Molecular cooking lessons. Molecular cuisine - what is it, recipes at home. Making banana juice

Despite the fact that the term “molecular cuisine” has been known since the last century, there are still many mysteries in it. Dishes of molecular cuisine can amaze even the most demanding gourmet. However, molecular cuisine recipes are not a mystery at all, and those who want to master this futuristic culinary trend will be able to learn how to cook familiar dishes in an unusual way!

Diet recipes of molecular cuisine: espuma - foam

There are many varieties of sauces in French cuisine. However, gourmets prefer olive oil as its basis. The taste is more tender, and there are fewer calories. We bring to your attention a recipe for molecular cuisine for the preparation of dietary mayonnaise.

Diet mayonnaise.

Ingredients:

1 gr. xanthan (food additive stabilizer E 415);
30 gr. mustard;
150 ml. water;
200 ml. olive oil;
50 ml. vinegar;
salt;
pepper.

Mix water with xanthan and beat in a blender
Add mustard, vinegar, olive oil
Beat, add spices, beat again.

This mayonnaise is indispensable in home cooking and will be an excellent dressing for your favorite dishes and salads - Olivier, mimosa and fur coats.

On the eve of the winter holidays, molecular engineers have developed the traditional drink Ai-Nog in their own, unique performance. Molecular cuisine recipe attached: familiar products with a touch of magic in the end.

Egg Nog Christmas drink

Ingredients:

2 gr. lecithin;
1 egg;
15 gr. Sahara;
30 ml brandy;
30 ml dark rum;
150 ml of water;
250 ml of milk;
10 gr. cinnamon or nutmeg.

Mix the egg, brandy, dark rum and sugar in a blender, pour into a container (tall glass), add 100 ml of milk;
Mix 150 ml of water and milk, add cinnamon and lecithin - beat into foam;
Decorate the egg mixture in a tall glass with foam.

Serve with a straw and garnish with grated chocolate and a mint leaf.

Molecular Cuisine Recipes: Gelification - New Jelly

Want something new and different? Molecular cuisine recipes to help you. A recipe for wheat-free spaghetti and pitted oranges is an unexpected combination for a sophisticated sweet tooth.

orange spaghetti

Ingredients:

250 ml orange fresh;
3 gr. agar;

Tools:

plastic syringe;
small diameter silicone tube (for spaghetti).

Boil agar and juice (strain orange juice) for 1 minute. Cool down a little.
Use a plastic syringe to fill the silicone tube with the warm mixture.
Cool the tube in cold water for 3 minutes.
Remove the jelly from the tube: draw air into the syringe and squeeze out the spaghetti by pressing the plunger.

Bright orange spaghetti will decorate any dessert and perfectly emphasize the taste of meat or poultry.

Who doesn't love natural, organic foods? What about your favorite marmalade as a child? With the help of this molecular cuisine recipe, we will turn sweet apples into a favorite delicacy, a gelatin miracle - marmalade.

apple marmalade

Ingredients:

400 gr. apples
2 gr. agar
ground cinnamon;
Red pepper;
10 gr. powdered sugar (for decoration)

Peel the apples and grate the puree.
In a saucepan, mix applesauce with Agar, boil for 1 minute.
Pour the hot apple mass into silicone molds, cool.
Remove the blanks in the refrigerator until the marmalade is completely solidified (10-15 minutes).
Mix the spices, dip marmalades in them and put on a dish. Decorate with a pattern of powdered sugar snowflakes.

Molecular cuisine recipes: unusual food pairing

Foodpairing- Creation of new flavor combinations. This is a system of flavor combinations selected in the course of scientific research of molecular cuisine. The traditional approach to pairing food and spices is completely ignored to create an absolute new flavor combination and impress even the gourmet.

A vivid example of the combination of fruits and tender lamb meat in a molecular cuisine recipe is food pairing. Let's combine the pleasant with the very useful and tasty.

Lamb with pear, vanilla and chocolate

Ingredients:

500 gr. lamb ribs;
40 gr. shallot;
20 gr. carrot;
1 sprig thyme;
1 bay leaf;
½ vanilla stick;
20 ml brandy;
150 ml red semi-dry wine;
500 ml of veal broth;
6 pcs. parsnip;
2 tbsp. l. vegetable broth;
5 ml white wine vinegar;
3 juicy pears;
30 gr. Sahara;
175 gr. flour;
125 gr. sugar;
25 gr. cocoa powder;
125 gr. butter;
vegetable oil;
pepper, salt.

