Molecular gastronomy’s methodical approach to cooking often comes of as inaccessible and remote to the common consumer. The scientific method applied to food, in the eyes of a food scientist, seems incredibly exhilarating. Molecular gastronomy, at its base, is the breakdown of food to its simplest parts, only to reconstruct it in new and interesting ways. The average consumer, after getting over the complex jargon, the hard to come by ingredients, and the laboratory devices, can view molecular gastronomy as the apex of art and science expressed through food. That being said, some molecular gastronomic creations are just plain weird. Here is the one I found the more crazy.
Oblates (edible film)
Your choice of filling (must have low-water content)
How to make it:
Fold the oblates in half, seal one side of the ravioli, this makes an open-ended pouch. Fill said pouch with your desired filling using a squeeze bottle. Seat the open end of the pouch to fully close your ravioli.
The science behind it:
Soy lecithin is a main component within the edible film ravioli wrappers. Soy lecithin is an emulsifier, a substance that takes liquids and turns it into a foam, allowing the mixing of oil and water. Soy lecithin is derived from soybean oil, however, lecithin itself is a substance found in the membranes of every living cell. Lecithin contains phospholipids, which are chemical compounds that can dissolve in both fat and water.
Have you ever wished you could see exactly what fills your raviolis before you take a bite? Now your paranoia needs will be satisfied, as well as your foodie pictures. According to Chef Ferran Adria of el Bulli, not only can you see what’s on the inside, but once you pop one in your mouth, the wrapping disappears like magic, releasing their flavorful filling.