Molecular Gastronomy Part 1


A couple of month ago I went to a Molecular Gastronomy class with a  couple of my coworkers. They featured the Molecular R kit I’ve always been curious about molecular gastronomy since I saw it featured in a recipe on the food channel and this was the perfect chance to get some instruction on how to start working with these chemicals.

Historically, people have been doing molecular gastronomy for years.  Altering the texture and appearance of foods using its physical and chemical properties is all part of molecular gastronomy. Things like spam, jello and preserved foods are all examples of what we have done in the last couple of years.  Aspics (or what I like to call it “weird meat jello”) have been around since 1300’s is also what you can consider molecular gastronomy. So this is not as unfamiliar as you think.

The term “molecular gastronomy” became popular in 1988 by Nicholas Kurti and Herve This.  Now this trend is popping up in different dishes and restuarants.


The chemicals used in molecular gastronomy are food grade. That means they are a more pure form of the chemical and safe to consume. There are some chemicals that come from a natural sources.  An example of these chemicals are sodium alginate and agar agar which are derived from seaweeds.

The three different techniques I will be telling you more about in my molecular gastronomy series are spherification, gelification and emulsification.  There are many more techniques as well which may end up on my blog in the future.

Keep an eye out for the next of the molecular gastronomy series and make sure to check out our other recipes!

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