Molecular Cuisine
Molecular cuisine is a popular trend in the culinary field in recent years. It combines different regional flavors and brings people a visual and taste experience.
Molecular cuisine is a new concept of cooking in recent years. It does not use "molecules" to cook, but refers to using new equipment and tools by chefs and choosing novel raw materials. It uses scientific methods, the physical and chemical properties of food molecules, modern instruments to study the changes in food in the cooking process. Observe the relationship between cooking temperatures and time, and then add different substances to make food produce various physical and chemical changes, and make delicious dishes that subvert traditional cooking techniques and food appearance. Finally, make the nutritional value of food to a good state, creating a variety of cooking concepts and methods. Molecular cuisine applies chemical and physical theory to cooking, reorganizes the molecular structure of food, and creates infinite food from the molecular point of view. The food is no longer limited by factors such as geography, climate and yield, forming a cooking method with different shapes and the same taste, so that the food with a sense of volume can appear in another shape. For example, it can make the potato appear in a foam. Make lychees caviar-like. The commonly seen marshmallow is to break the arrangement of sucrose crystal molecules and rearrange them into "cotton" in the production process. The processing methods of molecular cooking mainly include liquid nitrogen cooking, smoking technology and sous-vide cooking.
Liquid nitrogen cooking
Liquid nitrogen cooking is a cooking method of molecular cuisine that has emerged in recent years, which is called liquid nitrogen technology in the industry. It mainly uses the characteristics of low-temperature liquid nitrogen to change the form of food and form special tastes and abnormal shapes. For example, if fruits or vegetables are immersed in liquid nitrogen for a few seconds, the aroma is easily released. When you eat the food, it should be slightly thawed and the surface is very crispy. However, if the food is not thawed before eating, there will be a risk of frostbite. For example, ice cream and chocolate that have just been immersed in liquid nitrogen cannot be licked or bitten. The so-called molecular cuisine is to use the physical or chemical changes of the ingredients to recreate the food, make the ingredients more scientific, healthier and more nutritious, and at the same time provide the diners with fresh and surprising culinary experiences with various senses such as vision, taste, smell and hearing. The idea of this method was first introduced by two scientists. Chefs no longer use traditional kitchen utensils for cooking, but move test tubes and syringes to the kitchen, which can only be seen in the laboratory.
Smoking techniques
Smoking is a kind of processing method that uses the smoke not being completely burned to smoke the food, and change the taste of the food, improve the quality and prolong the shelf life. Smoking has a long history like pickling and is often used in conjunction with pickling. Smoking is mainly used in the processing of fish and meat.
Low-temperature slow cooking
The explanation for slow cooking comes from the word "Sous-vide", which comes from French and means "under vacuum". Although low-temperature slow cooking appeared in the 18th century and was officially used in the production of restaurant dishes in France in the 1970s. It is because of the rise of molecular cooking. However, it is because of the rise of "molecular cuisine" in recent years that it has entered the stage of the kitchen systematically. Slow cooking at a low temperature is a technique commonly used in molecular cooking. Simply put, it is to put meat, vegetables and other ingredients into plastic bags and are sealed by a vacuum sealer; place them in a low-temperature cooker; they are surrounded by water with a constant temperature, and are cooked at a constant temperature for a long time. The key to slow cooking at low temperatures is to find out the temperature range of the protein cells of each ingredient that is heated and exploded so as to calculate the best time to cook the food within the explosion temperature. Then use specific equipment to control and maintain the constant temperature of the water. The heating wire will boil the water, and the water will flow continuously, so that the ingredients placed in the vacuum bag will be cooked at a stable and uniform temperature. This process can be as short as three to five hours, or as long as several days and nights.
Molecular cuisine applies science to cooking, bringing people a new experience of vision and taste. It is believed that molecular cuisine will have a more profound impact on cooking technology soon.
Molecular cuisine is a new concept of cooking in recent years. It does not use "molecules" to cook, but refers to using new equipment and tools by chefs and choosing novel raw materials. It uses scientific methods, the physical and chemical properties of food molecules, modern instruments to study the changes in food in the cooking process. Observe the relationship between cooking temperatures and time, and then add different substances to make food produce various physical and chemical changes, and make delicious dishes that subvert traditional cooking techniques and food appearance. Finally, make the nutritional value of food to a good state, creating a variety of cooking concepts and methods. Molecular cuisine applies chemical and physical theory to cooking, reorganizes the molecular structure of food, and creates infinite food from the molecular point of view. The food is no longer limited by factors such as geography, climate and yield, forming a cooking method with different shapes and the same taste, so that the food with a sense of volume can appear in another shape. For example, it can make the potato appear in a foam. Make lychees caviar-like. The commonly seen marshmallow is to break the arrangement of sucrose crystal molecules and rearrange them into "cotton" in the production process. The processing methods of molecular cooking mainly include liquid nitrogen cooking, smoking technology and sous-vide cooking.
Liquid nitrogen cooking
Liquid nitrogen cooking is a cooking method of molecular cuisine that has emerged in recent years, which is called liquid nitrogen technology in the industry. It mainly uses the characteristics of low-temperature liquid nitrogen to change the form of food and form special tastes and abnormal shapes. For example, if fruits or vegetables are immersed in liquid nitrogen for a few seconds, the aroma is easily released. When you eat the food, it should be slightly thawed and the surface is very crispy. However, if the food is not thawed before eating, there will be a risk of frostbite. For example, ice cream and chocolate that have just been immersed in liquid nitrogen cannot be licked or bitten. The so-called molecular cuisine is to use the physical or chemical changes of the ingredients to recreate the food, make the ingredients more scientific, healthier and more nutritious, and at the same time provide the diners with fresh and surprising culinary experiences with various senses such as vision, taste, smell and hearing. The idea of this method was first introduced by two scientists. Chefs no longer use traditional kitchen utensils for cooking, but move test tubes and syringes to the kitchen, which can only be seen in the laboratory.
Smoking techniques
Smoking is a kind of processing method that uses the smoke not being completely burned to smoke the food, and change the taste of the food, improve the quality and prolong the shelf life. Smoking has a long history like pickling and is often used in conjunction with pickling. Smoking is mainly used in the processing of fish and meat.
Low-temperature slow cooking
The explanation for slow cooking comes from the word "Sous-vide", which comes from French and means "under vacuum". Although low-temperature slow cooking appeared in the 18th century and was officially used in the production of restaurant dishes in France in the 1970s. It is because of the rise of molecular cooking. However, it is because of the rise of "molecular cuisine" in recent years that it has entered the stage of the kitchen systematically. Slow cooking at a low temperature is a technique commonly used in molecular cooking. Simply put, it is to put meat, vegetables and other ingredients into plastic bags and are sealed by a vacuum sealer; place them in a low-temperature cooker; they are surrounded by water with a constant temperature, and are cooked at a constant temperature for a long time. The key to slow cooking at low temperatures is to find out the temperature range of the protein cells of each ingredient that is heated and exploded so as to calculate the best time to cook the food within the explosion temperature. Then use specific equipment to control and maintain the constant temperature of the water. The heating wire will boil the water, and the water will flow continuously, so that the ingredients placed in the vacuum bag will be cooked at a stable and uniform temperature. This process can be as short as three to five hours, or as long as several days and nights.
Molecular cuisine applies science to cooking, bringing people a new experience of vision and taste. It is believed that molecular cuisine will have a more profound impact on cooking technology soon.