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The bun, filling, and sauces of a common veggie burger, deconstructed as separate elements of a single assembly. A deconstructed cheesecake. Deconstructed cuisine, or deconstructivism, is a style and theory of experimental cuisine which seeks to deconstruct the cooking and preparation of food, drawing both from the scientific study of molecular gastronomy and from the culinary arts of leading ...
Homaro "Omar" Cantu Jr. (September 23, 1976 – April 14, 2015) was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef.
The laboratory already included other high-tech and industrial equipment, [14] a 100-ton hydraulic press, [14] a large water-jet cutter, an electrical discharge machine, and automated milling machines.
Marcel's Quantum Kitchen is an American television program broadcast by the Syfy channel. The first episode premiered on March 22, 2011, at 10 pm EST.The series follows Marcel Vigneron of Top Chef fame in his new molecular gastronomy catering company, where each episode features the development of unique dishes for a client's event and the event itself.
This category covers techniques, restaurants and individuals associated with molecular gastronomy. Pages in category "Molecular gastronomy" The following 49 pages are in this category, out of 49 total.
Molecular gastronomy includes the study of how different cooking temperatures affect eggs, [1] [2] their viscosity, surface tension, and different ways of introducing air into them. [3] Spherification of juices and other liquids is a technique of molecular gastronomy. A molecular gastronomy rendition of eggs Benedict served by wd~50 in New York ...
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food. [1] Moto was run by executive chef Homaro Cantu until his suicide in 2015.
Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer". [1]