molecular gastronomy

1. Indonesian Gastronomy
TOPIC
Jl IKPN Bintaro No 1, Pesanggrahan,
Tanah Kusir, Jakarta, Special Capital
Region of Jakarta 12330, Indonesia
molecular
gastronomy is a
cooking techniques
modern (modern
culinary)

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The current trend of culinary art of cooking is growing rapidly. The modern cooks started using cooking tech-
niques called molecular gastronomy. This technique is a new breakthrough in the presentation of food dishes
and drinks to guests. Molecular gastronomy is a technique that combines elements of physics and chemistry in
cooking or making food by studying the molecular changes groceries.
One example is the fake caviar made from a mixture of materials - chemicals such as sodium alginate from sea-
weed and calcium chloride as a membrane coating. Another example is instant ice cream made from liquid ni-
trogen. The modern cooks continue to innovate to develop new techniques in cooking. They assume that cook-
ing is traditional not necessarily guarantee the integrity of the nutrients contained in the food after processing.
The cooks assesses traditional cooking does not necessarily have the health insurance or the means of making
rational. To overcome this molecular gastronomy is needed so that the knowledge of traditional food-making
can be learned and developed into a more healthy or attractive. It is for the cooks, the knowledge of molecular
gastronomy to make them able to further explore the world of culinary scientifically that can later be applied to
one of them as the art of molecular cooking. As a result of technology or an exciting new dishes can be created.
As for the consumer is expected to get a surprise and satisfaction for food that is healthy, tasty and interesting.
Molecular gastronomy (molecular gastronomy) is the scientific study of gastronomy or more complete is the
branch of science that studies the transformation physiochemical of food during the cooking process and sen-
sory phenomena as they are consumed. This science is characterized by the use of scientific methods to under-
stand and control the molecular changes, physiochemical, and structural happens to the food at the stage of
manufacture and consumption.
The word “molecular” in molecular gastronomy refers to the science of molecular biology are studied in detail
the ingredients of cuisine to stage chemical molecule consist in food. Then, the scientific methods used include
close observation, manufacture and testing of hypotheses, controlled experiment, scientific objectivity and re-
producibility of experiments. Another term used to refer to a block, molecular gastronomy is “avant-garde
cuisine” where the avant-garde is derived from the advance guard, which literally means the vanguard of an
army that led to war. The term is used to describe a discipline that has passed through the boundaries that are
considered normal, such as the discovery of new techniques or other use of the existing techniques.
For those who still remember his biology lessons, gastro means stomach. Gastronomy is a science, or art, for
the happiness of the gastro well as the tongue. Gastronomy not only trace the characteristics of a foodstuff, but
also mapped out the food around the world and connect with the local geography and culture. Compared to
so-called science, it seems more worthy of so-called molecular gastronomy an art because the end result is very
beautiful because of their manipulation of form. However, it should be noted that molecular gastronomy is not
equal to the type or style of cooking.
The use of the scientific method to understand the properties of food began to consider the benefits of the 18th
century (1783) by Lavoisier and a half centuries later by Brillat-Savarin in his article titled “Physiology of Taste”
(1852). Other scientists who emphasize the relationship between gastronomy and science was Nicholas Kurti,
low temperature physicists from the University of Oxford, England. In 1969, Kurti held a presentation entitled
“The Physicist in the Kitchen” which was recorded by the BBC. Later in 1992 held the first symposium on the
science of gastronomy entitled “physical and molecular gastronomy” in Erice, Italy, with the complicity of Elis-
abeth Thomas, Nicholas Kurti, Hervé This, and Harold McGee. This symposium is intended to bring together
scientists and chefs and is held every two years until 2005
People who are touted as the father of modern Molecular gastronomy is Hervé This, a French physicist. Molec-
ular gastronomy is said that his interest came from his failure to make a cake souffle, him aware that cooking is
actually the same with science. There should be a preparation and systematic method with precise calculations

