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The Fourth International Contest for Note by Note Cooking is open

International Contest for Note by Note Cooking N°4

Using cellulose and compounds with trigeminal effect

Organization Team :
Odile Renaudin (www.sciencesetgastronomie.com) , Yolanda Rigault (yolanda.rigault chez wanadoo.fr), Hervé This (herve.this chez paris.inra.fr)

Introduction : Note by Note Cooking

Note by note cooking is a new culinary technique in which only pure compounds are used in order to make dishes. However, one can understand that, in order to make it easier, some shortcuts can be used : some fractions which are mixture of compounds can be used for practical purposes (such oil instead of pure triglycerides).

The goal of this contest

For this Fourth Internation Contest, it is proposed to make between one to three dishes, which will incorporate cellulose (look below on how to get it, but also derivatives of cellulose given by the Louis François Inc) and compounds with a trigeminal effect (pungent, fresh…) (given by the organizers).

Of course, the candidates can use other ingredients, either traditional or note by note. The jury will appreciate better the use of pure compounds or simple mixture of pure compounds instead of traditional food ingredients.
The dishes submitted to the jury will be evaluated after their proximity to pure note by note cooking, but also the culinary interest of the dishes will be considered.
The jury will favor proposal which will not use whole meat, fish, eggs, vegetables and fruits, but fractions obtained from such food ingredients are possible. The participants can either make these fractions or buy them by themselves.

Each dish proposed for evaluation will be :
1. described by a precise recipe giving
1. the nature and quantity of the ingredients which are needed for making the dish
2. the process
2. described by pictures, including the steps of the process and the final results
The candidates will have to accept that their recipes and pictures can be used (with their name) by the organizers and the partners of the contest (see authorization of use in the bottom of this document).

More information

Cellulose is a compound present in all plant tissues, as it is a main ingredient of the cell walls. It is a polysaccharide, i.e. a compound whose molecules are chains of elementary subunits, such here as glucose. In this regard, cellulose is a molecular coussin of amylyoses and amylopectins that make up starch… but it is much more robust : the best proof is that our clothes made of cotton (almost pure cellulose) don’t dissolvle in our washing machines, even when the water is very hot. Also cellulose is not digested (it can be fermented) : it makes up « food fibers ».
Where can it be found ? Cotton is almost pure cellulose, but be careful about gossypol, a toxic phenolics present in the seeds of certain coton trees. On the other hand, no problem for using it when you extract it from vegetables or from fruits : for example, when you centrifuge carotts, using a small kitchen centrifuge machine, the solid residue that you get is almost pure cellulose (you would have to wash it).
In order to see the effect of cellulose on the consistency of a food, you can make the experiment to compare a « dirac » that you obtain by cooking (in an ordinary pan, with a drop of oil) a mixture of 50 % coagulable proteins and 50 % water, and a dirac with cellulose added.
Finally derivatives of cellulose such as methylcellulose can be used. Sample will be given by Louis François Inc.
For recipe using cellulose, you can also have a look to http://www.pierre-gagnaire.com/#/pg/pierre_et_herve/travaux_precedents/9 (sorry, it’s in French… but Google translate).

Also, compounds with trigeminal effect will be given by the organizers. What is it ? The trigeminal nerve is implied in sensing tactile or thermal sensations… It allows detecting pungency, freshness, hot, cold, burning, cooling…
For example, capsaicine, the main pungent compounds of chilies, is giving a sensation of burning (in the upper part of the orosensory sphere), whereas allyl isothiocyanate (in cress, mustard, wasabi, horseradish) or piperine (in pepper) give a pungent sensation in the lower part of the mouth. Menthol from mint has both an odor and freshness. Many other compounds can be extracted from plant tissues (maceration, infusions, etc.) and used later.

Evaluation :
Feasibility, reproductibility
Using the cellulose
Using compounds with trigeminal effect.
Originality of the work.
Using pure compounds will be preferred to using fractions.
Of course, the productions should not be toxic.
The flavour complexity will be appreciated : dishes have a shape, consistency, odor, taste, trigeminal sensation, temperature…

Who can participate ?
The contest is free, open to all. But there will be different categories, such as : culinary professional, student, lay people.

