Have you ever tried true 21st century transformer dishes? Any modern molecular cuisine restaurant will offer you cod flavored ice cream , transparent dumplings and fried potatoes without butter (or maybe without potatoes) ... It sounds like a menu from a science fiction novel. However, molecular cooking has long been firmly entrenched in our lives.
What is molecular cuisine?
This invention is truly amazing. With the help of some tricks, molecular chefs leave only the necessary taste, removing indigestible elements and excess flavors. The dish may seem icy to the touch, but if you try it, you will feel burning heat. It may seem to you that you eat regular pizza, but it will turn out to be a sweet cake to taste ...
The molecular cuisine is full of surprises for both the eyes and the stomach. Each dish is a true masterpiece, shocking and unpredictable! Try it and you will love the magical molecular cuisine! Restaurants in Moscow are among the best in the world in this area.
The history of molecular cooking
This culinary phenomenon appeared back in 1969 in Hungary. One scientist with very original ideas wrote a report under the intriguing title, “Physicist in the Kitchen,” and sent the British scientists to court. At that time, his ideas did not gain popularity, but soon they started talking about his work as a real discovery.
They began to take molecular cooking seriously only in the 90s. The French, who were fashionable and fashionable, were the first to catch the new trend and, being real gourmets, brought the technology almost to perfection!
Since then, molecular restaurants began to appear in all countries of the world, where cooks are real alchemists who work in chemical laboratories. If you have ever seen how a molecular masterpiece is created, you are truly lucky, because experts carefully keep the secrets that molecular cuisine is full of. Photos of dishes, of course, can be found easily, but the cooking process remains a mystery to most people.
Secrets of Molecular Cuisine
Despite the seeming fabulousness, dishes are prepared using completely understandable tricks. And every day, culinary chemists come up with new ways that molecular cuisine shakes humanity. Restaurants in Moscow also do not lag behind the latest inventions and are ready to please gourmets with an exquisite masterpiece for every taste ... literally.
- Let's start with the meat. Every housewife knows that when frying, meat loses weight by 40-50% due to evaporation of water and coagulation of protein. Molecular chefs dealt with the problem with the help of the latest substance that can hold water in meat. Thus, the dish does not lose in volume and has a rich taste.
- Have you ever tried to inject some rum into ready-made pies? To make them softer, culinary chemists do just that. Fresh pineapple juice will help you make the meat soft.
- The secret of a cold cake with hot filling is also quite simple: you need to inject sweet liquor into a dry billet, then quickly freeze and heat in the microwave!
The most famous molecular chefs
All molecular chemists of our time can not be counted, however, we will pay attention to the most famous of them. First of all, this is Ervy Tees, who has written an entire dissertation on molecular and physical cooking. Who would have thought that fish could be smoked with electricity! Ervi Tees made such a discovery, and also found out that egg white, whipped with cold water, gives more foam - many housewives know this trick.
In Britain, there is also a hero - Heston Blumenthal, the chef of The Fat Duck - the most famous restaurant of molecular cuisine in England. Many come to try one of his crazy inventions: a strawberry dessert with candied celery, mango with a garnish of red onion or liver with jasmine ...
Gastronomic restaurants in Moscow
Molecular cuisine in Moscow is represented by several famous restaurants known around the world. For example, the Anatoly Komm specializing in low-fat food is visited by many foreign guests, including real gourmets.
Chateau de Fleurs restaurant is famous for its unique author's cuisine, as well as for its great design. Translated from French, the name means "Flower Castle", and this name is simply perfect for the design of the institution. Here you can taste the most famous dishes of Italian and French cuisine: risotto, pasta or homemade ice cream. Seafood fans will appreciate the mussels baked with sauce of different varieties of cheese, as well as tiger and king prawns coated with caramel. Supporters of the chef's meat diet will be provided with exclusive dishes, such as a steak from a wagu - a Japanese bull, or a delicious stew made from tender rabbit meat.
As for design, the restaurant is divided into 4 zones: women’s, men’s, garden and dining room, each of which has its own unique and sophisticated design. No matter how delicious foreign molecular cuisine is, restaurants in Moscow can be proud of the “Castle of Flowers”!
Restaurant "BARBARA" - the genius of molecular cuisine
If you have a lot of money in your pocket and you decide to try something really new and unique, go to Strastnaya Boulevard, where the brainchild of Anatoly Komm, the best restaurateur in Russia, is located. Now that molecular cuisine is supplanting the traditional, restaurants in Moscow are headed by the Barbarians, who are the undisputed leaders in this area of culinary.
The essence of this institution, as the name implies, is a kind of mockery of Russian cuisine or simply professional barbarism. Chefs take as a basis the traditional Russian menu, but change the ingredients and dishes beyond recognition! For example, you can be served liquid Borodino bread, offal powder or liver candies, and all the ingredients are produced exclusively in Russia. The restaurant is in such demand that you can get there only by pre-booking a place, if you are of course lucky ...