Generally speaking, quantum food is a high-tech cooking in modern diet. Use modern high-tech tools. Scientific research technology. Mature processing technology, mature theoretical experiments of new food methods, the ultimate goal is to analyze the chemical changes, physical changes, energy analysis, thermal analysis and texture changes of ingredients during cooking. Liquid distillation and other scientific and technological technologies explore various cooking methods from the physical and chemical perspectives, and at the same time integrate the complicated chemical methods of vacuum cooking into the cooking process, and analyze the main technologies. More than 20 new technologies such as quantum qualitative change, X-ray, laser, fragrance purification, image qualitative change and ultrasonic application. Therefore, deep hypothermia is called analyzing food from a quantum point of view. It belongs to one of the topics of modern scientific research and is completed by scientists. As for the influence on molecular cuisine, it is reported that in the past 20 years, many alternative chefs have emerged in the culinary world, all of whom are taking care of ingredients in a way that is beyond the traditional way. In order to produce extraordinary results, they have exhausted everything from industrial food additives to
Freeze drying method and other materials and methods. Some writers (not the chef himself) call this cooking method "molecular gastronomy".
Until today, this cooking method still lacks comprehensive reference, and many chefs are still unfamiliar with the raw materials that need to be accurately mastered. Explaining what happened in these high-end kitchens is the focus of modernist cooking. High-tech kitchens study cooking.
The "chef" led his kitchen team to build an ultra-modern science and technology kitchen with the technical equipment of the laboratory. For Millward, cooking is related to the basic physical functions of the material world: how heat enters food; How to mix two independent raw materials most effectively; How do water molecules in solution work? Melward, former chief technology officer of Microsoft, is both a scientist and a gourmet. In March, he published a 2438-page cookbook, Modernist Cooking, weighing 22kg. Eight years ago, he built a "geek kitchen" in a warehouse in Washington State, and used all kinds of incredible high-tech means to make delicious food. Melward, former chief technology officer of Microsoft, is both a scientist and a gourmet. In March, he published a 2438-page cookbook, Modernist Cooking, weighing 22kg. Eight years ago, he built a "geek kitchen" in a warehouse in Washington State, and used all kinds of incredible high-tech means to make delicious food. In the past 20 years, many chefs (including brooman Seser of Fat Duck, Grant Achatz of A linea, Chicago, and Ferran Adrià, whose Spanish restaurant El Bulli is considered as one of the best in the world) have tried to break through the tradition and take care of the ingredients in other ways. In order to achieve unique results, Adria used various materials and methods, including industrial food additives and freeze-drying. After he drinks the soup, the temperature will change constantly. This is the so-called "molecular gastronomy", and one of the highlights of modernist cooking is to explain what happened in these high-end kitchens. Melward said: "In the past 20 years, a series of cooking techniques have been born. These techniques are very interesting and useful, but they are very difficult to understand and almost impossible to learn. "You can only try cooking in a similar restaurant at most, but you only know a little when you leave." It is almost impossible to fully understand modernist cooking. It aims to be the first and last spokesman in this field, solve all disputes and exhaust all human knowledge about cooking. Moreover, fundamentally speaking, it is Melward's personal embodiment. "We focus on physics, computer modeling and photography," Melward said. "These are all areas that I am committed to. We pay attention to the history and philosophy of this cooking, which is what fascinates me. " So the criticism from the outside world is negligible to Melward. In the final analysis, modernist cooking is not so much a cookbook as an autobiography-it is the most euphemistic memoir in the world, so accurately reflecting the thoughts of its creator that he may be the only person in the world who can fully understand it. In order to write a cookbook called Modernist Cooking, nathan myhrvold called a group of culinary researchers and built a high-tech kitchen, which they called "Cooking Lab". This kitchen is not only equipped with traditional equipment, but also equipped with a series of amazing laboratory equipment, so this cooking laboratory has become an unprecedented gathering place for cooking and physics.
Among these devices in Millward, there are the following highlights:
(1) immersion circulator and bathtub for vacuum low-temperature cooking.
(2) Ultrasonic bathtub, generally used for cleaning jewelry and experimental equipment, has become an important tool for making French fries (sometimes used for making tea).
(3) Multifunctional oven, a heavyweight prop in the kitchen, can not only provide fine-tuning of dry heat like ordinary ovens, but also independently control the temperature and humidity, so that chefs can both bake and steam food and cook in vacuum.
(4) When separating and extracting things like pea sauce (a small amount of fat in peas), use a centrifugal separator instead of filtration.
(5) The rotary evaporator can extract a small amount of essential oil, which can be distilled at a low enough temperature, unlike ordinary distillers, thus retaining volatile components that are usually easy to disappear.
