Many people like to eat molecular dishes. Why?

In almost all official statements from molecular chefs, the shape of food is not their focus. Such as soy sauce foam. The essence of foam is that the internal structure of food has changed, which leads to different visual effects and different tastes. The presentation of skills or cooking skills is like a blind man touching an elephant and looking at a leopard in a tube. Fundamentally speaking, this is a very rigorous methodology in cooking. In order to pursue the truth of food, we should study the scientific and theoretical basis that constitutes food, and then explore the practical behavior of the creative boundary of cooking.

Another example is melon caviar. Generally speaking, this is the representative of spheroidization technology to show the different shapes of food. Emphasize the taste and taste. Because you bite in your mouth, it's like caviar bursting in your mouth, and then it's not salty but sweet and irritating. The presentation of skills or cooking skills is like a blind man touching an elephant and looking at a leopard in a tube. Fundamentally speaking, this is a very rigorous methodology in cooking. In order to pursue the truth of food, we should study the scientific and theoretical basis that constitutes food, and then explore the practical behavior of the creative boundary of cooking.

To put it bluntly, it is actually to apply chemical (physical or chemical) theory to cooking and reorganize the molecular structure of food. It can turn potatoes into caviar in the form of foam and litchi, which is said to have the taste of caviar and litchi. Through physical or chemical changes, the taste, taste, texture and appearance of the ingredients are completely scattered, and then "combined" into a new dish. However, making top molecular food is as complicated and extremely difficult as doing scientific experiments, which tests the quality of chefs.

To put it bluntly, it is actually to apply chemical (physical or chemical) theory to cooking and reorganize the molecular structure of food. It can turn potatoes into caviar in the form of foam and litchi, which is said to have the taste of caviar and litchi. Through physical or chemical changes, the taste, taste, texture and appearance of the ingredients are completely scattered, and then "combined" into a new dish. However, making top molecular food is as complicated and extremely difficult as doing scientific experiments, which tests the quality of chefs.