Liquid nitrogen is used to make appetizers, and magnetic resonance imaging technology is used to record the curing process of meat - using touch to "change" the taste of food. You can try this experiment: eat some ice cream with good taste, and then pour a full spoonful of ice cream at the same time

Put it in your mouth, caressing a piece of velvet.

At this time, the ice cream tastes smoother and softer!

Surprisingly, even the ice cream seems to get rougher when you stroke a piece of sandpaper while eating another full spoonful of it.

Because touch affects how we feel about the taste of food.

This is a masterpiece of molecular gastronomy.

It not only improves the physical and chemical changes of food and completely "alienates" food; it also leads to another field of research - how each sense affects our taste of food.

Heston Blumenthal is a restaurateur famous for his research in molecular gastronomy.

He studies how to make traditional British fried fish more perfectly. The purpose is that when eating, the ears can more clearly hear the crunchy sound when biting into the outer layer of fried batter, making people feel delicious and fresh from the auditory sense.

Liquid nitrogen is used as appetizers. For molecular gastronomy, the kitchen is like a science laboratory, and cooking is another form of scientific experiment.

The Fat Duck Restaurant, the most famous molecular gastronomy restaurant in the UK, uses 150-200 liters of liquefied nitrogen every week to make appetizers.

It is worth mentioning that this novel cooking method inspired a British company to develop a carbon dioxide cooker.

It can cook food and required seasonings at low temperatures through vacuum processing, preventing food nutrients from being destroyed by high temperatures and maintaining its original flavor.

To this end, Blumenthal prescribed a "low temperature method": maintain a temperature of 52 to 54 degrees Celsius and cook the meat in a vacuum for 10 hours.

After being processed in this way, the tenderness of the meat is unimaginable.

Because cooking meat at a low temperature is the best way to loosen the intertwined collagen molecules in the meat, while if you cook it at a high temperature, the meat will be as tough as leather and difficult to chew.

Magnetic resonance imaging technology was used to record the molecular cooking of cured meat, to study gourmet cooking from a scientific perspective, and to examine the ingredients by breaking them down into molecules.

Two molecular cuisine researchers from the University of Cambridge in the UK even used magnetic resonance imaging technology to record the internal changes in the meatballs while marinating them on video.

Until now, only doctors have used this technique to look for tumors in their patients.