UNLOCKING THE SECRETS OF MOLECULAR GASTRONOMY. Hari Pulapaka Stetson University, Cress Restaurant

Transcription

1 UNLOCKING THE SECRETS OF MOLECULAR GASTRONOMY Hari Pulapaka Stetson University, Cress Restaurant

2 OUTLINE Molecular Gastronomy Public and Private Key Cryptography DES Gelification RSA Spherification Elgamal Emulsification AES Transformation Lets Eat? 2

3 Molecular Gastronomy Late Hungarian Born, Oxford University physicist Nicholas Kurti and French physical chemist Hervé This The application of scientific methods and tools to cooking Subdiscipline of food science that seeks to investigate, explain, and make practical use of the physical and chemical transformations of ingredients that occur while cooking 3

4 Classical Molecular Gastronomy: Examples Sous-Vide Cooking (vacuum sealed, low-controlled temperature in an immersion circulator) Chemical/Enzymatic Cooking (Example: Ceviche) 4

5 Modern Molecular Gastronomy: Examples Gelification Spherification Emulsification Transformation 5

6 Public and Private Key Crytography Symmetric (Private) Key Cryptography One Key (Same one that encrypts also decrypts) Only method available until 1970s Examples: DES, AES, TDEA (Triple DES), Twofish Asymmetric (Public) Key Cryptography Two keys: Public (Encryption) and Private (Decryption) Since 1976 Examples: RSA, El Gamal, Diffie-Hellman, Elliptic Curve Cryptography 6

7 DES (IBM, NSA, 1976) 7

8 Gelification Gelatins: substances that when heated become a viscous liquid that recovers its original texture on cooling They are used to give texture to liquids by making it into a gel Traditionally: gelatin in the form of sheets from fish Animal-based gelatins do not make stable gelatins when heated Late 1990 s: Ferran Adrià made a hot cod and black truffle gelatin using Agar-Agar - a natural thickening agent obtained from seaweed and used in Japan since the 18th century 8

9 Gelification: Beet and Orange Gelée INGREDIENTS 300 g (10.6 oz) beet root juice 200 g (7.05 oz) orange juice 500 g (17.64 oz) water 200 g (7.05 oz) sugar 7.8 g (0.28 oz) Agar Agar PROCEDURE Heat water to dissolve sugar. Add Agar Agar and emulsify well with a hand blender, scraping from sides. Bring to a rolling boil and remove from heat. Emulsify with juice. Set in a cold environment, but do not freeze. 9

10 RSA (Rivest, Shamir, Adelman, 1978) 1. Find two large primes p and q 2. Let and Choose e relatively prime with 4. Find d such that 1 5. Public Key:, 6. Private Key: d and p, q 7. Encryption: 8. Decryption: 10

11 Spherification Process of shaping a liquid into spheres which visually and texturally resemble caviar Developed at elbuille under the direction of Ferran Adrià Two main methods: For substances containing no calcium, the liquid is mixed with sodium alginate, and dripped into a cold solution of calcium chloride 'Reverse' spherification, for use with substances which contain calcium, requires dripping the substance into an alginate bath (more versatile). Can be used to develop caviar equivalents of just about anything 11

12 Spherification: Mango Caviar INGREDIENTS 250 g (8.8 oz) Mango Puree 250 ml Mango Juice 1.8 g (0.06 oz) Sodium Alginate 1.3 g (0.05 oz) Sodium Citrate Calcium Bath 1000 g (35 oz) of water 5 g (0.18 oz) calcium chloride PROCEDURE Dissolve sodium citrate in mango juice. Incorporate sodium alginate into the mango puree with a hand blender. Mix the two liquids, strain and reserve. At this point, mixture is ready to be dropped into calcium chloride solution. 12

13 Elgamal (Taher Elgamal, 1984) Setup 1. Choose a large prime. 2. Choose a generator of the multiplicative group * 3. Choose a secret key 2,, 2 4. Compute 5. Public Key:,, 6. Private Key: Encryption/Decryption 1. Choose 2,3,, ciphertext:, 5. plaintext: 13

14 Emulsification Emulsion: mixture of two or more liquids that are normally immiscible (un-blendable) In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase) Emulsifiers are a must for maintaining a uniform dispersion of one liquid in another, such as oil in water Popular emulsifiers: soy lecithin and xanthan gum Examples: vinaigrettes 14

15 Emulsification: Orange Air INGREDIENTS 350 g (12 oz) orange juice 250 g (9 oz) cold water 3 g (0.12 oz) lecithin powder PROCEDURE Using an immersion blender, mix the 3 ingredients in a high container wide enough to collect the air. To produce best results, the mix needs to be cold. Place it in the fridge until one minute before you are ready to start plating and then produce the orange air. To produce the lemon air, you will have to lift the blender to the upper part of the liquid surface to incorporate as much air as possible so that a foam forms on the surface. Once you have enough foam on the surface, let it rest for 1 minute so that the foam sets and the excess of liquid is eliminated. Remove the foam with a slotted spoon and serve. 15

16 AES (Joan Daemen and Vincent Rijmen, 2001) 16

17 Transformation Technique of converting a high-fat liquid into a powder using Tapioca Maltodextrin The powder melts in your mouth as soon as it gets in contact with your tongue. Examples: Olive Oil Powder Nutella Powder 17

18 Transformation: Nutella Powder INGREDIENTS 80 g (2.8 oz) Maltodextrin 120 g (4.2 oz) Nutella PROCEDURE Whisk Nutella and Maltodextrin manually. Place mix in a blender and blend for a few seconds, stop the blender and shake it. Blend again, shake and continue repeating this process until you obtain a fluffy Nutella powder. To make it fluffier pass it through a tamis and reserve in a sealed container until needed. 18

19 Putting It All Together Caramelized Banana with Orange and Beet Gelée, Mango Caviar, Orange Air, and Nutella Dust 19

20 A Hybrid Cryptosystem Does a hybrid cryptosystem using DES, RSA, Elgamal, and AES make sense? 20