A Modernized Culinary Practice

 

In order to understand how note by note cuisine came to be, we first must understand the origins it was born from. Note by note cuisine is the modernized practice of molecular gastronomy which is a sub-discipline of food science. Molecular gastronomy studies the science behind the physical and chemical transformation of ingredients as they are when subjected to different cooking methods. In addition to this, this sub-discipline also looks at flavor, texture, perception to taste and how our senses appreciate the new recipes created from this particular type of cooking. With this said, note by note cuisine is a modern style of this sub-discipline which takes constituent chemical compounds as ingredients rather than animal or plant tissues and creates edible food out of them.

History & Facts: How Did Note by Note Cuisine Come to Be?

 

First and foremost, molecular gastronomy was defined in 1988 as a scientific disciplined that looked at the mechanisms that occurred during both consumption and dish preparation. Essentially, this discipline wanted to look at the differences between the science behind cooking and the technology behind cooking. For instance, raw materials such as plant and animal tissues are transformed through both physical and chemical changes during preparation, most often through thermal processing. However, a raw material such as carrots that are placed in a salad go through an enzyme reaction when they are cut which then gets transferred to the plant tissue and the dressing when put into a salad. By looking at the science behind how food changes when cooked or prepared in combination with technological applications, not only can dishes be improved but out knowledge of new and innovative dishes widens through experimentation.

This brings us to note by note cuisine which was proposed in 1994, first as a way to improve food and secondly as a way to make dishes completely from chemical compounds. This type of cuisine does not use any type of raw materials typically found in dishes such as: fish, vegetables, meat or fruits, but instead uses either pure compounds or mixed compounds to create the shape, taste, odour, texture and nutritional aspects of the food. In 2009, the first note by note dish was revealed by Hubert Maetz and Aline Kuentz. In October 2010, the first note by note dish was served by chefs at the Cordon Bleu School to participates in the courses. In 2011, the dish was served again, first to 150 people by Potel et Chabot Catering Company, and then secondly to 500 chefs in Paris.

What Are the Current Popular Recipes?

Although there hasn’t been a lot released to the public other than through Herve This’ new book: La cuisine note a note, there are some popular recipes that can be made, permitting that the right technological instruments are available to use. It is important to understand that note by note cuisine looks at making food from scratch with chemical compounds which means you will be working with molecules. There have been over forty different dishes including drinks created at the Dublin Institute of Technology. Here are a few types of dishes that you could possibly create and their associated recipes.

• Bubble n’Fizz: Think of this as an extremely lavish dessert dish that comes with the hint of lemon and liquorice. It definitely requires someone to like both lemon and liqourice but do keep in mind that all note by note cooking will never have the “full” flavor effect. It is made out of a combination of different compounds, both pure and mixed and uses quite a few flavouring compounds and acids. In order to create your own version of this delicious dish, you will need access to a siphon, a pacojet and a thermomix. You can check out the various ingredients here for this recipe.

Note by Note Cuisine Recipe

• Roast Dinner With a Twist: This is an extremely complicated dish to make because it has several components to it which all must be made separately. This means that you will be using a mixture of advanced equipment and modern equipment such as non-stick trays and bowls. The roast has both dry and liquid ingredients associated with it as does the potato meringue and the rosemary peals. The final portion of this dish is a lemon potato mash. You can view all recipes for each portion and the compounds used here.

Roast-Dinner-Note-by-Note-Cuisine

Finally, if you are looking to make something a little more familiar that doesn’t require a whole lot of effort; great for beginners, then take some time to check out the English Tea recipe which can be found here. It has three parts to it like the roast dinner, but uses considerably less in compound ingredients. You will need access to a siphon and an alginate bath though!