This style of cooking focuses on presentation as well as flavor and textures. Chefs use techniques such as sous vide, spherification, and molecular gastronomy to be creative with ingredients. What do chefs do when it comes to modernist cuisine? They make use of tools like centrifuge machines, immersion circulators, and vacuum sealers to create dishes that are both beautiful and delicious! Whether they are celebrity chefs in their elegant Michelin starred women’s and men’s chef aprons and jackets, or those in unisex shorts and cook shirts working in small time restaurants, many chefs are using this new technique of food preparation to draw in their customers.
This style of cuisine has been around since at least World War I but became more popular in the 1970’s when restauranteurs were looking to create dishes that would stand out from their competition. Chefs are using their skills to create dishes that are both beautiful and delicious. What it envisages is that they are using unconventional methods and techniques in order to make food taste and look better.
Modernist cuisine is not for the faint of heart and is certainly not keto or low carb. If you’re interested in trying out modernist cuisine, look up some recipes online. There are plenty that use common ingredients so they should be easy to prepare at home. One example of modernist cuisine is the use of foam. Chefs have been using this technique to create a lot more interesting dishes and many times it’s not even something you can tell has a foam element in it. Another method includes the use of pressure cooking, which speeds up the process of making food and still makes it taste great. A popular example for this is a lobster bisque.