Molecular GAStronomy: Glamourising industrial gases


gasworld explores a growing trend, which has seen restaurant kitchens the world over turned into science labs.

Michelin star-ridden chefs continue to up their game, trying to create the best tasting, most aesthetically pleasing dish; in recent years this has prompted the introduction of a most unusual ingredient to the restaurant kitchen, gas.

Until recently, the only gas present in a kitchen would be that which burns with a blue flame and heats the base of a saucepan. For many years however, chefs like Heston Blumenthal and Ferran Adrià have been quietly experimenting with industrial gases like carbon dioxide and liquid nitrogen in their kitchens, and media coverage of late has catapulted them into the spotlight, bringing molecular gastronomy to the forefront of the culinary scene.

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