Innovation - Molecular Gastronomy & Sous Vide

www.shiftgig.com

What is innovation? Innovation is defined as “something original, new, and important in whatever field that breaks in to a market or society. It can be viewed as the application of better solutions that meet new requirements, in articulated needs, or existing market needs and accomplished through more effective products, processes, services, technologies, or ideas that are readily available to markets, governments and society.”

Innovation is achieved in 5 ways: 

1. Service 
2. Product
3. Processes
4. Technology
5. Ideas 

An example of innovation in the culinary industry would be Molecular Gastronomy. Molecular gastronomy is “a sub discipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.” It includes three sections, which are social, artistic and technical. Hervé This (1955 – Present), a French physical chemist born in Suresnes, Hauts de Seine and Nicholas Kurti (1908-1998) a Hungarian - Oxford physicist formulated the term Molecular Gastronomy in 1988. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from scientific disciplines.

www.shiftgig.com

Molecular Gastronomy falls under processes, one of the categories listed above in which innovation is achieved. In chemistry, all matter is classified into three groups, elements, compounds and mixtures. All prepared food dishes in the culinary industry are examples of a mixture known as a colloid.

"A classic example of a colloid would be ice cream, which is made by churning a mixture of mil­k, eggs, sugar and flavourings as it is slowly chilled. The churning disperses air bubbles into the mixture by foaming and breaks up large ice crystals. The result is a complex substance involving solids, liquids and gases in at least two."

Molecular Gastronomy or Modernist Cuisine popularized by Nathan Myhrvold has been taken up by Chefs Heston Blumenthal, Wylie Dufresne, Grant Achatz and Homaro Cantu and other chefs who continue to experiment and to explore what science and technology can contribute to food and food presentation.

sousvideaustralia.com

Another example of innovation in the culinary industry would be Sous Vide. New technologies from transportation to food processing had an overwhelming effect on cooking in the 20^th century.  Sous Vide (“under vacuum”) started out as a “method for packaging and storing foods in vacuum – sealed plastic bags.” However, Modern chefs are now exploring new ways to use this technology to control cooking temperatures and times with extreme precision.” As a result of Sous Vide familiar foods have emerged with new textures and flavours.

Understanding the physical and chemical transformation of ingredients that occur in cooking and using the technology sous vide as a practice of cooking will help me as a future chef explore what science and technology can contribute to food and food presentation as well as explore the different textures, and make use of unfamiliar ingredients and familiar ingredients to create new textures and flavours.

Source: 

·                Gisslen, W. (2014). Chapter 1. In Professional Cooking 8th Edition (pp.7). New Jersey: Jon Wiley & Sons, Inc.

·                HOSF1031 - Theory of Food II Week 13 Innovation Power Point 

Vegetarian Diet: A One-Week Journey

In order to function and be healthy, the human body requires a variety of foods. Nutrients, chemical compounds that are present in foods supply energy for body functions, build and replace cells that make up body tissues, and regulate body process.

There are six categories of nutrients:

·      Carbohydrates

·      Vitamins

·      Fats

·      Minerals

·      Proteins

·      Water

Many different types of diets have emerged as people are becoming more concerned with fitness and health.

·      Vegetarian Diet

·      Religious Diets

Kosher & Halal

·      Paleolithic Diet

·      Macrobiotic Diet

·      Atkins Diet

As well as different types of allergies:

·      Garlic

·      Seafood and Shell Fish

·      Mustard

·      Peanuts

·      Tree Nuts

·      Sesame Seeds

·      Milk

·      Eggs

·      Soy

·      Wheat

·      Sulphites

     As current and future chefs and restaurateurs it is our responsibility to provide nutritious food and well-balanced menus and offer a choice regarding the many different types of diets and allergies that have appeared recently.

      The dietary concept I have chosen discussed in class is the Vegetarian Diet. A vegetarian diet is one consisting entirely or mostly of foods derived from plants and the practice of abstaining from the consumption of meat. Many choose the vegetarian diet based
on health related, political, environmental, cultural, aesthetic or economic reasons. There are many different categories that fall under the vegetarian diet, Ovo- vegetarian diet, Lacto-vegetarian diet, Semi-Vegetarian diet, and the Vegan diet. Ovo-vegetarian diet includes eggs but not dairy products while Lacto-vegetarian diet includes dairy products but not eggs. Ovo-lacto vegetarian diet includes both eggs and dairy products whereas Semi-vegetarian diets consist largely of vegetarian foods, but may include fish or poultry, or sometimes-other meat. And finally a vegan diet excludes all animal products, including eggs, dairy, beeswax and honey.

       

       Here are the best vegetarian restaurants in Toronto from Blog TO

       http://www.blogto.com/toronto/the_best_vegetarian_restaurants_in_toronto/

On a vegetarian menu vegetables are no longer just side dishes, but are the center of attention. A typical vegetarian menu consists of many different types of dishes that can be prepared many ways using only plant products.

Ex.

·      Stews

·      Curries

·      Chili

·      Stir-fires served with rice or noodles

·      Risotto

·      Pasta (Vegetarian Pasta, Pasta Salad)

·      Pizza (Vegetarian Pizza)

·      Casseroles

   Another example of a typical vegetarian menu can be found in the Foods of the World – India (Week
3) manual.

·      Saag Paneer

·      Lacha Paratha

·      Garam Masala

·      Basmati Pilaf

·      Aloo Gobi

 Here is one recipe that I have created that utilizes the concepts discussed in class.

Pasta Salad
15 g Arrugula
½ Cup Pasta
¼ Red Onion, Finely Sliced
¼ Cup Roasted Red Peppers, Chopped
½ Cup Roasted Peanuts, Roughly Chopped
1 Carrots, Chopped
1 Tomato, Small Dice
Balsamic Vinegar Sauce

Transitioning from a non-vegetarian diet to a vegetarian diet was interesting. Throughout the week it helped me make health conscious decisions by consuming more vegetables and fruits as well as view the vegetarian diet concept in a new light and in a non-monotonous fashion. Also, learned several categories of plant foods, ex. dried legumes, grains, nuts and seeds, and soy products contain protein as well other than animal products such as beef, pork, chicken and fish.

Some advice or ideas that would allow me to maintain my dietary choice and be a chef would be to specialize in vegetarian dishes, and create menus for vegetarian diets. After following a vegetarian diet for a week I would not continue with my choice because being a non-vegetarian my whole life I would miss the standard meats, beef, pork, chicken and fish of a typical meat-diet.

Source:

• Gisslen, W. (2014). Chapter 27. In Professional Cooking 8th Edition (pp.91 - 104,                     807- 828). New Jersey: Jon Wiley & Sons, Inc.
• Foods of the World - India (Week 2) Manual
• HOSF1031 - Theory of Food II Week 10 Vegetarian, Nutrition & Diet Power Point