Molecular Gastronomy is the process of food preparation for science and chemistry. It is a modern cooking movement that often changes the physical composition of the kitchen with ultra-creativity to create completely new and often abstract foods and flavors. Recently, I had the opportunity to enjoy a Thai fusion meal, where a molecular gourmet chef offered a range of fusion Thai dishes to sample. Our meals, served in dishware, were a creative modern take on Thai cuisine.
We started off a tom yum shrimp cocktail. Now, as you may know, Tom yum shrimp serves as one of Thailand's most famous soup, but serves as an alcoholic cocktail drink, a completely different screw for the pot (now drinking). Like a regular bowl of tomyum soup, the cocktail was full of lime juice, but here the similarities ended. The cocktail contained the spray of gin, soup set and shrimp, instead of being added to the cocktail, grilled on a bamboo spoon and used as a beverage mix. The chef advised us to stir the shrimp with the flock of the shrimp, we ate the shrimp in one bite and after we were happy to have the cocktail. Though it really reminded Thai soup of tom yum, they differed so much from each other.
After the cocktail was shell-gras red curry. The foie gras, which is typical of French cuisine, while the curry flavors and spices have influenced the Thai food. It was a fusion Thai dish, which meant that the ingredients were not necessarily typical of traditional Thai dishes, but merged two different kitchens. The creamy foie gras mingled with the spicy flavor of typical Thai flavors and a sparkling basil, the bowl's rich and melted in the mouth. Again it was the mix of ideas and flavors that we have never experienced before and it was very pleasant.
We designed a green curry to draw the main boards. But instead of the usual Thai curry instead of hot, the cook decided to completely change the dish composition, freezing. After the green curry mixture was cooked with coconut milk and reduced, the flavors were drained and frozen in a thin bowl-mounted structure. The green curry had to be eaten quickly to maintain the modern molecular composition, so it still remains solid during eating. The result was very interesting once more. When I closed my eyes, I tasted all the normal ingredients of Thai green curry, but a little frightened of frozeness, and the creamy cold feeling was more like the cream than a bowl of green curry and rice. This reminded me of an Indian cookie, a thick cream and cardamom flavored ice cream, but cream instead of coconut milk, and instead of cardamom the green curry paste has a spicy flavor. Finally, dessert was done with mango sticky rice, one of the most famous and most popular sweets in Thailand. But while a normal mango sticky rice is a stack of coconut sticky rice matured with perfectly matured mangoes, it was a foamy dessert that looked like a pile of soapy foam. As an example of Thai molecular gastronomy, the cook completely changed the physical structure and appearance while maintaining a surprisingly similar flavor. Each bite of light bubbles produced mango and huge rice in one mouth.
Although I did not want to eat too much molecularly Thai food, it was very fun. I was surprised at both creativity, accurate cooking, and the idea of displaying all the food. It was also unbelievable that the food did not look at anything as usual, but after tasting, I could undoubtedly notice the food that she represented or inspired.
Source by Mark Wiens