Grate the meat with spices, fry until golden brown in vegetable oil (bring to readiness in the oven +180 C).
Break the ribs into small pieces, fry in the same pan for a rich taste.
Separately fry vegetables, thyme and bay leaf. Pour cognac, wine and slightly darken, evaporate. Add 1 vanilla stick and beef broth. Boil down to the consistency of a sauce.
Strain. Before serving, grease with butter and bring to taste to the desired temperature.
Peel and boil the parsnips (cook in salted water until tender). Cool down in ice water.
Fry in butter. Add vegetable broth, cook until parsnips are completely evaporated and glazed in it.
Add vinegar and season to taste.
Cut one pear into thin slices and quickly fry in butter.
Peel the last two pears, cut into small pieces, stew with sugar and a little oil.
Add a small amount of water to the pears and puree them with a blender.
Mix flour, sugar, cocoa and butter. Bake in the oven at 90 C. Cool. Cut into strips.

Serve on the table, decorating the lamb with a pear and “twigs” of dough.

Homemade recipe for molecular cuisine! Make a delicious lemon pie just like mom used to make. But add a hint of cinnamon and raspberry - revive memories and refresh the taste.

Lemon Pie with Cinnamon and Raspberries

Prepare the shortcrust pastry, roll it into a thin layer and put it in a pie dish, make a side. Prick with a fork. Lay parchment, a layer of beans or peas on top of the dough (for a smooth surface of the pie). Bake 15-20 min. in a preheated oven to 180 C. Cool.

Filling Ingredients -

6.5 gr. lemon zest (grated);
250 ml lemon juice;
390 gr. white sugar;
300 gr. cream;
9 pcs. eggs;
1 PC. egg white.

For pickled lemon -

175 gr. Sahara;
100 gr. water;
0.12 cinnamon;
0.25 vanilla.

Wash your lemons. Cut one into slices (thin slices).
From 2 lemons squeeze 100 gr. juice.
Mix juice with sugar and water.
Bring the mixture to a boil, add spices.
Marinate lemon slices with syrup (about 12 hours).

We spread the filling on the cooled pie, cool and decorate with fresh raspberries and pickled lemon slices. Serve lemon pie for tea. Great recipe for molecular cuisine!

For a person who is not accustomed to culinary delights, molecular cuisine will seem like something out of the ordinary. This is not surprising: a room equipped with unknown instruments, flasks and test tubes will seem more like a chemical laboratory than a kitchen. Such an environment reigns in the territory of a chef who advocates a scientific approach to cooking, because he is not only a culinary specialist, but also a chemist, physicist and biologist. Adherents of molecular cuisine argue that the use of knowledge about the chemical and physical properties of the product will allow you to create the most healthy dish with impeccable taste.

We have selected some amazing examples that demonstrate the magical possibilities of molecular cuisine.

1. Tomato soup

Research by scientists in the field of ingredients that can turn food into gel has led to the widespread use of the substance agar-agar. Thanks to this ingredient, our usual soup acquires a completely new texture. Without tasting the dish, you will never guess that you have a soup turned into spaghetti. However, the taste of all products is revealed in the mouth, and everything falls into place.

2. Forest haze

One of the commonly used appliances in molecular cuisine is the smoke gun. With this help, you can give the dish the smell of a fire and the taste of “smoke”. Anything can be smoked in this way: fruits, tea, cigars, ice cream or flowers. In many restaurants, a show is created from this process, and the smoking takes place in front of the visitors within a few seconds. One of these dishes is shown in the photo: cold-smoked salmon with vegetables and forest products, served on a wooden slice.

3. Raspberry caviar with strawberry foam and caramel

Such an unusual interpretation of a fruit dessert cannot but surprise. Often, molecular cuisine chefs use whipping products into foam - an essence that has the strongest natural aroma. At first glance, it may seem that the foam does not play a special role in the dish, but it is not. There was a case when a visitor to a molecular cuisine restaurant ordered a nondescript white foam, but after tasting it, he felt the aroma of fresh rye bread and the rich taste of a sandwich with butter. This or that detail cannot be underestimated, as how all the ingredients of a dish take the right place in a strictly measured amount. Foam can be created from almost anything, including strawberries.

