分子料理.pptVIP

Molecular Cuisine A 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. APPLICATION Molecular cuisine, also known as molecular gastronomy, is full of gimmicks in recent years