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What are the methods of molecular cuisine?

Four common techniques for making molecular cuisine:

Vacuum low-temperature slow-cooking technology, liquid nitrogen quick-freezing technology, foam technology, and solidification technology.

Detailed introduction:

Vousus vide slow cooking technology

Low temperature cooking is a method of placing cooking materials in vacuum packaging bags and then placing them in a constant temperature water bath , the cooking method of long-term stewing at a low temperature of about 65 degrees is obviously different from traditional cooking in two aspects:

1. Place the raw materials in a sealed vacuum bag.

2. Use a specially controlled constant temperature environment for slow cooking.

Vacuum packaging cooking can reduce the loss of the original flavor of the materials, lock in moisture during the cooking process and prevent contamination by external flavors. This cooking method can keep the original flavor of the material and make it more nutritious; at the same time, vacuum cooking can also prevent the growth of bacteria and allow the material to absorb heat from water or steam more effectively.

Liquid nitrogen quick-freezing technology

Molecular cooking technology should be good at mixing different raw materials with the same volatile molecules together to strengthen the stimulation of similar sensory cells in the nasal cavity, using liquid nitrogen or other The method changes the form of food to form a special taste and abnormal shape.

One of the important technological means of molecular cuisine technology is the application of liquid nitrogen. The extremely low temperature of liquid nitrogen is used to quickly freeze food. It is usually used to make ice cream, or to immerse fruits and vegetables in liquid nitrogen. Seconds, the aroma will be released more easily, and the surface will be very crispy after thawing slightly when eating.

Foam technology

Foam technology benefits from cream bottles. This bottle for quickly making cream is to put liquid cream into the bottle and then fill it with NO2 Patron gas. Squeeze out the cream.

Coagulation technology

A technology that adds different food additives to food liquids to solidify them to varying degrees.

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