Tsev noj mov nyob rau hauv Moscow: molecular cuisine. Nto moo lub tsev noj mov molecular gastronomy - xyuas

Zam yog fickle thiab inconstant, raws li ib tug ntxhais ntawm marriageable muaj hnub nyoog. Thiab nws tsis yog cov khaub ncaws thiab hairstyles, tab sis kuj cov zaub mov. Yuav luag txhua txhua hnub nyob rau hauv lub ntiaj teb no muaj cov tshiab tiam sis nyob rau hauv lub kawm ua noj arts. Yuav nyob rau hauv zam lub tsev ua noj ua haus. Nag hmo, ntawm lub ncov ntawm muaj koob meej twb sushi, tam sim no sib tov cov khoom xyaw rau hauv ib lub tais hu ua zoo nkauj los ntawm lub sij hawm "fusion", thiab yav tom ntej peb - yog molecular cuisine. Qhov no kab lus yog paub ntau, tab sis lawv paub lub ntsiab tseeb ntawm lub tsev, thiab cov chav nyob - chefs thiab cov khw nojmov liab no orientation. Yog muaj ib tug zoo lub tsev noj mov nyob rau hauv Moscow nrog molecular cuisine? Yuav ua li cas yog muaj los pub? Thiab hais tias nyob rau hauv lwm lub zos? Tej zaum sawv daws yuav tsum tuaj koom nrog no tshiab zam rau cov zaub mov?

Qhov twg tau ncaim molecular cuisine?

Yuav ua li cas koj nyiam kua zaub nyob rau hauv ib lub voos xwmfab? Steak nyob rau hauv daim ntawv ntawm cov jelly? Los sis tej zaum tus ntses tshaj lub inert roj? Tsis yog, qhov no yog tsis ib tug excerpt los ntawm lub tom ntej no qhia zaub mov. Cov tais diav yuav nyiam niaj hnub no.
Tsis surprise proenzimami nqaij nrog txiv puv luj, qab zib tsis muaj roj thiab ntses, zakopchonnoy hluav taws xob. Mus saib lub "Seagull" - ib tug neeg tseem ceeb lub tsev noj mov nyob rau hauv Moscow. Molecular cuisine no yuav tsis cia koj tsis muaj ab tsi.

Exquisite tsis hnov tsw amazing saj thiab ib qho txawv tsos - yog lub ntsiab Cheebtsam ntawm cov tais diav. Waiters yuav ntaus koj nrog lawv kev txawj mov thiab chefs sim lawv zoo tshaj plaws, yog li ntawd lub tswv yim tseg rau ib tug ntev lub sij hawm.

molecular gastronomy

Yuav ua li cas yog qhov txuj ci no? Yog tsis muaj qhov chaw rau cov tshuaj ua thiab preservation, peb tsuas siv lub freshest khoom thiab tshuaj. Tab sis chefs kos duab yog undeniable. Piv txwv li, nyob rau hauv txiv puv luj kua txiv yog ib qho enzyme solubilizing proteins. Nws siv tso cai rau koj mus tig lub nqaij nyob rau hauv lub semi-kua loj thaum khaws cia nws saj thiab aroma. Nws muaj koj ntau dua li tej lub tsev noj mov nyob rau hauv Moscow? Molecular chav ua noj pom zoo txhua yam ntawm tshav kub kev kho mob, thiab ob peb ua ke ntawd. Cov neeg tuaj saib xav tias chefs - cov no yog cov tiag tiag magicians uas muaj peev xwm tsim cov zaub mov nrog cov hws khov crust on top thiab scorching sab hauv. Tab sis raws li ib tug yooj yim txiv neej nyob rau hauv txoj kev ntawm lub almond cheese, qab zib ntawm cov beet ua npuas ncauj nceb thiab dumplings uas resemble siv lead ua khoom? Tej zaub mov cia li tawg nyob rau hauv lub qhov ncauj, melting, hloov cov saj thiab kev ntxhib los mos. Tej sawv cev yuav tsis yog txhua lub tsev noj mov nyob rau hauv Moscow.

Molecular cuisine: hom kev kawm thiab tricks

Virtuosos ntawm ua noj kos duab jealously zov lub secrets ntawm nws kev txawj. Nws tsis yog txawm cov zaub mov, yog tus daim card lab nyob qhov twg txoj kev ua noj - nws yog ib qho alchemist thiab kawm, thiab artist-nyob rau hauv-ib. Tus neeg xav kom ib tug txuj ci tseem ceeb, thiab nws yuav tau txais nws, txawm yog hais tias nws tsis ntseeg nyob rau hauv xws li ib tug tau. Tab sis rau li cas nyhav rau qhua nyob rau hauv ib tug noj mov nyob rau hauv Moscow.

