I’ve been so in love the molecular gastronomy because of one man who introduce that kind of food to his followers and that is no other than, Heston Blumenthal. But he dislikes the term Molecular Gastronomy because it sound very complicated and elitist.
The father of molecular gastronomy French chemist and cook, Hervé This. Who introduces his love for Chemistry and cooking. Molecular Gastronomy makes the food not the conventional one and make the food more exciting and can challenge the chef or the cook to learn new techniques when it comes to cooking.
La Consolacion University of the Philippines in Malolos held their very first six-course Molecular Gastronomy Dinner by six of their students. This is a very new approach for me, when it comes to doing food critic. So, please bear with me if some of my comments will be out of this world, but for sure you’ll love to see and read about how this kind of food can bring a lot of food in just one small plate.
The dinner started with Dinner rolls, butter, Duck egg Pate and Salted Eggs Pate
I love pate, because it has a very distinct taste not like liver spreads we found in the market which I also like, but this pate is so different because it’s very smooth and no chunks at all! And it’s really best paired with butter just like the famous liver spread we all grew up with!
By the way here is the menu of the very 1st Molecular Gastronomy in La Consolacion University:
For the Hors d’oeuvre some calls this as the Antipasti or Antipasto, but in layman’s term it’s the appetizer whether hot or cold. It should be a small dish, but check out below how big and extravagant their plating is and being tagged as the Molecular Gastronomy then included a little chemistry in it!
A much closer look to the food individually
Their Hors d’oeuvre is composed of Amuse Bouche, Potage and Poisson. So to give you a little background about it Amuse Bouche it means Mouth Amuser and best served with Sauvignon Blanc or white wine.
Maybe you’re thinking how was the taste, I love everything in it though I got a little full after tasting all of the choices. I think they should have lessen the quantity of the Hors d’oeuvre as a whole or cut the salmon in a much less quantity. And also I find my salmon a bit dry on the half side of it and well done on the other side of it. But, overall I love how they put a generous amount of caviar which compliments the overall taste of the dish.
The 2nd course is composed of Canard (means duck), Poulet (means chicken) and Oeufs et Algination (I think this is a method of cooking specially in Molecular Gastronomy). The second course is best paired with Gewurztraminer a white wine which is a little dry and sweet wine.
The duck is cooked using a Sous Vide machine, is a way of cooking using a vacuum sealed pouch then placed the meat in a water bath in a very controlled temperature and takes longer than normal cooking time.
The duck is dry on the outside, but very tender on the inside, the meat of a duck is very hard to handle, but the students cooked it perfectly.
I also love the layers of chicken adobo specially when I mixed the mango and tomato salsa + the sago look-a-like, it may look weird and also taste weird, but you’ll surely enjoy it and asked for another round!
The sampaloc jam is also to die for though some of my seat mates told me it’s a bit to sour-y for them that’s why I asked them to try the liquid in the syringe which balances of the sour taste of the jam.
The next 3rd course is Sorbet et Confisseries. As far as I can remember, sorbet is served in a course meal to wash away the taste and after taste of the first meal served and to ready your palette for the main event which is the main course.
What they served is called Honey Salabat in tin can with popping rock and mint cotton candy. I just revive my childhood when I first taste the sorbet, aside from it cleanses the palette after eating the first three course meal it also brings back memories and we all have a big smile because we got to eat popping rocks without teasing each other that we are not young anymore to eat it. Though I haven’t tasted the salabat or ginger tea maybe because I was really focused on the popping rocks, but I do remember the hint of the honey.
They also paired Sorbet with a sparkling pink wine, but I don’t like to thought of it because it will just over power the sorbet.
After a 10 to 15 minutes break, they have served the Entrecote – Le Plat Pricipale or in layman’s term the main course. Most of the time main course is composed of a steak, whether rib eye or whatever part of the cow. So they have prepared a US black rib eye steak with Ube puree as the mash potato which is always the partner of the steak.
I love how they have cooked the steak because its medium rare and the buttons mushrooms under the steak gives a little kick since it’s spicy ( I love everything spicy!) Though I don’t like the truffled brandy demiglace, it’s the brown like sauce because it’s very strong and over powers the steak, but I think the ube mash definitely rocks!
The last course is the dessert which most of the people are waiting for, but not me haha! And I think I have a change of heart when it comes to dessert now.
The dessert is composed of Mousse Au Chocolat, New York cheese cake meringue and bavarian macaroons. I thought I’ll have a tonsillitis after I ate the macaroons and the cheese cake, but I love that both of them is not too sweet and compliments the ice cream in the middle. The chocolate ganache is very rich and very chocolatey and I think they have used a local cacao. If every macaroons and mousse can taste that’s not too sweet I think I’ll be a sweet tooth myself!
Just a little advice when serving food like Molecular type, a chef should let the guest have a walk through about what the food is all about, the particulars on the plate and how it was made and also a little background on how it was made. But overall I love the experience and I’d love to critic the next Molecular Gastronomy.
I think the star of all the food I have tasted in Malolos is the Empanada de Kaliskis. I am not really a fan of empanada because most of the empanada I tasted is very commercialized and the dough is very buttery. Unlike this empanada which have a very crunch crust you can say it look like “otap” the filling is just chicken and potatoes, but the overall taste is superb! And it dated since Dr. Jose Rizal’s time, thanks to Tita Mercy and her family for letting us taste it!
It was really a nice experience tasting the very 1st Molecular Gastronomy of LCUP (La Consolacion University of the Philippines) and congratulations to the six students who passed their final exam and for proving that culinary will be the heart of history like Tita Mercy’s Empanada de Kaliskis!
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