Indawo yokudlela e-Moscow: cuisine ye-molecular. Izindawo zokudlela ezidumile zezokwelapha - ukubuyekezwa

Imfashini iyashintsha futhi iyashintsha, njengentombazane emishadweni. Futhi akuthinti izingubo nezinwele kuphela, kodwa futhi nokudla. Ngokuvamile nsuku zonke emhlabeni kukhona amathrendi amasha kwezobuciko bokudla. Ukudla kwasekhaya kuhlale kufaneka. Izolo enkundleni yokudumile kwakuyi-sushi, namuhla ingxube yezithako epulatifini ibizwa ngokuthi igama elihle elithi "fusion", futhi kusasa lethu liyi-molecular molecular. Le nkulumo ijwayele abaningi, kodwa incazelo yangempela yaziwa yunithi, futhi lawa ma unit kukhona abapheki nabasebenzi bokudlela balesi simo. Ingabe kukhona indawo yokudlela enhle eMoscow enezakhi zamangqamuzana? Kukhona kunokudla? Futhi kuthiwani ngamanye amadolobha kuleli zwe? Mhlawumbe wonke umuntu kufanele ajoyine le ndlela entsha yokudla?

Ikuphi ukudla okuyi-molecular?

Uzibopha kanjani ngama-cubes? I-Steak ngendlela ye-jelly? Noma mhlawumbe i- sauce yegesi e-inert? Cha, lokhu akuyona inkinga evela kwimenyu yesikhathi esizayo. Ungakwazi ukunambitha lezi izitsha namuhla.
Akekho omangazwa yinyama nge-ananasplex proenzymes, i-ayisikhilimu ngaphandle kwamafutha nenhlanzi ebhema ngogesi. Vakashela i- "Seagull" - indawo yokudlela e- elite eMoscow. Isidlo samakhemikhali lapha angeke sishiye ungenandaba.

Iphunga elimnandi, ukunambitheka okumangalisayo nokubukeka okungavamile - lezi yizingxenye eziyinhloko zezitsha. Abalindi bangakuhlaba umxhwele ngokuzikhandla kwabo kokukhonza, futhi abapheki bazama ukuzincoma ukwenza lokho okubonakalayo kuhlale isikhathi eside.

I-Gastronomy ye-Molecular

Kwenzeka kanjani lesi simangaliso? Akukho ndawo yokwelashwa kwamakhemikhali nokongiwa kwemvelo, kuphela imikhiqizo kanye nezinto ezisetshenziswayo. Kodwa ubuciko bokupheka abukwazanga. Isibonelo, ijayini le-phaphayinaphu kune-enzyme ehlakaza amaprotheni. Ukusetshenziswa kwalo kwenza kube lula ukuguqula inyama ibe yinqwaba yamanzi, ukulondoloza ukunambitheka kwayo kanye nephunga elimnandi. Ingabe uzokunikeza enye indawo yokudlela eMoscow? Ikhishi le-molecular livumela zonke izinhlobo zokwelapha ukushisa kanye nenhlanganisela yazo. Izivakashi zicabanga ukuthi abapheki bangamawusi wangempela abangadala izitsha nge-ice crust phezulu bese bevutha ngaphakathi. Futhi njengendoda elula emgwaqweni, ushizi ovela kuma-almonds, i-ayisikhilimu kusuka ku-beet, amakhowe agcoke kanye namadombolo afana namabhola e-crystal? Ukudla okunjalo kuqhuma emlonyeni, kuncibilikisa, kushintshe ukunambitheka nokuvumelana. Lo mbono ngeke unikezwe kuzo zonke izindawo zokudlela eMoscow.

Cuisine molecular: tricks kanye tricks

I-Virtuos yezobuciko be-culinary ibukela ngobuqili izimfihlo zamakhono abo. Akukona ngisho namakhishi, lawa ama-lab labomfihlo, lapho umpheki e-alchemist, usosayensi, nomculi ebhodleleni elilodwa. Iklayenti idinga isimangaliso, futhi uyothola, ngisho noma yena ngokwakhe engakholelwa kuleso sikhundla. Yilokhu okushiwo isivakashi esitolo sokudlela eMoscow.

