"The chefs are chemists"
In the previous article we tackle the exciting world of Molecular Gastronomy. And we promised an exclusive interview with the chemical Miguel Casafranca, young and talented technician Cementos Lima SA, one of the most powerful of Peru, leader in the construction industry.
Casafranca, in agreement with the university where he graduated from the Cayetano Heredia, gave the first course offered in Peru on the modern discipline which applies scientific principles to traditional cooking.
also offer here, as of example, a recipe to prepare a delicious pisco molecular souer.
- What is the current concept of molecular gastronomy? Molecular gastronomy -
is a new science that involves the application of chemistry and physics to the kitchen and, more broadly, the gastronomic phenomenon.
- Can you make a brief summary of the introduction to the course that you have given Cayetano Heredia University in this area?
Here in Peru, is the first time that dictates a course of this nature and in agreement with the Universidad Peruana Cayetano Heredia, prepared this course and approved by them.
The aim of the course, basic principles of molecular gastronomy, is to have basic knowledge of control of flavor, aroma, texture and color. After this
develop inventive and improving what already exists on the part of participants.
- Is the origin of chemistry as a scientific discipline, is associated "atavism" to the invention of the first foods by early man?
-Primitive man was the first to perform chemical reactions with food, without knowing it, but had to learn, by trial, trial and error, what was best and what was not.
- Why the name "molecular"?
-The molecule is a minimal set of atoms, equal and different, that make a substance. In preparing food, as in other mixtures made for other purposes, an encounter of molecules from different substances and, consequently, a chain of chemical reactions eminently.
"In the case of the kitchen, are reactions that occur in the flavor of what you eat?
"Not only that, there are reactions of flavor, color, aroma, texture, temperature, which excite and activate the sensory systems of humans.
- In the pot as chemical reactions happening in the test tubes and other containers used in scientific laboratories?
"All chefs are chemists, although many do not know, and all chemicals are cooks, but also unknown.
- Do not be an exaggeration to argue that the science of chemistry began in the kitchen?
"In fact, the chemistry started in the kitchen and the first chemical reactions occurred, grilling food, cooking, mixing, making emulsions, seasoning, frying, filtering, thickening sauces and distilling liquids.
- What can you say about the participation of living agents such as bacteria or fungi in the molecular combination that occurs in food preparation? Empirically
-chefs discovered the first biochemical operations, such as fermentation to produce wine, beer, chicha, and thousands of kinds of cheeses and breads.
- Do deals with molecular gastronomy techniques used to study the pre-Columbian societies in Peru, for example, dehydration of foods to preserve them and store them? (Dried potato, potato, Chochoca, jerky, etc.).
"Not yet, to my knowledge, but understanding concepts and principles can be able to determine that these techniques were used to extend the shelf life of food and they can be stored for periods of scarcity.
- Molecular gastronomy, as part of the training of modern nutritionists?
-Europe brings nearly 20 years in advance and in several developed countries are being included in university curricula.
- How can you teach ordinary people to apply scientific principles in food preparation?
"The way to teach is practice. Ie A brief theoretical introduction, without being complicated by the chemical and its system of formulas and tables. Then we go to the supporting evidence and, indeed, in the classic room burners, ovens, pots and pans, spoons and ladles, a laboratory is upgraded "to the native", so to speak. It has been determined that the common people do not like chemistry, but loves to participate in experiments.
Recipe
"The theory is good and necessary but not sufficient. Could you give us a practical and useful recipe for Peruvian chefs?
"With the greatest pleasure, here goes, Pisco sour molecular
* Ingredients: Same as tradition dictates.
* What is the difference? The order of factors does alter the taste and texture.
* First liquefies the lemon with the egg white. Starts the denaturation of egg proteins, which it is preparing for a good lather, dessert-style, then add the other ingredients and finally, the liquid product is added in a jar containing ice to cool. No ice melts, avoiding excessive dilution and collecting best pisco aromatics.
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