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更新日期：2017-07-20
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Molecular cuisine is something new and unprotected logic. This is the taste that will bring you to heaven, it is the taste of happiness! And it can appear on your phone right now. Feel the pleasure of our application, we have chosen for you the best liquid nitrogen dishes.
It's hard to find a person who would not have heard of a molecular cuisine, although few of those people really did. It seems something fantastic and unrealistic, but in fact the chefs just found a scientific approach to the preparation of restaurant dishes. Since the founders of the direction of "molecular cuisine" were a physicist and a chemist, the very study of physical and chemical processes allows you to prepare these masterpieces.
Molecular cuisine is a new word in cooking. Everyone has heard about it, but they do not know exactly what it is. Some argue that if there are chemical processes present, then it is harmful. Others, more aware of this fact, know that it is cooking with various physical and chemical processes and does not cause any harm to the body. Dishes of molecular cuisine are not cooked to feed the person, but to prove to everyone that cooking can be an art. Instead of a regular frying pan and cooking pot, molecular cooks use centrifuge, dry ice, nitrogen, vacuum cooking. And instead of seasoning - special ingredients such as agar-agar, maltodextrin, xanthan gum, calcium lactate, and the like. This allows you to get foam, ice cream or gel from any product. The amount of molecular cuisine is called Espumi, in simple language - foam. This foam can be obtained from a variety of products, both from vegetables and fruits, from borsch and soups. For example, one of the chefs at the gastronomic summit won the Borodino bread with salt and sunflower oil in the form of espumines.