4. Herring under a fur coat

Molecular cuisine is not only unexpected flavor combinations, but also the most common dishes known to all people. For example, the famous New Year's salad with herring fits perfectly into the list of the most delicious dishes of molecular cuisine. The salad differs only in an interesting presentation: all the ingredients are collected in the form of Japanese rolls, served with beetroot sauce. People who have tried the salad in this form claim that when chewing all the ingredients in the mouth, the taste of the well-known salad is recreated.

5. Pumpkin and Banana Pie

This dish is clearly not associated with the usual perception of the pie. Looking at it, it is difficult to guess what products and how were used for cooking. This is the case when the appearance of the dish does not meet the taste expectations at all. In your plate, a substance that looks like ice cream, but once in your mouth, it turns into a real pumpkin pie.

6. Dessert for breakfast

One of the tasks of molecular cuisine is to surprise the client. When you get bacon and eggs for breakfast, don't rush to add salt or pepper. In this case, despite the appearance of the dish, the plate contains vanilla yogurt, mango and chocolate. Such an unusual tandem of picture and taste leaves an unforgettable impression.

7. Vinaigrette

Another interpretation of the well-known vegetable salad. In it, beets appear in the form of jelly, a mixture of vegetables - in the form of foam, and an emulsion serves as a dressing for the dish. Thanks to research in the field of mixing water with fats, the consistency of the sauce and the whole dish is stabilized, maintaining a perfect appearance until the last bite is eaten.

8. Black pudding soup

In molecular cuisine, the foodpairing method is widely known. Its main principle is the combination of products according to their common aromatic components. For example, not based on the usual gastronomic combinations, they created a soup of black pudding and pumpkin. Its texture is more like a piece of meat. But the dish is juicy, rich and leaves an aftertaste of freshly eaten soup.

9. Carrot air and tangerine granite

The chef of molecular cuisine is able to enclose liquid in a sphere, turn ice cream into powder, combine many ingredients into a homogeneous jelly. Particularly impressed by molecular cuisine, people claim that the foam in this dish is light, like air, with the aroma and taste of fresh carrots. A tangerine, despite the firm texture on the outside, juicy and soft inside.

10. Radishes in creamy sauce

For lovers of fresh vegetables, scientists have invented a dish that is served directly in a pot of earth. To eat a radish, restaurant visitors will literally have to pull it out of the edible earth and dip it in a creamy sauce. Earth can be made from whatever the cook can think of, as molecular cuisine can turn almost any ingredient into edible soil.

With all the components of the dish, each person can turn their own kitchen into a molecular one. The Internet contains not only recipes, but also tips from famous chefs, as well as many videos. We invite you to see how easily the chef puts the famous Cuban cocktail into a sphere.

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To make spaghetti you will need special fixtures:

syringe
and tubules.

But if you haven't got them yet, don't worry. You can simply buy a 12 ml medical syringe and a couple of medical systems at the pharmacy. Cut the systems into tubes 50 centimeters long.

Molecular cuisine recipe at home - Orange spaghetti with cinnamon and star anise foam:

Pour orange juice into a saucepan. If you use not purchased, but freshly squeezed orange juice, then it is better to dilute it a little with water and sweeten it to your liking. The ratio of juice and water should be such that the juice tastes good. The recommended ratio is 30% water and 70% freshly squeezed juice. Purchased juice does not need to be diluted. Put the saucepan with juice on the stove, heat the juice to a temperature of approximately 50-60 degrees (do not boil), add food agar-agar, mix. Remove the pan from the stove, stirring constantly, wait until the mixture thickens a little, acquires a jelly-like consistency.

Now the most crucial moment in the preparation of orange spaghetti has come. Prepare a large bowl of very cold water, some medical tubes, and a 12 ml syringe. The technology for making spaghetti is simple. First, draw the jelly-like orange mixture into the syringe, then put the tube on the syringe, push the plunger and fill the tube with the mixture.

Remove the tube with the mixture from the syringe and place it in a cup of cold water. Under the influence of cold water, the mixture in the straw will thicken and take the form of spaghetti. In the same way, fill a few more straws and put them in cold water.

Just three minutes is enough for the mixture in the tubes to thicken. Now we have an equally important and difficult task: to extract spaghetti from the tubes. The technology is still the same. Let's use a syringe. Now the syringe should be empty. Pull the plunger out of the syringe as much as possible, as if you want to draw air into it. Remove one tube of spaghetti from a cup of water, attach it to the syringe, push the plunger hard, with great force, and squeeze the orange spaghetti onto a plate. Repeat the procedure a few more times and remove the spaghetti from all tubes.

