Gelatin has been around longer than just about any other Molecular Gastronomy ingredient. We all know raspberry red jelly made with flavoured Gelatin, but Gelatin can be used in many other modernist creations including savory ones.
Molecule-R Gelatin – 10g Pack
€10.00 (incl. tax)
Of all our food additives Gelatin is probably one that you are sure to know, it is the best known of our range. Gelatin has been used as a food additive for hundreds of years and its discovery actually dates back to the Egyptians who used it to make a kind of glue. Since then both its uses and our ability to make glue have diversified and improved.
Gelatin is found in meat, bones and skin and traditionally it is what gives stocks, stews and some sauces their thick and sticky characteristics. Often you will notice that when these foods are cooled after cooking they will solidify into a jelly. Gelatin as a food additive or marketed product was only introduced towards the end of the 19th century, but with the popularization of molecular gastronomy it has become a staple of the modern chef/cook’s kitchen.
We know that Gelatin is activated through heat and solidifies when cooled, but the temperatures when this occurs are what is important to note. Other gelling agents like Agar Agar will only melt at high temperatures, nearing 100°C. However, Gelatin melts at temperatures closer 35-40°C and therefor has a melt in the mouth texture to it.
These small sachets are the perfect portion size and are designed to accompany many of the recipes found in the Molecule-R Cookbook. If you require larger quantities, please check out our commercial bulk packs.
Molecule-R is a Canadian company dedicated to bringing Molecular Gastronomy to the home. The company has developed a range of products including everything that both the curious chef and regular foodie need to give molecular gastronomy a try and impress friends, family and customers, be it additives, specialized tools or recipes.
More broadly speaking, Molecule-R aims to facilitate public engagement in the modernist cooking experience. New technologies are now more integrated into the world of arts than ever before. Multimedia displays are set up in sculptures and exhibited in museums, the unexpected strength of new materials makes it possible to push the boundaries of architecture, and the public can now decide the ending of certain theatre plays using their smartphones.
The culinary arts are no exception to this trend and creative chefs are now inspired to incorporate cooking techniques and ingredients borrowed from the world of food science. For more than a decade, renowned, award-winning restaurants have been serving exotically flavoured caviar; colourful, gravity-defying foams; bubbles that explode with flavour or even recreations of complex dishes in the form of simple spaghetti.
Obviously, the application of modern cooking techniques does not ensure a successful dish, but, as in all art forms, new technologies support the artistic process by allowing the artist to push creative boundaries. Like any artist, creative chefs provide their audience with an experience, and regardless of the technique, what matters most is the quality and intensity of this experience.
Arising from the fusion of food science with culinary arts, molecular gastronomy is a gourmet trend whose artisans embrace innovation in order to create dishes that are truly multi-sensory experiences. This cuisine is not at all opposed to the great culinary traditions; instead, it builds on past achievements and broadens the horizons by using resolutely modern techniques and ingredients. A new culinary era has arrived and is now accessible to amateur chefs through this great range of product from Molecule-R.
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