gourmet food

Chapter 732 Magical Molecular Cooking Technology

"Should we go directly now or should we go to the hotel first and take a nap before going back in the afternoon?"

After two young people from the capital came out of the airport, the shorter young man asked the taller companion next to him.

The short one is named Zhou Tianjun, and the tall one is named Tao Kailun. The two are very famous UP owners. They usually like to shoot food videos. They have many fans.

The most important reason why these two people are so popular is that they have a unique skill, but it makes fans very enjoyable every time they watch it, and they can't stop it.

The tall Tao Kailun has a unique skill, which is that he can taste the origin of the ingredients in the dishes, which is very magical.

And the little Zhou Tianjun also has a unique skill, that is, he can taste the spices in a dish.

So the combination of these two people gave everyone a great sense of novelty. Xiaopozhan alone has more than 200 million fans, and the total number of fans on other platforms is estimated to be tens of millions.

Their videos have a feature. Many times when they enter the store, they will bet with the store owner that if they can accurately tell the place of origin of the ingredients and the spices in the dishes, then the order can be waived.

Of course, as a store owner, I definitely don’t believe it, so I will have a PK with them every time, but fans who have watched their videos know that these two guys win every time.

Especially after seeing the two of them give the correct answer accurately, the surprised expression on the shop owner's face is really very refreshing.

But this time, many fans left messages for them online, asking them to visit a store called Yipin in Chengdu to see if they could defeat the owner of this store.

As soon as this topic came up, many fans on Xiaopo Station were quarreled and firmly believed that this was simply impossible.

But most fans on other platforms think that there must be no problem, because they have a record of no failures in the past, and they are just a small street shop. How can it be difficult to get them?
A street shop?

The fans at Xiaopozhan sniffed. After seeing the screenshots from other platforms, Boss Chu's steadfast and loyal fans at Xiaopozhan couldn't sit still, and left messages on other platforms one after another.

And many fans of Xiaopozhan do not have accounts on other platforms, so a large number of fans went to other platforms to register, and then everyone began to respond frantically, and the debate was very fierce.

Such a dynamic was naturally discovered by the "two swords combined", which were the account names of Tao Kailun and Zhou Tianjun, and they began to have a strong interest in this store called Yipin.

So many fans are arguing wildly, this is indeed the first time I have seen such a situation, you can imagine how popular this product is.

So when the two opened Yipin's account, they realized that Yipin was really not simple, especially the delicacies made in boutiques, which were high-end dishes that the two of them had never heard of or seen before.

The two people immediately came up with a bold idea and decided to make a very different video. If it succeeds, they will definitely gain a lot of fans.

Moreover, through this incident, the two of them can once again start and establish their unique skills, so that no one can ever question their authority.

The material of this video is to go into the store and find Boss Chu, and then make a bet with him. If you taste the origin of the ingredients and the types of spices on the dishes, you can win a gourmet meal in the boutique, and it will be free of charge.

Isn’t the boutique once a month?And the price is very expensive, which is not something ordinary people can afford, so if you can get it by yourself, it is simply killing two birds with one stone.

Not only can you taste the delicacies of the boutique for free, but also let everyone watch the exciting showdown. It is impossible to imagine that this video will not be popular.

Moreover, there are so many fans like Boss Chu, and now there are more than 800 million fans, and it is almost tens of millions. How can such traffic not make me jealous?

So soon, the two made preparations and flew directly from the capital to Rongcheng.

"Go straight, Yipin doesn't open many times in the afternoon, try to get this matter done as soon as possible, and do some publicity in advance, the boutique will open in more than a week.

These times are perfect for us to promote, and by then we may be able to double the number of fans on the entire network, haha! "

Tao Kailun said very confidently, patted Zhou Tianjun on the shoulder, then stopped a taxi and headed towards Kuixinglou Street where Yipin was located.

Chu Yunfeng first discussed the making of ice cream with Hu Yue. Chu Yunfeng, who had never made ice cream before, was very curious at first.

Although I usually eat some ice cream, I don't know anything about its production, I just know that milk is used.

When Hu Yue put milk, cream, sugar, egg yolks, jam, chocolate and other ingredients on the table, Chu Yunfeng discovered that the ingredients for making ice cream turned out to be so simple.

After Hu Yue used these things to make a very simple original milk ice cream, Chu Yunfeng's interest in making ice cream immediately dropped.

