cooking molecular food

for Dewi Magazine November 2012

a molecular gastronomy workshop

I didn't really know anything much about molecular gastronomy other than the fact that it was served in tiny portions and (supposed to have) tons of flavour. So I was intrigued when I was invited to shoot a feature for Dewi magazine where they held a molecular gastronomy workshop for a few selected food aficionados in Amuz restaurant, a well-known French fine dining establishment in the city. The lecturer was an Indonesian who have shop in Los Angeles, California, specializing in molecular gastronomy products (the chemicals, equipment, etc). So he did this very lengthy talk about the history and politics about molecular gastronomy and how it was (and still is) viewed by most chefs in the world. The food world is a whole world in its own I tell ya. The type of culinary/food that was discussed was not really the everyday food that we digest, but it goes deeper, as into the world of art. Food actually, in a fine dining experience, has become art and philosophy. And that's where the chefs who pushed the boundaries come in (say like El Bulli or Noma). It was quite interesting to hear the lecturer's stories actually. 

But yeah, after an hour or so, we finally moved into the kitchen to try and make our own (very simple) molecular food. Everyone started out by making this blueberry liquid ball. I didn't remember using any dry ice, or any smoke coming out from anywhere, but there was this blender-like-machine which churned the blueberry juice (and one type of chemical powder) into a thick goo. That thick goo would then be spooned into room temperature water where it will hardened on the outside. So by this time you could actually taste it. The ball should burst in your mouth, releasing it flavour. Imagine if it was some sort of chicken soup, or beef rendang, or pumpkin ravioli mixture! I have seen it in television before though, so it was very interesting to see it being done in front of me.

After trying out several other dishes (none of them really filling), the group decided to end the workshop and have lunch. Fortunately, Amuz provided us with a very filling four-course lunch. I have the pictures below. Hopefully it'll churn your appetite hihihi *grin*.