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in order not to damage the material and nutrients in the food, but also retain the flavor.
In early studies, he assisted Nicholas Kurti, a physicist at the Royal Society which is famous for the construction
of a laboratory temperature microkelvins. The duo introduced the term molecular gastronomy the first time
to the world in 1992. Molecular gastronomy officially disseminated in 1992 when an English teacher cuisine
field, Cawdry Elizabeth Thomas, propose a workshop where professional chefs can learn about the physics and
chemistry of cooking. The first workshop of what has become a series of events up to 2004 is called “Workshop
on Molecular and Physical Gastronomy”.
Cawdry Elizabeth Thomas is married to a physicist who first met at a conference physicist Ettore Majorana
Center at scientific culture in Erice, Italy. At that time, there was a group of scientists who always hold its annual
meeting in Erice to discuss physics and chemistry in cooking but no cooks involved. Erice Centre is the perfect
place for the first workshop Molecular gastronomy.
Elizabeth then recruited Nicholas Kurti, an Oxford physicist who has a television show and has written a book
about the science of cooking. The group is then complemented by the addition of Harold McGee, author of
American food science, and Hervé This, the French physical chemist and editor of the magazine in Paris. Al-
though sophisticated sound Molecular Gastronomy, the first meeting only covers the basic food chemistry in-
volved in traditional preparations. Half of the participants were scientists and the rest is the cook. At that time,
most of the cooks are skeptical about the applicability of the results of research scientists in their field (the field
of cooking).
The meeting then grown produce gastronomic terms Molecular more substance. The techniques discussed
more innovative and renowned molecular gastronomy chefs like Heston Blumenthal began to attend. The cooks
do their own experiments and research in their kitchen, using science lab equipment and materials from the
food industry. Although the term molecular gastronomy same used to refer to scientists and chefs, the use is
more appropriate to refer to the science of cooking. What to do is cook cook cook molecular or modern.
Cooking is the technique (or sometimes the art) whose goal is to create a meal that his place is in the home or a
restaurant kitchen. To be able to cook much needed expertise to choose the seasoning, for example, rather than
chemistry or physics.
In contrast, molecular gastronomy is science, especially physics and chemistry, which is carried out in the lab-
oratory. Science used an experimental method in which the resulting theory after studying the phenomena that
occur quantitatively and refute existing models to make predictions of theoretical and experimental testing to
do. In essence, the main purpose of science is to find the mechanism of a phenomenon and not related to the
goal of making food.
The term kulinologi is term creation; a combination of culinary and technology. According to the Research
Chef Association; kulinologi (Culinology) is a synergy of the culinary artsand science and food technology.
Kulinologi is the mixing of the technological side of food processing with that of the culinary aspects of food
preparationto form the basis of food formulation, production and presentation to the consumer (Bob Dickson,
OregonState University). Culinary arts, as defined by RCA, is a discipline and a habit (Practices) of the art and
skill of preparing and serving food. While food science, by definition the Institute of Food Technologists (IFT),
is a discipline science that uses the basics of biology, chemistry, biochemistry, physics and engineering to study
the nature of foodstuffs, the cause of the damage, the principles of preservation and food processing, as well
as improved quality and food safety to keep public health. So kulinologi is a branch of a multi-disciplinary;
especially collaboration between the disciplines of culinary and food science and technology disciplines; to be
producing food with the quality, safety, appearance and dining experiences more good.

