People are eating halberds, cut the halberds and thistles at the beginning

Erin closed her eyes and felt the delicacy in her mouth,

It was as if her tongue had completely revived at this moment.

The heartbeat is accelerating, the blood flow is also accelerating,

It seems to be in the body, I don’t know when, suddenly there is a trace of warm current.

Erin felt very comfortable, she felt herself all up and down, as if she was moisturized at this moment.

This heart-pounding feeling she hadn’t felt for a long time.

The dishes made by molecular gastronomy are so amazing?

At this time, Alice Phil was also completely immersed in the delicious sea created by the cooking in front of her.

What she originally thought was that no matter whether this dish was delicious or not, she would do her best to praise it,

But now, she feels that her previous thoughts are a blasphemy to the cuisine in front of her and to the two chefs.

Such a delicious dish, do you need to rely on unintentional comments to get support?

Alice Phil’s sense of taste is not sensitive, but at this moment, her tongue, her sense of taste, seems to be completely activated.

The invisible warm current, moisturizing her tongue, moisturizing her sense of taste,

That incomparable delicacy instantly pierced her heart.

……………..

“It’s a dish that you can’t let go.”

“I didn’t expect that I could be conquered by a bowl of medicinal food today.”

Erin finished the dish in her hand and put down the spoon after a long time.

She raised her head and looked at Shen Lang and Leonora:

“I have a question, why did you not add a single grain of rice to your dishes, but made them in the form of white porridge.”

“Also, if it’s seafood porridge, it’s very benign, but after eating the food, the aftertaste of the dish tells me that the taste I feel is as hot as a flame.”

“Because we changed the molecular structure of our cuisine!”

Leonora took a small step forward, and she raised her head and looked at Erin.

“Molecular cuisine is not just a way of making dishes,”

“It is also a technological revolution that changes the appearance of ingredients and the taste of food.”

“In the world of molecular gastronomy, the appearance, shape, and taste of food can be explained by molecular elements.”

“By properly addressing the basic elements that make up food, we molecular gastronomic chefs can make unexpected changes to food.”

“For example, now, this medicinal porridge that you tasted, Lord Special Executive, is actually made of scallop meat.”

“I dried the sun-dried scallop meat by machine and then applied emulsification to it!”

“In the sun-dried scallop meat, a large amount of soy warm phospholipids are added, which causes the scallop meat to become emulsified.”

“It will become extremely fluffy and will feel like cooked white rice porridge.”

Hearing Leonora’s answer, Erin was a little puzzled:

“If it’s just a change in shape, I can understand that a little.”

“But how does it do it stimulate our tongue? Can you explain the principle for us a little? ”

………..

Leonora glanced at Shen Lang, as if she was asking Shen Lang’s opinion,

Shen Lang nodded with a smile, signaling that Leonora had any ideas, she could say,

After getting Shen Lang’s signal, Leonora told the core secret of the molecular food in front of her.

“In fact, this dish is understood from the perspective of molecular gastronomy, and its production principle is not too complicated.”

“A few days ago, Shen Langjun did some research, and he inadvertently used a dish to make my cousin’s tongue have a sense of taste for the first time.”

“My cousin has not felt the taste of food for a long time, and even if she can taste the taste occasionally, then these tastes will not bring her a strong feeling.”

“Using the laboratory technology in molecular gastronomy, Shen Langjun analyzed the delicious elements of the dishes he made that day.”

“He found that in his cuisine, the chemical elements that represent umami and deliciousness, the content of amino acids and glutamic acid, is surprisingly high.”

From this, he made some bold speculations. The tongue of anorexia patients, as long as the sense of taste is not completely invalidated, then under a certain degree of amino acids and glutamic acid stimulation, the taste can be felt. ”

“So the dish I made with Shen Langjun today is also a reference for this.”

“Seafood ingredients are rich in a lot of amino acids and glutamate, but if you use the cooking method of traditional cuisine, whether it is fried, boiled, or steamed, it will cause a large loss of the amino acid glutamate in scallop meat.”

“In molecular gastronomy, there is a cooking technique called sous-vide.”

“This cooking method requires the use of two machines: a thermostatic low-temperature blender and a vacuum sealer.”

“Vacuum cooking has a clear advantage over traditional cooking methods.”

“Minimal loss of moisture and weight in ingredients.”

“Preserve the original taste of food and the aroma of spices.”

“Perfect preservation of the color of the food.”

“It is even possible to reduce the use of salt altogether!”

“Retain the maximum nutrients of the food, and separate the original juice and water of the food.”

“Compared to cooking methods such as cooking and frying, sous-vide cooking also perfectly preserves the vitamins in the ingredients.”

“If it’s an emulsified ingredient, using any traditional cooking method will ruin its charm.”

“Only sous-vide cooking can maximize the retention of this ingredient.”

“Now, the reason why everyone can clearly feel the taste of food is because the nutrients in the ingredients have not been reduced in the slightest.”

Leonora also made a very vivid metaphor to everyone at the end.

If food is made into a dish, only 20-30% of its nutrients can be retained by traditional cooking methods.

Then molecular gastronomy, with the help of science, can even preserve these delicious flavors 100%.

There are some things that traditional cooking can’t do.

What Leonora wants to do is to present all the ingredients to customers.

Maybe in the eyes of traditional chefs, just thinking about taste and texture,

However, in the eyes of molecular gourmet chefs, in addition to the above two points, nutritional retention and balanced matching will also be considered!