It should be noted that in molecular cuisine it is customary to serve dishes in small portions, so do not be embarrassed by the small amount of spaghetti. Molecular cuisine exists not so much to satisfy hunger, but to enjoy and surprise.

Molecular orange spaghetti is ready. Let's start making cinnamon and star anise foam. Pour a glass of water into the pan, put the pan on the stove, put cinnamon and star anise in the water, cover the pan with a lid, sweat the seasonings for 10-15 minutes. To save time, it was better to cook the foam base before you started cooking orange spaghetti.

When the water in the pot is sufficiently saturated with spice flavors, remove the cinnamon and star anise from the pot, add sugar to your liking and soy lecithin. Don't let the name scare you, soy lecithin is a plant-based product derived from soybeans. Lycetin is also found in the yolk of a chicken egg. To get a good foam, you need to beat the mixture with a blender. The blender must be kept in an inclined position, then the foam is better. You need to practice a little and everything will work out.

Arrange cherries on top of spaghetti to garnish.

Arrange the fragrant spicy foam in a chaotic manner with a tablespoon. The dish should be served immediately, as the foam is short-lived. The foam can last fifteen minutes.
Congratulations, you have learned the basics of molecular cuisine recipes at home. Spaghetti can be made from any juice, fruit or vegetable. Fantasize! Molecular cuisine is a very exciting activity!

No. 1. Beetroot roll with soft cheese

Ingredients:

Beets - 2 pcs.
Agar-agar sachet - 1 pc.
Soft cream cheese - 250 gr.

Cooking:

One of the famous recipes for molecular cuisine at home, from which you can start your acquaintance with it.

Beat the juice and beet pulp thoroughly in a blender, strain and add the sachet. Mix thoroughly, pour the resulting mixture into a saucepan and bring to a boil. Pour the thickened beetroot juice in a thin layer onto a baking sheet, previously covered with cling film. When the gelatin sheet has cooled, brush it on top with cream cheese and wrap the roll, cut into portions with a sharp knife dipped in warm water.

No. 2. orange spaghetti

Ingredients:

Orange juice - 400 ml.
Thick orange syrup - 25 ml.
Sugar syrup - 75 ml.
Gelling agent - 25 gr.

Cooking:

And this recipe, perhaps, can be called one of the brightest molecular cuisine recipes for beginners.

Mix all the ingredients in a saucepan or saucepan, heat, not allowing to boil. Draw the mixture into a syringe and fill a regular silicone tube of the required length. You can use pharmacy tubes for droppers. Dip the filled tube into cold water for 3 minutes, then squeeze out the resulting dessert with a syringe.

Number 3. Balsamic caviar

Ingredients:

Olive oil - 100 ml.
Balsamic vinegar - 60 ml.
Water - 30 ml.
Sugar - 1 tbsp.
Agra-agar sachet - 1 pc.

Cooking:

Another spectacular and beautiful recipe that perfectly captures the essence of molecular cuisine.

In a separate container, it is best to use a glass container with a flat bottom, cool the olive oil in advance. In a saucepan, combine vinegar, sugar, water and agar-agar. Bring the mixture to a boil, simmer for 1 minute. The mixture will thicken, then remove the saucepan from the heat and let cool slightly. Draw the mixture into a syringe. The syringe must be held horizontally above the container. Squeeze the mixture drop by drop into the oil, even and beautiful eggs will form at the bottom of the container. Try not to let the drops fall one on top of the other.

No. 4. carrot oil

Ingredients:

Medium carrot - 6 pcs.
Butter - 500 gr.

Cooking:

A very simple molecular cuisine recipe - just two ingredients!

Make juice from carrots using a juicer. Melt the butter in a saucepan. Pour hot oil and carrot juice into a saucepan and mix at high speed until smooth. Bring the resulting mixture to a boil and remove the resulting foam. Pour the mixture into a mold and put it in the refrigerator, it is best to put it on ice. The hardened butter can be used as a sandwich or as a sauce.

No. 5. Tomato soup jelly

Ingredients:

Chicken broth - 350 ml.
Carrot - 1 pc.
Leek - ½ stem
Garlic - 2 tooth.
Tomato paste - 2 tbsp
Cherry tomatoes - 6 pcs.
Parsley - 15 gr.
Green onion - 15 gr.
Agar-agar sachet - 1 pc.
Salt and pepper.

