About Us
In this edition of Heston's Creations, we will be talking you through the in's and out's of molecular gastronomy, and the role it has in the food you eat. We investigate particular chemical reactons such as fermantation, gelatinisation, coagulation, caramelisation, emulsion and leavening. Each fun delicious recipe focuses on one of these reactions, and shows you how these reactions work first hand, whilst also being of great nutritional benefit! (Evaluation statements can be found at the bottom of each recipe page.)
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What Recipes? |
First off, we have pizza dough, (to be topped with ingredients of your choice) which uses fermantation. Next is Pasta w/ white sauce, using gelatinisation. Then, green eggs and ham, (scrambled eggs w/ basil pesto) focusing on coagulation, followed by cinnamon scrolls and caramelisation. Then we have corn and haloumi fritters, with garlic aioli + greek salad, which uses emulsification, and to top it all off, a scrumptious lemon blueberry and passion fruit cake, that uses a chemical reaction called leavening.
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What Is Molecular Gastronomy? |
Molecular gastronomy, is a subdiscipline of food science that seeks to investigate the physical, and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical.
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