{"id":2505,"date":"2013-05-24T17:12:11","date_gmt":"2013-05-24T16:12:11","guid":{"rendered":"http:\/\/www.ehl-i-lezzetiz.biz\/?p=2505"},"modified":"2022-11-01T20:27:48","modified_gmt":"2022-11-01T19:27:48","slug":"restaurant-schloss-falkenstein-2","status":"publish","type":"post","link":"https:\/\/ehl-i-lezzetiz.biz\/?p=2505","title":{"rendered":"Molek\u00fcller Mutfak"},"content":{"rendered":"
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MAX EICHMAN`NIN ANLATISIYLA MOLEK\u00dcLLER MUTFAK:<\/p>\n

Molek\u00fcler Mutfak asl\u0131nda Var olan tekniklerin ve deneyimlerin geli\u015ftirilmesidir, yani yeni bir bulu\u015f de\u011fildir. Uzun zamanlar \u00f6nce \u0130nsanl\u0131k K\u0131zartman\u0131n, Pi\u015firmenin G\u0131dalar\u0131n Haz\u0131rlan\u0131\u015f\u0131\u00a0 \u00fczerindeki etkisini ke\u015ffetmi\u015f ama arka plandaki kimyasal ba\u011flant\u0131lar\u0131 anlamaya u\u011fra\u015fmadan Kullanm\u0131\u015flard\u0131r. O Halde asl\u0131nda Pi\u015firmek her zaman i\u00e7in Molek\u00fcler olmu\u015ftur. Yeni zamanda de\u011fi\u015fen tek \u015fey arka planda kalm\u0131\u015f Kimyasal ba\u011flant\u0131lar kimyac\u0131 yada G\u0131da m\u00fchendisleri taraf\u0131ndan ara\u015ft\u0131r\u0131l\u0131p su y\u00fczeyine \u00e7\u0131kart\u0131lmas\u0131d\u0131r.<\/p>\n

I\u015fin b\u00fcy\u00fcleyici k\u0131sm\u0131 asl\u0131nda var\u0131lan\u0131 par\u00e7alar\u0131na ay\u0131rma ve daha sonra yeniden yap\u0131land\u0131rmakt\u0131r. Ama\u00e7 ilgiyi ilk anda belli bir malzemeye tada y\u00f6nlendirmek ve hi\u00e7 al\u0131\u015f\u0131lagelmemi\u015f bir \u015fekilde sunmakt\u0131r. Buradaki Can al\u0131c\u0131 nokta istenilen lezzet par\u00e7alar\u0131n\u0131\u00a0 izole edip maksimum lezzete ula\u015ft\u0131rarak sunabilmektir. Bu arada yenden yap\u0131land\u0131rmadaki imkanlar sadece kreativite ile sinirlandirilmistir. Misafirleri asl\u0131nda tan\u0131d\u0131klar\u0131 bir lezzeti yeni boyutuyla tadarken seyretmek insana tart\u0131\u015f\u0131lmaz bir haz verir.<\/p>\n

Mesela Bir Elmay\u0131 havyar gibi yerken..<\/p>\n

\u00d6rnek olarak Bezelyeyi alal\u0131m . Asl\u0131nda taze bezelyenin tad\u0131 ne kadar lezzetliyse kabu\u011fu da o kadar tad\u0131n\u0131 rahats\u0131z edici hatta birazda un tad\u0131nda olabilir. Bezelyenin tad\u0131n\u0131 izole edip mesela bir k\u00f6p\u00fck olarak yeniden yap\u0131land\u0131r\u0131rken rahats\u0131z eden kabu\u011fu tamamen ortadan kald\u0131rabilirim. Bu sayede Tat Limit noktaya \u00e7\u0131k\u0131p. rahats\u0131z edici ek tatlar minimum noktaya indirilirmi\u015f olur.<\/p>\n

Bu arada mesela yeni Tekniklerle al\u0131\u015f\u0131lm\u0131\u015f\u0131 daha iyi bir halede getirebilirim: mesela yo\u011furt ve Ek\u015fimik kar\u0131\u015f\u0131m\u0131ndan olu\u015fan bir tatl\u0131y\u0131 -196\u00b0C deki s\u0131v\u0131 Azotun i\u00e7erisinde dondurursam dondurma s\u00fcresi \u00e7ok k\u0131sa s\u00fcrd\u00fc\u011f\u00fcnden rahats\u0131z edici kristallerin olu\u015fmas\u0131 m\u00fcmk\u00fcn olmayacakt\u0131r b\u00f6ylece daha \u00f6nce hi\u00e7 kar\u015f\u0131la\u015f\u0131lmam\u0131\u015f lezzet ve aromalara ula\u015fabilir.<\/p>\n