Cooking:

Last on the list, but by no means the last in importance, is the recipe for molecular cuisine.

Cut all the ingredients, except for the sachet, and cook in the broth until the vegetables are fully cooked. Let the soup cool slightly and bring to a smooth consistency with a blender. Add to the agar-agar mixture and bring back to a boil. Pour the mixture into molds and refrigerate until completely set.

Molecular cuisine is a method of preparing unusual food using new technologies. Unusual dishes are served in the best restaurants in the world, where kitchens are like laboratories. You can create molecular culinary masterpieces at home. To do this, you need to know the technology of cooking and purchase special ingredients.

The history of molecular cuisine began in 1969, after Nick Kurti, who previously worked in the development of nuclear bombs, became interested in cooking. He began to give lectures and collect seminars, where he talked about the secrets of cooking, and about its chemical and physical changes in the cooking process.

Authors of molecular cuisine

Later, Nick was joined by a colleague and friend of interest - Herve Tisom. Their joint goal was the desire to change the idea of \u200b\u200bcooking and open up new, more advanced ways of cooking for people. They managed to make the dream a reality.

Ferran Adria and Heston Blumenthal became the first owners of restaurants where unusual dishes began to be served. Their establishments are recognized as some of the best in the world. Restaurant "El Bulli" is located in Spain. Ferrand called the dishes served there "provocative". The most famous of them have a mousse consistency. For example: foamy beef, foamy coffee or puffed beets.

Heston's restaurant is called The Fat Duck. He received 3 Michelin stars and retains his title to this day. The restaurant serves dishes prepared using new scientific technologies. On the menu you can find unusual snacks, the appearance of which cannot be determined from what they consist of.

Over time, molecular cuisine has become more popular. Other restaurants with similar menus began to open around the world. The process of preparing unusual dishes has become part of the entertainment program in such establishments. There are now 5 restaurants in Moscow where you can try such unusual food.

What is molecular cuisine?

At school, in the lessons of chemistry and physics, students were told that each substance consists of molecules, and their compounds endow these substances with different properties. This happens with all products. Due to the special bonds of molecules, tomatoes, for example, have exactly red color, and meat has such a taste.

In molecular cuisine, all ideas about the color, taste and texture of food are replaced by other, completely new and unexpected options. With the help of special equipment, cooks can make a fluffy white mousse with an airy consistency.

Looking at this dish, the guests in the restaurant get the impression that it should be sweet, possibly fruity. But in fact, the product has a pure taste of rye bread and butter. Another example: visitors are served ordinary-looking red caviar, but when the guests taste it, it turns out that it tastes like an apple.

Tasting extraordinary dishes of molecular cuisine, a person experiences many positive emotions. To the effect of surprise, restaurateurs add a spectacular way of serving food.

For example, there is a dish called Ice Dragon Breath. The guest is served whipped cream, instantly frozen with liquid nitrogen. A thick white smoke spreads from a tray with a dish on the table, and if you put a piece of cream in your mouth, then large clubs of cool steam will escape from your nose and mouth when you exhale.

Are molecular meals good for health?

It has been scientifically proven that dishes prepared using new technologies do not harm health. The use of liquid nitrogen or dry ice does not pose any health hazards. In addition, some dishes may be useful. For example, molecular cuisine allows you to create ice cream that does not contain a single gram of vegetable or animal fat.

To do this, create a mousse of green tea and lemon, which is subjected to instant freezing. It turns out a sphere resembling meringue in consistency. However, it literally melts in your mouth, leaving a feeling of freshness and a pleasant aftertaste. Completely fat-free foods can be a healthy alternative to junk food for people who are overweight or have diabetes.

What methods, tools to use for cooking at home?

Molecular cuisine at home can become part of a festive or everyday menu if you cook food exactly according to the technology. To begin with, you should familiarize yourself with the methods of preparing food in a restaurant setting.

Espumization

This is a way to create light and airy mousses. To obtain this effect, soy lecithin is required, which is added in the right proportion to the juices of the products, and then whipped to a foam state. The mousse is obtained with a rich taste of the based ingredient, moreover, it does not contain fat.

This product is considered one of the most popular dishes of molecular cuisine. It can be obtained from fruits and vegetables, as well as from fried steak, smoked fish, and bread.

