Molecular gastronomy facts for kids

Molecular gastronomy is a type of science that studies the chemical reactions in food during cooking.

Images for kids

Molecular gastronomy includes the study of how different cooking temperatures affect eggs, their viscosity, surface tension, and different ways of introducing air into them.
Spherification of juices and other liquids is a technique of molecular gastronomy.
A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York City. The cubes are deep-fried Hollandaise sauce.
Adam Melonas's signature preparation is an edible floral center piece named the "Octopop": a very low temperature cooked octopus fused using transglutaminase, dipped into an orange and saffron carrageenan gel and suspended on dill flower stalks
Heated bath used for low temperature cooking
Rotary evaporator used in the preparation of distillates and extracts
French chemist and cook Hervé This, known as "The Father of Molecular Gastronomy"
Heston Blumenthal dislikes the term 'molecular gastronomy', believing it makes the practice sound "complicated" and "elitist."
Benjamin Thompson, Count Rumford (1753–1814)
Grant Achatz shown plating a dish at Alinea, has been called the leading American chef in molecular gastronomy.
Homaro Cantu of Moto Restaurant was a molecular gastronomer.
Ferran Adrià of El Bulli, prefers the term 'deconstructivist' to describe his style of cooking.