Ukudla kwe-molecular kudonsa izitsha zobuciko, okubizwa nangokuthi i-espums. Eqinisweni, kungumuthi ophansi, ocolekileyo, lapho owesifazane osemncane ekudleni azojabula. Eo yiyona ndlela yangempela yokubambisana ngaphandle kwamakorikhi engeziwe. I-cafe-bar "i-Rafinad", lapho u-Igor Suss edala khona, unikeza ukuzitholela nge-air mousse ngokunambitheka kwesinkwa esimnyama nge-sunflower namafutha kasawoti. Ezwa ukwamukela okubizwa ngokuthi "i-centrifuge", abapheki abaningi bangase babesabe, kepha lokhu kuyindlela yokupaka i-pan, lapho ungahlukanisa khona izinto. Isibonelo, i-tomato juice, eshiya i-centrifuge, yizinto ezintathu: unamathele we-utamatisi omuncu, ijusi eliphuzi no-tomato ukunambitheka okujulile.

Futhi ukwemukelwa "kwe-nitrogen liquid" kuzwakala kuyingozi. Kuyadingeka ukuba ushiswe ngokusheshisa esifundeni sesidlo. Okudume kakhulu enhloko-dolobha kujabulela i-mousse yetiyi eluhlaza kanye ne-lime ngaphansi kwe-nitrogen enamanzi, ekhishwa endaweni yokudlela "iBalsamin." Ngaphandle le meringue, futhi ukunambitha - i-ayisikhilimu ngaphandle kokudonsa kwamafutha. Ukuthungwa okunamandla nokunambitheka okumnandi kwezitsha kutholakala ngenxa yobuchwepheshe ngaphansi kwevidiyo. Imikhiqizo ifakwe emasakeni esikhwameni sokuphuma emoyeni. Futhi kuthuthukisa ukunambitheka kwe "ice elomile", elisetshenziselwa ukukhonza iherbetha elishisayo.

Inhloko-dolobha "Ababhabhadisi"

Ukupheka okunjalo okuphezulu akukwazanga ukudlula inhloko-dolobha yezwe lakithi. Okungcono kakhulu ukudlela "Varvara" (eMoscow). Ukudla kwamakhemikhali lapha kwaba umqondo ka-Anatoly Komme, owenza ukubheja ekudleni okungenamafutha amaningi okunambitheka okunomsoco nephunga elimnandi. Kukhona indawo yokudlela ye-molecule eyaziwa kakhulu eSt. Petersburg, lapho indlela yesayensi yokudla idunyiswa esikhungweni se-Grand Cru. Lapha kwafika isidlo somqhele we-American cuisine yamakhemikhali - i-jelly kusuka emajikijolo e-juniper. Ekhuluma ngeSt. Petersburg, awukwazi ukungazinaki i-Boutique-restaurant "Gouache", lapho i-virtuoso elungiselelwe nguRenen Dovrat Bloch. Abathandi bekhono lakhe bayakwazisa ukuhlanganiswa kwekhukhamba jelly ne caramel kusuka isitshalo seqanda, kanti i-tartar idliwa ne-jelly kusuka ku-black caviar.

Okuvamile namuhla

Kungani izakhi zamangqamuzana zivame kakhulu? Into yokuthi uhlinzeka ukudla okujwayelekile ngendlela engavamile, okwenza ukumomotheka nokujabula. Kukuphi lapho kuleyo ndawo ukuzama i-gel nge ukunambitheka kwe-olivier, i-herring ngaphansi koboya obomvu njengesimo se-mousse? Amanye ama-gourmets abeka ama-candies avela ku-lavender, i-rosemary ne-eel ngaphezu kwakho konke. Futhi abathandi be-dessert esimnandi bahlale bevakashela indawo yokudlela e-Fresh Restaurant, lapho banikeza ama-pie ahlanzekile namaqebelengwane ama-sauces amnandi.

