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Molecular gastronomy is the method of utilizing science and chemistry to arrange meals. It is a trendy motion of cooking that usually modifications the bodily make-up of delicacies by utilizing extremely creativity to give you fully new and infrequently summary dishes and flavors. I not too long ago had the chance to take pleasure in a Thai fusion meal the place a molecular gastronomy chef cooked up a sequence of fusion Thai dishes for us to pattern. Our meal, which was served in programs dish by dish, was a artistic trendy tackle Thai delicacies.
We began off with a tom yum shrimp cocktail. Now as you in all probability know, tom yum shrimp is one in all Thailand’s most well-known soups, however serving it as a cocktail beverage, laced with alcohol, is a very totally different twist to the dish (now drink). Identical to a traditional bowl of tom yum soup, the cocktail was stuffed with lime juice, however that is the place the similarities ended. The cocktail included a splash of gin, soup inventory, and for the shrimp, somewhat than being added to the cocktail, it was grilled on a bamboo skewer and used as the blending stick for the beverage. The chef instructed us to offer the drink a whirling stir with the shrimp skewer, eat the shrimp in a single chew, after which sip down the cocktail as we happy. Whereas it certainly jogged my memory of any Thai tom yum soup, it was so contrastingly totally different on the identical time.
After the cocktail, we had foie gras crimson curry. The foie gras, being typical of French delicacies, whereas the curry flavors and spices have been influenced from Thai meals. This was a fusion Thai dish, that means substances have been undoubtedly not typical of conventional Thai meals however a merger of two totally different cuisines. The creamy foie gras paired with the spicy flavors of typical Thai meals, and a beautiful trace of basil, made the dish wealthy and soften in your mouth. Once more, it was an concept and mingling of flavors that I had by no means skilled earlier than, and it was extraordinarily pleasant.
To spherical out the primary programs we then had inexperienced curry. However as a substitute of being served temperature sizzling as a traditional Thai curry, the chef determined to fully change the make-up of the dish by serving it frozen. After the mix of inexperienced curry was cooked with coconut milk and diminished so the flavors have been condensed, it was then flash frozen into a skinny bowl like construction. The inexperienced curry needed to be eaten shortly to keep up the trendy molecular composition, so it might nonetheless be frozen strong when consuming. The consequence was very attention-grabbing but once more. After I closed my eyes, I tasted all the traditional elements of a Thai inexperienced curry, but there was a slight crunch from the frozenness, and the creamy chilly sensation was extra much like a creamsicle than a plate of inexperienced curry and rice. It form of jogged my memory of consuming an Indian kulfi, an ice cream that is made with thick cream and flavored with cardamom, however as a substitute of cream it was coconut milk and as a substitute of cardamom it was the vary of spices within the inexperienced curry paste that created the enticing taste.
Lastly for dessert we ended issues with mango sticky rice, which is one in all Thailand’s most well-known and liked sweets. However whereas a traditional mango sticky rice is a pile of candy coconut sticky rice paired with a slab of completely ripened mango, this was a foamy dessert that seemed like a pile of cleaning soap suds. On this instance of Thai molecular gastronomy, the chef fully modified the bodily construction and look whereas sustaining a surprisingly comparable taste. Every chew of the sunshine bubbles produced a mango and highly effective rice taste in my mouth.
Whereas I would not wish to eat Thai meals that is been altered molecularly too typically, it was a extremely enjoyable deal with. I used to be amazed at each the creativity, the exact cooking, and the thought behind the show of all of the dishes. Additionally, it was unbelievable how the dishes seemed completely nothing like they usually do, but after tasting them, I might undoubtedly detect the dish it represented or was impressed by.
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