A couple of months ago we featured the restaurant elBulli. Recently, we featured Heston Blumenthal as well. And let me tell you what both of those topics have in common: molecular gastronomy. Molecular gastronomy never ceased to amaze me because this is such a new take on cooking and many chefs have jumped on this boat to create marvelous and absolutely fantastic dishes. This type of science has expanded the food world in terms of of things are presented. The possibilities are definitely endless.
"For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment."
Spherificiation is when you create a thin membrane with flavored liquid inside. When you bite into it, the liquid flows in your mouth, creating an amazing dining experience. The liquid is first mixed with a calcium lactate glutonate and then dropped into a bath of water and sodium alignate. Gel forms due to the chemical reaction of calcium ion and sodium alginate, thus, forming the membrane of the sphere.
Transparent food, you say? Yes, edible film has been used in many ways for aesthetic reasons and to elevate your dining experience to a whole other level. The usual case when it's used is for food that has filling, thus displaying its contents very elegantly. Edible film is made from potato starch and soy lecithin and has very little taste. You can cut it in any shape or size, since it comes in all different types of thickness. Sometimes they're used for encasing very colorful food but they can also be eaten by simply flavoring a sheet. This can be done using a dehydrator or frying them.
With today's technology, chefs would venture into changing the game of food by changing its texture. They have discovered the technique in making flavored foams. In everyday cooking we actually work with foam. Foam is just technically any liquid or solid with air suspended in it., like cream and cake. How flavored foam is done is by adding soy lecithin to the extract of choice and blending it properly. Of course, following an actual recipe is more recommended rather than just going for it.
There are many that offer tips, sell equipment, and have recipes regarding molecular gastronomy. I highly suggest no one does this without taking precaution, because we're talking about science here, and not just cooking.