10 Molecular Cooking Techniques
4. Molecular Mixology
It is a branch of molecular gastronomy which involves various techniques of molecular gastronomy like spherification, gelatinization and others. In this mostly cocktails are prepared by using scientific methods. It is used in layered cocktails where each layer is carefully poured into the glass so that the layer poured floats on the previous one. Jell-o-shots are made by gelatinizing different cocktails. A new innovation is being done in this by creating wine, whiskey and cocktails gums. Molecular mixology is like an art which has no limits.
5. Food pairing
Food is a very complex commodity and pairing it with other foods is even more complex. Scientists and molecular gastronomers are trying hard to mix food at different levels and discovering new mixes which give something new every time. Food pairing is at its best in some odd combinations are Coffee and Garlic, Thyme and Banana and many others.
6. Smart substitutes
Molecular gastronomy encourages use of the smart substitutes of various ingredients opted in cooking. It involves using artificial sweetners rather than sugar and Maltodextrins which powders the high fat content liquid.
