Molecular drink mixology is continuing to create endless possibilities in the world of molecular gastronomy. Techniques of molecular gastronomy that are generally applied to food, have been accepted by mixologists to design engaging cocktails. Throughout this passage I will discuss the equipment used during the process of molecular mixology, a couple of drink recipes and procedures, and the benefits of offering molecular mixology as a part of the beverage menu in your establishment. Molecular mixology utilizes science to create new flavors and characteristics in a drink. This process of mixology creates an unpredictable presentation and enhances the overall drinking experience.
Many different types of equipment will be used during the preparation of molecular drink recipes. Some equipment used will be simple. Examples would include a food dehydrator or a simple blowtorch. A lot of websites offer simple molecular mixology kits you can use in the convenience of your own home. You can also purchase cool toys such as handheld smoker and aromatizer. This allows you to add a smoky flavor and bring out the existing flavor of your cocktail. More complex equipment used in molecular mixology includes liquid nitrogen, sous vide machines, cotton candy machines, and rotary evaporators. You should always handle this equipment with caution. This will guarantee your safety, and the overall quality of the cocktail.
Cocktails in an ice sphere are an innovative technique in the world of molecular drink mixology. You use spherical ice molds to create the ice sphere. With a large syringe you inject the cocktail of your choice into the ice mold. I like the idea of a citrus flavored vodka with orange and other juices. Make sure the in...
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...ar drink mixology. This is because you are expecting your staff to use the highest quality ingredients to produce high quality cocktails. They must also retain infinite knowledge of how to properly execute these beverages. Training your staff to your standards will be necessary to bring patrons extremely high quality beverages. Your guests will appreciate the quality of service that is presented to them. They will pay for this level of quality service because the recipes make you look very upscale and professional. The presentation is very attractive and will appeal to your guests. They will have a beverage and see it as an experience much more exceptional than a regular bourbon and coke. The costs for ingredients will be higher which will make menu prices higher. The guests will not mind. These drinks are so cool they would be more than happy to pay the price.
To begin this experiment, I purchased two boxes of borax to pour inside of the pot, two tall glass glasses to hold the borax solution, one ball of string to dip in the glasses, and wooden pencils to hold the string on. The other supplies that I used were screws, a large bowl, ice, and plastic wrap.
With Legal factors, flavored iced tea doesn’t face too many unprecedented issues, yet there are certain standard rules and
Alcoholic beverages all share a common characteristic, they were all developed with the use of anaerobic fermentation of carbohydrates by the use of yeasts. Majority of plant matter can be used as a source to
In 1830, pharmacists started adding flavor and producing the drink in a glass bottle. These two factors increased
The Beverage Industry is a highly competitive one and tends to be dominated by a few major actors. The two biggest worldwide known and most influential companies are Coca-Cola and Pepsi. The limited growth opportunities make this competition very intense, requiring companies to follow the trends and be always aware of the competitors' progress. However, the demand for the products depends a lot on the economic conditions within the society. Those few big players enjoy the benefits of the strong loyal customer base during the growth and stability stage in the economy, whereas in times of economic difficulties customers turn to cheaper substitutes. Thus, although the key feature of the industry is that it is very difficult for a new unknown company to enter the market and compete with well-known long-established businesses, the companies should pay significant attention to the new entrants, especially in times of economic instability. Consumer tastes are also seasonal, meaning that the demand for the carbonated beverages is higher during the hot months of the year. Shifting consumer preferences bring the concern of operating uncertainty, which greatly affects pricing strategies. The large companies pay reliable dividends...
Most alcoholic drinks are not composed solely of pure alcohol. Beer, wine, mixed drinks, spritzers, cocktails, and frozen drinks all contain additional ingredients and additives that often add lots of sugar and calories to your drink. To keep sugar levels balanced, use diet sodas, plain club soda, or water as mixers, and for some kick, add a spritz of lemon or lime to taste. If you enjoy the flavor of liquor on its own, try ordering your drink neat or on the rocks. If liquor is not your drink of choice, opt for light beers and steer clear of sweet dessert wines.
For my research project I chose Molecular Gastronomy because I think it will benefit me in the future as I would like to be a chef. Molecular Gastronomy is the science that changes the chemical and physical appearance of food. I chose to research "To what extent is Molecular Gastronomy practical in the home kitchen". This was because I wanted to see if it was possible to recreate Molecular Gastronomy in the home kitchen and if it is really worth the trouble. The research methods I used were interviews, surveys, internet articles, books, you tube and experiments.
Alcohol is mainly consumed orally; however, it can be injected and used topically (Maisto et al., 2011). Oral consumption is the chief method of administration. Potions can be co...
is extremely competitive, labor intense and risky. It is saturated with multiple different types of restaurants many competing in the exact segments. Companies operating in this type of environment seek differentiation strategies in order to set themselves apart from rivals, using various tactics such as pricing, food quality, menu theme, signature menu selections, dinning ambience and atmosphere, service, convenience, loyalty programs, specials, heart-healthy, and location (Thompson, Peteraf, Gamble & Strickland, 2014, p.C-138). Many restaurants can’t keep abreast and don’t survive, making them go out of
This, H. (2006). Molecular Gastronomy: Exploring the science of flavour. Columbia University Press, New York, NY.
This allows the company itself to make any further changes to the product, and ensures that they have the best available menu options to cater to the customers as well as compete with their competitor, Jose’s Southwestern Cafe. This is a very important step in the process because if you do not offer menu items that customers enjoy, there is a good chance your business will fall to the
Monster Beverage Corp. shows that they understand their customers’ needs. They are a successful business with higher growing revenue every year. Their revenues did decrease during the economy’s recent recession (2008...
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
For simple distillation, I added 4 mL of a 10-20% ethanol-water mixture to a 5 mL round-bottomed long-necked flask. I joined the flask to a distilling head fitted with a thermometer through...
To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve.