My Introduction to Molecular Gastronomy
Last night I went to my first Meet Up with the Mid-Michigan Food Club. I'd been getting the emails from the club for sometime now, but never took the plunge. However the topic of Molecular Gastronomy and the promise of getting to play with some unusual ingredients was too much for me to pass up.
We learned about emulsifiers, stabilizers, and thickeners that can transform every day cooking, from perfectly smooth mac and cheese to a vinaigrette that will never break. Here are the aforementioned special ingredients we played with:
- Liquid Lecithin (used for emulsifying pH neutral ingredients) which we used to make Buffalo Style Wing Sauce;
- Xanthan gum (used for emulsifying and thickening) which we used in an Italian dressing for salad;
- Sodium citrate (used to prevent protein curdling in dairy) which was used in a very delicious Mac and Cheese with smoked Gouda and white cheddar cheeses;
- Wondra flour (an instant thickener) used to thicken the Beef Stew; and
- Tapioca maltodextrin (used to create powders from high fat liquids) which we used with Nutella and served with caramelized bananas and vanilla ice cream.
Here's a link to the guy who ran the demonstration and the recipes we tried out last night.