Changes in the Culinary World: Molecular Gastronomy

In 2013, when I was a young and an oblivious college student who had taken his first step into the world of food. The culinary industry was just pots and pans; cooking techniques mainly consisted of pan-searing, grilling, and braising; and chefs wore white toques that were nearly two feet high over their heads. You could say that things were simple or straightforward, there was no extensive research involved.

Those techniques are still utilized today as we speak, instructors continue to enforce the importance of learning how to apply the perfect sear on a piece of steak or the process of proper braising. But with modern science coming into the picture, the culinary industry continues to evolve and people are bringing in a few state-of-the-art cooking methods.

Modern chefs are beginning to dive into what's known as "Molecular Gastronomy," which is mainly approaching food and combining it with the perspective of chemistry. But here's an interesting and unknown fact: molecular gastronomy was already introduced to the culinary industry in 1988; however, the only reason why there is such a high emphasis on it now, is because of technology. Chefs are able to get their hands on machines and tools that will allow them to create dishes that look aesthetically appealing and taste exactly like food-- the only downfall is that it won't be as fulfilling.

You may be wondering, "What is considered Molecular Gastronomy?" Well, I'm glad you asked. Molecular Gastronomy covers a broad variety of cooking methods that you may have seen on YouTube or food series' on Netflix. Here's a list of a few mainstream methods that you may or may not be familiar with:

1. Liquid Nitrogen

This may be one of the most profound cooking techniques that play a major role in desserts. You'll notice a few chefs play around with it and create something called, "Liquid Nitrogen Ice Cream." It immediately freezes the milk and water contents, which then is churned, and the outcome of it is a light fluffy texture; completely different than your traditional ice cream in a cone.

2. Foams/ Foaming

These are usually associated with things like whip cream. And thanks to food coloring, they're versatile and can be turned into any color of your choosing.

3. Powders

This is a neat little method that is combined with Liquid Nitrogen, where you convert liquid into powder. Once you've frozen whatever it is you needed, then you can crush it until it starts to look like finely ground sea salt.

4. Sous Vide

This cooking method is common in almost every kitchen to exist. Sous Vide consists of a machine where you can set the temperature to your preference, and it will slowly cook the inside of your protein of choice in a water bath. The only hard labor you need to do on your end takes it out of the vacuum-sealed bag, and give it a nice caramelized sear.

5. Spherification

If you see food coming out to you and it looks like small little pearls of caviar, that's Spherification. A food item that you may be familiar with that involves this method, is boba for bubble teas.

So, there you have it, a list of gastronomical cooking techniques that have revolutionized the culinary industry. And will continue to become more advanced in the future.