What are the common cooking techniques of molecular cuisine?

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 need to learn. The following are I have compiled molecular cuisine cooking techniques for you, I hope it can help you.

Cooking techniques of molecular cuisine

1. Spherification (spherification, also translated as wrapping)

This is a very common molecular cuisine technique. The above The "Fruit Caviar" mentioned in the article uses forward wrapping to give the juice the taste of caviar. The so-called reverse wrapping is to drop in the liquid with added calcium lactate (or liquid containing calcium itself). The soft phospholipid solution is different from the crispy texture of forward wrapping. The effect of reverse spheroidization is that the inside is filled with liquid. When the skin is broken, it will explode and 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 (gelation)

This is easier to understand. Our traditional mango pudding is actually a very simple molecular cuisine, traditional mango juice. Encountered seaweed extract? Agar-agar gave birth to another product with a completely different taste than fruit juice. This is the simplest case of molecular cuisine changing the taste of dishes.

Molecular cuisine is definitely not synonymous with high-priced cuisine. Common marshmallows are molecular foods.

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 restaurants to deliberately use molecular gastronomy to complete every food. It is just a trick to attract attention. Chefs who truly cook with their heart will incorporate these techniques unconsciously. When it comes to various dishes, we do not seek to attract attention, but purely pursue delicious food to bring happiness to people. Methods to remove the fishy smell from various meat dishes

To remove the fishy smell from the fish:

After buying the fish, you can soak it in salt water and leave it for a while. When handling the fish, you should Remove the black film from the fish maw, because this visceral film not only has a high fat content, but also has a strong fishy smell. 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 onion 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 the 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.

Deodorize chicken:

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

Be sure to cut off the butt of the chicken first, and clean up any remaining blood clots in the chicken body.

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 for removing 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:

Offal such as pork loin, pig intestine, pork belly and other offal have a stronger and more unacceptable taste. 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 deters many people. Removing the fishy smell of mutton also requires the help of other ingredients.

First, wash the mutton: put the mutton into a container, rinse it with running water several times, then pour it into water and soak it for half a day to a day, which can effectively remove the blood.

Use tangerine peel to remove the mutton, then mix it with ginger and green onion, and put it into the water to stew when the mutton is blanched. If you want to marinate mutton, you can choose the spices to remove the fishy smell. Use pepper, cinnamon, cumin, etc. to remove the fishy smell from the mutton.

Lamb stewed with white radish is one of the most common ways to make mutton. Not only is it delicious, but the mutton is not too hot after eating, and the white radish can also remove the fishy smell of the mutton. When cooking, poke a hole in the white radish, put it in cold water and cook it with the mutton. After the water boils, a lot of the mutton smell will be removed.

To remove the fishy smell from rabbit meat:

The first step is to blanch the water. Put the washed rabbit meat pieces into a cold water pot, add ginger slices and green onion segments, and then add Add an appropriate amount of cooking wine, boil water, boil the blood foam, and then rinse the blood foam with boiling water; (there was too much blood foam, so I boiled water three times in the end, two pots for rinsing, and one pot to soak the rabbit meat in it to clean it. It’s done. )

In the second step, stir-fry the ginger with garlic slices, star anise, cinnamon, watercress and black bean paste until fragrant, then add the rabbit meat and stir-fry to further use the flavor of the seasoning to suppress the rabbit. The fishy smell of meat enhances the flavor of rabbit meat.

The third step is to add an appropriate amount of high-strength white wine, which is the most critical to remove the fishy smell from rabbit meat. Remember to use high-alcohol wine. Cooking wine and low-alcohol wine cannot suppress the fishy smell of rabbit meat.

Remove the fishy smell from fat duck meat:

Take out the fat from the fat duck meat and make it into duck fat. Chop the duck into large pieces and fry it in duck fat until half cooked. , then put the duck meat into a pot of boiling water and blanch it thoroughly to remove the fishy smell.

To remove the fishy smell from eggs:

There is also a small group of people who are disgusted with the taste of eggs and also classify them as fishy. If you encounter this kind of situation, you might as well sprinkle a little white pepper when handling the eggs. In Western food, chefs sometimes add lemon and vanilla extract, which can remove the eggy smell, especially in baking. Tips for eliminating odor in meat

Methods to remove the smell of blood:

This is due to unclean bleeding when slaughtering animals. You can first soak it in hot water, rinse it with clean water several times, and then cook it to remove the smell of blood.

Method to remove fishy and astringent smell:

This is because the meat of some wild animals has very little fat content, so they often have an unpleasant fishy and astringent smell. When cooking, you can appropriately add some condiments such as grass fruits, star anise, five-spice powder, shredded ginger, minced garlic, onions, coriander or perilla, peppers, white wine, sugar, vinegar, MSG, and a little more peanut oil, that is, It can remove the fishy smell.

Method to remove blood odor:

This is caused by poor preservation of animal meat. You can first soak it in diluted alum water, then wash it repeatedly with warm water several times, then put it into a pot and add an appropriate amount of water to boil (without covering it) to remove the blood and floating matter on the surface of the soup water. Finally, pick it up and rinse it with cold water. The smell of blood is removed.

Method to remove the mutton smell:

First boil the mutton in boiling water, and then cut it into small pieces. When cooking, add appropriate amounts of grass fruits, star anise, cumin, sugar cane (cut into small pieces), garlic, onions, white wine, sugar, etc. and add an appropriate amount of peanut oil to remove the mutton smell.

Method to remove muddy smell: