What is innovation in the kitchen?

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ayeshshiddika11
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What is innovation in the kitchen?

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Written by Chema Garcia
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Cooking and the world of gastronomy in general have evolved a lot in recent years. Social networks reflect this development, as well as the media, which pay a lot of attention to it, broadcasting several prime-time programs dedicated to cooking and which promote products, techniques and training in hospitality, especially linked to being a "Chef".

All of this means that culinary sciences are part of our daily lives and we are becoming more and more expert. Now we know how to decipher complicated menus, in which traditional recipes are combined with exotic ingredients and techniques from all over the world.

However, we think we should explain in detail namibia phone data what innovation in the kitchen consists of in order to clarify certain concepts.

Concepts needed to understand innovation in the kitchen
The cuisine we knew has not changed, there are still restaurants that use traditional recipes and they continue to be successful! However, there has been a development of new establishments that adapt to the new times in two different ways:

Those who combine traditional recipes with new ways of presentation or cooking.
Those who move away from tradition and present themselves as 100% innovative .
In the latter, innovative techniques are used, which we must know in order to correctly interpret their gastronomic offer. Some of the concepts used in these new establishments are:

Molecular cuisine
Molecular cuisine deals with the relationship between physics and food, and seeks the most artistic form of presentation, based on how to manipulate a food to present it deconstructed or with unconventional textures .

The basic ingredients of molecular cuisine are additives that help in this unusual handling process. It involves using:

Gelling agents , such as agar agar, which transforms broths and drinks into gelatin when cold.
Thickeners , such as Xanthan gum, to modify the textures of some foods.
Alginate and sodium chloride, to make spherifications.
Emulsifiers , such as Soy Lecithin, to stabilize air.
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