Molecular Gastronomy Principal in Food Culinary.pptx

This slides contain the explanation of molecular gastronomy

1. MOLECULAR GASTRONOMY Kuliah Gastronomi 2025 Brigitta Laksmi Paramita, S.Pi ., M.Sc.

2. What is Molecular Gastronomi ?

3. Molecular gastronomy principle “Reconstruction of menu from basic into sophisticated” Basic meat curry Scallop with foam curry

4. Techniques in molecular gastronomy

5. Drying The reasons why foods are dehydrated: To concentrate flavors To preserve the food To create a casing that seals in moisture, as used in traditional baking To create textures ranging from chewy to crispy

6. Several drying methods

7. Flavor extraction Methods: Steam distillation: collection essence by means of condensation Solvent extraction: produces oleoresin  washed with alcohol  filtration  isolated aromatic compound dissolved in alcohol

8. Flavor enhancement Methods:

9. Creating powders Powders: flavors which are dried into dust Methods: Using maltodextrin  combining oil-based flavor and maltodextrin until desired consistency is obtained Freeze-dried  recipe example: Yuzu Marshmallow Served with Freeze-Dried Beet Powder Using liquid Nitrogen (LN2)  adding LN2 to fresh food  frozen  grounded into fine powder

10. Emulsion Emulsion: can be characterized by water in oil (W/O) or oil in water (O/W) Can adjust mouthfeel, control viscosity of liquids, and combine products that would not ordinarily be combined, to create a sauce and dressing

11. Foaming Introducing gas into the liquid, creating small bubbles Foam stabilizer: fats, protein, gum, starches, surfactant (emulsifier  mostly lecitin ) Types of foam: Bubbles: coarse texture Light foam: has a greater mouthfeel and can hold peak than bubbles Thick foam: the bubble structure is very dense Set foam: the most solid

12. Foaming Carrot Air with Tangerine Granita https://www.youtube.com/watch?v=5NvOZtMa5Fg

13. Spherification /Encapsulation To create a sphere or a droplet enclosed in an edible capsule Edible capsule are mostly created from gel or film can be created in different sizes and can range in resemblance from fish eggs (caviar) to olives to egg yolks Make use of alginate properties which is able to form gel in the presence of calcium

14. Spherification /Encapsulation

15. Spherification /Encapsulation Methods: Direct spherification : mixing a flavored liquid solution with sodium alginate  mixture is then dropped, dipped, or spooned into a solution containing a calcium product (calcium chloride/calcium lactate)  the droplet comes in contact with the calcium and causes the outer skin of the alginate solution to harden, thus containing the liquid inside the created sphere. Reverse spherification : calcium is added to the flavored liquid and placed into a bath of water and sodium alginate or another gelling food hydrocolloid https://www.youtube.com/watch?v=BeRMBv95gLk

16. MOLECULAR GASTRONOMY Kuliah Gastronomi 2025 Brigitta Laksmi Paramita, S.Pi ., M.Sc.