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How to learn from molecular gastronomy?
Molecular gastronomy's learning method:

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. They used magnetic resonance imaging technology when curing meatballs, and recorded the internal changes of meatballs during the curing process through video.

In addition, in the molecular kitchen of a restaurant in Chicago, the chefs applied the four-level laser gun to tuna cooking in a whimsical way.

Molecular gastronomy technology

1, spheroidization (spheroidization, another translation: package)

This is a very common molecular gastronomy technique, and the "fruit caviar" is wrapped in the forward direction, which makes the juice taste like caviar. The so-called anti-wrapping 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)

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