To get a better idea of what molecular mixology is all about, we should look at the inspiration for it, which is molecular gastronomy. One area of molecular gastronomy is combining foods will similar chemical compositions. If one ingredient has high levels of amines or aldehydes then they should be combined with other ingredients that contain high levels of amines or aldehydes. Many times the combinations are not intuitive or obvious. For example the Fat Duck, a Michelin three star restaurant, combines oysters and passion-fruit jelly as one dish, where as another dish combines spice bread ice cream and crab syrup. Odd combinations, but supposedly they taste very good together.
EDITOR| Does anyone here know more about this? Do you/your bar/hotel etc do something in this field? would love to feature it here.
write to me editor@hospemag.com
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