The gastronomy school called Molecular Gastronomy is the most pioneering cooking method in the world.

The so-called molecular gastronomy is to use a scientific method to understand the physical or chemical changes and principles of food molecules, and then use the obtained experience and data to recreate food.

Just like Einstein, who was not a physicist, created a new theory in the physics world, the original founders of molecular gastronomy were not professional chefs. Instead, they were founded by Nicholas Kurti, a physicist, and Herve This, a chemist.

The greatest value of this creative concept based on scientific research may be that it allows us to better understand traditional dishes, improve traditional methods, and it also explores the infinite possibilities of delicious food.

For example, it also brought novel cooking methods and tools, which inspired a British company to develop a carbon dioxide cooker "Gastrovac".

The characteristic of this tool is that it can cook food and required seasonings at low temperature through vacuum processing, thus protecting the food from high temperature damage and maintaining the original taste of the food; in addition to improving the physical and chemical changes of food, molecular gastronomy

It also leads to another area of ??research: how each sense influences our appreciation of food.

For example, Heston Blumenthal is such a pioneer. He believes that food should be broken down to the molecular level, and how food molecules stimulate taste buds and affect psychology can lead to the highest state of food appreciation.

He studies how to make traditional British fried fish more perfectly, with the purpose of allowing the ears to more clearly hear the crunchy sound when biting into the outer layer of fried batter when eating, which can be heard from the auditory sense.

Delicious fresh information.

Gastronomie Moleculaire Molecular gastronomy, simply put, is to use scientific methods to understand the physical and chemical properties of food molecules, and then create "accurate" gourmet food.

This is a cooking concept that transcends our cognition and imagination and can make food no longer just food, but a new sensory stimulation of sight, taste, and even touch.

Molecular gastronomy is a scientific research activity.

It's not done by chefs, it's done by scientists.

It is an art school of European cooking.

In 1980, when 25-year-old Herve This was making a soufflé based on a recipe, he discovered that the number and order of eggs had a certain impact on the quality of the soufflé.

He developed a strong interest in research and became passionate about interpreting recipes from a scientific perspective.

In 1985, he collaborated with another physicist Nicolas Kurti (who passed away in 1998) who was also very passionate about food. The two officially named this research "gastronomie moleculaire" (or molecular gastronomy cuisine moleculaire).

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Follow scientific principles to understand and improve food cooking.

——Peter Barham Art and science come together to better select, prepare and enjoy food.

——Thorvald Pedersen This is a scientific study of delicious food.

——Harold McGee Low-temperature slow cooking (Slow Cook) is a principle proposed by the two founders of molecular cuisine. It enhances the flavor of food by cooking at 50 to 60 degrees for several hours to dozens of hours.

refining.

But modifications to cooking equipment can already shave hours or even days off preparation time.

Flavor Pairing Why do tomatoes taste best when fried with eggs?

The theory of flavor pairing is one of the most classic theories in molecular gastronomy. They propose that although the ingredients are different, if they contain the same volatile particles, eating them together can stimulate the same kind of sensor cells in the nose.

Scenes like nitrogen are very common in molecular cooking: pour black sesame paste into a vacuum tank, inject nitrogen, and then put it in the freezer, so that the nitrogen can compress the particles into finer particles under the vacuum; or put lemon Sorbet with a champagne flavor into it.

In liquid nitrogen, it condenses and becomes brittle into a shape similar to a small French cookie.

The theory of food decomposition is called Deconstructivist. People change the form of food through quick freezing, vacuum slow cooking, etc., so as to obtain its core taste. What enters your mouth may be just a smoke that disappears at the touch of a light, but it gives

The feeling you bring may be similar to that of braised pork.

France Hervé This Hervé This is a contemporary French physical chemist, known as the father of molecular gastronomy.