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02.05.2015 beancurd jelly 豆腐花 cotton candy 棉花糖 分子料理.

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Presentation on theme: "02.05.2015 beancurd jelly 豆腐花 cotton candy 棉花糖 分子料理."— Presentation transcript:

1 02.05.2015 beancurd jelly 豆腐花 cotton candy 棉花糖 分子料理

2 − Create an ocean of food − No longer limited by factors − solve the problem of some local food shortages the future of food, artificial food Eatable chemicals or Change the molecular structure of food

3 yog urt the thin skin makeup with mango juice pot ato

4 02.05.2015 Cherry foie gras 樱桃鹅肝 liquid nitrogen reduce the use amount of cream and milk no additives

5 02.05.2015 molecular cooking : bubble (泡沫技术),capsule (胶囊技术), liquid nitrogen (液氮技术), low temperature slow cooking (低温慢煮), etc Original ? →harmful ? low temperature slow cooking→minimize the loss of moisture traditional way reduce 15% - 20% of the moisture food grow old low temperature slow cooking technology Moisture loss only between 5% - 8% food is especially fresh keep food primary colors to the greatest extent reduce the use of salt or no salt retain vitamin ingredients No oil or only very little oil

6 02.05.2015 The birthplace of molecular gastronomy Spain's EL BULLI restaurant Only in April to September each year only do business dinner only 20 tables only to entertain 8000 customers throughout the year a year or more in advance booking is still in an endless stream

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8 Thank you


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