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From Molecularcuisine.org
[edit] What is Molecular Gastronomy and Molecular Cuisine?
Molecular Gastronomy is the study of physical and chemical processes that occur in cooking.
It can be seen as scientific discipline with the purpose to improve culinary art and cooking knowledge.
The term “Molecular Gastronomy” was invented by Nicholas Kurti (Oxford’s physicist who used for the first time this expression during a meeting in Oxford in Mai 1980) and the French physical chemist Hervé This. “The aim of this scientific discipline is to understand and refine cooking techniques, to wonder about traditional cooking methods coming from habits or empirical culinary activities, to communicate scientific knowledge and techniques on the basis of everyday’s elements”.
The term Molecular Gastronomy has been widely adopted both by the scientist community and cooks. Although Molecular Gastronomy was originally intended to refer to the scientific investigation of cooking some Chefs began to explore new possibilities in the kitchen by embracing science and technologies. Therefore confusion rose year after year and boundaries between disciplines were not clear anymore especially in the media. In the 90s the term Molecular Gastronomy embarrassed the science and a new cooking style thus becoming a blanket term referring to any topics related to Avant-Garde Cuisine.
During a debate that occurred during Madrid Fusion 2009 congress Harold McGee said he has used for the first time in 2005 the expression “Italian Molecular Cuisine” in order to differentiate oneself from the media community. Ferran Adria confirmed the term Molecular Cuisine appeared in the media around 2004/2005.
Some Chefs such as Ferran Adria or Heston Blumenthal and restaurants are now strongly associated to the term Molecular Cuisine which as been adopted by a number of people.
Upset by the inadequate use of the term “Molecular” Harold McGee and David Cassi suggested a review of terminologies during the debate “Does Molecular Cuisine exist?” in Madrid Fusion 2009. Harold McGee and David Cassi proposed “Scientific Gastronomy” to succeed “Molecular Gastronomy”.
Ferran Adria also suggested using the term “Science of Gastronomy” in order to emphasize on the dialogue now existing between scientists and cooks.
Ferran Adria insisted on the fact that Molecular Cuisine shouldn’t be associated to a cooking style but as a whole of Avant-Garde technics.
[edit] Main ingredients/additives used in Molecular Cuisine
- Agar Agar (E 406)
- Sodium Alginate (E 401)
- Carraghenanes (E 407)
- Soy Lecithin (E 322)
- Xanthan Gum (E 415)
- Calciumlactat (E 327)
- Methylcellulose (E 464)
- Other Molecular Cuisine ingredients
[edit] What are the different effects/textures expected with the above ingredients?
[edit] Molecular Cuisine utensils that are necessary for a good start in Molecular Cuisine
Contrary to popular belief it is not necessary to purchase expensive cooking utensils to start with Molecular Cuisine. As a minimum these are the utensils you should have:
- Spherification : one syringe (better is to have a big capacity syringe such as 60 ml), a set of measuring spoons for making spherical 'ravioli'.
- Spaghetti: in order to make gel spaghetti you will need a food purpose silicone tube and a syringe to inject the preparation in the tube.
- Espuma : a syphon is probably one of the most expensive buys for beginners. You will also need disposable N2O cream chargers for your syphon. Generally speaking there are two type of syphons for cold or/and warm preparations. Cold preparation syphons cost approx. € 50 and the ones for warm preparations are in the area of € 100. Disposable N2O chargers are in the range of € 0.5 to € 1 per unit.
- Precision scale. This is a very useful utensil to avoid conversion tables and plastic spoons. You can find a tenth gram precision scale of excellent quality in the range of € 20 to € 30. Nevertheless it is possible to do without such utensils to start with Molecular Cuisine.
- Hand mixer. This utensil is often used in Molecular Cuisine. A cheap hand blender will cost approx. € 20.
[edit] Where to purchase Molecular Cuisine Kits or Molecular Cuisine ingrédients?
