When worlds collide – The science of… cooking?
At first thought, it seems like an utterly bizarre marriage of two completely unrelated fields. OK, granted, the creative process bears some similarities, as there are scientists who create new compounds and materials from scratch, very much like how chefs prepare complex food from simple ingredients. Still, what on earth could the instruments and techniques used in a typical science laboratory possibly offer to the way we prepare our food?
Apparently, quite a lot!
It seems more and more restaurants all over the globe are making use of scientific equipment and principles to prepare various meals in new and exciting ways; a branch of food science better known as Molecular Gastronomy. If the name alone has made you lose your appetite; and admittedly, it does sound rather off putting; then perhaps this video might change your mind (Apologies to vegetarians in advance).
Dave Arnold’s Burger Of The Future from Eater NY.
From ketchup gel to “cooking” a burger in a 54.5 C thermostat water bath, it certainly looks like a strange way to prepare food, but if the end result can stand up to the taste test, then count me in! (Cost permitting, of course)
There is also an excellent story on ABC’s Catalyst program shown a few weeks ago highlighting this field, and is a great watch for a more in depth look at some of these exotic techniques.
I guess science and food preparation aren’t so removed from each other after all! Are you feeling hungry after watching all that food?