Cuisine Focus- Avant Garde (Molecular Gastronomy) – A Discipline For The Food-Minded

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Avant Garde cuisine is defined as the scientific discipline which involves the study of both physical and chemical processes relative to cooking. It has something to do with the processes involved in the alteration of cooking ingredients as well as other components of culinary and gastronomic aspects.

The term “Molecular and Physical Gastronomy” was first coined in the 1980’s by Nicholas Kurti, a Hungarian physicist and French physical chemist Hervé This. The term was first intended to define a set of workshops which were held in Erice, Italy during those times. The event brought together a number of professional chefs and scientists with aims of discussing the scientific aspect of traditional cooking and preparations. From then on, the term was used several times encouraging the minds of culinary enthusiasts. From the time when Professor Kurti used the term to the moments leading to several meetings and symposiums, the term “Molecular Gastronomy” has began tasting the effects of re invention, involving other key personalities like food science writer Harold McGee.

As years pass, many have adopted molecular gastronomy causing the discipline to be determined in various ways and means. It has been said that though such discipline is science by mere definition, the presence of interdisciplinary occupations namely food scientists and research chefs have caused its definition to become unclear in certain respects. One must also consider that defining avant-garde cuisine is like deciphering blurred lines, considering scientific principles, experimentation even creative processes and methods. Some chefs likewise created research facilities embracing food with technology and advancement. Others even ventured into research with the hopes of finding new possibilities or inventions of new dishes.

Efforts have been made in order to differentiate the science and the art in Avant-Garde cuisine. From the food scientists dealing with science to chefs utilizing the creative use of technology and food, the discipline has been known in many names. Aside from “Molecular Gastronomy,” terms such as Modern cuisine, Experimental cuisine, Progressive Cuisine and others have been used as well.

Avant-Garde or Molecular Gastronomy is said to be a development involving food preparation and knowledge beneficial in man’s nourishment. It is merely an understanding of food itself; building this in-depth know-how in order to come up with a certain dish. A few samples of preparations dealing with molecular gastronomy would be the mayonnaise and soufflé along with its textures and physical changes.

Truly, the birth of this term also raised a lot of arguments challenging the minds of many chefs, food scientists and researchers. The idea is so vast that further studies need to be made. For someone who is relatively a novice, understanding Avant- Garde cuisine takes time as one needs to determine the importance and relevance of such matter to cooking. Unlike the other cuisines where a list of ingredients is often determined, this type of discipline employs not specific food items but at times physics or chemistry.

The truth remains that many popular and talented chefs draw much inspiration from molecular gastronomy; that it also draws attention and leads to a number of developments in the science of food. For these people, what matters is the exploration for more innovations. Undeniably, science creates the difference when it comes to research but as new dishes and food preparations are made known, it is not only the chefs or professionals who will benefit the most but even the simple, modest households. The aim- to entice, delight and satisfy family, friends or guests through food.

Authentic Avant Garde Recipes

Chicken Tikka Recipe

Ingredients:

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon Garam Massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Chilli Powder
Juice 1 lemon
8 cloves garlic – crushed
1 inch grated ginger
Red food colouring
4 Chicken Breasts Cubed
1 Lemon

Cooking Method:

Serves 4

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer, if the juices run clear it’s cooked, serve with a wedge of lemon.

Spicy Deviled Eggs

Ingredients:

12 hard-boiled eggs
2/3 cup mayonnaise OR 2/3 cup salad dressing
1/3 cup finely shredded smoked Cheddar cheese
1 tsp lemon juice
1/4 tsp seasoned salt
1/4 tsp ground cumin
1/8 tsp ground cayenne pepper
Pimiento strips

Methods:

After shelling, cut eggs in half. Place yolks in bowl and mash. Beat in the remaining ingredients, except the pimento strips, until fluffy. Scoop yolk mix back into the whites, chill and garnish with pimento strips before serving.

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