Introduction to Molecular Gastronomy, What is Molecular Gastronomy?

At present, the most popular cuisine in Hong Kong's upper class, molecular meal is just like its name, the molecules of ingredients are recombined to achieve the superior unity of taste, nutrition and safety. Because there were already a few gourmet restaurants with the theme of "molecular cuisine" in Hong Kong, I always thought that the food scene in Guangzhou would follow suit. But I don't know if it's because I'm lonely or because Delicious always likes to play hide and seek.

I searched several food FB gathering places in Guangzhou, but there is no trace of molecular cuisine so far. In addition to the long drool, there is only a slight sigh for the afterthought of this food paradise. Molecular cuisine, also known as molecular gastronomy, is a culinary concept that has been full of gimmicks overseas in recent years.

To put it bluntly, it is to use chemical theories to reorganize the molecular structure of food by applying chemical theories to cooking. It can make the potato appear in a frothy form, and the lychee becomes caviar-like, which is said to have the texture of caviar, the taste of lychee. The 45-year-old Spanish chef Ferran Adria is known for his molecular cuisine.

He has not only been called "the most creative chef in the history of human cooking" by Juan Mari Arzak, the father of modern Spanish cuisine, but also "the best chef on earth" by the French chef of the century, Joel Robuchon. Adria is not a celebrity chef in a star-rated hotel, he is just the chef of El Bulli, a restaurant about 2 hours from Barcelona. Despite its remote location, El Bulli is known by hundreds of thousands of diners every year, especially for his 30-course six-hour dinner, and the number of reservations reaches 500,000 a year.

However, because El Bulli is only open from April to September, and is only open for dinner, and with only 20 tables in the store, it can only serve 8,000 customers a year. Therefore, some people joke that it may take 50 years to go to El Bulli for dinner dinner. Just ask, which restaurant owner won't hate it when he hears it.

If the market is so far, it is necessary to open more than 200 branches and monopolize everyone's stomach. A few months ago, Adria used the culinary secrets of molecular cuisine to distill a jar of cooking ingredients and sell them in the UK. In the near future, this extremely playful molecular cuisine may soon reach the mouths of "gluttonous cats".

But when the chef brings you a dish of caviar, will the gourmets have to guess like the guests of "The Great Taste" before raising their chopsticks: caviar? Lichee?

In 1985, he and another physicist, Nicolas Kurti, who was also passionate about food (died in 1998), why do tomatoes taste best when they are scrambled with eggs? The theory of taste pairing is one of the most classic theories of molecular cooking.

Apply chemical theories to restructure the molecular structure of food by applying it to cooking. This results in the maximum state of nutrients in food and the amount of nutrients required by the body.

Zhengzhou has molecular gastronomy training.

Understand the physical and chemical properties of ingredients and molecules in a scientific way, and then create "precise" cuisine.