Coordinator: Danny Dukers
Although the modernist kitchen, sometimes misnamed as molecular cooking, uses a lot of new ingredients varying from thickeners to gelling agents and emulsifiers, the purpose is not to show off but use these ingredients to enhance the experience of food. This can only be done using a firm scientific background as to how these ingredients interact with the different molecules present in the dish, how they react at various temperatures, salt or acid concentrations. In addition, various well known laboratory techniques like concentrating using a rotary evaporator, clarification by centrifugation etc. find their way into (high-end) kitchens of various restaurants. Many scientists know how to use them in the lab but the effect on food molecules, taste and aroma is still uncharted territory.
In this course we will become acquainted with the various properties of modernist ingredients used for thickening, gellification, emulsification and formation of foams and modernist cooking techniques. These subjects will be investigated both theoretically and practically and various questions regarding scientific background, taste, texture and feel will be reviewed.
explain and apply the different techniques, ingredients and preparations in the modernist cuisine.
describe the effects of different techniques, ingredients and preparations on the texture of food
are familiar with the ingredients, techniques and equipment used in modernist cooking
can apply their knowledge in creative design of new foods and flavours.
Period: September – January
Or: February - June
Mode of instruction
Lectures, theoretical exercises, practicals
The assessment is to prepare a dish with at least one modernist ingredient and using at least one modernist technique. The dish will be an average graded according to the following criteria:
1. Creativity of the dish
2. Use of modernist techniques
3. Use of modernist ingredients
5. Presentation of the dish
7. Technical skills
Blackboard will be used for communication and exchange of documents
Course materials will be provided by the teachers.
This course is part of the programme Science of Cooking. A student is required to follow all courses included in this programme.