Molecular gastronomy is also called molecular cuisine, artificial food. The so-called molecular gastronomy refers to the combination of glucose, vitamin C, sodium citrate, maltitol and other edible chemicals to change the molecular structure of the food. Recombine to create unique edible foods, such as turning solid ingredients into liquids or even gases, or making one ingredient taste and look like another ingredient. An infinite amount of food can be produced from a molecular perspective, no longer limited by factors such as geography, climate, and yield. For example: foamy potatoes, caviar made from vegetables, etc., using liquid nitrogen to make solid fresh fruits into molecular ice cream with tiny ice crystal particles. This concept was first proposed in 1988 by Hungarian physicist Nicholas Kurti and French chemist Herve This.

Making molecular cuisine must rely on modern equipment. There is a famous molecular cuisine restaurant in Italy. They use magnetic resonance imaging technology when marinating meatballs, and use video to record the internal changes that occur when the meatballs are marinated. In addition, in the molecular kitchen of a restaurant in Chicago, the chefs even used a level 4 laser gun to cook tuna.

Processing methods of molecular gastronomy

Low-temperature slow cooking

Low-temperature slow cooking (Slow Cook) is a principle proposed by the two founders of molecular gastronomy. Cooking at 50 to 60 degrees for several to dozens of hours refines the flavor of food. But modifications to cooking equipment can already shave hours or even days off preparation time.

Taste pairing

Why do tomatoes taste best when fried with eggs? The theory of flavor matching is one of the most classic theories in molecular gastronomy. They propose that although the ingredients are different, if they contain the same volatile particles, eating them together can stimulate the same kind of sensor cells in the nose.

Nitrogen

Such a scene is very common in molecular cooking: pour black sesame paste into a vacuum tank, inject nitrogen, and then put it in the freezer, allowing the nitrogen to compress the particles under vacuum. Finer; or put the champagne-flavored lemon Sorbet into liquid nitrogen to condense and crisp into a shape similar to a small French cookie.

Food decomposition

This theory is called Deconstructivist. People change the form of food through quick freezing, vacuum slow cooking, etc., so as to get its core taste and enter your mouth. It may just be a puff of smoke that disappears at the slightest touch, but the feeling it brings to you may be similar to that of braised pork.