the term Molecular Gastronomy was put forward by Hungarian physicist Nicholas Kurti and French chemist Herve This in 1988. As early as 1969, Nicholas Kurti, who taught in Oxford, was already a famous gourmet. He once lamented, "It's really sad that we can measure the temperature of Venus' atmosphere, but we don't know why the food in front of us is so delicious." Therefore, he began to study food from a scientific point of view, and proposed that pineapple juice containing enzymes can make the meat softer, and cooking principles such as Slow Cook. In 1992, 84-year-old Nicholas Kurti and Herve This founded the International Workshop on Molecular Gastronomy in Erice, Sicily. For the first time, professional chefs and university professors cooperated to study the principles behind food.

Molecular Gastronomy-definition

molecular gastronomy, which is directly translated into molecular gastronomy. Scientists explain why dishes are delicious from the perspectives of chemistry, biology and physics. Simply put, it is why they are cooked like this. Herve This once proposed that molecular gastronomy has five goals: ① to study the principles behind various cooking techniques. ② Understand the chemical changes between the materials recorded in the recipes after treatment. ③ Develop new products, new tools and new cooking methods. ④ Create new dishes. ⑤ Make the society understand the contribution of science to daily life.

Molecular cuisine, which originated in Spain, has been introduced by many restaurants in Europe. In recent two years, Michelin Food Guide has also given the top few recommended restaurants to restaurants with molecular cooking skills, and there has been a wave of molecular cuisine for a time. Shangri-La Hotel opened a Lan Yun restaurant last year. Chef Mark Nan brought molecular cooking to China. The guests ate fresh food, and the chef was curious. At that time, some people in Beijing talked about molecular food.

Molecular Cuisine-Introduction

Excellent chefs will adjust the temperature and the proportion of various ingredients in food according to their own experience to improve. A scientific chef will read the instructions in the cookbook and ask why and whether it can be changed. The application of science to cooking in families and restaurants has developed into a new discipline, called molecular gastronomy-that is, the application of scientific principles to the understanding and improvement of cuisine.

In the past ten years, a group of chefs, scientists and food writers held a meeting at the ettori majorana Science and Culture Center in Erice, Sicily, which largely decided the form of molecular gastronomy. These conferences (international symposium on molecular and physical gastronomy) were initiated by Elizabeth Thomas, president of a cooking school in California, and initiated by the late nicolas Curti (the leading cryophysicist in the 2th century). After the death of Nicolas Coty, I helped Dr. Hervé This of Ecolé de Paris to set up the Aries Studio.

The wide range of topics discussed by these studios helped to form a new discipline of molecular gastronomy. For a long time, although we molecular gastronomy researchers have mainly tried to solve interdisciplinary problems, all these efforts are only to develop a special discipline about food cooking, which includes the whole cooking process from raw material preparation to finished dishes.

Molecular Cuisine-Birth

In p>198, when chemist Herve This was making Sufulei, he found that the number and order of eggs placed would have a certain impact on the quality of Sufulei, and the gourmet revolution of scientifically interpreting food began. Five years later, he met the physicist Nicolas Kurti, and they officially named this research "gastronomie moleculaire cooking".

molecular cuisine-means

rich nutrition. These are the key words of molecular cuisine. What can be made from these can be vegetables, but it seems that it can also be any unknown liquid with metallic luster.

Slow cooking at low temperature

Slow cooking is a principle put forward by two founders of molecular cooking, which refines the taste of food by cooking at 5 ~ 6 degrees for several hours to dozens of hours. However, the transformation of cooking equipment has shortened the preparation time by hours or even days.

taste matching

why do tomatoes taste best when fried with eggs? Taste pairing theory is one of the most classic theories of molecular cooking. They suggest that although the ingredients are different, if they have the same volatile particles, they can stimulate the same kind of sensory cells in the nose if they are eaten together.

nitrogen

This scene is very common in molecular cooking: black sesame paste is poured into a vacuum tank and then put into a freezer, so that nitrogen can make the particles finer under vacuum; Or put the champagne-flavored lemon Sorbet in liquid nitrogen, and condense it into a shape similar to a small French cookie.

food decomposition

This theory is called Deconstructivist. People change the shape of food by quick freezing and vacuum slow cooking, so as to get its core taste. What may enter your mouth is just a touch of smoke, but it may bring you the same feeling as braised pork.