Gastonomia Molecular

* Molecular Gastronomy is the science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensoryand food science.
* Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking.
*  Moleculargastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomicphenomena in general.
* With molecular gastronomy, the kitchen becomes a laboratory, and that is why the most popular methods require the use of elements such as carbon dioxide to add bubblesand lather, liquid nitrogen for freezing and cooking in cold.
* Molecular gastronomy has innovated based research the different processes of preparation and cooking of food, from roasting,browning or salcochar, to gel, cream and increase the viscosity, among others.
* These gels are extracted from algae found mostly in southern African waters. Characterized by withstandinghigh cooking temperatures, allowing hot remain in solid state.
* It is a stainless steel grill equipped with handles that are distributed on several rows of steel spikes, allowing cooking toavoid the loss of juices and nutrients from meat.
* Today molecular cuisine is very well accepted by the global elite culinary community. The best restaurants in the world and practice itearnestly seeking innovation through it.
The most famous chefs who practice molecular gastronomy at his restaurants are:

Conclusion
There is no instruction manual to prepare molecular dishesbecause the only way to reach them is research that, understands how food is made, what happens internally when cooked, just so you can get what's on our heads to be written into the dish.