Meals in molecular gastronomy are more suitably called experiences. They are typically designed to stimulate the senses of smell, taste and sight, with some chefs also tailoring the experience around the senses of hearing and touch.
the same flavours you would associate with apple pie
Edible film and paper – Made from potato starch and soy lecithin, this flavourless, colourless sheet is used to create transparent packaging for colourful dishes and provides a waste-free option for one-bite dishes such as canapés and small appetisers.
Flash freezing – Liquid nitrogen is used in this technique to freeze food almost immediately to preserve liquid content in a fruit or its texture, which is usually compromised if using traditional freezing methods.
Pearls and caviar – Liquid food is limited by its need to be contained by a vessel. Using the process of spherification, liquid droplets of sauces, oils and juices are mixed with sodium alginate and dropped into a calcium chloride bath.
A chemical reaction between the sodium alginate and calcium chloride causes a clear, colourless membrane to form around the liquid droplets, producing little balls or pearls resembling caviar.
Foams and airs – Drawing from toppers such as whipped cream and meringue, foams and airs are made by incorporating tiny bubbles into thick sauces either manually or with specialised culinary devices.
Foams and airs tend to spread over the tongue quickly without leaving any residue, allowing chefs to provide diners with a fleeting layer of flavour, depending on the thickness of the sauce itself.
Savoury foams are popular due to their unexpected touch – dessert foams are generally accepted as the norm.
Gel – Unlike spherification, which preserves the liquid state of ingredients, gelification requires changing liquids into gelatinous solids before being cut and moulded into various shapes.
With this technique, chefs can incorporate texture and also flavours of liquid sauces and juices into a dish without compromising its quality (think soggy bread and damp crackers).
Currently, there is no defined career pathway for molecular gastronomists. One option is to land a job at a modernist restaurant, which incorporates molecular gastronomy principles in its cuisine.
From there, the chef must undergo the same training and career growth typical to the culinary industry.
Students who have graduated from culinary arts institutes or hold culinary arts degrees have the option of pursuing further studies in molecular gastronomy at any institute in the world approved by the Research Chefs Association.
Presently in Malaysia, the only such institute is Taylor’s University, which offers a degree in culinology – the combination of food science, food technology and culinary arts techniques useful in molecular gastronomy.
Molecular gastronomists are expected to constantly apply scientific techniques to their creations and continue experimenting towards innovation. One of the most important qualities molecular gastronomists should possess is perseverance.
People suited to molecular gastronomy are interested in creating completely new experiences around food and are not afraid to break free from established rules.
Other than obtaining a position in a modernist kitchen, qualified molecular gastronomists can also work as research chefs with companies such as fast food franchises to create foods with better shelf lives or develop quick-cooking ingredients that contribute to the franchise restaurants’ efficiency.