Note by Note cuisine
Nowadays, Note by Note cuisine is a topic that has caught the attention of many people around the world. Whether due to its impact on society, its relevance in history, or its influence on popular culture, Note by Note cuisine is a topic that continues to generate interest and debate. In this article, we will explore in depth the different facets of Note by Note cuisine, from its origins to its current impact. We will analyze how Note by Note cuisine has evolved over time and how it has influenced different aspects of everyday life. From its historical roots to its relevance today, Note by Note cuisine continues to be an exciting topic that deserves our attention and reflection.
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Note by Note cuisine is a style of cooking based on molecular gastronomy, created by French chemist Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".[1]
History
According to Hervé This, Note by Note cuisine began in 1994[1] and granted the style its name in 1997. This hoped for a future in which recipes gave advice such as "add to your bouillon two drops of a 0.001 percent solution of benzylmercaptan in pure alcohol".[1][2] This struggled in his attempts to promote the cuisine, and did not receive pay from it until 1999.[3]
After 2006, he convinced French chef Pierre Gagnaire to develop Note by Note; approximately one year later, Gagnaire served the first Note by Note dish in a restaurant.[3] On 26 April 2008, they presented the first Note by Note dish ("Note à note N°1") in Hong Kong.[3] After more work, Gagnaire named the second Note by Note dish "Chick Corea" after the jazz pianist of the same name.[3]
Preparation
Ingredients used in Note by Note cuisine are called compounds, which include water, ethanol, sucrose, protein, amino acids and lipids.[3] For example, in the "wölher sauce" made by Note by Note cuisine, the following might be added: water, anthocyanins (for colour), sugars, ethanol, amino acids (for flavour), glycerol, phenols, quinones, and organic acids.[3]
References
- ^ a b c Gales, Alain (6 November 2013). "Is this what we'll eat in the future?". BBC News. Retrieved 9 November 2013.
- ^ Kurti, Nicholas; This-Benckhard, Hervé (April 1994). "Chemistry and Physics in the Kitchen". Scientific American. 270 (4): 71. Bibcode:1994SciAm.270d..66K. doi:10.1038/scientificamerican0494-66.
- ^ a b c d e f Ashley, Steven (5 June 2013). "Synthetic Food: Better Cooking Through Chemistry". PBS. Retrieved 9 November 2013.
Further reading
- This, Hervé (2012). La cuisine note à note. Belin. ISBN 9782701164199.
- This, Hervé (2013). "Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend". Flavour. 2. doi:10.1186/2044-7248-2-1.
