摘要
分子烹饪的原理是利用物理反应、化学反应,使食材的物理性质、化学性质和形态发生变化,从而改变原有的质感、口感,产生奇妙的新风味。其常用的方法有真空低温加热法、液氮法、胶囊法、风味配对法、泡沫法、分解法等。
According to the principle of molecular cuisine,the physical and chemical properties of cooking in- gredients can be changed through physical and chemical reactions so as to produce an alien flavor in terms of texture and taste. The commonly employed approaches include vacuum low-temperature heating,liquid nitrogen method, capsule method, flavor pairing method, bubble method, decomposition method, and so on.
关键词
分子烹饪
定义
原理
方法
molecular cuisine
definition
principle
methods
