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Do you know? What amazing scientific principles are hidden behind molecular gastronomy?
Molecular gastronomy, a term that sounds like a concept from science fiction, is actually a scientific discipline that delved into cooking. Molecular gastronomy is not only delicious food, but also a deep understanding of ingredients and cooking processes. Since it was jointly proposed by the Hungarian physicist Nicholas Kurti and the French physical chemist Hervé This in 1988, this field has begun to receive widespread attention and has prompted research on the chemical composition of food ingredients. A more in-depth exploration of its changes.
Molecular gastronomy is a cooking method that uses chemistry to study the composition, characteristics and transformation of ingredients from a scientist's perspective.
Basics of science
In the world of molecular gastronomy, chefs use the power of science and technology to explore the chemical principles behind the changes in different materials during the cooking process. This method not only helps improve the taste and texture of food, but also changes our perception of traditional cuisine.
Historical review
The birth of molecular gastronomy as a science was not accidental. In the 18th century, many chefs began to think about the scientific principles of ingredient changes. For example, French celebrity chef Marie-Antoine Carême once warned that when making soup, it must be heated slowly to avoid coagulation of proteins and affecting the texture of the soup.
Until the advent of molecular gastronomy, chefs had a dedicated field to explore chemical reactions in the cooking process, which had not received sufficient attention in other culinary disciplines.
Experimentation and innovation
The technologies and tools of molecular gastronomy include liquid nitrogen, ultrasound, vacuum cooking, etc. Many spectacular dishes can obtain wonderful appearance and taste through these technologies. For example, when liquid nitrogen is used to quickly cool ingredients, stunning results can be produced, such as ice cream made in an instant.
Famous recipes of molecular gastronomy
Some recipes named after scientists have become examples of molecular gastronomy, including Gibbs, a dish that combines herbs and egg whites and then microwaves them to create a unique flavor.
Molecular gastronomy is not only a feast for the taste, but also a feast for the eyes. Its innovative technology makes every dish a work of art.
The transformation of modern chefs
In the 21st century, many top chefs began to explore the boundaries of molecular gastronomy, redefining it with scientific methods such as Heston Blumenthal and Ferran Adrià. gastronomic possibilities and perform these skills in fine restaurants.
By combining science and creativity, they are subverting our previous understanding of food.
Conclusion
Molecular gastronomy is undoubtedly a revolutionary breakthrough in modern cooking. It is not only a cooking technology, but also a new vision that integrates science and art. With the advancement of technology, what new explorations and innovations will there be in the kitchen of the future?
