What is molecular cuisine? To put it bluntly, it is actually to apply chemical theory to cooking and reorganize the molecular structure of food. As a result, the nutrition in food reaches the extreme state and the intake required by the human body. In fact, molecular cooking is very interesting, because what you see forever and what you feel at the entrance are two concepts. It's a fine wine, but it may turn into a gas when you enter. It's chicken, but it doesn't taste like chicken. I thought it was caviar, but it's not ...

Processing means

Low temperature slow cooking

Slow Cook is a principle put forward by two founders of molecular cooking, which has been developed for several years.

molecular gastronomy

Hours to dozens of hours of cooking at 50 ~ 60 degrees will refine the taste of food. However, the transformation of cooking equipment has shortened the preparation time by hours or even days.

Taste pairing

Why do tomatoes taste best when fried with eggs? Taste pairing theory is one of the most classic theories of molecular cooking. They suggest that although the ingredients are different, if they have the same volatile particles, they can stimulate the same kind of sensory cells in the nose if they are eaten together.

nitrogen (N)

Such a scene is very common in molecular cooking: black sesame paste is poured into a vacuum tank, injected with nitrogen and put into a freezer, so that the nitrogen can press the particles more finely under vacuum; Or put the champagne-flavored lemon Sorbet in liquid nitrogen, and condense it into a shape similar to a small French cookie.

Food decomposition

This theory is called Deconstructivist. People change the shape of food by quick freezing and vacuum slow cooking, so as to get its core taste. What enters your mouth may be just a touch of smoke, but it may bring you the same feeling as braised pork.