Molecular cuisine attracts ua npuas ncauj tais diav, uas yog tseem hu ua Espuma. Nyob rau hauv qhov tseeb, nws yog ib tug muaj roj tsawg flavored essence, los ntawm uas yuav tuaj mus rau zoo siab rau cov hluas poj niam nyob rau hauv ib tug zaub mov noj. Eau tam sim no embodiment ntawm saj tsis muaj ntxiv calorie ntau ntau. Cafe-bar "Qab Zib-Tub," uas tsim Igor sus, muaj pampered cua mousse nrog saj ntawm dub mov ci nrog sunflower roj thiab ntsev. Hnov cov txheej txheem hu ua "centrifuge", ntau tse tej zaum yuav txawm tau ntshai heev, tab sis qhov no zoo sib thooj ntawm lub lauj kaub, uas yuav siv tau los cais tshuaj. Piv txwv li, kua txiv lws suav, tawm hauv lub centrifuge yog ib tug peb yam: tuab soob muab tshuaj txhuam, daj kua txiv lws suav thiab feeb meej tsw.

Ib tug txais tos "kua nitrogen" suab intimidating. Nws yog tsim nyog rau ceev cia kom khov ncaj qha nyob rau hauv ib lub tais qhua. Nws nyiam tej chaw nyob rau hauv capital mousse ntawm cov tshuaj yej ntsuab thiab txiv qaub nyob rau hauv cov kua nitrogen, uas yog noj nyob rau hauv "Balsam". Outwardly, no Meringue, thiab cov saj - ice cream tsis muaj roj mob. Cov tuab ntxhib los mos thiab kaj saj ntawm cov tais diav tiav ua tsaug rau cov sous-vide technology. Khoom li no kaw mus rau hauv tej pob khoom nrog tom ntej khiav tawm ntawm cov huab cua. Tsis tas li ntawd tej lub saj ntawm "cov nab kuab qhuav", uas yog siv rau muab dej kub dej khov.

Capital "barbarians"

Qhov no high-end ua noj ua haus yuav tsis khiav cov kev peev ntawm peb lub teb chaws. Qhov zoo tshaj plaws yog lub tsev noj mov "barbarians" (Moscow). Molecular cuisine no yog cov tswv yim ntawm Anatoly Komm, uas bet nyob rau feem ntau muaj roj tsawg khoom noj uas muaj mob siab heev tsw thiab aroma. Muaj yog ib tug naas ej tsev noj mov molecular gastronomy nyob rau hauv St. Petersburg, qhov twg lub scientific mus kom ze rau cov zaub mov qhuas lub tsev Grand Cru. Ntawm no nws yog kos npe tais hauv American molecular cuisine - jelly ua los ntawm Juniper berries. Hais txog St. Petersburg, peb yuav tsis quav ntsej ib tug boutique tsev noj mov "Gouache", qhov twg masterly npaj Ronen Dovrat Bloch. Kiv cua nws menyuam kev txawj soj ntsuam dib jelly nrog caramel eggplant thiab tartar noj jelly ntawm caviar.

mainstream hnub no

Yog vim li cas yog nws thiaj li nrov molecular cuisine? Qhov no yog hais tias nws muaj ib yam khoom noj nyob rau hauv ib tug txawv txawv daim ntawv no, yuav ua tau rau ib tug luag thiab tej yam txaus siab. Qhov twg yog hais tias tsis nyob rau hauv qhov chaw sim gel ntxhias Olivier herring nyob rau hauv ib tug plaub lub tsho tiv no nyob rau hauv daim ntawv ntawm ib tug mousse? Ib txhia gourmets muab saum toj no tag nrho cov candies ntawm lavender extract, rosemary thiab eel. Ib tug qab qab zib lovers twv yuav raug hu mus saib lub tsev noj mov tshiab tsev noj mov, uas ua hauj lwm pab qab organic ncuav thiab ncuav qab zib kua ntsw.

