1. Study the principles behind various cooking techniques.

2. Study the chemical changes between materials recorded in the formula after treatment.

3. Develop new products, new tools and new cooking methods.

4、? Create new dishes.

5. Explain the contribution of science to daily life.

6, to make molecular cooking must rely on modern instruments to complete. 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.

Molecular gastronomy technology

1, spheroidization (spheroidization, another translation: parcel)

This is a very common molecular gastronomy technique, in which "fruit caviar" is wrapped forward, making the juice taste like caviar. The so-called reverse packaging is formed by dropping the liquid added with calcium lactate (or the liquid containing calcium itself) into the soft phospholipid solution.

2. Emulsification (emulsification)

At first, emulsification technology mainly refers to the process of mixing water and oil, and its typical application is to make mayonnaise. However, with the emergence of emulsifier soybean lecithin, people have also found more applications of emulsification, such as making foam.

3. Gelation (Gelation)

The traditional mango pudding is actually a very simple molecular dish. When traditional mango juice meets seaweed extract-agar, another product with a completely different taste from fruit juice is born, which is the simplest molecular gastronomy to change the taste of dishes.

Refer to the above? Baidu encyclopedia-molecular gastronomy