There are three tricks in molecular cooking: to be good at mixing different raw materials with the same volatile molecules, and to stimulate similar sensory cells in the nasal cavity. Change the shape of food with liquid nitrogen or other methods to form special taste and abnormal shape. Cook with slow fire to keep the original taste of food. In addition, improving the cooking methods of traditional dishes is also the pursuit of molecular cooking, such as low-calorie production of French fries (fat-free French fries), using an additive to operate in water, for which the boiling point of water should be raised to 13℃. Some experts even advocate using cassava to make French fries, which can keep them crisp for a long time. One of the important technological means of molecular cooking is the application of liquid nitrogen. When fruits or vegetables are immersed in liquid nitrogen for a few seconds, the aroma is easily released. When eating, it thaws slightly and the surface is very crisp.

We have a special research institute in China. You can find it: Shanghai Low Temperature Molecular Cuisine Cooking Studio.