Moleküler Gastronomi Uygulamaları: Sous Vide Yöntemi

Öz

Yiyeceklerin hazırlanması ve tüketilmesi sırasında oluşan olguları araştıran bilim dalı moleküler gastronomi olarak adlandırılmaktadır. Bilim ve teknolojinin birlikte kullanımı ile yiyeceklerin değişik şekillerle ve tatlarla tüketiciye sunulmasını sağlayan moleküler gastronomi alanında çalışmalar 1990’lı yıllarda başlamıştır. Sous vide pişirme tekniği moleküler gastronomi alanında kullanılan tekniklerden birisidir. Sous vide pişirme tekniğinde besinler vakumlu poşette sıcaklık kontrolünün yapılabildiği bir ekipmanda belirli bir sıcaklıkta ve belirli bir sürede pişirilir. Geleneksel pişirme yöntemleri (kaynatma ve buharda pişirme) ile kıyaslandığında sous vide tekniğinde yiyeceklerin besinsel ve duyusal kalitesinde daha az kayıplar meydana gelir. Bu derlemede moleküler gastronomi uygulamalarında kullanılan sous vide pişirme tekniğinin yiyeceklerin duyusal ve besinsel kalitesi üzerine etkileri irdelenmiştir.

Anahtar Kelimeler

• besinsel kalite
• moleküler gastronomi
• sous vide

Molecular Gastronomy Applications: Sous Vide Technique

Öz

Molecular gastronomy is referred as a science discipline that searches phenomenon during the preparation and consumption of foods. The studies on the field of molecular gastronomy have started 1990 years that provides the presentation of foods with different shapes and tastes with the use of science and technology together. Sous vide is one of the techniques used in the field of molecular gastronomy. The foods in a vacuumed package are cooked at certain temperatures and times with a device where the temperature can be controlled. In the sous vide technique, the losses of sensorial and nutritional occur less compared with traditional cooking (boiling and steaming). In this review, the effects of sous vide technique used in the molecular gastronomy on the sensorial and nutritional qualities of foods were discussed.

Anahtar Kelimeler

• nutritional quality
• Molecular gastronomy
• sous vide

Kaynakça

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