Here is what I know about molecular gastronomy: Step 1 - learn to deconstruct a dish. Understand the different components of a dish and how they work together. Without knowing the basics, how can you rebuild it to your own interpretation? Today, I experimented with pesto, my husband's ultimate favorite.
|Lemon Cream Pasta with Pesto Salad|
Components: Basil leaves, cheese, lemon, garlic, olive oil, pine nuts, salt and pepper
Appetizer: Fresh bread sandwich with pesto butter, garnished with lemon peel
Salad: Basil salad with shaved parmegiano-reggiano and lemon vinaigrette
Entree: Lemon cream pasta
After using these ingredients in different ways and different forms, I think I learned a thing or two. Stay tuned for Step 2 of my molecular gastronomy adventure!
Here is what I would recommend to get started:
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Molecular Gastronomy Artistre Spherification Starter Kit with tools
Molecular Mixology Kit