(6) Everything from shrimp powder to diced radish goes through this freeze dryer, which uses a clever method to concentrate the taste without heating.
(7) When Millward and his team members need to use a pressure cooker, they use a device called an autoclave instead of an ordinary pressure cooker, which is usually used to sterilize medical instruments. This is their extremely expensive way of cooking and cooking soup.
When scientists develop future cooking tools, cooking goes out of the kitchen and into the laboratory. Look at the kitchen of scientist, gourmet chef and cutting-edge culinary expert nathan myhrvold. Meet the French chemist Hervé Bensy. After studying the science behind the art of cooking, he invented a method to enable modern chefs to foam, freeze and liquefy food and produce new ideas of more flavors. In Lexington, Kentucky, mark williams, an associate professor, turned the equipment originally used to harvest tobacco into a tool for sustainable farm management. The future kitchen utensils conceived by Philip Preston have attracted the attention of several American master chef.
The food made by high-tech kitchens must be extraordinary, and it seems unrealistic to invite people from all over the world to taste it. However, it is feasible to publish a set of exquisite recipes with cooking photography so that people thousands of miles away can enjoy these delicious foods. Therefore, Melward's masterpiece Modernist Cuisine: The Art and Science of Cooking came out in March this year after some efforts. The five volumes of Modernist Cooking are 2438 pages thick, including 32 16 beautiful pictures and more than 500 kinds of food recipes selected from nearly 1500 photos, of which about 380 are examples. You can follow suit if you are interested. However, this thing is not cheap at all. The price of a full set of hardcover books is $625 ... Compared with the handicraft roots of cooking, modernist cooking is a huge change. "Maybe you know how to make Dutch spicy soy sauce, but you'll never know why it does it," said Thomas Keller, who runs a restaurant called Per Se in new york City and a French laundry in northern California. In the eyes of many people, Keller is the best chef in America. "You just need to know how to do it and how to adjust it when the result is not ideal, that's all." Millward and his team hope that chefs can understand the scientific meaning behind technology. Therefore, the modernist cooking method explains the avant-garde cooking method by emphasizing the most basic elements in cooking-heat and water.
In this "kitchen revolution", Nathan Millward has to mention. /kloc-went to college at the age of 0/4. 19 received a bachelor's degree in mathematics, a master's degree in geophysics and space physics from UCLA, and a master's degree in mathematical economics and a doctorate in pure mathematical physics from Princeton University at the age of 23. Later, he served as a postdoctoral researcher of Stephen Hawking at Cambridge University, studying cosmology, quantum field theory in curved space-time and gravitational quantum theory. Later, a software company was founded and sold to Microsoft at 1986. 199 1 year, he established Microsoft research institute. From 65438 to 0999, Millward left Microsoft as the chief technology officer and chief strategist of the company. In addition to holding many patents, he is also a photographer, venture capitalist, patron of paleontology research and the world's top barbecue chef.
1959 was born in California and has been gifted since childhood. 19 graduated from the university of California with a bachelor's degree in mathematics and a master's degree in geophysics and cosmic physics. At the age of 23, he received a master's degree in mathematical economics and a doctorate in theoretical physics from Princeton University. After graduation, I went to Stephen. Hawking was a postdoctoral fellow. Soon, a software company named DS nathan myhrvold 1986 was established in Berkeley and was acquired by Gates and DSR. Started to be responsible for operating system development, and the position was director of special engineering department. 1990 takes the overall situation into account and becomes the core decision maker of a series of major projects. 199 1 began to be responsible for all advanced R&D projects of Microsoft, became a negotiator, and participated in evaluating various cooperation and mergers and acquisitions. From 65438 to 0995, he was promoted to vice president of Microsoft, became one of the six board members of Microsoft and served as the company's chief technology officer. In August 2000, American space scientists recently launched a new round of search for extraterrestrial life. A set of telescopes for monitoring intelligent biological signals in space is strongly supported by paul allen, co-founder of Microsoft. Nathan Melward, two "peers" who left the top of Microsoft, came together eagerly. SETII claims that the Allen Astronomical Telescope Group named after its patron Allen is the most powerful tool designed by human beings to find other galactic civilizations. Allen invested 1 1.5 million dollars in this project, and Melward also spent 1 million dollars. The generosity of these two people made the plan costing $26 million come true. In fact, during the holiday from June 5438 to September 0999, Melward and two friends arrived at the source of the Theron River in northwest Canada by seaplane, and began to become hunters in the Arctic Circle during the migration of reindeer and musk oxen.