{"id":23308,"date":"2023-05-22T14:27:53","date_gmt":"2023-05-22T12:27:53","guid":{"rendered":"http:\/\/luxiders.com.w01cc729.kasserver.com\/?p=23308"},"modified":"2024-03-08T13:11:00","modified_gmt":"2024-03-08T12:11:00","slug":"interview-mit-kuechenchef-phil-fanning-ueber-molekulargastronomie","status":"publish","type":"post","link":"https:\/\/luxiders.com\/de\/interview-mit-kuechenchef-phil-fanning-ueber-molekulargastronomie\/","title":{"rendered":"Interview mit K\u00fcchenchef Phil Fanning \u00fcber Molekulargastronomie"},"content":{"rendered":"
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Wir hatten die Gelegenheit, K\u00fcchenchef Phil Fanning vom Paris House \u00fcber die Molekulargastronomie und die Art und Weise zu befragen, wie er modernistische Techniken in seiner K\u00fcche umsetzt. Lies hier, was er zu sagen hat!<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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Um den Luxiders Newsletter zu erhalten,\u00a0melde dich hier an<\/a>.<\/em><\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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K\u00fcchenchef Phil Fanning ist Chefkoch im Restaurant Paris House<\/a><\/span> in Woburn, England. Um mehr \u00fcber die Molekulark\u00fcche zu erfahren, haben wir uns an Fanning gewandt, um sein Fachwissen zu diesem Thema einzuholen. Er erkl\u00e4rt die Vorteile der Molekularen Gastronomie, die er als modernistische Techniken bezeichnet. Er spricht auch \u00fcber Nachhaltigkeit in der K\u00fcche, Paris House, seine Einf\u00fchrung in die Molekulare K\u00fcche und vieles mehr.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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LM – Luxiders Magazin<\/p>\n

PF – Phil Fanning<\/p>\n

LM: Was ist Ihre Verbindung zur Molekulark\u00fcche und warum haben Sie sich darauf spezialisiert?<\/em><\/strong><\/p>\n

PF: Molekulare Techniken sind in den letzten zehn bis f\u00fcnfzehn Jahren immer beliebter geworden; heute beinhalten die meisten Hochschulkurse eine grundlegende Einf\u00fchrung. Die jungen K\u00f6che, die nachr\u00fccken, sind sehr daran interessiert, diese Techniken zu erlernen, und das treibt ihre Anwendung auf ein bestimmtes Niveau. Meine erste wirkliche Erfahrung mit der modernen K\u00fcche war, als ich vor etwa f\u00fcnfzehn Jahren in der „Fat Duck“ speiste. Als junger Koch war ich \u00fcberw\u00e4ltigt von dem, was man dort erreichen kann. Von diesem Moment an begann ich zu lernen, was in der K\u00fcche alles m\u00f6glich ist und wie es mir bei meinem pers\u00f6nlichen Kochstil helfen kann.<\/p>\n

LM: Was sind die Vorteile der Molekularen Gastronomie?<\/em><\/strong><\/p>\n

PF: Die Methoden der Molekulark\u00fcche erm\u00f6glichen eine bessere Kontrolle \u00fcber die Zutaten, als dies bei traditionellen Methoden der Fall ist. Diese gr\u00f6\u00dfere Kontrolle f\u00fchrt in der Regel zu einem h\u00f6heren Ma\u00df an Konsistenz und oft zu weniger Verschwendung. Modernste Techniken k\u00f6nnen auch dazu verwendet werden, ungew\u00f6hnliche und interessante Texturen und Pr\u00e4sentationen einzuf\u00fchren, die das Essen angenehmer und unterhaltsamer machen k\u00f6nnen.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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LM: Was sind die Herausforderungen bei der Entwicklung der Molekulark\u00fcche?<\/em><\/strong><\/p>\n

PF: Es ist sehr leicht, den Einsatz modernistischer Techniken zu \u00fcbertreiben und ein Gericht als unecht oder konstruiert erscheinen zu lassen. Ich bin der Meinung, dass modernistische Techniken eher dazu dienen sollten, ein bereits gutes Gericht zu verbessern, als im Mittelpunkt zu stehen. Eine weitere Herausforderung besteht darin, dass viele modernistische Zutaten ganz bestimmte Bedingungen erf\u00fcllen m\u00fcssen, um optimal zu funktionieren oder zu wirken. Um diese Bedingungen zu erreichen, ist ein tiefgreifendes Wissen erforderlich, und manchmal sind spezielle und sehr teure Ger\u00e4te n\u00f6tig.<\/p>\n

LM: Arbeitet die Molekulark\u00fcche an der L\u00f6sung der Nachhaltigkeitsprobleme der heutigen Lebensmittelindustrie, z. B. Energiekosten, CO2-Emissionen und Abfall?<\/em><\/strong><\/p>\n

PF: Modernistische Techniken werden normalerweise von langj\u00e4hrigen und gut etablierten Massenproduktionsprozessen \u00fcbernommen, bei denen wissenschaftliche Forschung eingesetzt wird, um die Konsistenz zu verbessern und die Verschwendung zu minimieren. In gro\u00dfem Ma\u00dfstab werden diese Techniken zweifellos eingesetzt, um Abf\u00e4lle zu reduzieren und Ressourcen zu sparen. In der Gastronomie werden sie vor allem eingesetzt, um Gerichte zu verbessern, zu verfeinern und interessanter zu machen, und nicht, um weniger Verschwendung zu vermeiden.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n \n\n

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LM: Was sind die wichtigsten molekularen Men\u00fcvorschl\u00e4ge, die Sie den G\u00e4sten in Ihrem Restaurant empfehlen?<\/em><\/strong><\/p>\n

PF: Wir haben kein bestimmtes Gericht, das als „modernistisch“ hervorsticht. Stattdessen haben die meisten Gerichte auf unserem Degustationsmen\u00fc ein modernistisches Element oder eine Technik, die das Gericht unterst\u00fctzt. Vielleicht ein mit fl\u00fcssigem Stickstoff gefrorener Granit oder ein St\u00fcck Fleisch, das sous vide gegart wird, oder eine hitzestabile Gel-Haut aus Iota- und Kappa-Carrageen. Bei unserem aktuellen Rindfleischgericht „Cottage Pie“ wird das geschmorte Rindfleisch zw\u00f6lf Stunden lang bei neunzig Grad sous vide gegart, und die Rinderrippe wird vier Stunden lang bei f\u00fcnfundf\u00fcnfzig Grad gegart. Der Kartoffelaufsatz besteht aus Weizenk\u00f6rnern, die wie Popcorn knallen und einen intensiven Kartoffelgeschmack haben. Diese molekularen Methoden werden mit jahrhundertealten Techniken und Geschmackskombinationen kombiniert, um den besten Cottage Pie zu kreieren, den Sie je probiert haben!<\/p>\n

\u00a0 \u00a0<\/strong><\/em><\/p>\n

+\u00a0 Words: <\/strong><\/em><\/p>\n

Emma Dahl
\n<\/strong><\/em>Luxiders Magazine<\/strong><\/em><\/p>\n

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