How to participate ?
For applying, it is enough to send an email with post address, phone number, signed authorization of diffusion of the contest material.

Then, for proposing the result, one has to send a file (fichier .doc) describing the recipe in details, with a powerpoint document (fichier .ppt) showing the various steps and the final result, with high resolution pictures 300 dpi.

Dates :
Application open until March 15 2016
Results submitted until Apris 30 2015


Prize Event :

AgroParisTech, Paris (date to be given)

Prizes will be given by the partners. The best results will be displayed on various internet sites (Scienceetgastronomie.com, Forum Note à Note d’AgroParisTech...). They will be shown on posters during itinerary exhibitions.

Thanks to our partners
Ingrédia SA, Mane SA, Belin, Groupe d’étude et de promotion des protéines végétales (GEPV)

Autorisation de diffusion

Je sous-signé ……………….. demeurant ……………………….. autorise les organisateurs et les partenaires du Troisième Concours International de Cuisine Note à Note à diffuser les recettes et les images soumises pour participation au concours.

Fait à ………………………….. le …………………………………..

Signature :


Annex :
From Molecular Gastronomy to its applications :

« Molecular Cuisine » (it is over) and « Note by Note Cuisine » (don’t miss this next world culinary trend !)
Hervé This

1. The scientific work

In 1988 Nicholas Kurti and I created the scientific discipline that we called « Molecular gastronomy » (remember that the word « gastronomy » means « knowledge », and not cuisine, even haute cuisine ; in the same way, Molecular Gastronomy does not stand for cooking !).

The aim of Molecular Gastronomy was, is and will be forever : looking for the mechanisms of phenomena occcuring during dish preparation and consumption.

2. An application in the kitchen

In the beginning of the 80’s, we introduced also « Molecular Cuisine », whose definition is : « Producing food (this is cuisine) using « new » tools, ingredients, methods ».
In this definition, the word « new » stands for what was not in kitchens of the western countries in
1980.

For example : siphon (to make foams), sodium alginate (to get pearls with a liquid core, spaghettis of vegetables, etc.) and other gelling agents (agar-agar, carraghenans, etc.), liquid nitrogen (to make sherbets and many other innovative preparations), rotary evaporator, and more generally, the whole set of lab’s equipment when they can be useful ; another of new « method », finally, the
prepration of the Chocolate Chantilly, of beaumés, gibbs, nollet, vauquelins, etc. ( Cours de gastronomie moléculaire n°1 : Science, technologie, technique (culinaires) : quelles relations ?, Ed Quae/Belin)

Of course all these items are not completely new (many gelling agents are used in Asia for millenia, and many tools are used daily in chemistry labs), but the goal was to modernize the technical component of cuisine.

Yes, the expression « Molecular Cuisine » is poorly chosen, but it had to be introduced at some time... and it is not within the Encyclopedia Britannica Dictionnaly. And Molecular Cuisine will disappear... because of... see below !

3. The next culinary trend : Note by Note Cuisine !

The next proposal is much more exciting, and its name is NOTE BY NOTE CUISINE.

It was first proposed in 1994 (in the magazine Scientific American) at a time when I was playing at using compounds in food, such as paraethylphenol in wines and whiskeys, 1-octen-3-ol in dishes, limonene, tartaric acid, ascorbic acid, etc.

The initial proposal was to improve food... but the next idea was obvious, it is to make dishes entirely from compounds.

Let’s say it differently. Note by Note Cuisine is not using meat, fish, vegetable or fruits, but rather compounds, either pure compounds or mixtures, such as electronic music is not using trumpets or violins, but rather pure waves which are mixed in sounds and in music.

Here, for Note by Note Cuisine, the cook has to : :
– design the shapes of the various parts of the dish
– design the colors
– design the tastes
– design the odors
– design the temperatures
– designe the trigeminal stimulation
– design the consistencies
– design the nutritional aspects
– etc.

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