molecular cuisine

, also known as

molecular gastronomy

, is a culinary art that explains all

cooking techniques

and results in a scientific way, and uses numbers to accurately control them. The appearance of molecular cuisine is an important symbol that human beings really

know food

from a microscopic point of view. It will break and rebuild the repeated work of cooking for thousands of years with modern scientific theories such as physics, chemistry and biology.

The theory of molecular cooking studies the relationship between observing and understanding the temperature rise and fall and the length of

cooking time

during the cooking process, and then adding different substances to make various physical and chemical changes in food, and then deconstructing, reorganizing and applying it after fully mastering it, so as to make a cooking method that subverts traditional cooking and food appearance. It can make potatoes appear as foam, and litchi become

caviar

, with the taste of caviar and litchi.

molecular cooking can only be done by modern instruments. There is a famous molecular cuisine restaurant in Italy. When they pickled meatballs, they used magnetic resonance imaging technology, and recorded the internal changes of meatballs 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.

chronology of major events