https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Category%3AMolecular_gastronomy 2026-07-12T10:06:04Z Revision history for this page on [[Cookipedia]] MediaWiki 1.45.1 https://www.cookipedia.co.uk/wiki/index.php?title=Category:Molecular_gastronomy&diff=244286&oldid=prev 2016-03-02T11:49:44Z

<p></p> <p><b>New page</b></p><div>&lt;!-- seo --&gt;<br /> {{#seo:<br /> |title=What is molecular gastronomy? Cooking Wiki<br /> |titlemode=replace<br /> |keywords= molecular gastronomy,Modernist Cuisine,cooking<br /> |description=Since the late 1990s and early 2000s, the term Molecular Gastronomy (also known as Modernist Cuisine) started to be used to describe a new style of cooking<br /> |og:image=https://www.cookipedia.co.uk/wiki/images/3/38/Olive_oil_%27butter%27_recipe.jpg<br /> |og:type=article<br /> }}<br /> <br /> &lt;!-- /seo --&gt;<br /> <br /> [[Image:Olive oil &#039;butter&#039; recipe.jpg|thumb|300px|right|[[Olive oil spread|Olive oil &#039;butter&#039;]] made from emulsified olive oil]]<br /> <br /> ===What is molecular gastronomy===<br /> Since the late 1990s and early 2000s, the term Molecular Gastronomy (also known as Modernist Cuisine) started to be used to describe a new style of cooking in which some chefs began to explore new possibilities in cooking techniques and has since been used to describe the food and cooking of several famous chefs including [[Celebrity_Chefs_on_Desert_Island_Discs#Heston_Blumenthal_-_broadcast_29th_October_2006|Heston Blumenthal]] and Ferran Adrià. It has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine. However, it was originally intended to refer only to the scientific investigation of cooking. <br /> <br /> In many cases, molecular gastronomy can be practiced in a domestic kitchen, with the increasing availability of the necessary equipment and ingredients to home cooks. However, one word of advice! Experiment by all means, but don&#039;t use it as an excuse to show off all the techniques in one go. Examine what your dish will be and only use molecular gastronomy if it will genuinely add to the dish. Remember the days of your school essays or exams? You would have got far more marks for answering the question posed, than just writing about all you know on the relevant subject :-)<br /> <br /> ===[[Ingredients used in Molecular gastronomy]]===<br /> <br /> We have a [[:Category:Molecular gastronomy ingredients|category containing common additives used in Molecular gastronomy]].<br /> <br /> ===[[Cooking methods used in Molecular Gastronomy]]===<br /> We have a [[:Category:Molecular gastronomy cooking methods|category containing common Molecular Gastronomy cooking methods]].<br /> <br /> &lt;!-- Rosemary. I will remove these once we have created the missing pages, as they will then appear on this page because of the category tag. --&gt;<br /> Techniques include:<br /> * Anti-griddling<br /> * [[Dehydrating food|Dehydrating]]<br /> * [[Emulsification]]<br /> * Flash freezing and shattering<br /> * Gelification<br /> * Powderising<br /> * Reverse frozen spherification<br /> * Reverse spherification<br /> * [[Syphon whipping]]<br /> * [[Sous vide cooking|Sous-vide]]<br /> * Spherification<br /> Our [[:Category:Molecular gastronomy recipes|Molecular Gastronomy recipe section is here]].<br /> {{CategoryLine}}<br /> [[Category:Recipes]]<br /> [[Category:Molecular gastronomy]]</div>

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