Gelification

With this method of processing food, cooks get the most unexpected options for dishes. It can be strawberry spaghetti, pumpkin-flavored caviar or peach eggs. Juices and sauces are mixed with a thickener called agar-agar. It is an analogue of gelatin consisting of plant enzymes.

Spherification

The method is used to imitate caviar by adding flavor modifications to it at the molecular level. To create round grains with a jelly-like surface and a liquid filling, sodium salt of alginic acid is required. The main ingredient is dropped into this solution drop by drop. It takes the ideal shape of a sphere.

emulsification

The effect is achieved using a special centrifuge. Under the action of centrifugal force, the product is divided into 3 components. Let's take a tomato as an example. The centrifuge separates it into cake, which settles at the bottom and has the consistency of tomato paste. On top there will be a layer of water and oils. It looks like a green-yellow liquid.

A thin film will gather on top, which contains the brightest taste qualities. It is this film that is used when added to dishes. This is called flavor concentrate.

Sous vide vacuum technology

An interesting way to cook food in a water bath. Previously, the products are folded into a bag and air is pumped out of it. Then the vacuum packaging is immersed in a container with water heated strictly to 60 degrees. At the same time, a hypersensitive temperature sensor should be in the water, which will help maintain this temperature throughout the entire cooking.

The process can take from 6 hours to 3-4 days. In this way, you can cook meat, fish, vegetables or fruits. To prepare molecular food yourself, you need to purchase the above ingredients and equipment.

Easy recipes for beginners

At home, it is easy to create the simplest dishes of molecular cuisine. Knowing a few recipes, you can surprise guests at any celebration by preparing something new and unexpected for them. You can also use these recipes to prepare a unique romantic evening. The impressions of such a dinner will remain in your memory forever.

Beetroot roll with soft cheese

Outwardly, this dish resembles some kind of fruit dessert. However, the taste of this roll is completely contrary to expectations. It is more suitable as an appetizer than a sweet tea.

Ingredients:

beets - 2 pcs.;
thickener agar-agar or gelatin - 25 g;
370 g melted cream cheese.

The beets are cut into small piles and passed through a blender. The liquid is squeezed out well, the cake is thrown away. A thickener is poured into the resulting juice, put on a small fire. Stir until all crystals of gelatin or agar-agar are dissolved.

A baking sheet is covered with parchment paper and evenly poured with heated juice. Leave to cool for 1-2 hours. The cheese is spread on the beetroot base, after it has completely solidified. After that, carefully begin to wrap everything in a roll. The dish is served chilled and cut into portions.

Chocolate mousse

Molecular cuisine at home sometimes does not require any special ingredients or equipment. To make chocolate mousse, all you need is a dark chocolate bar, water and ice. The chocolate bar is crushed and put into a small saucepan.

Turn on a slow fire and melt the chocolate, constantly stirring it. When the mass becomes homogeneous, without solid pieces, you can remove the pan from the heat and transfer the chocolate to a bowl convenient for using the mixer. It must be lowered into a larger bowl, previously filled with cold water and ice. The chocolate is beaten to a state of elastic foam.

coffee meat

It turns out that coffee and pork go well together in taste.

To verify this you need:

pork pulp - 1 kg;
strong coffee - 200 ml;
ground coffee;
butter - 60 g;
fine salt and black ground pepper;
syringe;
baking bag.

Meat is defrosted naturally, without the use of a microwave. Prepare a pasty mixture of butter, ground coffee, salt and pepper. Brew a cup of strong coffee and cool it to 40 degrees. With the help of a syringe, the drink is collected and carefully driven into the meat.

They pierce the pork with coffee on all sides, and carefully rub it with the pasta that I have prepared earlier.

Pork is placed in a baking bag, and the air is squeezed out as much as possible. The handle of the bag is tightly tightened. On the stove, heat the water in a saucepan to a boil, then reduce the heat to a minimum and lower the bag with pork, leaving it to simmer for 2.5 hours. Serve the meat warm, divided into portions.

Balsamic caviar

This is an imitation of black caviar, which is able to amaze with its unusual taste.

To create it you will need:

olive oil - 150 ml;
balsamic vinegar - 70 ml;
water - 45 ml;
granulated sugar - 1 tbsp. l.;
thickener - 25 g.

Olive oil is poured into a bowl and left in the refrigerator for 1 hour. Prepare the basis for creating eggs by mixing vinegar, water, thickener and sugar. The mixture is put on fire and stirred until boiling. After 50 seconds, remove the pan from the heat.

carrot oil

Such oil can be used for breakfast sandwiches, and also as a sauce when melted.

medium-sized carrots - 5 pcs.;
butter - 450 g.

