How to Note by Note cuisine

What You Need to Know

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".

Steps

1. 1.

   Molecular Consommé (France): Precise recreation of traditional flavors using isolated compounds

2. 2.

   Deconstructed Fruit (Spain): Reassembly of fruit flavor profiles without physical fruit

3. 3.

   Synthetic Umami Bomb (Japan): Amplification of savory characteristics through compound blending

Common Mistakes