Science, Art && Cooking! : Preparation of Molecular

The word to cook is described as the use of heat to transform food for consumption.The question is whether this is the only way to transform the food for consumption? Is the heat the only that can be used to cook something? When the meat is removed from the refrigerator it is dissolved, for this process the heat is also used, but for that meat we would never say that it is cooked.

There are many ways for transforming foods in traditional gastronomy.With the development of traditional ways of trying to introduce new and innovative ways. From new ways of transformation of food used in mole are applied in the modern ''scientific'' molecular gastronomy. From new ways of transformation of food used in molecular gastronomy in everyday practice can be applied:

Spherification in a bath of sodium alginate and water

An innovative way of transforming food without the presence of heat. This is a technique used for making, among other things, false and reverse olive caviar. There are many variations of using this process, but the last two uses are the most often.

During spherification the food is transformed in the way of placing them in a thin, slowly solvable membrane of sodium alginate and calcium chloride. The process of spherification in a big way introduces Spanish chef Ferran Adrià and he was one of his trademarks. For complete spherification it is required special equipment, and it consists of the following components:

– sodium-alginate

– salt, calcium chloride (calcium without food can not be spherificated)

– spoons of different shapes and sizes

– syringe without a needle (for the fake caviar)

– water bath for stopping the process

Use of liquid nitrogen

Is a new technique in gastronomy. The temperature of liquid nitrogen is -196°C and as such has long been used mainly for various industrial purposes. Its use as a cooking technique reduces the production of ice cream and sorbet. It is a great plus in making ice cream with liquid nitrogen so that the crystals are very small due to the short time of freezing and thus ice cream made in this way has a very creamy and smooth texture.

The concept at first, totally impossible to understand, but cooking with liquid nitrogen is nothing more than cooking in a very cold medium. Because of the large so-called ''wow effect'' the use of liquid nitrogen can be considered scientific, and especially since it is not used in traditional cuisines, but it is more innovative way for the creation of an extremely traditional preparations like ice cream or sorbet, which previously could only work because most of the cooler was not able to achieve much lower temperatures and is no more scientific to the bread making (McGee 2004).