The butter is melted, and the juice is squeezed out of the carrots. Pour both ingredients into a blender and mix at maximum speed.

The resulting liquid is poured into a saucepan and boiled for 1 minute. Take off the foam. The orange mass is poured into molds and placed in a container with water and ice. After the butter hardens, it is removed from the molds and served on the table. Store carrot oil in the refrigerator.

spicy truffles

Cooking Ingredients:

The chocolate is crushed, mixed with butter, cream and pepper. The pan is heated over low heat, the mass is stirred until uniform. Remove from heat, cool in the refrigerator until the mass acquires a plastic consistency. Then gently roll small balls out of it and sprinkle with cocoa.

surprise egg

This dish is suitable as an appetizer.

To prepare it you will need:

egg - 5 pcs.;
goose liver pate - 50 g;
sauce to taste;
breadcrumbs.

Eggs are boiled and cooled. Remove the shell and carefully cut off the tops. Scoop out the yolk with a teaspoon. The resulting cavity is filled with pate and sauce, the tops are put back and the eggs are put in the refrigerator. After an hour, they are taken out, rolled in a batter of breadcrumbs and a raw egg. Fry over high heat for 1-2 minutes to get a crispy crust.

pumpkin spheres

Molecular cuisine at home is not always easy. There are some recipes that are a little more difficult than the usual ones. For example, to create pumpkin spheres, you will need to make 3 components of the dish separately.

Pie:

pumpkin puree - 350 g;
melted cream cheese - 100 g;
corn starch 2-3 tbsp. l;
soy milk - 2 tbsp. l;
spices: cloves, nutmeg.

Jelly:

potassium alginate - 30 g;
ice water - 3.5 tbsp.

Sphere:

calcium lactate - 30 g;
pie filling.

For decoration, you need cream and crumbs from the pie. Cooking begins with a pie. All ingredients are mixed, the dough is poured into a mold and baked for 40 minutes at 180 degrees. Alginate is added to the water, mixed thoroughly and left for a while. The lactate is mixed with the leftovers from the pie.

Half of the jelly base is poured into a bowl with a diameter of not more than 12 cm. Then spread the pumpkin filling. Holding the bowl at an angle, carefully pour in the rest of the jelly so that it evenly covers the surface of the filling. Leave the spheres to cool. Before serving, spread a spoonful of cream under the dish, and sprinkle crumbs from the pie on top.

Ice cream

The sweet molecular treat consists of:

milk - 500 ml;
cream - 1 l;
sugar - 110 g.

Mix milk and cream. Gradually introduce sugar. The container with the mixture is placed in a large bowl filled with ice water, and beat until a thick foam is obtained.

Mojito Flavored Carbonated Spheres

This dish is considered a dessert.

For cooking you will need:

fresh mint - 10 sheets;
white rum - 150 ml;
lime juice - 150 ml;
water - 130 ml and 1 l;
sugar - 120 g;
sodium alginate - 130 g.

For decoration:

lemon peel;
small mint leaves;
calcium lactate - 5 g;
xanthan - 0.7 g;

Alginate dissolves in a liter of water, the container with it is left in the refrigerator. Mint leaves are rubbed with lemon juice. Add sugar with water and mix. Mojito is mixed with lactate and xanthate. The resulting mixture is removed to cool for 1 hour. The mixture and the bath with alginate are removed from the refrigerator.

The mochite mass is carefully scooped up with a spoon and lowered into the alginate. There it turns into a sphere in 2 minutes of full immersion. After that, the finished balls are pulled out and washed with water. To create a carbonated effect, you will need a bottle of cream with carbon dioxide. Before opening the siphon, you need to cool the bottle in the refrigerator.

Bubble tea (tea with tapioca balls)

It is a refreshing tea that is considered the summer drink of molecular cuisine.

Ingredients:

tapioca balls - 90 g;
brown sugar - 2 tbsp. l;
milk - 200 ml;
black or green tea;
vanilla extract - half a teaspoon;
ice cubes.

Tapioca balls are added to boiling water and boiled until they become matte.

Then the water is drained through a colander and spilled with cold running water to stop the cooking process. Strong tea is brewed in cups and cooled. Add milk, sugar and vanilla to it. Tea is poured into glasses, half in each. Add tapioca balls and ice. Drinks can be served to guests.

