Innovation – Molecular Gastronomy and Miracle Fruit

All cooking requires some understanding of chemistry, but molecular gastronomy takes it to the level by creating new flavors, textures and experiences by applying science to food. The pictures below are from the Molecular Tapas Bar in Japan and show (from top to bottom) a cocktail created in a test tube, olives made into a foam, ratatouille made from small balls of the constituent ingredients and the final photo is avocado, eel and pineapple, which when combined recreate the flavor of miso.

If you are keen to try molecular gastronomy and don’t have your own advanced chemistry set, another part of meal (not shown in the photos) can be done at home miracle fruit changes the taste of food for about 30 minutes to 2 hours after taking the tablet. Try tasting orange, lemon and lime pieces before and after chewing on a tablet, the effect is pretty amazing.

If you want to try molecular gastronomy at a restaurant, it isn’t cheap – examples of this style of cuisine include Alinea in Chicago, WD-50 in New York, The Fat Duck in the UK and El Bulli in Spain.

2 responses to “Innovation – Molecular Gastronomy and Miracle Fruit

  1. I went nuts the first time I tried miracle fruit. Limes = my favorite. The one thing I want to try is lemon sorbet mixed with Guinness–which I’m going to try real soon.

    I heard about this chef who uses edible paper and ink to actually “print” up sushi. Gotta love it.

  2. Chef Omar Cantu, of Chicago’s Moto restaurant, makes a menu you can eat. I saw him on Planet Green’s “Future Food.” Great food show.

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