molecular cuisine simply means understanding the physical and chemical characteristics of ingredients in a scientific way, and then creating exquisite dishes. Generally speaking, people pay attention to a hanging furnace converter for roast duck, and molecular cooking will be roasted with a welding torch; Scrambled eggs with tomatoes don't put tomatoes first or later, and molecular cooking insists on frying tomatoes into vegetable crystals; It's too slow to stew meat in a pressure cooker, but molecular cooking puts the meat in a vacuum and stews it at low temperature for two days and two nights. Most of the equipment you ask is made in Spain. For details, please consult: Shanghai Low-temperature Molecular Cuisine Cooking Studio Tel: -21-68-9-4 Wang Jun Cao Weifeng.