Wednesday, January 25, 2017
Molecular Gastronomy and the Kitchen of the Future
Amin Andy Lakha serves as CEO of Lakha Investments, where he pursues real estate investments throughout Washington State. With a passion for fine dining, Amin Andy Lakha has a particular interest in molecular gastronomy, which involves using scientific methods to deconstruct food and measure the interactions of ingredients as they are combined and cooked.
This approach to food was pioneered by Hervé This, in the conviction that the “kitchen of the future” will contain component parts of foods, rather than whole ingredients. For example, containers of ingredients for cooking will be arranged as powders and liquids according to their makeup at the molecular level, such as amino acid, sucrose, glucose, and cellulose.
As featured in The Atlantic, This has further refined his approach to “note-by-note recipes,” which utilize chemical compounds as a way of avoiding food waste and ensuring that food can be delivered to the maximum number of people on a crowded planet. Classic cooking techniques such as baking and frying are combined with novel methods such as spherification and dehydration. In addition, ingredients are chosen that fulfill the same function as familiar ones. For example, pasta is replaced by powdered wheat starch, and heavy cream with the seaweed extract carrageenan.