Note by Note cuisine

Note by Note cuisine is a style of cooking that is considered a part of the larger molecular gastronomy movement. It is characterized by the use of molecular compounds instead of traditional, raw ingredients. This style of cooking was first proposed by Hervé This, a French physical chemist who co-founded the scientific discipline of molecular gastronomy.

History

Hervé This first proposed the concept of Note by Note cuisine in 1994. He suggested that cooks could use pure compounds to create more diverse and surprising dishes. This idea was initially met with skepticism, but has since gained acceptance and popularity in the culinary world.

Principles

Note by Note cuisine is based on the use of 'compound cooking', as opposed to 'ingredient cooking'. In compound cooking, the chef uses pure compounds like carbohydrates, lipids, proteins, water, and minerals to create dishes. These compounds are combined in precise amounts to achieve the desired taste, texture, and appearance.

Techniques

The techniques used in Note by Note cuisine are similar to those used in molecular gastronomy. They include spherification, emulsification, gelification, and foaming. However, Note by Note cuisine takes these techniques a step further by using pure compounds instead of traditional ingredients.

Impact

Note by Note cuisine has had a significant impact on the culinary world. It has challenged traditional notions of cooking and has opened up new possibilities for creativity and innovation in the kitchen. It has also raised questions about the nature of food and the role of science in cooking.

See also

• Molecular gastronomy
• Hervé This
• Modernist cuisine

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