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Emerging Technology Mitchell Coveney: - Find and Insert A Clear Definition of Molecular Gastronomy

Molecular gastronomy is a scientific discipline that studies cooking processes. Some famous chefs who use this technique include Grant Achatz, Heston Blumenthal, and RJ Cooper. They create dishes like liquid popcorn with caramel froth. New tools in molecular gastronomy include the spherification spoon and hot/cold blender. Xanthan gum is an emerging ingredient that can thicken foods and is commonly used in molecular gastronomy recipes. Liquid nitrogen is a new technique that allows for ultra-fast freezing and is cheaper than other options. While it provides benefits to chefs and novelty to diners, its widespread adoption may not be environmentally sustainable long-term.

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61 views6 pages

Emerging Technology Mitchell Coveney: - Find and Insert A Clear Definition of Molecular Gastronomy

Molecular gastronomy is a scientific discipline that studies cooking processes. Some famous chefs who use this technique include Grant Achatz, Heston Blumenthal, and RJ Cooper. They create dishes like liquid popcorn with caramel froth. New tools in molecular gastronomy include the spherification spoon and hot/cold blender. Xanthan gum is an emerging ingredient that can thicken foods and is commonly used in molecular gastronomy recipes. Liquid nitrogen is a new technique that allows for ultra-fast freezing and is cheaper than other options. While it provides benefits to chefs and novelty to diners, its widespread adoption may not be environmentally sustainable long-term.

Uploaded by

mjcoveney
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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1.

Emerging technology Mitchell Coveney


Find and insert a clear definition of Molecular Gastronomy

Molecular gastronomy is a scientific discipline that studies the physical and chemical processes that occur while cooking. 2. Name three well-known Chefs using this form of cookery-include two dishes for each Chef. a) Grant Achatz is a well-known U.S chef .He and his restaurants have won numerous awards. He was awarded Rising Star Chef of the Year Award" in 2003 and in 2008 he won Best Chef in the United States. Some of his recipes include: -liquid Popcorn with caramel froth - Lychee bubbles filled with sage vapour on oysters b) Heston Marc Blumenthal was born in London in 1966; his restaurant the fat duck has won numerous awards including Best Restaurant in the UK and in 2005 was voted best restaurant in the world. -ultimate mash potato - Chocolate Chantilly c) RJ Cooper is an award winning chef he has won Best Chef (Mid-Atlantic) and was a competitor on Iron Chef -Shima Aji, Black Lime, Yeast, and Puffed Rice -Headcheese, Pretzel Paper, and Fried Grilled Mayo

Emerging technology Mitchell Coveney


3. ADVANCED TOOLS-Research a new piece of equipment used in M.G. Includea) Name the item-b) What the item is/does-c) Include a picture of

the item-

Spherification spoon
-The Spherification spoon creates a very thin membrane (outer skin) around a liquid, basically turning it into a liquid ball; the ball can easily explode in your mouth Hot and cold blender -The hot and cold blender is basically what it sounds like, with this utensil you can blend things at certain temperatures, this can be used for cooking things like soup quickly

4. a) b) c)

Emerging technology Mitchell Coveney


MATERIALSName a new ingredient used in M.GDescribe its use or uses. Include two (2) pictures of the finished products that it is made into-or it

is used to make. d) Describe why it is an innovation or a new/ emerging technology?

e)

Describe why it is different, better or more advanced.

Xanthan gum
A)-Xanthan gum is used as a food additive commonly used as a food thickener ,it is used in salad dressings or ice cream, it is also used to stop ingredients from separating, to make the actual gum you must precipitate polysaccharide (I know it sounds very scientific, but they are long carbohydrate molecules) then it is dried, and ground into a fine powder. Later it is added to a liquid to form the gum

b) xanthan gum is an emerging technology because of molecular gastronomy; most recipes associated with m.g have xanthan gum in it c) - Xanthan gum is better/more advanced because it can quickly and effectively thicken foods and is used in most m.g recipes and everyday things like salad dressing, icecream and even toothpaste

1. TECHNIQUESa) Name a new technique or method used in M.G. 1 Mark b) Describe this new technique. 3 Marks c) List & describe the design factors that drove this change-i.e. -time, convenience, costs, etc. 4 Marks What are the benefits of this new technology ona) The Food designer/Chef-i.e. saves time, etc. 4 Marks b) The environmentMarks c) Societyd) What ethical considerations do you think have been or need to be considered with this item? 3 Marks

Emerging technology Mitchell Coveney

3 3 Marks

e) Do you think this innovation is an environmentally sustainable one? Why or why not?

Technique

A) B) C)

using liquid nitrogen Liquid nitrogen is a form of liquid that is so cold it instantly freezes things, it has a temperature of -210 degrees Liquid nitrogen is regularly used in molecular gastronomy because: It is very quick, it basically freezes something the second it touches it One litre costs around only 6 cents, making it cheaper than bottled water, this means that its very affordable to use in kitchens Liquid nitrogen is becoming more and more popular in cooking because people dont want the same or old they want new

Its a fun way to cook

What are the benefits of this new technology on-

Emerging technology Mitchell Coveney


m.g e.g. they have the ability to freeze things in a matter of seconds

A) chefs using m.g are saving lots of time using

B)
more special machines need to be bought uses power /energy bad for enviroment

m.g restaurant

C)M.g is good for society because: Provides jobs Opens new ideas/styles of cooking for the public to try

d) e) I think that m.g is not environmentally stable because if you refer to question b it talks about 1 m.g restaurant, m.g is growing so fast so there will lots of restaurants using m.g, look at this diagram for more info
fgdhhh

2012
1000 m.g restaurants

2032
10,000 m.g restaurants

Emerging technology Mitchell Coveney


Bibliography
http://www.starchefs.com/cook/photos/chefowner-rj-cooper-pastry-chef-chris-ford-andmixologist-gina-chersevani-rogue-24 http://www.molecularrecipes.com/spherifica tion/basic-spherification/ http://en.wikipedia.org/wiki/Polysaccharide http://en.wikipedia.org/wiki/Xanthan_gum http://blog.khymos.org/2007/01/14/ingredient s-for-molecular-gastronomy/ http://www.airgas.com/content/details.aspx ?id=7000000000101 http://chemistry.about.com/od/moleculesco mpounds/a/liquidnitrogen.htm

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