Engineering The Way We Cook


Most people in developed countries still prepare and cook their food just as their ancestors did. While it seems like there is a new, must have kitchen gadget coming out every time the television comes on, the core of our cooking tools have been around for centuries. Ones kitchen still contains a variety of pots and pans, whisks and colanders to name a few of these tools. So if the ingredients and the tools have not changed all that much, why has the food we create today, so much different from days past?

Molecular gastronomy, or the science behind the cooking, is very much a large contributor to how we have changed the way we prepare food today. By understanding the chemistry and physics of how food is cooked, we can manipulate and alter food preparation to create new tastes and textures. While it is not necessarily a new and exciting discipline, molecular gastronomy has continued to become increasingly popular among many of the foodies today. The term itself originally referred only to the science, but has since been used as a blanket term to include new cooking styles.

New Style

What we see happening today in relation to cooking techniques, is a new wave of chefs applying science and physics to the repertoire. By using new tools and techniques, as well as a slew of new ingredients, they can create almost anything imaginable. Listed below are some of the techniques used today.