What is molecular cuisine?
Molecular gastronomy is to make chemical and physical changes on the basis of molecules, break the original appearance of ingredients (such as making them into paste or powder), rearrange and shape them, and make them into other shapes to deceive your eyes.
This is a new food practice that has just been introduced into China from abroad in recent years. It is expensive and ingenious, but in short, it cooks food in a scientific way.
The artistic beauty of molecular cuisine;
Molecular cooking is more than just food.
This is a delightful art.
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Common Methods of Making Molecular Cuisine
Emulsify
The principle of emulsification is basically "foaming", using soybean lecithin as emulsifier, and then turning ingredients such as fruits, vegetables and cheese into foams with rich taste and color.
Foam is a special way for many chefs to set dishes. The texture of the foam will give diners a sense of treasure, and also make other foods under the foam have a more reserved sense of "half of her face is still hidden behind her guitar".
quick-freeze
The principle of quick freezing is to put food in an ultra-low temperature environment with liquid nitrogen as the medium, so that the food shell can quickly harden.
In the ultra-low temperature environment, the moisture in the ingredients will form fine particles, which are between liquid and solid, and the taste is very delicate.
For example, the celebrity ice cream "liquid nitrogen ice cream" popular on the Internet in recent years is a low-grade version of this method.
Quick-frozen food is not only cool in taste, hazy and dreamy in appearance, but also has different flavors of aroma, which is very suitable for taking a bite in sultry summer.
Edible film
The principle is to use agar to make "clothes", just like the thin sticky rice paper wrapped in sugar-coated haws. It looks thin and melts in the mouth. Although it will dissolve in water immediately, it is a good carrier for many components.
For example, this "starry sky" is full of film. The transparent texture is like cicada wings, showing the exquisite food wrapped in it. The dreamlike hazy night is as beautiful as Van Gogh's classic paintings, which makes people reluctant to eat.
In fact, there are many other methods in molecular gastronomy, such as gelation and fumigation. Although molecular gastronomy takes a long time and is elaborate, it can retain the original color and flavor of food to the maximum extent. Molecular gastronomy has many advantages in pursuing the taste of Chinese food.