moleculargastronomy

"Treat and present the taste of food in molecular units, break the original appearance of ingredients, re-match and shape, and eat what you don't see."

20 kinds of classified dishes

On the basis of scientific research, we should improve traditional dishes and explore the infinite possibilities of delicious food.

Molecular cuisine: white chocolate mousse red berry vermicelli, red shrimp soaked in scallion oil with Armaniak fish seeds, low-temperature chicken breast with black truffle foam, low-temperature slow roast duck breast with beef tenderloin, low-temperature slow-cooked beef tenderloin, snapper salmon with sashimi, goose liver bomb, tomato beer, simulated soil and cement potatoes, fruit-flavored noodles and sago with black sturgeon seeds.

Fractional material principle

Molecular cuisine, regarded as one of the most luxurious cuisines, was born in Spain. It is a gimmick cooking concept at home and abroad in recent years and is often seen in top restaurants all over the world.

Different from traditional cuisine, molecular cuisine is to produce food with great visual effect and taste surprise by adding different materials in the food cooking process.

Commonly used technologies in molecular gastronomy: vacuum low-temperature slow cooking technology, liquid nitrogen quick freezing technology, foam technology, gel technology, crystal spheroidization technology, etc.

Although some cooking methods in molecular cuisine may make it difficult to eat out, we feel extremely complicated, but its precise methods and steps are indispensable cooking skills for western food lovers, you should not miss them!