I have to say that molecular cuisine has given Sikong Yao a considerable degree of impact, and this kind of culinary perspective has touched her a lot, although she has got rid of the shackles of traditional cooking skills and jumped into a new framework, but one thing remains the same, that is, to bring the purest happiness to diners.

Molecular cuisine, although it is a gimmicky culinary concept, is actually the use of physical theories to reorganize the molecular structure of food on top of cooking.

Molecular cooking can make the potato appear in a frothy form, so that the lychee becomes caviar-like, with the texture of caviar, and the nutrition of lychee.

When Sikong Yao saw the kind of satisfaction on the faces of the diners, she knew that in fact, molecular cuisine is still cooking, and the essence of cooking is to make diners happy and satisfied.

Menton's Lemon Restaurant is actually a combination of powders or liquids, which is very similar to desserts, and who would have thought that some powdered things with milk could turn into cakes at the beginning?

Sikong Yao found that molecular cuisine makes desserts into main dishes, so what will happen if the main dishes are made into desserts in reverse? A bold idea popped up, and Sikong Yao didn't know at this moment that it was really because of his own idea that he had promoted the development process of the culinary world for nearly fifty years.

Sikong Yao looked at the cheese beef steak in front of her, the kind of extremely satisfying meat taste, it was just from a piece of cheese, which made Sikong Yao feel very surprised, this approach, subverted her previous perception of cooking, is a new way, so that as a chef, she germinated a strong curiosity**.

Sikong Yao looked up at Hehenholm, and a special idea suddenly popped into her mind, and she asked, "Hohenheim, I think you all seem to make meat dishes from the powder of dessert ingredients. So what if, on the other hand, you used steak to make a piece of cheese? ”

The idea was so new that even Hohenheim, who had been researching molecular cuisine, did not think of it. What if you made a piece of beef steak into cheese?

Is it beef with a cheese flavor or beef with a cheese texture? A blueprint for a new composition model is being quietly sketched out, and no one notices it, not even the person who came up with the idea. I also don't know much about it.

Not only did Sikong Yao know nothing, but even Hohenheim, who specializes in separate cuisine, couldn't answer her question, which was beyond the scope of his cognition, and it was also a practice he had never imagined, what kind of molecular cuisine would it be if cheese was made into beef?

Hohenheim pondered for a moment, he really didn't know how to answer this question, and if he put forward an idea, he was afraid that it would cause these people to misunderstand the true meaning of molecular cuisine, so he considered it again. Finally, he said: "I don't know about this, but so far, there is no technology that can break down beef into powder or liquid, because the fatty acids and animal protein contained in the meat itself are difficult to refine, and there is no way to be as convenient as the ingredients used in general molecular cooking. ”

Hohenheim thought that this should be the best way to answer, but Sikong Yao's proposal really made him very concerned. If this wonderful idea could one day be realized, what kind of culinary world would it be?

Molecular gastronomy is one of the most important culinary projects of the International Association for the Study of Gastronomy, and nearly 40% of the association's manpower and materials are invested in this field. The Gastronomy Association is committed to promoting the development of molecular cuisine and promoting this healthier culinary culture to the world.

However, so far, the popularity of molecular cuisine is still quite low, on the one hand, the audience is very small, and most of them are still accustomed to eating food made by traditional cooking methods, such as this kind of refining, decomposing and recombining. It always gives people a feeling of not being very comfortable, and on the other hand, because the equipment and equipment are too expensive, and the depreciation and maintenance of the equipment require a lot of expenses, if these costs are added to the price of the food, then more people will be turned away.

As the saying goes, people take food as the sky, eating is a top priority for everyone, everyone needs to eat, no one can not skip eating, eating is a necessary guarantee for survival, which is also the reason why any country needs food.

