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Imagine colors, shapes & furniture designs coming together with appealing acoustics and the sound of flowing water, the aroma of delicious food interspersed with scented candles and then being presented with a portion of snail porridge, bacon and egg ice cream and parsnip cereal or a mock turtle soup? Yes, these are some of the dishes that Heston Blumenthal has become famous for! And his restaurant ‘The Fat Duck’ in U.K. is perhaps the most common reference to the trend we will be exploring today – Molecular Gastronomy!

Modern science has made it possible to put food through different equipment, cooking processes, temperatures and pressures; altering the food’s very nature to bring forth something unique altogether and sometimes to bring forth enhanced flavors. Taking this understanding to the next level is “Molecular Gastronomy”, which can literally be described as understanding the physics and chemistry of food and its flavors. It is a trend that has caught the fancy of the fine dining circle around the world and for good reason too.This particular art (or is it science) of cooking entices the diners using scientific tools and principles to stimulate all the five senses by enhancing the look, the smell and the flavor of the food served. And the diners are left gasping for more!

So, if you happen to be a restaurant owner who is on the fence about your Chefs’ insistence on including some molecular recipes on the menu, reading on should help you get all the information you need. Molecular Gastronomy has over time found its fair share of supporters in the food business and here are some reasons why:

  • It instantly gives the restaurant a USP & image of pushing boundaries to delight customers by combining science with the artistic endeavor of cooking.
  • It gives greater freedom to Chefs by allowing them to combine unconventional flavors to come up with creations like crab ice cream or innovate cooking techniques to make transparent raviolis.
  • It can help revolutionize the way diners perceive and enjoy food, breaking away from just seeking familiarity & comfort from what they eat. This trend allows for more innovative menu, fostering creative genius from your kitchen.
  • Molecular cooking has also contributed to our favorite dishes being cooked to perfection by finding the ideal temperatures and cooking conditions.
  • Pressure probes, blow-torches or liquid nitrogen; the gadgetry of the molecular kitchen helps perfect the nuances of cooking taking the culinary experience to the next level with cocktails in ice spheres to clear canapes.
  • It allows for the theatrical and flamboyant element in food presentation, breaking away from the traditional to be more reflective of the times we live in.

Molecular cooking is now a widely used technique that certainly adds credence to the restaurant owner, giving an edge in today’s competitive times and is a commonly observed trend in the fine dining space.

With the food industry moving towards innovation and ‘sensory design’ becoming a growing way to appeal to the avante garde customer, molecular gastronomy could be the edge your business needs to tantalize and engage your modern diners in a multi-sensory way and keep them coming back for seconds and thirds!