The E stands for Europe. The E number is basically the sign that has been demonstrated for the subs

Uh ... sure? I've heard some strange of molecular cuisine, but hydrochloric acid, I would find very ... now. wäääh. So I asked three times, and went with him finally see the Internet.
But because it interests me, I have made myself a bit clever about the subject. In molecular cuisine, the biochemical and physico-chemical processes in the foreground. The scientific evidence thereof isomeria be implemented in food production and preparation. The results are then classified as "Campari caviar", "White tomato soup" and "liquid olives" ...
Here is a list of resources that are used in molecular gastronomy (not exhaustive). Most of them can also be ordered via Pharmacy - although I do not think that many have the same in stock: Agar-Agar E 406 alginate E 400 calcium lactate E 327 calcium chloride E 509 calcium gluconate E 578 Carrageenan E407 Gellan E 418 Glycerin E 422 Guarkernmehhl E 412 locust bean gum E 410 lecithin E 322 maltodextrin, methyl cellulose E 461 sodium alginate E 401 sodium citrate E331 soy lecithin E322 liquid nitrogen (no, I have no idea how to get it) Xanthan E415 citric acid E 330 Sucrose esters Sucro E 473
The E stands for Europe. The E number is basically the sign that has been demonstrated for the substance concerned in the approval process of the European Union, that he has been checked for their wholesomeness, is technologically necessary and must meet established purity requirements.
And here we come to criticize the molecular cuisine. The use these "additives" isomeria that is in much higher quantities and concentrations, for which they are not authorized or tested. And that can be a problem - if, for example, the gelling agent is bonded to the intestine and hinders the absorption of other substances, or calcium lactate, which although is harmless to adults, in infants but (because they break down the lactic acid is not the same) can cause acidification of the blood .
About Pharmama isomeria How do you get to work in the pharmacy and the family under a hood? With plenty of humor, of course! I am a pharmacist from Switzerland write about interesting and fun in and around the pharmacy. under: Pharmama.ch
anna | September 28, 2011 at 09:01
Why not? Should be a creative and sensual affair food but so also playful. isomeria Of course, rules are necessary (eg no food waste, some manners, ...), but the compilation of food or decorating dishes and table is nothing more than games. And the construction isomeria of mashed potatoes-Bratensossen volcanoes fortiori;-).
For molecular gastronomy: I like the term non - bragging Blubbervokabel. Actually, I'm open-minded about kitchen experiments, maybe I should overcome my aversion times. The offered mini-chemistry isomeria kits with recipe book that I've seen, but are overpriced; so I'll get the ingredients rather elsewhere, for example in the pharmacy. isomeria
In various TV reportages and portraits that looks very interesting. However, the bites are a little too expensive and too chemically. Of these, one is not even tired after 20 passages. isomeria Then rather a decent steak with salad)
The restaurant is of course very expensive but it does not have to be El Bulli (is already tight), where you only get molecular gastronomy. "Chemical" is it only that one specific reactions to use makes itself, which often take place naturally. isomeria The "chemicals" are virtually all of natural origin. Just do not know many with the name. Calcium does indeed isomeria sound terrible. Calcium isomeria is known yet that the "lactate" for lactic acid is not.
I love molecular kitchen cool, but rather because of the experimentation, as already mentioned, I doubt that you will be really tired of it. Liquid nitrogen way, one should get to throw small coins with a thermos flask at each better Chemistry Institute / University with chemical laboratory. We use it every day and for many reactions for cooling.
A basic idea of molecular gastronomy is to combine unusual flavors, such as chocolate and meat, or salmon with licorice. Furthermore, one can so just change the consistency of food, and also gets so new taste experiences, eg in the juices is converted isomeria into "caviar", so the beads are still liquid inside, or very durable foam formed therefrom. It's partly isomeria a gimmick, yes, but also allows really interesting combinations like Tortelini from fruit juice filled with Cornflake