Here are some basic molecular cocktails and their common methods of molecular cuisine.

low-temperature heating method

generally, a series of operations such as vacuumizing are carried out at the temperature of 6℃-65℃, and the effect is just like boiling eggs in hot springs, so that the ingredients can be melted at the entrance.

foam method

The food needs to be made into liquid first, and then lecithin is added to be foamed with a blender. The difference is that when tasting foam, it is not just the taste enjoyment of a certain contact point on the tip of the tongue or lips, but the mouth can be filled with aroma at the entrance moment, just like experiencing gas food. The feeling of explosion and volatilization of materials

Capsule method

If the foie gras capsule is taken as an example, it means that the capsule-shaped object with foie gras in the inner layer is wrapped with a layer of film. If the film is pierced, the liquid in the inner layer can be seen, and its shape can be maintained for about 1 hour

Liquid nitrogen method

Liquid nitrogen method can reach a specific temperature in an instant, and spraying liquid nitrogen on food can make the food reach extremely low temperature in an instant, which can change the meat structure and make it undergo physical changes, making the food, taste, texture and shape exceed the conventional ones