Molecular gastronomy, also known as molecular cuisine, is a culinary concept that emerged in Europe and the United States in the last century.

This is a culinary concept that is gaining momentum around the world. It was first proposed by Seth and Hungarian physicist Nicolas Coulter in 1988.

A novel subject - "molecular gastronomy" emerged at the historic moment and entered the public's field of vision.

"Molecular gastronomy" is a discipline that studies the physical and chemical properties of foods to change their texture and taste.

The most important thing is to use the theory of physics to decompose the molecular structure of food through techniques such as pressure, magnetic resonance imaging, low temperature, and emulsification, and then reorganize it to achieve the ultimate nutritional state of food to meet the needs of the human body for a day.

nutrient intake.

Molecular food is also called molecular gastronomy and molecular cuisine. It is called future food and artificial food.

That is to say, infinite amounts of food can be produced from a molecular perspective, no longer limited by factors such as geography, climate, and yield.

It is different from traditional cooking in that it breaks the original appearance of the ingredients, such as using scientific instruments to beat the ingredients into paste or powder to remix and shape them into other shapes or create various strange-shaped foods to deceive the viewer.

s eyes.

It can make the potatoes appear foamy and the lychees become caviar-like, with the texture of caviar and the taste of lychees.

Molecular gastronomy is both science and art. Molecular gastronomy emphasizes delicacy and beauty in the presentation. The chef creates a visual impact based on the taste and color of the materials, combining vision, taste and nutrition.

Just imagine, all kinds of dishes on the table, such as chicken, duck, and fish, have all turned into small balls, and all kinds of vegetables and fruits have turned into smoke bubbles.

Molecular gastronomy is a cooking concept that transcends our cognition and imagination and can make food no longer just food, but a new sensory stimulus for vision, taste, and even touch. Its appearance can deceive diners.

Visually, but it does have a unique flavor when eaten.

This is the experience of seeing something different than what you see.

China is known as the "Culinary Kingdom", and how to integrate molecular cuisine with local Chinese ingredients has become a hot topic.

How to make cooking more artistic?

How to combine traditional food with modern technology?

How to keep pace with the times and explore the infinite possibilities of food?

In China, Hong Kong chef Alvin Leung was the first to combine molecular cuisine with Chinese food.

Among the restaurants it operates, one of the examples of the combination of molecular gastronomy and Chinese food is "Molecular Xiao Long Bao".

When the guests ordered the snack "Xiao Long Bao" in his restaurant, because no one could find the Xiao Long Bao in their traditional sense, they all thought the waiter had brought the wrong dish.

Finally, after eating the spherical object in the enamel spoon (the common "capsule" in molecular cuisine) and discovering that the juice inside was all the flavor of Xiao Long Bao, I had to admire the superb skills of the chef in this restaurant.

Subsequently, molecular cuisine has unknowingly entered and been integrated into our daily lives.

This concludes the first issue of "Molecular Gastronomy"!

With a little spoiler, the next issue will explain some common molecular gastronomy in our lives.

If you want to know anything about "molecular gastronomy", you can tell me in the comment area.

You are also welcome to make corrections and corrections in the comment area.

Looking forward to your comments and attention.