Molecular collecting spoon
The advent of molecular gastronomy has enticed plenty of intrigued science fans into the kitchen, lured by the promise of chemical reactions and interesting creations. The idea of edible experimentation is one that has encouraged budding chefs to think beyond the traditional and consider chemical, biological, physical and even technological processes when designing recipes.
What is molecular gastronomy?
Molecular gastronomy has become more and more mainstream, with television chefs using some of the most impressive techniques to produce eye-catching dishes for audiences of millions. But the term was first used in 1988 when French chemist Herve This and Hungarian physicist N icholas Kurti used the term to describe their work investigating the physical and chemical properties of various different foodstuffs.
It has become used to describe any method of cookery that relies on a combination of physics and chemistry, with a little biology thrown in for good measure. It incorporates the knowledge of how to combine ingredients with one another to change their texture, colour or other physical properties.
Many recipes call for ingredients that sound more like they belong in a chemistry set, such as:
These can be used to create a variety of different effects using tools and processes that are usually reserved for the laboratory. But the right ingredients aren’t enough – you also need the correct equipment and there’s nothing more satisfying than seeing the results of your hard work coming to fruition.
The right tools for the job
Molecular gastronomy uses the principles of scientific experimentation and observation and applies them to cooking and food preparation. This also applies to the equipment used and it’s not unusual to spot syringes, pipettes, and test tubes in the kitchen.
Some of the most popular techniques are spherification and reverse spherification which both produce small spheres of chemically-bonded gel membranes. The method of production leaves the spheres suspended in liquids and this is where you appreciate the value of using the proper tool for the job.
Slotted spoons designed for regular cooking have holes that are suited for draining water, oil or sauces from larger pieces of food. These holes may work perfectly for most dishes, but they are simply too big to strain smaller items. The chemical processes used to create the spheres are designed to give them a delicate mouthfeel, but this does mean that they don’t withstand much handling and will burst if transferred between too many implements.
What is a molecular collecting spoon?
A molecular collecting spoon is designed to make it easy to collect and transport the small spheres that are made to be used in recipes such as bubble tea and to make decorative caviars. Being able to collect and drain spheres quickly and efficiently is the key to producing enough for a drink or dish.
This collecting spoon is an ideal way to scoop these delicate balls out of their bath and drain them ready to be served. It’s the ideal tool for producing large quantities of spheres, and it makes it much easier to add spheres to cocktails or teas.
The holes are small enough to collect even the smallest spheres, but large enough to drain them effectively without having to let them sit for too long. It can take a little work to perfect the technique of producing evenly shaped, consistent spheres, so it’s important that your equipment doesn’t let you down when it comes to serving them.