Molecular cooking is also called molecular cooking and artificial cooking. The so-called molecular cuisine refers to the combination of edible chemicals such as glucose, vitamin C, sodium citrate and maltitol. It changes the molecular structure of ingredients and recombines them to create unique edible foods, for example, changing solid ingredients into liquids or even gases, or making one ingredient taste and look like another. From the molecular point of view, unlimited food is produced, which is no longer limited by geography, climate, yield and other factors. Such as: foamed potatoes, caviar made of vegetables, etc. Solid fresh fruit is made of liquid nitrogen into molecular ice cream with tiny ice crystal particles. This concept was first put forward by Hungarian physicist Nicolas Courtie and French chemist Herve This in 1988.

To do molecular cooking, we must rely on modern instruments. There is a famous molecular cuisine restaurant in Italy. When they pickled meatballs, they used magnetic resonance imaging technology to record the internal changes of meatballs through video. In addition, in the molecular kitchen of a restaurant in Chicago, the chefs whimsically applied the four-level laser gun to tuna cooking.

Processing method of molecular food

Low temperature slow cooking

Slow cooking is a principle put forward by two founders in molecular gastronomy, which refines the taste of food by cooking at 50 ~ 60 degrees for several hours to dozens of hours. The transformation of cooking equipment has shortened the preparation time by several hours or even days.

Taste pairing

Why is it best to fry tomatoes and eggs together? Taste pairing theory is one of the most classic theories of molecular gastronomy. They suggest that although the components are different, if they have the same volatile particles, eating them together can stimulate the same sensory cells in the nose.

nitrogen (N)

Such a scene is very common in molecular gastronomy: pour black sesame paste into a vacuum tank, inject nitrogen, put it into a freezer, and let nitrogen press the particles finer under vacuum; Or put champagne-flavored lemon sorbet in liquid nitrogen and concentrate it into a shape similar to French cookies.

Food decomposition

This theory is called deconstruction. 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 only be a faint smell of smoke, but it may give you the same feeling as braised pork.