Ingredients Scientific Cooking

Weekly roundup of science and food: Scientific cooking is connected with molecular gastronomy. Molecular gastronomy is one of the sub branches of food science that applies scientific thinking to cooking of food. This analysis into the scientific procedure of cooking has developed gradually into a path breaking culinary practice which has become the rage in all upscale restaurants, all over the world.

What Are Ingredients Used In Scientific Cooking?

The ingredients used in scientific cooking seem totally unfamiliar to a layman’s ears, nevertheless they are all naturally derived products which were hitherto unknown to him. They can be classified based on the functions they perform in cooking.

Alteration To Taste or Aroma

There are sweeteners such as Glucose, Miraculin, Fructose, Maltodextrin (Tapioca), Sorbitol, Maltodextrin (General) used here. Alcohol is an aromatizing agent whereas to enhance flavor salt, Potassium Citrate, Potassium Chloride and MSG is utilized. The Maillard reaction is influenced by the use of Sorbitol, Baking Soda, Fructose and Sodium Hydroxide. For acidification you have Citric Acid, Malic Acid, Ascorbic Acid, Lactic Acid, Tartaric Acid and Sodium Ascorbate.

Revision Of Texture

For inducing carbonation you need to use Baking Soda and Carbon Dioxide. Clarification can be obtained through Agar, Gelatin and Pectinex. Alum Powder and various calcium salts such as Calcium Chloride, Calcium Hydroxide, Calcium Citrate and Calcium Lactate are brought into play for firming of vegetables. Maltodextrin goes for bulking in the course of cooking. Some of the hydrocolloids involved in scientific cooking are Agar, Carrageenan, Cornstarch, Arrowroot Starch, Gelatin, Guar Gum, Xanthan Gum, Modified Starch, Gellan Gum and Tara Gum. To modify the moisture content in cooking, Tapioca Maltodextrin or an option between Sorbitol, Glucose or Isomalt can be made. Some of the ingredients which enable the spherification are Gelatin, Calcium salts, Gellan Gum, Sodium Alginate, Sodium Hexametaphosphate and Sodium Citrate. Protein denaturation can be done with the help of Alcohol, Transglutaminase and salt.

Change In Physical Appearance

If you want to retain the green color of certain vegetables then three ingredients namely Cream of Tartar, Calcium Hydroxide and Baking Soda is effective. Ascorbic Acid and Sodium Metabisulfite help in preventing browning effect. The coloring agents that go into this type of cooking are Caramel, Chlorophyll and Anthocyanins.

Other Effects

In order to obtain some specific effects such as altering the ph levels, you have a series of ingredients that do the trick like Baking Soda, Potassium Carbonate, Calcium Hydroxide, Alum Powder, Malic Acid, Lactic Acid, Potassium Citrate, Sodium Ascorbate, Sodium Hydroxide, Sodium Citrate, Tartaric Acid, Calcium Citrate and Cream of Tartar. The names of emulsifying agents are Gum Arabic, Gellan Gum and Lecithin.

The modernist cuisine cook’s pantry is filled with all these ingredients; it helps him to accomplish the various tasks needed to dish out the perfect recipe.

 

http://en.wikipedia.org/wiki/Molecular_gastronomy

http://sciencefare.org/ingredients-scientific-cooking/