To put it simply, "molecular cuisine" is to realize the diversification of food through various accessories and express it in other non-habitual cooking methods. Molecular cooking is a novel food with color, fragrance and taste. Therefore, molecular cooking is a diversified cooking concept and way.
It can turn potatoes into caviar in the form of foam and litchi, which is said to have the taste of caviar and litchi.
It is said that molecular gastronomy's theory is to study the relationship between the rise and fall of temperature and cooking time, and then add different substances to make various physical and chemical changes in food, and then deconstruct, reorganize and utilize it after being fully mastered, thus making a cooking method that subverts traditional cooking and food appearance.
To do molecular cooking, we must rely on modern instruments. There is a famous molecular cuisine restaurant in Italy. When they pickled meatballs, they used magnetic resonance imaging technology to record the internal changes of meatballs through video. In addition, in the molecular kitchen of a restaurant in Chicago, the chefs whimsically applied the four-level laser gun to tuna cooking.
Hearing is empty, seeing is believing. It is said that the classic taste of this molecule is that you look like A, maybe it is not A at all, but B that has nothing to do with it. Recently, I heard that the Radisson Hotel Hangzhou appeared this magical cuisine, and launched a Valentine's Day package of molecular cuisine, but then it suddenly disappeared. Everyone said "curiosity kills the cat", and the reporter decided to find out.
Molecular gastronomy just pastes all the food.
Fact: It can change food from solid to liquid in an instant.
hearsay
The so-called molecular gastronomy, in fact, is a process in which chefs use the physical or chemical reactions and principles of food molecules to recreate food with experience and data. Simply put, it is to recombine food molecules. Justin, Radisson's new executive chef, launched his molecular gastronomy kitchen in Shanghai and Beijing, and the response was very good. He especially likes to see the surprised expression of the guests when they face those strange foods. On Valentine's Day evening, Justin showed the charm of molecular cuisine to the guests for the first time in the hotel's western restaurant. Sure enough, he saw his mouth open in surprise.
Take a litchi saffron soup as an example. When serving, a large western-style dish was covered with diced lychee and a golden ball on it, which looked like fried oil gluten. Why put a ball on this menu when it clearly says soup? In just a few tens of seconds when you are full of question marks, the ball in front of you suddenly turns into a plate of soup, and the cut lychee cubes "ripple" in the soup. Justin explained that the center of the ball is empty and the wall of the ball is thinner than ordinary glass. "I just blew litchi juice and saffron juice into a ball with 50 ml of nitrogen." And this strange ball will soon be transformed into liquid through physical reaction after it comes into contact with air.
Therefore, in the Valentine's Day package that night, what the guest "snores" into his mouth is actually not noodles, but the taste of coffee-you are "sucking" a plate of coffee; What looks like caviar on the plate is not caviar, but lecithin added with concentrated orange juice slowly drops into mineral water with dissolved calcium salt. There are still some powders that can't even tell the true face. After eating in the mouth, they will jump on the tongue like pop rocks eaten by children. It turned out that mango, yogurt and other foods were transformed under the pressure of 300 Pa. There is also a bubble that evaporates from olive oil and dances in front of your eyes.
hearsay
Tools for making molecular disks
Very expensive
Fact clarification: the basic distribution is rich and thrifty.
It is no longer just salad oil, ignition, stir-frying and sauce, but molecular cooking seems to be alienated from all these. Accurately control the temperature, the length of time, and what kind of chemical and physical reactions will occur when different substances are added. On the basis of all this, through reorganization, the original food with a sense of volume will appear in another form, such as letting the original liquid wine smell gas from the mouth, or turning the original solid nut food into juice that can be melted in the mouth. Therefore, it is necessary to rely on modern instruments to make molecular dishes.
At the strong request, Justin moved out his treasures: measuring cups, straws, syringes, test tubes, spray guns, drippers ... Justin said that the equipment for making molecular dishes will change at any time because of different foods. Because he came to Hangzhou soon, his baby was still temporarily equipped, and it was not particularly expensive. But buying molecular gastronomy instruments can be said to be a bottomless pit. In foreign countries, the instruments of a mature molecular kitchen need to be purchased in sets, and the configuration can even be as high as millions. For example, a set of equipment that can cook beef at low temperature 12 hours needs10 million RMB.
According to Justin, there is a famous molecular cuisine restaurant in Italy. When they pickled meatballs, they used magnetic resonance imaging technology to record the internal changes of meatballs through video. In addition, in the molecular kitchen of a restaurant in Chicago, the chefs whimsically applied the four-level laser gun to tuna cooking.
moleculargastronomy
Withdraw from Hangzhou catering rivers and lakes
Fact: New dishes are being developed.
After the first "electric shock" on Valentine's Day night, it seems that molecular cuisine suddenly fell silent from the menu of Radisson Restaurant, which is rare. Some people speculate that this kind of molecular cuisine is a new thing after all, too strange to be popularized, so it took a head and soon "retired".
Actually? According to Justin, there is a restaurant called ElBulli in Spain, and its chef Ferran Adria is famous for cooking molecular dishes. Although the restaurant is remote, hundreds of thousands of people come here every year, especially those who come for his six-hour 30-course dinner. However, this ElBulli only opens its doors from April to September every year, and it is still developing new molecular cuisine in the second half of the year. It can be seen that the research and production of molecular cuisine is like a huge physical and chemical experiment. On Valentine's Day, Hangzhou gourmets' interest in molecular food fully demonstrated its allure. As a result, in recent days, Radisson's molecular kitchen is also stepping up its "behind closed doors", researching new dishes, and preparing to record the bacon process with return engagement liquid nitrogen as an appetizer in April.
Change the taste of food with touch.
You can try this experiment: eat some delicious ice cream, then touch a piece of velvet and send a spoonful of ice cream to your mouth. At this time, the ice cream tastes smoother and softer! Surprisingly, when you eat another spoonful of ice cream, even the ice cream seems to be rough when you touch a piece of sandpaper. Because touch will affect how we feel about the taste of food.