Body & Health.

Fashionable gastronomic tendencies say: it is high time to throw away saucepans and frying, to forget about traditional recipes and culinary books. Now all world goes mad on the molecular kitchen, which is transforming usual dinner, in performance or in laboratory experiment, where alive people act in a role experimental. Decent money is paid for it.
You were not grasped with experiments with meal in Magic Oz country? Don’t you remember those fairy tales about tablet, which in the concentrated kind comprised a plate of soup, a portion of fried fish or meat, salad and something for dessert? Everyone, who accepted such tablet felt as if he has had a dinner.
The following components are used for creation of molecular food:
• Liquid nitrogen
• Vacuum
• Heats
• Oxygen and inert gases
• Agar-agar
• Various chemical reactions (dehydrations, for example)
• centrifuging
• emulsification
• grinding of products practically up to molecules, etc.
Unique taste which is being artfully taken from initial product is the most important detail in dishes of molecular kitchen. It is possible to make, for example, quintessence of a chicken broth or an omelet, and to represent them in unusual kind. For example, it may be soup in the form of soufflé, meat as mousse and greens of whipped cream consistence.
You feel habitual taste in the unusual form. It is Unusual, but it is quite comprehensible.