How much do you know about "molecular gastronomy"? (1)

Molecular gastronomy, also known as molecular gastronomy, is a culinary concept that emerged in Europe and the United States in the last century. It's a culinary concept that's gaining momentum around the world, first proposed by Seth and Hungarian physicist Nicholas Kurt in 1988. A novel discipline, "molecular gastronomy," was born and entered the public eye. "Molecular gastronomy is the study of the physical and chemical properties of foods to change their texture and flavor. The most important thing is to use the theory of physics, through the pressurization, magnetic **** vibration imaging, low temperature, emulsification and other technologies to break down the molecular structure of food, and then reorganization, so that the nutrition of food to achieve the ultimate state, in order to meet the human body's day to day intake of nutrients.

Molecular food, also known as molecular gastronomy, molecular cuisine, is known as the future food, artificial food. It is also known as creating an unlimited amount of food from a molecular point of view, which is no longer limited by factors such as geography, climate, and production. It is different from traditional cuisine in that it breaks the original appearance of the ingredients, such as beating the ingredients into paste or powder with scientific instruments to re-match and reshape them into other shapes or creating all kinds of strange shapes of food to deceive the eyes of the viewers. It can make potatoes appear in foamy form, make lychee become caviar-like and have the texture of caviar and the flavor of lychee. Molecular gastronomy is both science and art. The emphasis in molecular gastronomy is on exquisite beauty in the presentation, where the chef creates a visual impact based on the flavor and color of the ingredients, combining vision, taste and nutrition. Imagine, on the table a variety of dishes, such as chicken, duck, fish, meat, have become a grain of small balls, a variety of vegetables and fruits are also turned into smoke bubbles. Molecular gastronomy, a culinary concept that transcends our perceptions and imaginations, allows food to become a new sensory stimulus for the senses of sight, taste, and even touch, whose appearance can deceive the eyes of the diners, but which is indeed a distinctive flavor when eaten. This is the experience of tasting what you don't see.

China is known as the "Kingdom of Cooking", and the integration of molecular gastronomy with local Chinese ingredients has become a hot topic. How to make cooking more artistic? How to combine traditional food with modern technology? How to keep up with the times and explore the infinite possibilities of food?

In China, the first person to combine molecular gastronomy with Chinese food was Hong Kong-based chef Alvin Leung. In his restaurant, one of the best examples of the combination of molecular gastronomy and Chinese food is the "molecular xiao long bao". When customers ordered the snack "xiao long bao" in his restaurant, they thought that the waiter had served the wrong dish because they could not find the xiao long bao in their traditional consciousness. In the end, after eating the ball in the enameled spoon (i.e., the common "capsule" in molecular cuisine) and realizing that the juice inside was full of the flavor of xiaolongbao, the chef of the restaurant had to be admired for his mastery of the art. Subsequently, molecular gastronomy has unknowingly entered and integrated into our daily lives.

The first installment of Molecular Cuisine ends here! Just a little bit of a spoiler, the next installment will be about some of the common molecular gastronomy in our lives. If you have anything you want to know about molecular gastronomy, please let me know in the comments section. I also welcome your corrections in the comments section.

I look forward to your comments and attention. (Bixin)

? References：[1]Lin Juan,Yang Tao. When molecular cuisine meets Chinese food[J]. Food World,2016(06):81-82.