Molecules, atoms, chemistry, science. Cov no yog cov koom haum ua ke uas tshwm sim thaum hais txog cov zaub mov molecular. Cov duab uas tau tshwm sim tsis yog lam tau lam ua, vim tias molecular gastronomy yeej yog ib qho ntawm cov ceg ntawm kev tshawb fawb khoom noj - trophology.
Txawm hais tias qhov tseeb tias cov zaub mov hauv molecular yog ceg ntawm kev tshawb fawb, nws lub koob meej tsuas yog nthuav dav. Cov tsev muag khoom noj khoom haus zoo tshaj plaws tau npaj zaub mov noj ntawm lawv cov menus.
Yuav ua li cas science tuaj rau chav ua noj
Cov txheej txheem ua noj ua haus yeej tsis tau ntsuas lub ntsiab lus. Physicochemical thwmsim ntawm zaub mov yog thawj zaug los ntawm Fabkis tus xibfwb Nicholas Curti. Nyob rau hauv nruab nrab-70s ntawm lub xyoo pua xeem, nws pib systematize paub txog lub cev thiab tshuaj cov ntsiab cai ntawm kev npaj zaub mov.
Tus kws tshuaj Fabkis tus yawg Herve Tisz tau raug suav tias yog tus neeg zoo li tus neeg ntawm Curti. Nws yog nws leej twg sau tsawg kawg 25 txhiab zaub mov txawv thiab ua lawv. Yew raug suav hais tias yog thawj tus kws kho mob ntawm Molecular Gastronomy. Tees cov ntawv qhia ua noj tsis tu ncua tau luam tawm nyob rau ntawm nplooj ntawv web ntawm tus kws ua zaub mov nto moo Pierre Gagniere.
Npaj Li Cas Molecular Ua Noj
Lub hauv paus ntsiab lus ntawm molecular gastronomy yog dab tsi? Hauv kev tsim cov ntawv cog lus molecular hauv cov khoom raws li cov txiaj ntsig ntawm qee qhov kev tswj hwm kub. Nws yuav zoo li dhuav thiab tsis xav paub ntxiv.
Tab sis nyob hauv molecular cuisine, tus kws ua zaub mov yog ib qho tseeb alchemist. Nws paub txog cov kev zais ntawm kev hloov zoo ntawm cov khoom.
Kev hloov pauv ntawm cov tais diav hauv zaub mov molecular siv qhov chaw siv ntau cov tswv yim tshwj xeeb:
- zhelefication - kev siv cov lus sib ntxiv (agar-agar lossis gelatin) muab cov zaub mov zoo nkauj ntxhw;
- Spherification yog cov txheej txheem zoo siab tshaj plaws hauv kev teeb tsa molecular. Kev sib xyaw ntawm sodium alginate thiab calcium lactate tso cai rau koj ua haujlwm rau lub tais hauv daim ntawv ntawm ib tug kheej, nws yog nyob rau hauv nws tias tag nrho cov saj ntawm cov zaub mov tau muab ntim nrog;
- emulsification - whipping cov kua rau hauv npaus yog tiav los ntawm kev ntxiv emulsifiers (soy lecithin);
- txias txias - kev siv cov kua nitrogen hauv kev ua kom txias ntawm cov zaub mov, cov qauv ntawm cov tais diav yog qhov muag heev.
Ntxiv nrog rau cov txuj ci tshwj xeeb, qhov tshwj xeeb xaiv kib lossis roj kub tseem ua lub luag haujlwm tseem ceeb. Piv txwv li, ci hauv qhov cub rau ntev heev thaum kub uas tsis tshua muaj siab tso cai rau koj kom tau txais ib qho qauv tsis txaus ntseeg ntawm cov khoom.
Daim ntawv teev cov tswv yim tsis tiav, raws li txhua tus kws ua zaub mov molecular muaj nws tus kheej tsis pub lwm tus pom thiab nrhiav pom.
Puas muaj kev phom sij los ntawm hom zaub mov molecular
Tag nrho cov khoom xyaw xyaw zaub mov molecular yog tsis muaj kev puas tsuaj. Thiab qee cov tshuaj ntxiv, zoo li agar agar lossis calcium lactate, muaj txiaj ntsig zoo heev. Cov kua roj nitrogen kuj muaj kev nyab xeeb.
Cov khoom noj uas tsis tshua nco qab tau hloov pauv qhov txawv ntawm cov zaub mov uas tsis tas siv cov khoom noj muaj txiaj ntsig los yog ua kom lub tsw qab ntxiv. Cov khoom lag luam tau txais ib qho tshiab thiab txawv saj tsuas yog dhau los ntawm kev thov cov cai ntawm kev cai ntawm physics thiab chemistry.
