There are four common techniques for making molecular cuisine: sous vide slow cooking technology, liquid nitrogen quick freezing technology, foam technology, and solidification technology.

Detailed introduction: Sous-vide slow-cooking technology. Low-temperature cooking is a cooking method that places cooking materials in vacuum packaging bags, then puts them into a constant-temperature water bath, and stews them for a long time at a low temperature of about 65 degrees. It has two aspects:

There are obvious differences from traditional cooking: 1. Place the raw materials in a sealed vacuum bag.

2. Use a specially controlled constant temperature environment for slow cooking.

Vacuum packaging cooking can reduce the loss of the original flavor of the material, lock in moisture and prevent contamination by external flavors during the cooking process.

This cooking method can keep the original flavor of the material and be more nutritious; at the same time, vacuum cooking can also prevent the growth of bacteria and allow the material to absorb heat from water or steam more effectively.

Liquid nitrogen quick-freezing technology Molecular cuisine technology must be good at combining different raw materials with the same volatile molecules to strengthen the stimulation of similar sensory cells in the nasal cavity, and use liquid nitrogen or other methods to change the form of food to form a special taste and abnormal shape.

One of the important technological means of molecular cuisine technology is the application of liquid nitrogen. The extremely low temperature of liquid nitrogen is used to quickly freeze food. It is usually used to make ice cream, or to immerse fruits and vegetables in liquid nitrogen for a few seconds to make the aroma easier.

Release it and defrost it slightly when eating, and the surface will be very crispy.

Foam technology Foam technology benefits from the cream bottle. This bottle for quickly making cream is to put liquid cream into the bottle and then fill it with NO2 Patron gas to squeeze out the cream.

Solidification technology is a technology that adds different food additives to the food liquid to solidify the food to varying degrees.