Cooking is supposed to be fun and easy. It is meant to bring forth a savory eating experience. Molecular cooking will provide all of these benefits and more. Whether you want to try out something for your family, to leave an awe among your guests or just to try out a new recipe, this is something that youneed to look into. And the best part is that with this style of cooking, you get to play with food and employ your creativity in making food that is both delicious and unique.

There are several techniquesinvolved with thescientific style of cooking which initially, were only reserved for exquisite chefs. Today, you don’t have to spend a fortune to experience the wonders of modern cuisines in upscale restaurants. Instead, you can experiment at home and get to enjoy different aspects of modern culinary.

Here are a few techniques that you might want to look into;

  1. Spherification

This is one of the most common cooking method employed in molecular cuisines.The process involves reacting calcium chloride with sodium alginate to create flavorful spheres from liquid food. The resulting food from this process tends to have a consistency that is similar to caviar but is not restricted. You can make spheres out of basically anything for example fruit juices, soups, etc.

  1. SousVide

SousVide is a low-temperature cooking technique where food is put in tightly sealed plastic bags and then cooked over very low heat. The essence of this is so that tough food like meat is cooked evenly without overcooking the outsides. It is a technique that is useful when you want to retain the moisture in foods like beef and chicken.

  1. Flash freezing

Although not very popular in domestic applications, flash freezing I would say is a very posh and elegant cooking technique initiated by Chef Ferran Adria of El Bulli. It involves quickly freezing the outside of foods leaving a liquid center.  Liquid nitrogen is often used to aid this process.

  1. Deconstruction

Ever eaten deconstructed food? Well, thatdoes not matter. Deconstruction is a simple culinary term that means to break apart and then construct a new. With this technique, you will have to take ingredients and prepare them in a newway other than the original and then recombine them again to form a new meal with a different look but with the same flavor.

  1. Emulsification

Remember this from chemistry classes? Emulsification in the culinary worldespecially modern culinary is used in the preparation of butter, mayonnaise, salad dressings, ice cream, etc. In gastronomic cooking, emulsification is also used to create tasty foams in a variety of colors and flavors. For this, chefs use soy lecithin or methylcellulose to stabilize the foams.

While molecular gastronomy is becoming a popular trend today, many people still struggle to understand the term and what it entails. The above, are just a few of its many techniques that top chefs like Ferran and Blumenthal use to woo customers into their unique culinary world. If you wish to try any of the techniques above, then browse the internet for recipes or simply get a molecular gastronomy kit to learn more.