This is too simple, right?
For Chu Yunfeng, as long as he understands the basic operation methods, he can immediately come up with more new tricks and methods later.

Ice cream belongs to the dessert category and is an irresistible food for many girls, especially in a warm dinner party, this item is indispensable.

Because this thing can not only give guests a very warm feeling, but also provide a casual experience between enjoying the main dishes.

Especially in the presence of female companions, ice cream can stimulate women's overall experience of the restaurant's dishes. Through the wonderful enjoyment that ice cream brings to them, they can recognize the dishes of this restaurant more.

So don’t underestimate the power of this ice cream dessert.

This is also an indispensable dessert in many Western-style set meals, and many senior chefs often make ice cream into a very beautiful appearance, which attracts women who love beauty by nature and express their sincere admiration.

Therefore, it can give the male companions a sense of spiritual satisfaction, thus highly respecting this restaurant and spreading its reputation widely.

Therefore, while launching the Chinese set menu, there will certainly be no shortage of ice cream dishes, and Chu Yunfeng is more confident in being able to create exquisite styles that will make women feel suffocated by the sight of them.
"Ice cream first, let's try molecular gastronomy."

Chu Yunfeng stopped Hu Yue's idea of ​​continuing to make ice cream, and he didn't want to make it at the moment. The reason was that in his plan, the ice cream needed to be matched with molecular cuisine, so that it would feel extremely beautiful.

"Actually, I think you can do this molecular cuisine better than me. Dishes like chicken bean curd and snowflake chicken noodle are actually a type of molecular cuisine. What else do you want to know?"

Hu Yue herself didn't know much about molecular cooking techniques. Many chefs were very proud of the molecular techniques they had developed. These were the restaurant's signature dishes, so how could they be easily leaked out.

The so-called molecular cuisine in many restaurants is selling dog meat on sheep's heads. A very ordinary pan-fried yellow croaker or other dishes are added with a little dry ice to make it look smoky.

You dare to call something like this molecular cuisine. Not only do you boast about it when introducing it to customers, but you also keep raising the price. You are simply a black-hearted profiteer.

"Make two of the things you are good at and come out and have a look. Is this thing difficult to say, or easy to say? As long as you know the principle, you will understand."

Chu Yunfeng also saw some photos posted by netizens on the Internet. They were all molecular cuisine made by some high-end restaurants. Those foods looked like cherries and oranges, but in fact, it was only after eating them that he realized that there was something inside them.

To put it bluntly, the principle is actually very simple. It is to break the original appearance of the ingredients, re-match and shape them, and make them into inherent food images to confuse customers.

It looks very advanced, but to be honest, it is just a process of chemical change.

The simplest understanding is marshmallow, which is also the simplest experience of molecular cuisine.

"It turns out that you want to know the principle. It's simple. You will understand after watching me do it once. Let me tell you some basic things."

Hu Yue understood what Chu Yunfeng meant. It seemed that he just wanted to know the principle. For this guy who could draw inferences from one instance, she was just a tool in front of him.

As long as you tell him the principles and common production techniques, he will definitely be able to make something more advanced than you right away. Hu Yue knows this well.

"The common technique of molecular cooking is spheroidization, which is one of the most common and well-known techniques, which is to turn various liquids into spheres through chemical reactions.

The spheroidization techniques here are divided into forward spheroidization (also called basic spheroidization) and reverse spheroidization. The forward spheroidization is obtained by adding algin into the calcium solution, while the reverse spheroidization is obtained by adding calcium lactate liquid into the algin solution. of.

The difference between the two is who enters whom and forms a sphere!
The biggest difference between these two spherification methods is that their taste is different.

The small balls made by forward spheroidization have an obvious brittle feeling when they are bitten at the entrance, while the effect of reverse spheroidization is that the inside is filled with liquid, and the skin bursts when the skin is broken, giving a feeling of bursting pulp. "

Hu Yue made two different spheres, using mangoes from the store, so the liquid inside the spheres was filled with a strong mango aroma.

Chu Yunfeng tried it, and as expected, as Hu Yue said, the taste of the spheres made by these two spherification methods was indeed different.

Then, for some ingredients or pulps with particularly pungent flavors, if you want to have the effect of bursting pulp, you must use the reverse spheroidization method, and if the fragrance is particularly strong, you can use the forward spheroidization method.

