Reason Behind Creation of Molecular Gastronomy
Dispelling Myths about Cooking
Cooking still relies on myths and anecdotal knowledge rather than on solid science. As recently as 2001, an French inspector of Public Education said in public that her mayonnaise failed when she was menstruating. Such old wives' tales were partly the reason behind the creation of molecular gastronomy. The science of molecular gastronomy has given us knowledge about why foods do what they do, under what circumstances, and how. And it has fascinated us by busting myths such as these:
- The consistency of an egg that makes it hard- or soft-boiled depends on the amount of time spent in boiling water (it depends on the temperature of the water)
- Searing meat at a high temperature before roasting seals the juices in (it doesn't)
- Green vegetables retain more color and nutrients when cooked in a covered pot (it doesn't matter whether the pot is covered or not)
Scrutinizing Existing Recipes
“Take, for example, an eighteenth century book that advises us to cover the pan when beef is cooked with water to produce stock (Albert, 1838). If this recommendation is correct, why? And if it is not, why did someone write this sentence more than 150 years ago?” - Herve This
Besides dispelling myths, Molecular Gastronomy also aims to scrutinize existing recipes by using tools from science to investigate the process that occurs during cooking. By doing so, people can correct mistake made and use the new knowledge improve the cooking process or to even invent new methods to cook.