How Worldclass Chefs Use the Volcano Vaporizer in Molecular Cuisine
Today i want to talk about a field thats not usually associated with the Volcano Vaporizer, but in which the Volcano still gets put to use nevertheless. It's gastronomy! Yes you heard me right.
Chefs in restaurants use the ability of the Volcano Vaporizer to apply controlled heat to herbs in order to get a desired flavour into their foods. Awesome, isn't it?
But the Volcano Vaporizer is also used in a special field of gastronomy thats known as Molecular Cuisine or Molecular Gastronomy. Now you may wonder what is Molecular Gastronomy? In the purest sense of the word, Molecular Gastronomy is a scientific discipline involving the study of physical and chemical processes that occur during cooking.
On the other hand it is also used to describe a new style of cooking that emerged in the late 1990s. Chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and experimenting with various natural gums and hydrocolloids produced by the commercial food processing industry.
A famous chef of the molecular gastronomy movement is the chef of the El Bulli restaurant in Spain, Ferran adria. Adria is famous for his thirty course gourmet menue, creating culinary foam and he was also one of the first chefs to use a Volcano Vaporizer for gastronomic experimentation.
Many Molecular Chefs are now following in the footsteps of famed Chef Ferran Adria of the El Bulli Restaurant in Spain and are using the Volcano Vaporizer to add flavoring to their food. Bulli is considered one of the best chefs in the world and regularly tops the European Restaurant Ranking.
Chefs in restaurants use the ability of the Volcano Vaporizer to apply controlled heat to herbs in order to get a desired flavour into their foods. Awesome, isn't it?
But the Volcano Vaporizer is also used in a special field of gastronomy thats known as Molecular Cuisine or Molecular Gastronomy. Now you may wonder what is Molecular Gastronomy? In the purest sense of the word, Molecular Gastronomy is a scientific discipline involving the study of physical and chemical processes that occur during cooking.
On the other hand it is also used to describe a new style of cooking that emerged in the late 1990s. Chefs began to explore new possibilities in the kitchen by embracing science, research, technological advances in equipment and experimenting with various natural gums and hydrocolloids produced by the commercial food processing industry.
A famous chef of the molecular gastronomy movement is the chef of the El Bulli restaurant in Spain, Ferran adria. Adria is famous for his thirty course gourmet menue, creating culinary foam and he was also one of the first chefs to use a Volcano Vaporizer for gastronomic experimentation.
Many Molecular Chefs are now following in the footsteps of famed Chef Ferran Adria of the El Bulli Restaurant in Spain and are using the Volcano Vaporizer to add flavoring to their food. Bulli is considered one of the best chefs in the world and regularly tops the European Restaurant Ranking.
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