Did you enjoy anything new, in the molecular cuisine?

What’s going on in the ‘wow-effect’ cooking section of Food Science?

Not sure if you stock Argan Powder, Tapioca Maltodextrin and Low-acyl gellan gum, but when you have: why not try this ‘Blackberry in Textures’ recipe:

molecular gastronomy

This dessert by Chef Russell Karath features blackberry cremeux, mascarpone cheese, blackberry gel, blackberry tuile, argan powder, fresh blackberry, blackberry cells, and dark fruits sorbet.

We think it’s one of the first published recipes with Argan powder and found it published December 2012, on this website:

http://www.molecularrecipes.com/multiple-techniques/blackberry-textures-chef-russell-karath/  Looks great, right? The link is to the recipe and the preparation with 20 ingredients is clearly explained. As bonus, in the comments, the moderator, Quantum Chef, responds on questions.

Chef Karath, the executive chef of The Breakers, Palm Beach, has worked at Michelin-starred restaurants Per Se, Alinea, L2O, The French Laundry, Noma and Corton.

But what is Argan powder and a Molecular Recipe?  

Argan powder is culinary (edible) argan oil mixed with Maltodextrin, a food-additive basically a white powder made from plants such as rice, corn, wheat or potato starch. Looks good: all natural components – but it is a highly processed ingredient.

Healtline.com and Wikipedia describe the manufacturing process:

First, the starches are cooked, and then acids or enzymes (such as heat-stable bacterial alpha-amylase) are added to break it down further.

The resulting white powder is water-soluble and has a neutral taste.

Argan oil is healthy and has proven benefits for humans: www.arganinfocenter.ma

Maltodextrin is one of those widely used but little-understood food additives. So how are you supposed to know what it is and whether it’s harmful to you?

It’s sweet, like sugar and how does that work out when you have diabetes?  Get the Discover who should avoid it, what its benefits are, and more:

https://www.healthline.com/health/food-nutrition/is-maltodextrin-bad-for-me

Molecular gastronomy applies science to put a modern spin on traditional foods. Use this simple recipe to make powdered oil.

The video below shows you how to make powder from an oil. Looks cool. Experience surprising textures and flavors.

Ready to create your own wow-effect with powder?

https://youtu.be/U6iu9E8pmYo


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