Not bad!
Chu Yunfeng feels that this kind of technology is very useful, and he has started to have a lot of ideas in his mind. He can enter the system space to experiment later, hehe!

There is an excellent experimental base like System Space, where I can use ingredients for experiments without any restrictions. Who can have such treatment?

When Hu Yue saw that Chu Yunfeng didn't move after he finished, he couldn't help but feel a little strange. It stands to reason that he should try it out by himself right now, but why doesn't he seem to be interested at all?
"Another molecular cuisine technique is called gelation. There are a lot of things you can do in this."

Although Hu Yue didn't know why Chu Yunfeng was so careless, seeing that he didn't make a move now, she went on to explain to him: "Gelation is by adding a gelling agent, so that the liquid can be transformed into jelly of different consistency.

The sources of these gels are very rich, such as corn starch, sweet potato starch, potato starch, pea starch, eggs, flour, agar, elastic gum, gellan gum, kappa carrageenan, etc.

Agar can not only turn liquid into balls, blocks, or even noodles, but it is also very plastic.

The simplest and most common molecular cuisine is a common dessert in Guangdong called ginger milk.

This dessert is a natural partner for girls during their menstrual period. It can not only taste delicious desserts during special periods, but also warm the palace and drive away the cold, and adjust the circulation of blood. "

Hu Yue directly took out a lump of ginger, cleaned it and smashed it with a kitchen knife, then put it into a colander and squeezed and rubbed it to squeeze out all the ginger juice.

After squeezing out the ginger juice, stir it evenly and put a spoonful into each bowl. Then start to put it in the pot, pour in the milk, then add a little sugar and start cooking.

When the milk begins to boil, immediately turn off the heat and use a spoon to pour a spoonful of hot milk into each bowl.

Soon, within 1 minute, the liquid in the bowl began to slowly solidify at a speed visible to the naked eye. After 1 minute, Hu Yue tapped it twice with the bottom of a spoon.

It is obvious that it has been condensed into a jelly, which looks very soft and delicious.

"Simple, this is the simplest way of gelling. It actually uses the protease in ginger (a plant chymosin) to hydrolyze the κ-casein in milk.

Subsequently, with the cooperation of calcium ions, a chemical reaction is formed between the casein micelles and coagulation occurs.

Try how it tastes! "

After saying that, Hu Yue handed a bowl to Chu Yunfeng, and also gave a few bowls to the guests who happened to be in line. After tasting it, everyone said it was very delicious.

"Well, it tastes good, and the method is very simple. There is no technical content at all."

Chu Yunfeng shrugged, saying that this thing was too simple and not challenging.

"Of course, the key to molecular cuisine lies in technology, and to put it bluntly, it is worthless. But for diners who like to experience novelty, the experience is different.

This is also the reason why many top restaurants vigorously develop this molecular technology. In fact, in order to satisfy the psychology of customers, they deliberately make it look very high-end and the price is extremely expensive to attract customers.

There is also a molecular cooking technology called emulsification. Emulsification technology initially refers to the process of mixing water and oil. The most typical application is to make mayonnaise and mayonnaise.

With the deepening of research and the emergence of a new generation of emulsifier soy lecithin, everyone has also discovered more applications for emulsification, such as making foam.

Our common ones, such as chocolate foam and cheese cloud, are obtained by adding soybean lecithin, and sucrose fatty acid esters, mono-diglycerin fatty acid esters, etc. also play an emulsifying role. "

After Hu Yue finished speaking, he directly scooped out a spoonful of broth from the pot, then added the soft curd fat and began to stir. Soon, the emulsified foam began to appear.

"Try it?"

Hu Yue gave Chu Yunfeng some on a small plate. She saw him take a bite and nodded thoughtfully.

“Such technology can add flavor to the foam, which actually adds a plating effect.

The most important molecular technologies are these three, followed by two other special ones, one is low-temperature slow cooking, and the other is liquid nitrogen freezing.

Let’s talk about these two tomorrow. Liquid nitrogen needs to be stored in an open container. I’ll bring some from the hotel to show you tomorrow. "

What Hu Yue said inspired Chu Yunfeng a lot. He has already combined hundreds of dishes in his mind, and he really wants to go to the system space to try it out right away.

At this time, the two "two swords united" people also lined up and walked into Yipin's store with their suitcases.

(End of this chapter)