What is molecular gastronomy?

It is said that the theory of molecular gastronomy is to study the relationship between temperature rise and fall and cooking time of food in the cooking process, and then add different substances to produce various physical and chemical changes in the food, and then deconstruct, reorganize and apply them after fully grasping them, so as to make a subversion of the traditional culinary arts and the outward appearance of the food cooking methods.

"Molecular gastronomy" is simply the diversification of food through a variety of auxiliaries, with other non-customary ways of cooking to show that molecular gastronomy is a novel food with a full range of colors and flavors. So molecular gastronomy is a diversified cooking concept and way.

It allows potatoes to appear in foamy form and lychees to become caviar-like, which is said to have the texture of caviar and the flavor of lychees.

It is said that the theory of molecular gastronomy is to study the relationship between temperature rise and fall and cooking time during the cooking process, and then add different substances to produce various physical and chemical changes in the food, and then deconstruct, reorganize, and apply them after they have been fully mastered, so as to create a cooking method that subverts the traditional cooking techniques and the appearance of the food.

To make molecular cuisine, one must rely on modern equipment. In Italy, there is a famous molecular cuisine restaurant, they are marinating meatballs in the application of magnetic **** vibration imaging technology, and through the video recording of the meatballs in the marinade will occur in the internal changes. In addition, in the molecular kitchen of a Chicago restaurant, the chefs are even more whimsical to use the Class IV laser gun in the cooking of tuna.

Hearing is believing. It is rumored that the most classic thing about molecular gastronomy is that what looks like A may not be A at all, but rather B. Recently, I heard that this kind of magical cuisine appeared in the Radisson Hotel in Hangzhou, where a Valentine's Day set menu of molecular gastronomy was launched, but then suddenly disappeared again. Curiosity killed the cat", the reporter decided to go to find out.

Molecular cuisine is the food into a paste

Facts clarify: it can make the food from solid instantly into liquid

Rumor

The so-called molecular cuisine, in fact, is the chef to use the physical or chemical reaction of the molecules of the ingredients and the principle of the experience and data, the process of re-creation of the food. Simply put, it is the structural reorganization of food molecules. Justin, Radisson's new Executive Chef, has launched his molecular cuisine kitchen in Shanghai and Beijing, and the response has been excellent. He especially enjoys seeing the surprised faces of guests when they are confronted with the strange food. On Valentine's Day night, Justin showed his molecular cuisine to guests for the first time in the hotel's restaurant, and sure enough, he saw the mouths of the surprised again.

A lychee and saffron soup, for example. It was served on a large Western plate with a base of diced lychee, topped with a golden ball that looked like a blown-up gluten. The menu clearly says it's a soup, why is there a ball on the plate? Justin explains: the center of the ball is empty, and its walls are thinner than those of an ordinary glass. "I just used 50 milliliters of nitrogen to blow the lychee juice and saffron juice into a ball." And the peculiar ball is quickly converted into a liquid instantly upon contact with air due to a physical reaction.

So, in that night's Valentine's Day set menu, what the guests were "huffing and puffing" into their mouths wasn't really noodles, but the flavor of coffee -- you were "sucking" on a plate of spaghetti-like coffee. You are "inhaling" a plate of coffee in the form of noodles; a grain of something that looks like caviar on the plate is not caviar, but lecithin that has been added to thick orange juice and slowly dripped into mineral water with calcium salts dissolved in it; and there are some other powders that you can't even tell the "real face" of the product, which will bounce around on the tongue after you eat it, just like jumping candies eaten by children. The tongue popping, which is actually mango, yogurt and other food in the pressure of 300 Pa transformed into; more by the olive oil vaporized foam in front of the eyes "dancing".

Rumor has it

The equipment used to make molecular cuisine

is very expensive

Factual clarification: the basic configuration is as frugal as it is rich

No longer is it simply salad oil, ignition, stir-frying, and sauces, but molecular cuisine seems to be estranged from all of that. The precise control of temperature, the length of time, the chemical and physical reactions that occur when different substances are added, and on top of all this, the restructuring that allows food that was originally voluminous to take on a different form, such as making wine that was originally liquid have a gaseous taste that radiates out of the mouth, or turning nutty food that was originally solid into a sauce that can be melted in your mouth, are all part of molecular cooking. So to make molecular cuisine you have to rely on modern instruments to do it.

At his request, Justin brought out his treasures: measuring cups, pipettes, syringes, test tubes, spray guns, droppers ......Justin says the equipment used to make molecular cuisine changes all the time, depending on the food. Because he came to Hangzhou not long ago, his these babies are still temporarily equipped, is not particularly expensive. But the purchase of molecular cuisine instruments can be said to be a bottomless pit, in foreign countries, a mature molecular kitchen in the instrumentation is required to purchase a complete set of configurations can even be up to millions. For example, a set of beef can be low-temperature slow cooking for 12 hours of the instrument will need more than 100 million yuan.

According to Justin, there is a famous molecular cuisine restaurant in Italy, they are marinating meatballs in the application of magnetic **** vibration imaging technology, and through the video recording of meatballs in the marinade will occur when the internal changes. In addition, in the molecular kitchen of a restaurant in Chicago, the chefs are even more whimsical to use the Class IV laser gun in the cooking of tuna.

Molecular cuisine

Exit Hangzhou catering jianghu

Facts clarified: is developing new dishes

Following the Valentine's Day night of the first "touch of electricity", molecular gastronomy seems to be suddenly from the Radisson restaurant's menu fell silent, rarely seen. Some people speculate that this molecular cuisine is, after all, something new, too peculiar, not easy to promote, so this is just a head, and then hurry to "retreat".

In fact? Justin says there's a restaurant in Spain called ElBulli, whose chef, Ferran Adria, is known for his molecular gastronomy dishes. Although the restaurant is located in the middle of nowhere, hundreds of thousands of people come to Adria's restaurant every year, especially for his 30-course, 6-hour dinner. But this ElBulli only open for business from April to September every year, the remaining six months are in the development of new molecular gastronomy cuisine. The rest of the year is spent developing new molecular gastronomy dishes. It is clear that developing and producing molecular gastronomy dishes is like a huge physics and chemistry experiment. The interest of Hangzhou gourmets in molecular gastronomy on Valentine's Day fully demonstrated its seductive power.

Changing the texture of food with touch

You can try this experiment: Eat some ice cream with a good flavor and texture, and then stroke a piece of velvet as you bring a spoonful of ice cream into your mouth. At that point, the ice cream is much smoother and softer! Surprisingly, when you stroked a piece of sandpaper while eating another full scoop of ice cream, then even the ice cream seemed to get rougher. This is because the sense of touch can affect how we perceive the flavor of food.