by Kristina Gašpar
Uh, I don't know where to start - should I first organize the photos (I have over 100 of them) or should I write down everything I learned, gather impressions, organize notes... It's not easy for me, believe me 😉
I must mention that I was the only one taking notes. I came there to, among other things, learn something. And you don't go to lectures without a notebook and pen, right?!
On this occasion, I pay special attention to Luka Mihajlović, the founder of the Association of Molecular Gastronomy, who held a more than great Master Class.
I encountered molecular gastronomy for the first time. I can't say that I haven't heard about her, I have, Mr. Miljenko Stejcer told me about it. Now I had the opportunity to see how it all looks on the spot.
The hall was full, there were no free seats, luckily, I was not late for class. Traditional tastes and modern technology can be combined through molecular gastronomy. If you have the desire to hear what it all looks like, be sure to visit one of Luka's lectures, you will not regret it. I can say that he is a master of his craft and a magician 😉
Luka prepared a main course and two desserts for all visitors. The main course consisted of meat, pauflek and lamb chop, I think. The meat is processed in a special, magical way with the use of a sous-vide device that allows cooking in a vacuum.
The meat is first coated with oil, certain enzymes are added (I forgot which ones), and then everything is nicely put into the machine and the temperature is set to 60 degrees. In this way, the meat will be softer, because the enzymes enable the dissolution of collagen, which is present in those "tougher" meats. Such meats include those that represent more active muscles. Less active muscles, such as steak, belong to soft meat. At the end, the meat is browned with a browning machine, i.e. Brenner. And it was served with a sauce made from red and yellow hotplates and a glass of wine, for the preparation of which he also used his "magician" tricks 😉
The magical penica of wine is prepared by adding a small amount of soy lecithin to the wine (no more than one gram per 100 ml of liquid, and Luka says that the ideal amount is 0.6 grams) and then mixing it all with a hand mixer. Luka explained to us that molecular gastronomy deals with the field of textures, with the help of knowledge of chemistry and the application of certain techniques, anything can be made. It is a modernist kitchen through which you can have a special aesthetic experience.
For dessert, he prepared carbonated fruit and ice cream obtained with the help of liquid nitrogen. Carbonated fruit is obtained with the help of carbon dioxide, by cutting solid fruit (apples, pears, etc.) into gaseous). The fruit should be left overnight.
Ice cream is prepared in a very simple way, by mixing certain amounts of sweet cream, milk and vanilla (sugar is added if the cream is not sweetened), and freezing is done with the help of liquid nitrogen, which has a temperature of minus 200 degrees. Liquid nitrogen is added directly to the prepared mixture, which is mixed with a mixer. Nitrogen is added until the desired density, firmness, of the ice cream is obtained.
Luka mentioned that we should not worry about liquid nitrogen because it evaporates and only the original ingredients remain in the ice cream (guar gum is normally added to ice creams, which creates a three-dimensional network of molecules and thus prevents the ice cream from losing its shape and leaking out during melting).
I tried carbonated fruit and ice cream, the texture of which I am more than delighted with!
By the way, Luka is a chemist with a degree (and I would say something more since he works at the Faculty of Chemistry) and is a member of the Petnica Research Station, and therefore knows the subject he is talking about perfectly well, which he has of course previously examined.
He explained that additives and all those chemical additions (known as unwanted intruders) are not as harmful as people think. Those who want to believe him can, and those who don't don't have to. He does not ask for anyone to believe him in what he says, but stands behind his words and actions.
And then came a question from the crowd:
"And margarine?!"
He fascinated me with an answer that went like this:
"We did not come here to talk about what is healthy and what is not, but to show what can be done in the molecular kitchen".
The one who came with the intention of criticizing him should not have come. If by any chance he strayed, he should have left the lecture with dignity.
I am not one of those who imposes her opinion on others at any cost. Everything I write is my and only my opinion and view of things. And whether something is healthy or not, judge for yourself. I would say that it is more about modern gastronomic trends that prescribe what is healthy and what is not, and which some of us follow because of the so-called healthy lifestyle.
So work, cook, prepare what you want and love. Don't let other people's opinions influence your choice just because they are forced upon you. Accept what you like.
Christina Gaspar
