Molecular gastronomy for all

Sprays, foam bombs and other pearls of alginates now allow you to create experimental cuisine, marie textures and unexpected tastes.
This trend should be induced to impose in 2010.
"Molecular cuisine is mix improbable ingredients to create new recipes." "It is play with media, textures and flavors," explains Xavier Terlet, consultant to the XTC, firm specializing in innovation allimentaire. And to add "with us, also known as a fusion food." It integrate exotic ingredients such as in traditional dishes. Africa black in our flat French food. "Of pepper in sweet elements".
Manufacturers are beginning to exploit the trend producing food sprays. Consumers are already familiar with this kind of products to suit the balsamic vinegar, but today the idea accompanied all sorts of flavours. The MB flavour company for example imagined the Brum mark ' which is to reproduce the smell of lemon, tarragon, grapefruit and a quantity of other flavors in a spray. A spray on a salad or a flat sallee.
In this spirit, direction gourmet invented Airspuma, aerosol enclosures for producing a very lightweight foam to taste of black truffle mushrooms, parmesan or cutter about salted or sweet recipes.
Other strong trend of molecular cuisine: the beads. The like of caviar, many manufacturers have imagined alginates ball that contain tastes various which the liquid exploded once in the mouth. This is the case of the Monin, Pearl rewarded by a Grand Prix adict by Sial 2009.
On here fifteen days, Kaviari offer on its side in fine grocery stores through any France a range of "gourmet beads" truffle or fruit, herring, taste to deposit on different foods. Approximately 10 EUR 55 g box.

george-monin

Cooking experimental, it is also able to marry the sweet to the SLA. To do this, Georges Monin launches a new linear products: kitchen, juice prepared with star Chef Thierry thin. Without fat, these products allow you create a broth vegetables, vinegar or syrup, database hot as cold. They have also been rewarded by a grand prix Adict by SIAL 2009.

lewhif_medium

Earlier this year, the French have finally made the experience of the Whif to consume chocolate. This is an inhalateur to be placed between the lips amounting to less than a calorie. After an inspiration, micro particles of cocoa tapissent Palace and chatouillent a chocolatée flavor language. The Whif is sold to the Laboshop in Paris, the unit of 1.80 euro price and the Galeries Lafayette Gourmet.

Most of these products are beginning to arrive on the market or will be current 2010.

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