There are many ways to cook, especially the methods of cooking molecular cuisine, which can only be cooked by chefs. So if you also want to cook molecular cuisine, then you have to learn it. The following is the molecular cuisine I have compiled for you.

cooking techniques, hope it helps you.

Cooking techniques of molecular cuisine 1. Spherification (spherification, also translated as: wrapping) This is a very common molecular cuisine technique. The "fruit caviar" mentioned above uses forward wrapping to allow the juice to have its own flavor.

The taste of caviar, the so-called reverse wrapping, is formed by dropping a liquid with added calcium lactate (or a liquid containing calcium itself) into a soft phospholipid solution. Different from the crispy feeling of forward wrapping, the reverse spheroidization effect

It is filled with liquid and will burst when the skin is broken, so it must be eaten as soon as possible.

2. Emulsification (emulsification) Emulsification technology initially refers to the process of mixing water and oil together. A typical application is to make mayonnaise.

But with the emergence of the emulsifier soy lecithin, people have also discovered more applications for emulsification, such as making foam.

Nowadays, some high-end Western restaurants always use some flavored foam to serve their dishes. In fact, these foams are foam made from some kind of liquid or broth with a large amount of soft lecithin added.

3. Gelification This is easier to understand. Our traditional mango pudding is actually a very simple molecular cuisine. When traditional mango juice meets seaweed extract, agar-agar is born.

Fruit juice is a product with a completely different taste. This is the simplest case of molecular cuisine changing the taste of a dish.

Molecular cuisine is definitely not synonymous with high-priced cuisine. The common marshmallow is molecular food.

When the sucrose enters the marshmallow making machine, the heat released from the very high temperature heating chamber in the center of the machine will break the arrangement of the crystals, turning the crystals into syrup.

Centrifugal force sprays the syrup from the small holes to the surrounding area and solidifies into sugar strands. This is the simplest application of molecular cooking.

It is not advisable for a restaurant to deliberately use molecular gastronomy to complete every meal. It is just a tactic to attract attention. Chefs who truly cook with care will unknowingly integrate these techniques into various dishes.

The pursuit of attracting attention is just a pure pursuit of delicious food to bring happiness to people.

Methods to remove fishy meat from various meat dishes: After buying the fish, you can soak it in salt water and leave it for a while. When handling the fish, you need to remove the black film in the fish belly, because this layer of visceral film not only contains fat

High and the fishy smell is also very strong.

However, not all fish have black membranes. Crucian carp is darker in color, grass carp is lighter in color, and the black membranes of bass and carp are silvery white.

When cooking, you can use ginger, green onions and cooking wine to remove the fishy smell.

Stuff the slices of ginger and green onions into the fish belly and season with cooking wine to remove most of the fishy smell.

You can also soak the fish in milk, which can also remove the fishy smell and increase the freshness.

After handling fish, the fishy smell on the hands is also a headache for mothers. At this time, mothers can try to wash their hands with toothpaste, salt or lemon water, which can effectively remove the fishy smell.

Remove the fishy smell from chicken: The fishy smell of chicken can sometimes be very strong, especially when it is used to make soup. Therefore, before cooking the chicken, it is best to use some methods to remove the fishy smell, such as the following methods: Be sure to remove the fishy smell first

Cut off the butt of the chicken and clean up any remaining blood clots inside the chicken.

No matter how you eat it, you should scald the chicken with hot water before cooking.

Because the pores of the skin of the chicken open when it is heated, the fat and oil inside can be eliminated, thereby reducing the fishy smell.

Cooking wine is a common condiment to remove fishy smell. You can marinate the chicken in cooking wine and soy sauce before frying or deep-frying.

Cooking wine can also be added to remove the fishy smell during stir-frying, frying or stewing.

Deodorizing offal: The smell of offal such as pork loin, pig intestine, pork belly, etc. is stronger and more unacceptable.

The fishy smell of pork loin mainly comes from the loin smell, which is the white part that can be seen after cutting the pork loin in half.

When processing, you can first cut off the waist odor with scissors, then add an appropriate amount of salt and marinate for a while, which can not only remove the fishy smell, but also make it more crispy and tender.

To deal with the fishy smell of pork belly and pig intestines, you need to use cola.

First, rinse the pork belly and pig intestines with clean water and remove the tendons and fat inside. This part is the main source of the fishy smell.

Then pour in enough cola and let it soak for a period of time, and white foam will appear on it, which can effectively remove the fishy smell. It is simple and convenient.

Remove mutton: Many families eat mutton in winter, but the unique smell of mutton also puts many people away.

Removing the fishy smell of mutton also requires the help of other ingredients.