German cuisine gets molecular makeover

From Deutsche Welle: German Cuisine Gets Molecular Makeover.

Licorice is paired with salmon. Caviar gets served atop white chocolate or warm ice cream. If a dish sounds like it defies the laws of nature, it’s likely a matter of molecular gastronomy, an approach to cooking that has entered the mainstream over the past few years.

The most well known practitioner of this innovative way of cooking is Spain’s three-star chef Ferran Adria. At the beginning of the new millennium he grabbed headlines with creations such as apple caviar, parmesan spaghetti and blackberry-tobacco sorbet.

German cuisine is also receiving a molecular twist as more chefs turn to physics and chemistry to create unusual dining experiences. One practitioner of molecular gastronomy is the Düsseldorf-based chef Richard Nicolaus.

His restaurant, km 747, is located in a quiet area near the Rhine River. The kitchen is a far cry from the typical mad scientist’s laboratory with nary a test tube or microscope in sight. The science begins when Nicolaus starts cooking.

“We’re going to make a satay skewer from tuna fish, and what’s different is that the tuna fish will be fried in a sugar water mixture at 120 degrees (Celsius),” Nicolaus said.[continue]