zaj dabneeg

Nrov yuav tsis tshwm sim tawm ntawm tsis pom qhov twg. Lub hauv paus pib ntawm molecular cuisine originated nyob rau hauv 1969 ua tsaug rau Physicist Nicholas Kurti, uas ib lub koom haum lub seminar rau molecular thiab lub cev gastronomy. Tom qab, nws muaj ib tug series ntawm lectures rau physics nyob rau hauv lub chav ua noj. Cov thwjtim ntawm nws lub tswv yim los ua xav nyob rau hauv tau ib tug scientific mus kom ze rau ua noj ua haus. Tej kev xav steel tshiab ua tsis taus pa ntawm huab cua nyob rau hauv ua noj ua haus. Nws muab tawm hais tias txawm tias ib tug banal kua zaub yuav ua tau ib tug kom zoo zoo tais, koj thov nws nyob rau hauv daim ntawv ntawm ib tug tseem ceeb phaj. Xav txog tej yam koj muab tso rau jelly nyob rau hauv koj lub qhov ncauj thiab koj twb paub lawm hais tias qhov no kua zaub!

Grand Cru - molecular gastronomy lub tsev noj mov (St. Petersburg) - xyuas tau txais ntau yam, tab sis lub inhabitants ntawm lub sab qaum teb capital tsis txawj hais lus tsis zoo. Qhuas tsim nyog lub sijhawm kom muaj ib tug ice cream los ntawm ntses, kua khob cij thiab nplej zom nrog zaub cob pob. Nyob rau hauv ib lub ntiaj teb uas muab ib tug ntau ntawm wine, tab sis lawv tau txais kev pab os nrog mushroom ua npuas ncauj, mousse ntawm mashed qos yaj ywm, ntses kua zaub nrog mint jelly thiab paub xaiv steak. Tsis txhob koj xav hais tias peb twb pom ib yam dab tsi li ntawd? Raws li peb astronauts yog pub los ntawm ib tug raj, li ntawd, peb yuav tau sim thiab peb ua li cas.

Qhov twg sim rau cov kev xav ntawm molecular gastronomy?

Nyob rau hauv Moscow, cov kev xaiv yog zoo kawg thiab. Qhov no tsev noj mov Chateau de Fleurs, «barbarians», NOBU thiab bar BAR-TXOJ KEV. Nrog cov nqi, ntawm chav kawm, rau lo lus nug yog mob: txhua txhua tais yuav raug nqi tsis tsawg ob txhiab rubles. Tsuas yog cov neeg tuaj xyuas los txiav txim seb puas xws nyiaj txiv tsawb puree nrog mint mousse thiab maple phoov los yog lws suav ntses nrog txiv maj phaub.
Nyob rau hauv me me lub zos xws zam tseem yog txawv. Piv txwv li, lub "Nyaum" - tsev noj mov molecular gastronomy (Ekaterinburg) - tau txais rave kev xyuas, tab sis ceev faj. Neeg uas nyob txaus siab rau nws cov cua, kev nplij siab, European cuisine thiab kev pab nyob rau theem siab tshaj plaws. Raws li ib tug xyaum ua tej yam, ntawm no muaj jelly, mint mousse, buckwheat ice cream nrog txiv maj phaub daus, raws li zoo raws li cov thawj khoom qab zib.

Ah, Samara!

Thiab dab tsi yog qhov molecular cuisine? Khw nojmov nyob rau hauv Samara xyuas yog ntau yam heev. Cov neeg tuaj saib yuav saj txiv ntoo qab zib tshis cheese nyob rau hauv cov pa luam yeeb ntawm cov txiv kab ntxwv, txiv os siab nyob rau hauv velor, sorbet nyob rau hauv caramel thiab qhob noom xim kasfes truffle caviar los ntawm Bayliss. Mus saib lub tsev noj mov Pre teeb, thiab ua ke nrog European cuisine muaj tataki tuna ntses nrog txiv quav ntswv nyoos, txiv kab ntxwv thiab kav, tshuaj brulee asparagus nrog caviar ntawm balsam thiab kua zaub-puree nrog Antonovka. Cov nqi, ntawm chav kawm, tsis yog tus capital, tab sis nyob rau hauv txhua txhua lub tais yuav tsum tau them tsis tsawg tshaj li tsib puas rubles. Qhov no ua noj yog txawv los ntawm lub niaj zaus mus greasy zaub mov. Nws tsis muaj calorie ntau ntau los yog muaj roj. Tsau saum lub ntuj kaaj quas lug ntawm lub neej yav tom ntej tej zaum yuav muaj nyob rau hauv koj pw tsaug zog tej zaum kiv cua ntawm tus yeeb yam molecular cuisine.