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Recommended article_ Discover the science behind cooking, cooking using science
Preface: Science and Cooking Meet to Create New Innovations

1 Cooking is a chemical art
Cooking itself is already molecular.
Molecular gastronomy is a cuisine that impresses with its techniques.
Cooking is both an art and a science.
Scientific knowledge and tools are the power that stimulates the creativity of chefs.
The interesting properties of ingredients are expressed in cooking.
The flavorful impression that comes from the structure and texture of the dish
Basic cooking structures: mousse, emulsion, gel
Innovation that combines new culinary variables

2. 'Coagulate' rather than 'cook'
Boiling an egg perfectly is harder than you think.
Why and how do eggs cook?
Can you cook eggs at room temperature?
What makes an egg hard?
When eggs meet alcohol or lemon juice
Cooking time and cooking temperature are a compromise.

3 Cooking ingredients while preserving their flavor, aroma, color, and texture
Crispy on the outside, soft on the inside
The texture of meat depends on coagulation and hydrolysis.
To keep the juices that are the life of the steak
Changes in meat color are due to denaturation of myoglobin.
If you look inside the vegetables…
What does it mean to cook vegetables?
The right use of temperature and pressure can revolutionize cooking methods.

4 Cooking Recipes That Show Off Their Physical Chemistry
Gel is like having your hands and feet tied
If you remove the moisture contained in the bread flesh…
Creating a crispy texture in food
The boundary between soft and hard pies is
Understanding particle arrangement in solids and liquids
Why does jelly turn into a liquid when heated?
Scientifically proven cooking secrets of grandmothers
Do you know about jelly made from meat?
Benefits of Seaweed Gelatinizers
Agar makes for interesting dishes.
Seaweed, an eco-friendly version of food additives
The clear and transparent beads are called dishes.
A recipe that truly shines with culinary mechanics
Creating edible packaging through encapsulation

5 It can be a mousse, an emulsion, or a gel!
Finding the right balance between water and oil
You can even make mayonnaise with egg whites!
How far has mayonnaise changed?
What would happen if you made foam in emulsion?
From familiar textures to new textures
The world of delicious emulsions
Cut-and-eat French dressing made from emulsion in a gel state
Make a chewy mousse using only fruit juice
Super light sponge cake and airy Chantilly cream
Low-calorie chocolate mousse you can eat as much as you want
A chewy bavarois is possible even without gelatin.
If you put tomato juice in a centrifuge and spin it,

Conclusion: The World of Molecular Gastronomy: Exciting and Curious
Where art, science, and cooking meet
A dish that tastes different from the first bite to the last
There is no finish line in culinary research.

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Fun and entertaining experiments, groundbreaking and surprising foods…
Making scientific concepts, once perceived as difficult, more palatable.

How do you cook (coagulate) a boiled egg just right, without it becoming rubbery or stinky? How do you cook a steak so it's crispy on the outside and tender on the inside, while still retaining its juices? How should you cook vegetables?

Making delicious food requires more than just love and care.
To be able to 'cook accurately while respecting the properties of the ingredients as much as possible', you must understand various variables such as cooking time, cooking temperature, pressure, and the material structure of the ingredients.
The author calls this "rational cooking born from research," and says it could even create completely new foods from a molecular perspective.


To facilitate easy understanding, the author defines three basic cooking structures: 'mousse', where air bubbles are dispersed in a liquid; 'emulsion', where small droplets of fat are dispersed in another liquid; and 'gel', where a liquid is dispersed in a solid. By combining these in new ways, the author creates groundbreaking and surprising dishes that have never been seen before.
For example, there is 'Square Cut French Dressing', which uses a gelling agent and temperature to change French dressing from an emulsion state to a gel state, which changes the texture and creates a completely different shape and texture.
In addition, it is full of surprising recipes that combine science, such as mayonnaise made only with egg whites and no yolks, colorless tomato juice obtained through a centrifuge, soft-boiled eggs fried in cubes, chewy cube-shaped cocktails, super-light sponge cake made through vacuum cooling, and mint syrup beads.
As you read these unique and novel food recipes that will make your mouth water just by reading them, you'll find yourself getting closer to the knowledge of physics and chemistry that you've previously avoided because it was too difficult.

Free humanistic thinking and scientific knowledge,
A captivating textbook that harmoniously combines the finest recipes!

“Molecular cuisine can be seen as resembling the Eastern aesthetic of pursuing simplicity.
“Something simple yet powerful, like a painting painted with a single, precise brushstroke, or a short poem composed of just a few words.”
- From "Cooking is a Chemical Art"

With the growing popularity of chefs in recent years, people have begun to take an interest in the unique cooking methods of chefs, and at the same time, 'molecular cuisine' has emerged as a new concept.
Although this is a cooking method that has been in the spotlight overseas for several years, it is not known for long in Korea. Many restaurants that have been awarded stars by Michelin, France's representative restaurant guide, or are ranked high on the 'World's 50 Best Restaurants' selected by the British food magazine Restaurant magazine are promoting molecular gastronomy.


However, just as people are sensitive to the word 'chemical' used in food, there is still a persistent view that molecular gastronomy is artificial and unhealthy.
The author says about this bias, 'Cooking itself is already molecular.'
Even the simple act of boiling egg whites involves coagulating molecules called proteins, and adding salt to water to boil pasta involves complex chemical phenomena such as solvation, polarization, and electron clouds.
According to the author, dishes made with this method, which "returns to the essence of the recipe while maximizing the physical properties of the ingredients," can be both healthy and delicious, contrary to popular belief.
And at the same time, it goes beyond simple scientific experiments or recipes and becomes an art form that ‘impresses the public with technology.’

Chemist author and chef Thierry Marx continues his research based on a convergent mindset, not confined to a single field such as science or cuisine.
Their goal is to continue to innovate the art of molecular gastronomy by researching dishes that "change in front of the customer," that is, dishes that differ in taste and texture from the first to the last bite, based on the concepts of material dynamics and change.

Just as a chemist moves from the laboratory to the kitchen, and just as a chef applies scientific knowledge in the kitchen, this book, which freely crosses fields and awakens new values, will become an attractive educational resource for readers seeking convergent values, harmoniously blending liberal humanistic thinking, scientific knowledge, and top-notch recipes.

Recommendation

A series of rave reviews from leading French media outlets!

This book will help you look back on the physical chemistry books you've read so far, while also providing a clue for new innovations.
- Le Monde

With this book, Raphaël Aumont seeks to shatter the stereotypes surrounding molecular gastronomy.
- Ouest France

By introducing a fresh perspective on "molecular" cooking, we opened up new horizons of flavor.
- Sud Ouest

The science in this book is whetting our appetite!
- La Croix

A captivating essay filled with colorful photos of cube-shaped cocktails, puffed omelets, liquid tarte tatin, and fruit-powdered piña coladas.
- 7 Hebdo