Friday, 2nd September 2005 (5360 views)

Pino Maffeo from Boston's Restaurant L has a serious interest in molecular gastronomy, reports Reuters.

The experimental chef has been concocting dishes for discerning dinners and gold is on the menu.

He is not afraid to try anything in the name of experimental cuisine and told Reuters: "If science can make my cuisine better, then I'll use it."

Seared foie-gras with a 24-carat gold-coated egg forms his signature dish.

To create the egg he dips a meringue coated in whipped cream into a vat of liquid nitrogen. This flash-freezes the cream resulting in an eggshell-like texture.

24-carat gold leaf is then wrapped around the creation to provide a dazzling surface to this elegant dish. When cracked a surprise of mango sauce seeps out of the egg.

In order to perfectly combine his ingredients, Maffeo analyses their molecular makeup. By using an infrared spectrometer nuclear magnetic resonance machine he can match up ingredients that are similarly composed.

Several chefs have used molecular technique before to improve their understanding of food. Such scientific advances are also useful to determine the necessary quantity of ingredients.

 

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