Molecular Gastronomy

Molecular Gastronomy

Molecular Gastronomy

Where does it come from? In molecular gastronomy, gelification, is done by a gelling substance, the Agar-Agar. This additive comes from the cell walls of red algae. You can see it a lot in Asian culinary tradition. The name Agar-Agar means jelly. An old Japanese story tells that this gelling substance was discovering in the mid 70s.

What is it working for? In Molecular gastronomy, modern cooks used the Agar-agar for its gelling capabilities. To be able to get the gel formation, you have to bring to a broil a liquid and then cooled the additive in it. The liquid temperature has to be at between 32°C and 43°C. This additive doesn't smell or taste anything. It adds texture and increases the other aromas. The texture depends of the proportion of the additive: More you put agar-agar, more firms it will be.

How does it work? Cooks who do molecular gastronomy, can used this additive to do spaghetti, prisms, lentils or pearls.

Applications? The biggest strength of this additive is his capability of stabilizers and thickeners. Because of that, it can be used in icing, meringues and pie fillings. It can also be use to improve yogurt texture or in fruit confectionery preparation.

Healthy food? This additive is perfect for people who look at what they eat. It is calorie-free and have more than 80% fibers. Also, in jam's confection, the agar-agar gives more taste of fruit and that way, you don't need to put that much sugar in the recipe.

How to do it? - For dissolution of the agar-agar, we recommend you to use a hand blender are to dissolved it in boiling water. - This additive doesn't taste and smell anything. You can take 2g of this instead of 3 gelatin sheet.

Where does it come from?

This additive is a lipid that is found in cell membranes of living being. Lecithin helps them to be maintained and repaired.

What is it working for?

The word lecithin is use today to designate the entire class of phospholipids.

How does it work?

Soy Lecithin is used to make any liquid emulsion and for light or frozen foams. This additive comes from soy beans.


Creative cooks usually use lecithin in Molecular Gastronomy to converge juice into a very light foam. Sometimes, they froze the foam to make it solid; it gives a very different look.

History of lecithin?

In the 1920s, they use lecithin alcoholic drank to help people to stop alcohol consumption. A little bit later, in China, they say that lecithin help to end the opium addiction. In the 60s and 70s, a lot of books been published on the virtue of this additives. More recently, a lot of researches have been done on lecithin to use his virtue to help, for example: neurological diseases but unfortunately, nothing is conclusive.

Healthy food?

Lecithin is use in molecular gastronomy to do light foam. For example, if a cook does a salad, he can use a foam dressing. That way, customers, eat less dressing which is fat, consequently, they eat healthier.

How to do it?

In creative cooking, to dissolve the additives, use a cold preparation because with a hot one, the emulsifying powers is reduce. Also to have the maximum effects, use a hand blender and try to incorporate a lot of air. To do this, you have to mix from the top to the bottom.

For hundreds of molecular gastronomy recipes, go to Molecular Gastronomy Network. If you want to give it a try at home and buy, molecular gastronomy kit, MOLECULE-R offers a starter kit that includes everything you need to experiement:)

Stop looking for kitchen gadgets and other cool stuff, now you can experiment molecular gastronomy at home!

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