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Kulinologi identify, collect, analyze and disseminate practices Scientific to make good food product food prod-
ucts that are manufactured and prepared in restaurants, shops, hotels; or in a food processing plant which not
only flavored more tasty, more beautiful, more exciting tastes; but also at a more secure and consistent quality.
Kulinologi is a mix between the discipline of food science and culinary arts. Additionally culinology is a term
that has been protected by copyright while molecular gastronomy is not protected by copyright.
Initially, molecular gastronomy recipes covers the manufacture, testing recipes passed down through genera-
tions, discover new foods, and introduces the tools, methods, and new materials that can be used to produce
food.
But in the end, around 2003, the scope of molecular gastronomy clarified by setting aside application of her
technology and clear with the premise that food recipe consists of two main parts:
1. Definition of food (definition of the dish), and
2. Precision culinary (culinary precision).
Therefore, molecular gastronomy includes the modeling of the definition of food as well as exploration of the
culinary precision. To learn both the necessary knowledge in the fields of physics and chemistry of foodstuffs so
that the two branches of science are included within the scope of molecular gastronomy. How to cook tradition-
ally do not necessarily have the health insurance or the means of making rational. To overcome this molecular
gastronomy is needed so that the knowledge of traditional food-making can be learned and developed into a
more healthy or attractive.
For the chefs or cooks, molecular gastronomy knowledge will enable them to further explore the world of culi-
nary scientifically that can later be applied to one of them as the art of molecular cooking. As a result of technol-
ogy or an exciting new dishes can be created. As for the consumer is expected to get a surprise and satisfaction
for food that is healthy, tasty and interesting.
In recent years, the trend of culinary “art of molecular cooking” (molecular cooking) is regarded as the most
exciting developments in the culinary world. The chefs use it as a new way to serve food to customers, for exam-
ple, is a fake caviar made from sodium alginate and calcium chloride (CaCl2). Sodium alginate, derived from
seaweed, and CaCl2 act as an artificial membrane that coats a material that can be formed into a ball. There are
also instant ice cream using liquid nitrogen. In addition to these examples, there are many other dishes that use
molecular principles such as Parmesan spaghetti is spaghetti with parmesan agar and carrageenan Frappuccino
with In Indonesia, the term molecular gastronomy is not so well known, not as kulinologi who already have
copyright. Mr. Hervé This alone seems not so concerned with the protection of the science of discovery, the only
spirit is that he can divide the unique blend of physics with their home-based hobbies, cooking.
In cooking, he classifies three types of basic forms of food, ie gas, liquid, and solid. The food is so generally in
colloidal form one phase, the emulsion (eg milk), gel, foam, oil, gas, and liquid. The forms that is the unique-
ness gastro molecular, being able to modify the food without stray far from the basic form, unlike traditional
cooking methods. Traditional cooking is actually a lot of the health hazard it. For example, the temperature is
too high, causing excessive caramelized and the damage to the food protein, this raises the risk of stroke. In
the cooking method gastro molecular, the myth that the cuisine will only mature in high temperature soundly
refuted. They cited a steak cooked in temperature 80 degrees Celsius only, cooked with tender and evenly.
We have had many famous chefs who use this principle, one example Heston Blumenthal is famous for his snail
porridge and cereals parsnip.
Let us consider some ways to cook molecular gastronomy style to serving healthy, interesting, unique, and
makes us amazed.

