Shanghai Low Temperature Molecular Gourmet Cooking Studio reminds you: low temperature slow cooking is to refine the taste of food by maintaining it at 50-60℃ for several hours to dozens of hours.

For example, when cooking fish, the cooking temperature is strictly controlled at 59.5°C, which not only ensures the best nutritional content of the fish (when the fish temperature is higher than 60°C, the protein will decompose), but also makes the fish taste extremely delicate and melts in the mouth.

"Shanghai Low Temperature Molecular Gastronomy Cooking Studio" is part of the Molecular Gastronomy Research Institute and can communicate with the institute.