Molecular gastronomy is a cooking method. Through observing, understanding, temperature change, cooking time and encountering different substances in the cooking process, various physical and chemical changes are made in food, and then the food is analyzed, reorganized and recreated.
This concept was first put forward by Hungarian physicist Nicola Courtie and French physical chemist Avidis in 1988. 1992, the two scientists held a seminar on molecular gastronomy in Erice, Italy, which brought together scientists and professional chefs to discuss the science behind traditional cooking methods, and promoted this concept, forming molecular gastronomy.
There are many kinds of molecular dishes, and the common cooking method is vacuum low temperature slow cooking. After vacuum packaging, put the ingredients into a constant temperature water bath pot and stew for a long time at a low temperature of about 65 degrees. This way can keep the original flavor and fresh fragrance of the ingredients to the greatest extent. Besides common steaks and foie gras cooked slowly at low temperature, it can also be widely used in various shrimps, crabs, shellfish and crustaceans.
? Liquid nitrogen quick freezing, which uses the temperature of liquid nitrogen to freeze food at MINUS 196 degrees instantly, and the water in food forms ice crystals with uniform distribution and extremely small diameter, bringing the ultimate taste of molecular ice cream, which is usually used to make ice cream. Compared with the traditional method, it is healthier without adding extra cream.
? Emulsification is often used to make foam mixture. When the mixed ingredients are sent away, foam with stable shape, rich taste and bright color can be obtained, which can enhance the layering of the taste while decorating the dishes.
? Spheroidization, the simplest spheroidizing dish, is a liquid spherical core wrapped around the gel to form a caviar-like structure. Taking fruit caviar as an example, the juice added with alginate is slowly dropped into the solution containing calcium lactate, and the alginate reacts with calcium ions after entering the solution, forming a layer of calcium alginate film outside the juice, so that the juice has the same taste and appearance as caviar.
Molecular cuisine is not only tall, but also very grounded. There are many common foods in life, which are also molecular dishes. They can afford it whether there is a mine at home or not. ?