All that glitters is not gold

Imi place sa ma joc in bucatarie. Uneori joaca ia forme bizare, cam cum ar fi cazul in gastronomia moleculara.

La ultima experienta am facut „caviar” din suc de portocale. Poate fi facut din orice ingredient care poate fi transformat in lichid.

In final, un mic-dejun care putea fi banal, din hrisca inmuiata in lapte de cocos, portocale si ciocolata alba, s-a transformat datorita modului de prezentare intr-o farfurie care starnea intrigi si care parea adusa din bucataria vreunui restaurant de lux.

Bucataria moleculara e despre design, e despre aspect, e despre joaca de-a chimia. Asa cum, in locul unei prajituri de laborator de cofetarie, prefer oricand o prajitura de casa imperfecta, dar cu gustul dragostei in ea, la fel de bine nici gastronomia moleculara nu m-a cucerit pe deplin, insa admit ca poate veni in folosul nostru pentru a aduce magie in design-ul preparatelor culinare.

Tehnica de preparare a „caviarului”, pe cat de complicat arata, pe atat de simpla e. Gasiti aici un film de prezentare. Eu am folosit gelatina clasica in loc de agar agar, iar in ce priveste aromele si utilizarile imaginatia e limita.

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English

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I like playing in the kitchen. Sometimes playing takes bizarre ways, as is the case about molecular gastronomy.

In the last experience I created "caviar" from orange juice. It can be made of any ingredient that can be transformed into liquid.

Finally, a breakfast that could be banal, from buckwheat dipped in coconut milk, oranges and white chocolate, was transformed by the way it was presented in an intriguing plate that seemed to be brought from the kitchen of a luxury restaurant.

Molecular gastronomy is about design, it's about appearance, it's about playing chemistry. As well as in the place of a bakery lab cookie I always prefer an imperfect home cookie, carrying the taste of love in it, as well the molecular gastronomy did not fully seduced me, but I admit that it can come in our advantage to bring magic in the design of our plates.

The technique of preparing "caviar", even if looks complicated, it's very simple. Find here a presentation movie. Classical gelatin can be as good as agar agar for the texture and in terms of flavors and practical uses only your imagination is the limit.