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1. transglutaminase
Imagine a bowl of noodles with steamed shrimp as a supplement. However, the noodles are not made from
wheat flour is the main ingredient noodle maker. The noodles are made from shrimp as well. How could ya?
When you cook using transglutaminase concept, of course it could. Transglutaminase is an enzyme called
meat glue, which this substance will break down the meat cells. Meat that has been broken cells will be con-
verted into a slurry that can be formed. Well, when it is in the form of porridge, then the shrimp meat can
be formed into like noodles right? This enzyme is also often used for making meatballs in order to become
more resilient.
2. Methyl Cellulose
Methyl Cellulose is a very attractive material in the world of modern kulineri. Methyl Cellulose is a com-
pound that can turn into a gel when heated. These compounds are often used by the pie maker.
They mix it into the content of their pie so do not spill out when the pie is cooked. However, the molecular
gastronomer had a brilliant idea in its use. With these substances, they can make hot ice cream!
The first thing to do - is to mix all the basic ingredients of the ice, the cream with methyl cellulose. Cream
mixed in just 1.5% of the total prescriptions. After that, sink a spoonful of the liquid into a pan of hot water.
The hot water will cause the ice cream to be loud. When it hardened, serve immediately. The result will be a
cold ice cream that melts!
3. Enrich Taste of Five Senses to Help Others
This is a new concept that is a trend. This concept is experimenting with food through other senses are sharp-
ened. If you normally only the sense of taste any food-related, this concept utilizing other senses.
Examples are the senses of sight, hearing, smell, etc. An example is eating in the dark. If you are a fan of the
culinary world, of course you will feel familiar with the `Blind Caf = C3 = A9` not? Caf = C3 = A9 is one caf
= C3 = A9 which applying this concept.
Thus, the sense of sight you are attenuated so expect your taste buds will become sharper. In this concept,
it is expected that visitors can give a greater appreciation of the taste of the food because it is not distracted
by other visual appearance, such as restaurant and other decorations. Restaurant Another utilizing auditory
senses to sharpen the senses of taste and enhance the flavor. For example, one Restaurant in London named
Fat Duck implement this concept. Restaurant Fat Duck in this, there is a program called “Sound of the Sea”.
Here, we will listen to the rustling sound of the ocean and waves through an iPod. The menu is presented is a
wide variety of seafood (seafood) such as baby eels, clams oysters, shrimp, lobster, crab, fish, calamari - squid,
etc. According to the visitors, the program provides an exceptional experience.
4. Cooking with Patience
Of course, if we remember childhood, we will remember the most tasty stews made in our mothers. Ripening
process takes a long time and also patience. But not only the generations before us who could make it as good
cuisine. Experts in the field of modern culinary did not want to lose to be able to make a dish more delicious.
First step, there are some basic things we should know in the world of cooking. If we cook the meat at a high
temperature, the meat will release the liquid contained therein so that the result will be a tough meat.
Of course you are not interested in eating meat with a texture like flip-flops, right? So, a good temperature to
produce meat with a perfect texture is at a fairly low temperature. Low temperatures will not make the liquid
in the meat forced out. One of the senior chef, Heston Blumenthal, has a new recipe.
According to him, the beef should be cooked at a temperature of 50 degrees for 24 hours. The beef was cooked
as he was beaten - at the wood until the meat turns brown and rich in flavor. The result? The beef will be very
soft so that it can be cut with a spoon.n his own restaurant, the Fat Duck, Blumenthal provide special menu
where chicken meat and the liquid to the sauce cooked separately with different temperatures. Blumenthal
cooked chicken meat at high temperatures only to make the sauce alone.
But he gave a different treatment when serving chicken. He will cook at a low temperature so the texture

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becomes very soft. Then the meat will be served along with a liquid sauce that already was cooking at high
temperatures earlier. Complicated and expensive indeed, but on a par with what you will get!
5. Sous Vide
You could say this method is rather old-fashioned method. How to cook was first written by Sir Benjamin
Thompson in 1799. In this method, the meat will be cooked put into an airtight plastic bag. Then the plastic
bag containing the meat is soaked in water with a temperature of 60 degrees in the long term.
A meat can be cooked for 40 hours with this technique. The result? The meat has a very soft texture and red-
dish as the original. Sous Vide also called Vacuum Technology.
In addition to producing an amazing flavor and a good texture, this technique also has the advantage. Sous-Vi-
de requires no oil in the processing so much healthier for your body. Nutrients in food was not wasted when
processed. This is what causes the technique became Sous-Vide techniques are most popular among the
world chef. Culinary development in Indonesia is very rapidly not only culinary Indonesia, but also from all
foreign countries. We now always adopt the latest culinary developments abroad and one of which the latest
is Cooking Science also called molecular gastronomy. We can meet him at five-star hotel and restaurant chain
that has executive chef expatriates. Because it is not easy to find materials and tools to used, then cooking
techniques like this have not a public or used to spread in Indonesia. Given also the price of the materials used
is quite expensive, dishes such as this has not been too interested in our country.

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