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Molecular Gastronomy: Fashion Of Modern Age Cooking

by

DaveSprint

Gastronomy is the art and science of good eating. The term molecular gastronomy is relatively new to most of household wives. Until know, this term was known to professional chefs but now with the passage of time, it is gaining social familiarity. In common practice, it is being popular as the cooking practice of fine granular dishes, which are easy to digest. The easy availability of whipper is making this trend popular; it wouldn t be wrong to say that gastronomy has become the specific cooking field.

To get the perfection in this art, one must be familiar with the usage of whippets. Many kinds of whippets are available in the stores but cream whipper is the most commonly used type. Cream whipper is known as cream dispenser also. These are used to whip the cream to make the dishes puffy and of

molecular gastronomy

category. Cream dispenser is small cylindrical jar shape unit having one end open. It can be metallic or nonmetallic. It comes with solid handle that make its handling firm and convenient. The natural cream containing at least 30% fats is poured in to this unit. The desired flavors and supplements are added as per requirements of planned dish. Another small unit called N2O charger is fitted in a specially provided socket. When we shake the unit, N2O charger releases N2O gas that makes the cream bubbly and yummy. There are many misconceptions about the new trend of molecular gastronomy. Most of its related practices use some chemicals or gas to break the food stuff into fine granular. The people, who come forward to follow this latest food trend, think that use of chemicals or gases may deliver harm if we use molecular gastronomic food often. It is just a misconception. In most of cases, N2O (nitrogen oxide gas) is used to make the food gastronomic. The gas that comes in the N2O chargers is of certified grade by different labs. This is being used since centuries for different human friendly purposes like treatments and food processing. Till now, no serious report of side effect has come into the light. However, if we use the recipe, ingredients and processing elements tested and approved by certified labs and professional chefs, there is nothing to worry. Some people, who are familiar with the growing trend of molecular gastronomy and are willing to try this new trend, think that it is a costly affair while it is not so. Just have a try to feel the change.

Dave Sprint

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