分子料理

null Molecular Cuisine Molecular CuisinenullHAVE YOU EVER HEARD ABOUT MOLECULAI GASTRONOMY(分子料理)?A BRIEF INTRODUCTION OF MOLECULAR CUISINEA BRIEF INTRODUCTION OF MOLECULAR CUISINE It is said that the theory is the study of molecular cuisine cooking food in the process of observing, understanding the temperature down and the relationship between the length of cooking time, then add different substances, the food produce of various physical and chemical changes, in addition to fully grasp after deconstruction, reorganization and use, cooking made to overturn the traditional way of cooking and food appearance.nullAPPLICATIONAPPLICATIONMolecular cuisine, also known as molecular gastronomy, is full of gimmicks in recent years in a foreign culinary concept. The truth is actually on the use of chemical theory in the cooking, the food's molecular structure reorganization.THE MAKING SKILLSTHE MAKING SKILLSIt allows the potato to the bubble-like(泡沫状) appearance, so lychee(荔枝) into caviar-like(鱼子酱), is said to have caviar taste, the taste of lychee. THE MAKING SKILLSTHE MAKING SKILLSTo create a modern molecular cuisine must rely on instruments to complete。null Italy has a well-known molecular cuisine restaurant, marinated meatballs(腌制肉丸) when they are applied is MRI(磁共振造影) technology, and through video recordings of balls inside the preserved when changes occur. nullTHE MAKING SKILLSTHE MAKING SKILLS In addition, a restaurant in Chicago, the molecules in the kitchen, the chef who is indulged in the use of the four laser(激光) guns to the tuna(金枪鱼) cooking. nullnullNow,there are some question: what is the theory of molecular cuisine? what do you think about molecular cuisine? you can think this in the following ways: health,the method of making it,the future Do you know any events about molecular cuisine?null