Back to Basics - Molecular Gastronomy vs Comfort

When I started my job, my initial understanding of molecular gastronomy was that it is a method of cooking that involves all these high tech equipment only available to food technicians. Things like a refractometer, PH meters, vaporizers and of course, liquid nitrogen. As my knowledge grew, and took more knowledge from chefs who practice molecular gastronomy, my understanding of it evolved. I would like to say that molecular gastronomy is really just the study of food and knowing exactly what happens when you cook.

In reality, chefs have been practicing molecular gastronomy for ages! The act of cooking meat, in and of itself, is already a complicated process. Proteins denature, moisture evaporates from the meat, carmelization of the meat's surface, breaking down of collagen, and so many more physical and chemical occurances. My current interpretation of molecular gastronomy is, in a nutshell, a very basic but exact understanding of the scientific occurances in food. It is simply the pursuit of knowledge as well as using this knowledge in the kitchen. With this, chefs can manipulate, improvise, or perfect current dishes.

Molecular gastronomy is also not limited to the fancy 3 Michelin star restaurants and Iron Chefs. As I stated, it is simply knowledge. It can be part of your very own home cooking. Take this duck for example:



Defintely not as fancy in appearance if compared to dishes from Alinea and Elbulli (and I am also not at their caliber, not yet). Yet, its preparation does share some similar methods. Molecular gastronomy highly popularised sous vide cooking - to cook food in a vacuum bag, immersed in water at a low temperature. In this specific example, I placed the duck in a ziploc bag filled with some foie gras fat, thyme and shallots. I also squeezed out as much air as i could. I then immersed the bag in water at 130 degrees F for 40 minutes. This is a temperature that makes it impossible for the duck to overcook. At the end, simply sear it at high heat for carmelization.

It is simply a new tool with which cooks can use to heighten the food they create. In little ways, we can all incorporate a little bit more knowledge into our cooking. It requires no fancy gadgets or exotic ingredients, just a better understanding of the food you make.


Sous vide tenderloin with foie gras, red wine and balsamic reduction with currants. Served with crispy thin cut fries.