN THE KITCHEN IN THE WORDS OF MAX EICHMAN:
The Molecular Kitchen is actually the development of existing techniques and experiences, that is, it is not a new invention. Long ago, Humanity discovered the effect of Frying and Cooking on the Preparation of Food, but they used it without trying to understand the chemical connections in the background. So in fact, Cooking has always been Molecular. The only thing that has changed in the new time is that the chemical connections that remain in the background are investigated by chemists or food engineers and brought to the surface of the water.
The fascinating part is actually disassembling what is arrived at and then reconstructing it. The aim is to direct attention to a certain material at the first moment and to present it in an unusual way. The crucial point here is to be able to isolate the desired flavor pieces and present them by reaching the maximum flavor. Meanwhile, the possibilities for restructuring are limited only by creativeity. Watching the guests taste a flavor they actually know with its new dimension gives you an indisputable pleasure.
For example, when eating an apple like caviar.
Let’s take Peas as an example. In fact, the tastier the taste of fresh peas, the more uncomfortable the taste of the peel may even be a little flour. I can completely eliminate the crust that bothers me, isolating the taste of the pea and reconstructing it, for example, as a foam. In this way you can get to the point of Taste Limit. uncomfortable additional flavors are minimized.
In the meantime, for example, I can make the usual better with new Techniques: for example, if I freeze a dessert consisting of a mixture of yogurt and Sourmic in liquid Nitrogen at -196°C, it will not be possible to form disturbing crystals because the freezing time is very short, so that it can reach flavors and aromas that have never been encountered before.
During my years as a Star Chef Chef, I was always looking for new Ideas and Techniques. It was then that I had the opportunity to meet Ferran Adria, a pioneer of Molecular Cuisine in Spain. I was very impressed by what I saw. I experimented in my kitchen for a long time and improved my knowledge on this subject.
How to make Apple Caviar:
Apple Caviar is a classic example for the Molecular Kitchen. Orange, Melon varieties can be made. The process that brings the apple flavor to the forefront in the preparation of Apple Caviar actually minimizes unwanted flavors such as kernels and peels. The process is briefly as follows: first the juice of the apple is squeezed and then this water is mixed with Alginate. Following this, the mixture is taken with a pipette and squeezed into Kalziumchlorid drop by drop. Within a few seconds, a protective curtain, skin begins to form around the droplets, so that our apple caviar reaches its form. If you try to crush the apple caviar with your tongue, the droplets will burst and cause you to feel the taste of an apple on your palate.
Text: Maxx Eichmann
Turkish translation : Erhan Arda
