Molecular dishes have become a favorite in delicious restaurants, where modern foodies can enjoy excellent taste and elegance.
Part of this fun was discovered by Saeed Saad, chief executive of the Atlantic Hotel and Lapscaria restaurant in Alassio, Savona province on the west coast of Liguria, who not only did but also worked. on the development of molecular food to add to its menu new innovative dishes that intertwine between the charm of oriental cuisine and the strength of its taste and the elegance and modernity of the west.
Saeed draws on its experience in presenting food in a renewed and diverse way, based on a scientific approach and a distinct sense manipulation, arguing that “just the sense of taste is not enough to enjoy food , and that it is necessary to include other senses such as smell and hearing, so how wonderful it is to hear the crackling of food. ” According to Saeed.
Molecular food attracted the Egyptian chef about 15 years ago when he noticed its wide spread and the multiplicity of his tools and the uniqueness of his methods between liquid nitrogen and laser, in addition to the cottage cheese method. of cooking arrives. ”
He adds: “I liked his main goal, which is to deviate from the usual and invent unusual ways and dishes.” A chef in this field is Fern Adria in Spain.
Saeed says, “The concept of molecular cuisine lies in the use of chemicals in the kitchen to improve food products. In it, the same substances are transformed from one state to another using additional ingredients, whether for the purpose of changing shape or taste. store the product for a longer period or by improving its structure.
For example, liquid materials can be turned into gelatin crystals, turning the usual sauce into gelatin balls, or caviar, but with the aroma of the sauce we want, as well as the conversion of oils into powder through maltodextrin, providing the meat glue and connection. two kinds of meat with each other. ” .
Saeed’s effort was not limited to the delicious dishes of molecular food, but worked on the innovation and integration of cultures. He says: “As the son of the Egyptian civilization who knew molecular food thousands of years ago, I had to touch it with the fragrance and history that belongs to my belonging to this civilization.” He adds: It has been proven that the pharaohs used salt and many ingredients and methods for preserving fish and meat, and carried out chemical processes such as fermentation, salting and condensation with salt, and when it moved to the West, they developed it professionally with the use of a chemical extracted from starch.
If you always find happiness trying new things, then eating a dish with Chef Saeed’s molecular cuisine is a great idea that leads you into a whole new world full of emotions. Molecular cooking method by condensing red chili liquid.
More than that, he made the toasted Egyptian bread sit on the throne of the dish with confidence: “The ballad bread with which I grew up in my country and adored it, as my mother baked and tortillas, giving it. dish special taste of fish in Alexandria, where I was born and raised, and consists of the base of cumin and garlic, with the addition of basil and herbs loved in Europe, and was surprised that was much admired by visitors to the restaurant, but was became a main dish on the menu. ”
Italy and its cuisine captured the heart of the chef who moved to it about 25 years ago. food art, so I decided to become an innovative chef like him. ”
But despite the dominance of molecular and modern eating over most of his dishes, Saeed wants to find two countries’ heritage areas in them, including Signari fish service and Sayadiyah rice cumin tahini on the Alexandrian route, and he also created a plate with fish rolls to which creams are added, some of which are from beans, others inspired by the famous Egyptian folk dish “Al-Basara”, which he places on a “floor” to spread the dish and He did the same in many fish such as sea bass, mullet and tops, where he combined ingredients and cooking methods that come from the nutritional heritage of two cuisines belonging to Mediterranean food. .
What is interesting is that when he finally won the Italian heritage cooking competition and the northern province championship in culinary heritage, Manuel also called for a piece of Egyptian heritage to be boldly added to a dish in which Italians compete for prepare a recipe that comes from the food of their ancestors.And is one of the seven international cuisines, and competitions in its sections are very difficult tasks for the Italians themselves, especially when you are in the field of traditional cooking, which adds to the difficulty and the challenge, but I won to everyone’s surprise. “
He continues: “In this competition they set up a kind of market, which includes all the local raw materials such as olives, basil, artichokes, green beans and fish and in the last competition I chose Sgombro, because it is one. from the types that are on hand, and here the challenge is to prepare ordinary and cheap ingredients A dish that is placed on the menu of luxury restaurants.
The member of the Italian culinary team, who won the Italian championship in 2008 and 2012, says: “The real surprise is that I relied on creating the dish in an authentic Alexandrian mix based on the use of cumin and lemon in particular.”