MOLECULAR GASTRONOMY – NEW TREND IN RESTAURANT BUSINESS

Modern trends in catering are focused on various aspects including gastronomic trends, which are the most obvious to users of services. One of the most interesting contemporary trend in gastronomy is molecular gastronomy. This modern trend in the restaurant, which is very complex and insufficiently known to the general public due to the fact that it is a relatively new direction in the preparation of food in the restaurants. In such circumstances, there are numerous disagreements between scientists and chefs, and especially the disputed term is "molecular" that points to some microscopic size. Molecular gastronomy is a direction that involves the preparation of food in a new specific way, which is significantly different from the traditional one. It is often defined as a kind of application of science in practice, while some chefs consider it to be a style of cooking. The specificity of this type of gastronomy is the equipment used in the preparation of food such as rotary evaporators, sintered glass, filters, ultrasonic probes. It is not an equipment typical of classic kitchens, but equipment that is primarily found in scientific laboratories. In addition, the preparation of food in molecular gastronomy involves the use of specific ingredients that are typical of the food industry. Such ingredients are: calcium lactate, sodium alginate, flavors, ascorbic acid, phenols extracted from grape juice, etc. In addition to equipment and ingredients that characterize molecular cuisine, food preparation techniques are also specific. These techniques are based on controlling the cooking temperature, the use of liquid nitrogen and ultrasound, sperring and other specific features that are not used in traditional food preparation. Cooking temperature control is very important and depends on it on the structure, color and mechanical properties of food, where for each type of food the optimal cooking temperature is precisely determined. Very popular is the use of liquid nitrogen, which allows quick icing of food without creating large ice crystals, which is most often used for grinding plants and preparing ice cream. However, when using liquid nitrogen in the kitchen it should be very careful because of the potential hazards to the cook and the guests if it comes into contact with the eyes or in the disabling tract. In addition, molecular gastronomy also uses ultrasound that can be used to control viscosity. A good side of the use of ultrasound is that its use avoids the use of additives and chemicals, and such treatment does not lead to significant chemical changes in food. The classification is used to form a liquid into small edible beads in calcium-alginate capsules that resemble caviar. All of the mentioned specific molecular cuisines require specific innovative cooking skills, so such a kitchen can not be applied to any restaurant, but is typical for exclusive and well-equipped restaurants. Molecular gastronomy as a new trend in food preparation is most represented by European restaurants, but it is increasingly popular in other parts of the world.