Umlando

Okuthandwayo akukwazi ukuvela ngaphandle. Imvelaphi yezakhi zamangqamuzana yathoma ngo-1969 ngenxa yesazi-physicist uNiclaslas Curti, owahlela i-seminar nge-gastronomy yamangqamuzana nenyama. Kamuva, waqhuba izifundo ze-physics ekhishini. Abalandeli bemibono yakhe babe nesithakazelo ukuthi kungenzeka indlela yesayensi yokupheka. Imicabango enjalo yaba umoya omusha wokupheka. Kwakukhona ukuthi ngisho ne-banal isobho ingaba isidlo esihle, uma usikhonza njengesidlo sesibili. Cabanga, ufake i-jelly emlonyeni wakho futhi uqaphele ukuthi lokhu kuyisobho!

I-Grand Cru - indawo yokudlela ye-molecule (iSt. Petersburg) - ukubuyekezwa kuyahlukahluka, kodwa izakhamuzi zenyakatho esenyakatho azikhulumi kabi. Indumiso ifanelwe ithuba lokwenza i-ayisikhili ehlathini, isinkwa samanzi kanye ne-pasta kusuka e-broccoli. Emhlabeni walesi sikhungo kukhona amawayini amaningi, kodwa akhonzwa ngodada onamakhowe amakhowe, amazambane ahlambulukile, isobho sezinhlanzi nge-mint kanye ne-jelly ne-steak ukunambitha. Awucabangi ukuthi sibonile into enje ngaphambili? Njengoba izitshalo zethu ze-cosmonauts zidla ezigayini, nathi singazama.

Lapho uzama khona izimangaliso zezinhlamvu zamakhemikhali?

EMoscow, ukukhetha kuhle. Lezi yizindawo zokudlela eCateau de Fleurs, "Ababambisene", i-NOBU ne- bar BAR-STREET. Ngamanani, Yebo, umbuzo ubuhlungu: isidlo ngasinye siyobiza okungenani ngaphansi kwe-ruble eziyizinkulungwane ezimbili. Izivakashi kuphela zinganquma ukuthi le mali ibalulekile yini i-banana puree ne-mint mousse ne-maple isiraphu noma utamatisi we-sauce ngekakhukhunathi.
Emadolobheni amancane imfashini enjalo isabhekwa njengento exotic. Isibonelo, i- "Stern" - indawo yokudlela ye-molecule (Yekaterinburg) - ukubuyekezwa kukhona ngentshiseko, kodwa kuqaphele. Izakhamuzi zomuzi ziyazisa isimo sayo, induduzo, ukudla kwaseYurophu kanye nensizakalo ezingeni eliphezulu kakhulu. Njengokuhlolwa, i-jelly, i-mousses yeminti, i-ayisikhilimu ye-ayisikhilimu neqhwa lekhukhunathi, kanye namaswidi asekuqaleni anikezwa lapha.

Ah, Samara!

Futhi yikuphi ukudla kwama-molecular? Izindawo zokudlela eSamara nazo, zithola izimpendulo ezihlukahlukene. Izivakashi zingazama ama-cherries emathunjini embuzi ngaphansi komusi ovela ku-orange, cherry duck cherry ku-cherry, sorbet endaweni ye-caramel ne-chocolate truffle ne-bacon caviar. Vakashela i-Preset yokudlela, futhi kanye ne-European cuisine uzonikezwa i-tataka tuna nge-sauce yamagilebhisi, i-orange kanye nesilimo esidliwayo esinamagatsha anamanzi, ukhilimu-brulee kusuka ku-asparagus ne-balsamina caviar, ne-borscht-puree ne-antonovka. Amanani lapha, yiqiniso, hhayi edolobheni, kodwa ngesidlo ngasinye kuzodingeka ukuthi ahlele okungenani ama-ruble amahlanu. Leli khishi lihlukile kokudla okunamafutha okuvamile. Ayinawo amakholori engeziwe noma amafutha. Ngena emkhathini wesikhathi esizayo, mhlawumbe uphupha umculi ongase abe khona we-show of cuisine yama-molecular.