Y\u0131ld\u0131z \u015eef A\u015f\u00e7\u0131l\u0131k y\u0131llar\u0131mda hep yeni Fikirler, Teknikler aray\u0131\u015flar\u0131 i\u00e7erisindeydim. Bu arda \u0130spanyada bir Molek\u00fcler Mutfak \u00f6nc\u00fcs\u00fc olan Ferran Adria ile tan\u0131\u015fma f\u0131rsat\u0131m oldu. G\u00f6rd\u00fcklerimden \u00e7ok etkilenmi\u015ftim. Geri d\u00f6n\u00fc\u015f\u00fcmde Mutfa\u011f\u0131mda uzun s\u00fcre denemeler yapt\u0131m ve bu konudaki bilgilerimi geli\u015ftirdim.<\/p>\n

Elma Havyar\u0131 yap\u0131l\u0131\u015f\u0131:<\/p>\n

Elma Havyar\u0131 Molek\u00fcler Mutfak i\u00e7in klasik bir \u00f6rnektir. Portakal, Kavun \u00e7e\u015fitleri yap\u0131labilir. Elma Havyar\u0131 haz\u0131rlan\u0131\u015f\u0131ndaki elma lezzetini \u00f6n plana \u00e7\u0131karan i\u015flem asl\u0131nda istenmeyen \u00e7ekirdek ve Kabuk gibi tatlarda minimuma indirir. \u0130\u015flem k\u0131saca \u015f\u00f6yledir \u00f6nce Elman\u0131n suyu sikilir daha sonra bu su Alginat ile kar\u0131\u015ft\u0131r\u0131l\u0131r. Takiben kar\u0131\u015f\u0131m pipetle al\u0131n\u0131p damla damla Kalziumchlorid i\u00e7erisine sikilir. Birka\u00e7 saniye i\u00e7erisinde damlac\u0131klar\u0131n etraf\u0131nda bir koruyucu perde, deri olu\u015fmaya ba\u015flar b\u00f6ylece elma havyar\u0131m\u0131z formuna ula\u015fm\u0131\u015f olur. E\u011fer elma havyarlar\u0131n\u0131 dilinizle ezmeyi denerseniz damlac\u0131klar patlar ve dama\u011f\u0131n\u0131zda bir elma tad\u0131n\u0131 hissetmenize sebep olur.<\/p>\n

Text: Maxx Eichmann<\/p>\n

T\u00fcrk\u00e7e \u00e7eviri : Erhan Arda<\/p>\n

Molek\u00fcler Kartopu Dondurmasi<\/a><\/h3>\n","protected":false},"excerpt":{"rendered":"

Max Eichman`nin anlat\u0131s\u0131yla Molek\u00fcller Mutfak: <\/p>\n

Molek\u00fcler Mutfak asl\u0131nda Var olan tekniklerin ve deneyimlerin geli\u015ftirilmesidir, yani yeni bir bulu\u015f de\u011fildir. Uzun zamanlar \u00f6nce \u0130nsanl\u0131k K\u0131zartman\u0131n, Pi\u015firmenin G\u0131dalar\u0131n Haz\u0131rlan\u0131\u015f\u0131 \u00fczerindeki etkisini ke\u015ffetmi\u015f ama arka plandaki kimyasal ba\u011flant\u0131lar\u0131 anlamaya u\u011fra\u015fmadan Kullanm\u0131\u015flard\u0131r.<\/p>\n","protected":false},"author":8,"featured_media":2514,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[15,5],"tags":[159,161,160,158],"class_list":["post-2505","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lezzet-genelkultur","category-lezzet-uzerine","tag-max-eichmann","tag-schnee-ball-eis","tag-molekular-kuche","tag-schloss-falkenstein"],"_links":{"self":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/2505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2505"}],"version-history":[{"count":28,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/2505\/revisions"}],"predecessor-version":[{"id":22205,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/posts\/2505\/revisions\/22205"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=\/wp\/v2\/media\/2514"}],"wp:attachment":[{"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2505"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2505"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ehl-i-lezzetiz.biz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}