However, there are many ways to eat, in terms of cooking techniques, just taking Chinese food as an example, there are explosive, boiling, frying, cooking, frying, pasting, burning, stewing, stewing, steaming, boiling, stewing, boiling, pickling, mixing, roasting, marinating, jelly, drawing, honey, smoking, rolling, slipping, and so on. However, in terms of intent, it can be simply divided into two types. First, in order to survive, everyone needs to maintain the continuation of life activities through social intake, so it is inevitable that anyone needs to eat.

However, the second intention, in order to obtain enjoyment, eating can sometimes also eat outside the food, a kind of existence called feelings and feelings, through which diners can taste the feelings that the chef pours into cooking, which is an experience that transcends the needs of survival and overrides feelings.

This is the necessity of the existence of molecular cuisine, which is also the reason why some consumers are willing to pay for the high cost, any kind of thing has the meaning and truth of existence, the existence of molecular cuisine is inevitable, and the development is also inevitable.

The International Association for the Study of Gastronomy predicts that in the shortest 100 years, molecular cuisine will involve any corner of the world, just like the area covered by the soil, where there are people, there will be molecular cuisine, and in order to popularize molecular cuisine, the first thing is to reduce the cost and allow more people to consume.

Molecular cuisine is delicious, but it is not to the point where it must be eaten, and Menton Lemon is only a two-star Michelin restaurant, and there are many chefs who have achieved three Michelin stars through traditional cooking, which means that molecular cuisine is not the most delicious dish.

Sikong Yao, who has experienced molecular cuisine, also thinks that although this method is actually very interesting, the cheese with the texture of beef is indeed worth trying, and the feeling is very wonderful and interesting, but if she wants to spend 150 euros to experience this feeling, then she will definitely refuse.

This is not to support the development of molecular cuisine, but simply because there is no such need, a serving of cheese beef is far from being able to bring people a value experience of more than 150 euros, so Sikong Yao will definitely not pay for it.

But for molecular cuisine itself, Sikong Yao has a strong interest, and she will never doubt that there is a molecular cuisine that will be popularized all over the world, if not because of anything else, because of its necessity.

As the population continues to rise, the world is facing a very serious problem, that is, the scarcity of food and the quality of food.

The emergence of molecular cuisine will be a great help to solve this problem, so the emergence of molecular cuisine is inevitable, and its popularity is also inevitable.

Although Sikong Yao was a little disappointed that there was no clear answer to Hohenheim, a special seed of idea had been planted in her heart, and one day, she would make this idea shine and make the study of molecular cuisine more colorful.

As a senior leader of the International Association for the Study of Gastronomy, he had never thought about the question of what it would be like to make meat dishes into desserts. He kept this idea in his heart, I have to say that it gave him a considerable shock, a feeling of imminent wind and rain lingered in his heart, there was a feeling that the answer was about to come out, the problem that had always bothered him seemed to be able to be solved today, and the opportunity was what Sikong Yao said, but this idea was choked in an instant, and there was a gap between the bridge connecting the present and the future, and the unreachable fault made him impatient and about to go crazy.

However, there is no way, no one can answer this question, and no one knows what this approach will be like now, the reviewers can only keep this idea in mind for the time being, and then discuss it with senior leaders after going back, Sikong Yao's idea gave him a lot of confidence, the development of molecular cuisine is rapid, although the results have been few so far, but this world will continue to appear talented chefs, people with ideas, talent and ambition will gradually enter this field, Jointly promote the development of molecular cuisine, and the judges are convinced of this.

The reviewer glanced at Sikong Yao, this girl's body, there was a feeling that made her feel very familiar, the taste of innovation and practice, like a certain genius who appeared twenty years ago, but he couldn't remember the memory of that time very clearly, too turbulent times, although everything that happened was unforgettable, but if you intentionally forget, you can't remember anything.

But the commentators always felt that Sikong Yao would be the hub of the bridge connecting her, and what if an olive branch was thrown at her? Will she be able to provide a super boost to the development of molecular cuisine? A positive answer came to mind. (To be continued.) )