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miercuri, 20 noiembrie 2019

Ce inseamna bucatarie moleculara? + tehnici si restaurante unde gasesti mancare moleculara

Ce este gastronomia moleculara?


Cuvantul molecular ne duce cu gandul la un laborator de chimie unde experimentam tot felul de reactii dintre diverse elemente. In ceea ce priveste bucataria, mancarea moleculara se refera studierea proceselor fizice si chimice din spatele unui preparat, de catre bucatari profesionisti impreuna cu oameni de stiinta.

Bucataria moleculara a luat fiinta la inceputul anilor '80, cand chimistul francez Hervé This a inceput sa studieze procesul de fabricatie al alimentelor, prima lui intrebare fiind: "De ce se taie maioneza?" A incercat sa inteleaga procesul chimic care duce la acest "eveniment nefericit" din viata oricarei gospodine. Apoi au urmat alte cateva sute de studii si uite asa a aparut bucataria moleculara.

Cel care a dus gastronomia moleculara pe culmile succesului este seful spaniol Ferran Adria prin faimosul restaurant El Bulli din Costa Brava, restaurant cu 3 stele Michelin. “Luaţi un fel de mâncare cunoscut de toată lumea şi transformaţi toate ingredientele: textura, forma sau temperatura. Descompusă în acest fel mâncarea îşi păstrează esenţa iniţială, dar forma este radical schimbată faţă de origini”, spune Ferran Adria în cartea El Bulli 1994-1997. 

Astfel, gastronomia moleculara sau bucataria experimentala are ca si scop utilizarea de noi tehnici de transformare culinara prin procese precum, macerare, caramelizare, coacere dubla si folosirea de noi ingrediente, observandu-se toate procese fizice si chimice implicate in pregatirea unui astfel de preparat.

Bucatarie moleculara
Sursa foto: Splice-bio.com

Sferificarea - una dintre cele mai folosite tehnici din bucataria moleculara


Procesul de sferificare are la baza 2 ingrediente principale:
  1. Alginatul de sodiu - acesta face parte din familia polizaharidelor si se regaseste in peretii celulelor algelor maronii, iar in contact cu apa devine semi-vascos.
  2. Clorura de calciu - este o sare cristalina usor solubila in apa.
Vezi in video-ul de mai jos o reprezentare a tehnicii de sferificare. Ce zici de "caviar" de pepene, mar sau miere?



Restaurante unde gasesti mancare moleculara


Unul dintre cele mai renumite restaurante unde poti degusta bucataria de avangarda este The Artist din Bucuresti. Chef-ul si co-proprietarul restaurantului este olandezul Paul Oppenkamp, fost chef executiv pe cel mai mare yacht privat din lume “The World”. Restaurantul in gasesti in Centrul Vechi pe Nicolae Tonitza, 13.

caracatita - restaurant The Artist
Sursa foto: Tripadvisor.com






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publicat de Denisa @ noiembrie 20, 2019   0 comentarii