Raspberry ravioli

Would need:

sodium alginate - 2 g;
water - 500 ml;
raspberries - 200 g;
sugar - 50 g;
calcium lactate - 4.5 g.

Alginate is dissolved with water and set aside for a while. Berry, sugar and lactate are ground into gruel, then scooped up with a spoon and placed in alginate for 3 minutes. Then carefully remove and rinse with clean water.

Chocolate mousse Chantilly

For cooking you need:

Crushed chocolate is placed in a saucepan, 100 ml of water is poured and heated until the tiles are completely dissolved. Remove from heat, put in a bowl of cold water and ice. Beat for 15 minutes, until an elastic foamy mass is obtained. Serve the dish, spreading out on creamers.

mint caviar

The dish is prepared by analogy with balsamic caviar. Instead of vinegar, the recipe includes mint syrup. All ingredients are mixed, heated on fire until boiling. Then, using a syringe, into a container with a pre-prepared solution of sodium alginate, the mixture is squeezed drop by drop. In solution, it takes the form of eggs, which are washed with water and served at the table.

Light and refreshing dessert

What could be lighter than air foam? And if you make it from watermelon, you get a dessert with a summer, fresh taste.

Would need:

gelatin - 4 g;
watermelon juice - 300 ml;
Cointreau - 50 g;
siphon with a cylinder filled with carbon dioxide.

Gelatin is soaked and left to swell. Then Cointreau is heated and gelatin is dissolved in it. The liquid is mixed with watermelon juice and passed through a siphon. The foam is served chilled.

The easiest molecular cuisine recipes for kids

Molecular cuisine at home can be a fun and educational activity for a child. Below are examples of simple recipes by which a young culinary specialist can prepare his first delicious masterpieces.

yogurt spheres

Ingredients:

Alginate is dissolved in water and cooled. Pour calcium gluconate into milk and add yogurt. Mix until a homogeneous mass is formed. The yogurt mixture is collected into balls, using an ice cream spoon and dipped in a solution of alginate. After 2.5 minutes, they are taken out, washed with water. Spread on a dish, decorate with chocolate chips and serve.

mango spheres

Would need:

citrate - 2 g;
alginate - 2 g;
mango puree - 200 g;
calcium - 5 g;
water - 1 l and 245 ml.

A solution is made from alginate and citrate by pouring them into 245 ml of water. Leave to chill. Then add puree to the mixture, mix. Calcium is mixed with a liter of water, the resulting mango mixture is taken into a spoon and lowered into a container for 2 minutes. Take out, wash and serve spheres garnished with a mint leaf.

banana candy

Ingredients:

The juice is poured into round molds, filling them halfway, inserting a toothpick into the middle. The chocolate and butter are laid out in different pans and melted. Ice Chupa Chups are dipped in oil and put back in the freezer until it hardens. Then dipped in chocolate and left to harden. A dry banana is ground with powdered sugar in a coffee grinder and the sweets are rolled in this powder.

orange spaghetti

Would need:

orange juice - 500 ml;
thickener - 25 g;
syringe and tubes for cocktails.

The thickener is dissolved in the juice by heating over low heat and stirring. The end of the tube is bent and fixed with tape. Using a syringe, pour the fruit mixture into the tube and cool until it solidifies. The ends of the tubes are released and the spaghetti is blown out. Fall as decorations for salads or desserts.

Where to buy ingredients for molecular cuisine?

You can buy everything you need to create molecular culinary masterpieces in specialized stores. If there are none nearby, then you should order the ingredients via the Internet. The table shows the names of the main products that are needed to prepare homemade molecular cuisine dishes.

Ingredient.	Application.	Approximate cost for 50 g.
sodium alginate.	Spherization.	600 rub.
Agar-agar.	Gelification.	450 rub.
Soy lecithin.	Espumization.	500 rub.
sodium citrate.	Preparation for spherization.	250 rub.
calcium lactate.	addition to alginate.	300 rub.
Tapioca balls.	Decoration, thickener.	200 rub.

You can buy cheap equipment online. For example, a vacuum sealer or a centrifuge.

At home, you can cook unusual dishes and surprise guests. The main thing is to strictly follow the instructions and observe the proportions of the ingredients. Professional chefs of molecular cuisine have noted that the slightest deviation from the recipe can spoil the taste of any dish.

Video about molecular cuisine

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