French online shops
Belgium online shops
German online shops
United Kingdom online shops
United States online shops
[edit] Molecular Cuisine kits for sale on internet
| Trademark | kit’s title | Price € Incl. VAT (excl. Shipping costs) | Number of ingredients | Ingredients total weight (g) | Utensiles | Value for money | Comments | |
|---|---|---|---|---|---|---|---|---|
|
Texturas |
Minikit Sférificacion |
from 100 to 140 |
5 |
500 |
1 syringe, set of measuring spoons and a perforated spoon, 1 recipe booklet |
Very nice kit with impeccable design, perfect for a gift. Disadvantage: the recipe booklet contains very few recipes not fitting for beginners. | ||
|
Sosa |
To be disclosed soon |
- |
- |
- |
- |
- |
- | |
|
TexturePro |
CocktailPro |
from 49,9 to 59,9 |
7 |
309 |
1 plastic spoon and 1 metal spoon, 120 pages book recipes |
TexturePro ingredients are mixed with a significant proportion of Maltodextrine for solubility purposes. TexturePro recipes don’t work with non Texturepro ingredients. | ||
|
TexturePro |
DessertPro |
49,9 |
7 |
308 |
2 spoons and 1 plastic bottle |
- | ||
|
TexturePro |
TexturePro Box |
129 |
10 |
580 |
1 book |
- | ||
|
Kalys |
Perles and Cocktails kit |
25 |
2 |
80 |
10 micropipettes, 1 perforated spoon et 1 recipe booklet |
This kit officially allows preparing 10 times 15 cocktails. Contrary to what we can see on Kalys site the general appearance of the kit is disappointing. This especially annoying for a gift. | ||
|
Kalys |
Spaghetti delight kit |
25 |
1 |
20 |
Twice 1 meter tube, 1 syringe, 1 booklet |
- | ||
|
Kalys |
Kit mousse & Co |
39,9 |
3 |
140 |
2 booklets, 12 small plastic verrines |
This kit is not available in English | ||
|
Kalys |
Creative Cuisine Kit |
29,9 |
7 |
90 |
5 micropipettes, 1 booklet |
- | ||
|
Kalys |
Diet cooking kit |
25 |
4 |
110 |
1 booklet, 1 mini guide for diet |
Not available in English | ||
|
Cuisine Innovation |
Kit de cuisine moléculaire |
42,5 |
8 |
160 |
1 syringe, twice 1 meter tube, 2 pipettes, measuring spoons, 1 perforated spoon, 1 booklet. |
Metal box. | ||
|
Cuisinemoléculaire |
Kit découverte |
9,5 |
4 |
9 |
1 syringe |
Few ingredients. With that kit you don’t have the right to make mistakes! |
[edit] Molecular Cuisine ingredients price comparison
This price comparison was made on December 26th 2008 in the following way:
- Prices are official prices listed on manufacturers’ sites at the exception of Texturas for which we had to consult Meilleurduchef site and Gourmantis site according to Sosa products. Actually Texturas et Sosa sell their products via resellers networks.
- Prices disclosed in the table represent 100g ingredients.
- Price for 100g of ingredient was calculated based on the biggest containers (quantity) provided by the manufacturer.
- All prices are in Euros incl. local VAT.
- Prices do not include shipping costs.
| Trademark | Sodium Alginate | Calcium Lactate | Methylcellulose | Soy Lecithin | Agar Agar | Xanthan Gum | Citrique Acid | Gellan | Carraghénane Kappa | Carraghénane Iota |
|---|---|---|---|---|---|---|---|---|---|---|
|
Texturas |
5,66 |
1,85 |
10,93 |
6,00 |
8,40 |
5,88 |
2,12 |
15,73 |
9,25 |
5,52 |
|
Sosa |
3,05 |
3,67 |
7,83 |
2,3 |
10,83 |
2,1 |
3,99 |
10,98 |
- |
- |
|
TexturePro * |
3,77 |
2,35 |
7,28 |
5,33 |
6,9 |
6 |
- |
11,48 |
- |
5,52 |
|
Kalys |
5,00 |
4,00 |
14,5 |
4,00 |
7,00 |
5,00 |
10,00 |
10,00 |
5,00 |
5,00 |
|
Cuisine Innovation |
4,88 |
3,33 |
11,27 |
6,00 |
6,67 |
5,00 |
3,00 |
- |
4,00 |
- |
(*) TexturePro should be put aside from other manufacturers as TexturePro includes in its ingredients a significant amount of Maltodextrine for solubility purposes (Discussion about this point in the French part of Molecularcuisine.org forum). The mix with Maltodextrine means that you will need more TexturePro ingredients for a recipe than with “pure” ingredients provided by another trademark. Above all, TexturePro recipes will not work with other manufacturer's ingredients.
The table below was made for the reason as follow:
- Kalys sells products in different packaging size such as few grams sachets, 100g bags and 500g pots. We thought it was fair to indicate Kalys prices with regards to the 100g bags they provide.
- Cuisinemoleculaire.com mainly sells ingredients in 75g sachets. We calculated price for each engredient on a basis of 100g to ease comparison.
| Trademark | Sodium Alginate | Calcium Lactate | Methylcellulose | Soy Lecithin | Agar Agar | Xanthan Gum | Citrique Acid | Gellan | Carraghénane Kappa | Carraghénane Iota |
|---|---|---|---|---|---|---|---|---|---|---|
|
Cuisine Innovation (100g) |
9,5 |
7,00 |
- |
5,50 (50g) |
10,00 |
5,50 (75g) |
5,50 |
- |
9,00 |
- |
|
Kalys (100g) |
14,5 |
11,01 |
14,5 |
14,5 |
14,5 |
14,5 |
10 |
14,5 |
14,5 |
14,5 |
|
Cuisinemoleculaire.com (75g) |
26,60 |
26,60 |
- |
59,20 |
59,85 |
34,58 |
- |
- |
- |
- |
