Then Spain is the birthplace after all.

You can find some cooking classes. . Then there will be teaching everywhere.

Liquid nitrogen is used as an appetizer. For molecular gastronomy, the kitchen is like a scientific laboratory, and cooking is another form of scientific experiment. Fat duck, the most famous molecular cuisine restaurant in Britain, uses 150-200 liters of liquid nitrogen as an appetizer every week. It is worth mentioning that this novel cooking method inspired British companies to develop a carbon dioxide cooker. It can cook food and necessary seasonings at low temperature through vacuum treatment, so that the nutrition of food is not destroyed by high temperature and the original flavor is maintained. Therefore, Blumenthal stipulated a "low temperature method": keep the temperature at 52 to 54 degrees Celsius and cook the meat in vacuum for 65,438+00 hours. After such treatment, the tenderness of meat is unimaginable. Because cook the meat at low temperature can best loosen the collagen molecules intertwined in meat, if cooked at high temperature, the meat will be as tough as leather and difficult to chew. Magnetic resonance imaging (MRI) technology is used to record Bacon's molecular gastronomy, to study gourmet cooking from a scientific point of view, and to decompose the ingredients into molecules for inspection. Two molecular gastronomy researchers from Cambridge University in England even recorded the internal changes of meatballs through video with magnetic resonance imaging technology. Previously, only doctors used this technology to find tumors in patients. Electronic records can solve almost all the problems that chefs will encounter when curing meatballs-how deep the different flavors in the soup penetrate into the meatballs, how long the optimal curing time is, and how many flavor molecules the meat will lose when cooking.