科學家的翻轉廚房─分子料理｜切記，不要相信你的眼睛！

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原子、分子、粒子、元素...

所有物質，都是由原子構成；1個或多個原子可以構成分子，學生時代「朗朗上口」的物理口訣，大家還記得嗎？

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 今天，要介紹一個將理論實踐到生活的新料理─分子料理！

 是的，我們早該料到，當科學家拿著實驗器皿走進廚房，就會迸出不一樣的變革！

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1988 年，匈牙利物理學家 Nicholas Kurti 和法國物理化學家 Hervé This 第一次提出《Molecular and physical gastronomy》，其後，人們將它縮譯成 Molecular gastronomy，也就是分子料理的由來。

品嚐分子料理意味著：

你嚐到的，跟你看到的，不一樣！

味蕾與視覺感官，認知上的衝突，正是分子料理令人驚豔的地方。

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分子料理注重每個食材的特性，藉由控溫、烹調時間的長短，搭配、混合不同調性的食材。就像科學研究般，打散、重新排列食物的質地、外觀、特質，去創造出新的料理可能！

不受限的科學精神，使分子料理能打破季節、產地，因此，分子料理，又名：「未來食物」！

這4種手法，構成了分子料理：

液態氮 (Liquid Nitrogen)

液態氮的沸點極低，可達-190℃左右，當它接觸空氣時，會產生大量煙霧，可增加視覺上的驚奇效果。烹調上，則運用它能使食材快速結凍的特質，創造出綿密且細緻的口感！

"Cacao, cream, chocolate" 🍨🔝 Learn from molecular chef 👨🏼‍🍳 Rolf Caviezel how to cook amazing desserts with liquid nitrogen. 👉🏼 Find a step-by-step tutorial in his Gronda profile in our free app 📲 🔗 link in profile at @gronda.eu #rolfcaviezel #moleculargastronomy #liquidnitrogen #patissierdesjahres #patissier #pastrychefsofinstagram #pastrychef #molecularchef #platingideas #artofplating #theartofplating #culinarytalents #chefstable #koch #pastrychefsofig #pastrycheflife

5,649 Likes, 32 Comments - For F&B Professionals 🍴🍸 (@gronda.eu) on Instagram: ""Cacao, cream, chocolate" 🍨🔝 Learn from molecular chef 👨🏼‍🍳 Rolf Caviezel how to cook amazing..."

MOCKTAILS 🍹 topped with cotton candy 😍😍, perfect for adults and kids event . Visit our website to get a FREE quote .

31 Likes, 1 Comments - Infinity Party Bar (@infinity_partybar) on Instagram: "MOCKTAILS 🍹 topped with cotton candy 😍😍, perfect for adults and kids event . Visit our website to..."

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晶球化反應 (Spherification)

很少人不喜歡鮭魚卵在嘴裡迸開的口感，或是將半熟水煮蛋從中切開，流淌出蛋黃...。
晶球化反應通俗來說，就是將食物做成像鮭魚卵、水煮蛋般一顆顆圓潤的造型，一層膠膜包裹住液體狀的食材。既能保留食物的原味，又能滿足想爆漿的口感。
只要有氯化鈣與海藻酸鈉，就能自己做出這道料理！

ᶜᴴᴵᴸᴱᴬᴺ ˢᴱᴬ ᴮᴬˢˢ/ ᴮᴸᴼᴼᴰ ᴼᴿᴬᴺᴳᴱ ᴴᴼᴸᴸᴬᴺᴰᴬᴵˢᴱ/ ᴾᴼᴬᶜᴴᴱᴰ ᴱᴳᴳ/ ᶠᴵᴳ ᴮᴬᴸˢᴬᴹᴵᶜ ᶜᴬᵛᴵᴬᴿ/ ᶜᴴᴵᵛᴱˢ ------------------------ I feel that this dish is so representative of my style. It seems classically French at first glance, but the caviar isn't actually fish eggs- it's synthesized via the technique that I often use in my cooking; molecular gastronomy. It's a playful way to add a more dimensional flavor, and in this case the sweet & acidic fig balsamic vinegar complements the delicate fish and citrusy blood orange hollandaise so perfectly. The sprinkling of salty chives ties everything together. Bon Appétit! ------------------------ Cinematography wise, @b.moore.creative has done it again. He never disappoints!

2,658 Likes, 154 Comments - Bri Baker (@platingqueen) on Instagram: "ᶜᴴᴵᴸᴱᴬᴺ ˢᴱᴬ ᴮᴬˢˢ/ ᴮᴸᴼᴼᴰ ᴼᴿᴬᴺᴳᴱ ᴴᴼᴸᴸᴬᴺᴰᴬᴵˢᴱ/ ᴾᴼᴬᶜᴴᴱᴰ ᴱᴳᴳ/ ᶠᴵᴳ ᴮᴬᴸˢᴬᴹᴵᶜ ᶜᴬᵛᴵᴬᴿ/ ᶜᴴᴵᵛᴱˢ..."

#Repost @alkol.iq ・・・ Triple Sec Caviar & Citrus 🍊 Garnishby @karlstein.nu ・・・ Caviar is made using #agaragar #triplesec water 💦 & red caramel color . . . . . #moleculargastronomy #molecularmixology #cocktails #bartender #molecular #citrus #mixology #mixologist #mixologia #spherification #drinkstagram #bartenders #booze #cocktail #feedfeedcocktails #ttcocktails #perfectserve #garnish #garnishgame #booze #modernistcuisine #cocteles #supercall #thirsty #imbibe #imbibegram

3,013 Likes, 24 Comments - Barman Academy (@barman_academy) on Instagram: "#Repost @alkol.iq ・・・ Triple Sec Caviar & Citrus 🍊 Garnishby @karlstein.nu ・・・ Caviar is made using..."

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乳化作用 (Emulsification)

像是泡沫般的料理！輕盈的像雲朵，融化時，食材濃郁的味道會流淌在口腔中。做法是將乳化劑添加在食材裡，以攪拌器打勻後，放入氮氣瓶，在使用前搖晃，就能製作出這道料理！
當然，食材多寡和控溫時間，還是需要注意，多加實驗，找出最好比例！

🍨Who wants to try our beet meringue recipe ? Use our kits to make it! Find the link in our profile ;) #meringue #moleculargastronomy #molecular #recipe #foodie #instafood #culinarytechniques #emulsification

112 Likes, 2 Comments - Molecule-R (@molecule_r) on Instagram: "🍨Who wants to try our beet meringue recipe ? Use our kits to make it! Find the link in our profile..."

gin, tonic, hibiscus syrup, mashed blackberries and bluberries, lime and mint emulsification 👌 #alcohol #alcool #drink #drinks #drinkstagram #instadrink #instacocktail #instagin #gintonic #gin #gingordons #gordonsgin #tonic #schweppes #schweppestonic #hibiscus #hibiscussyrup #lime #citronvert #mures #myrtille #mint #blackberries #blueberry #bluberries #emulsification #molecularcocktails #molecular

79 Likes, 7 Comments - Thomas Roy (@thomaasroy) on Instagram: "gin, tonic, hibiscus syrup, mashed blackberries and bluberries, lime and mint emulsification 👌..."

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真空低溫烹調 (Sous-vide)

烹飪時，先將食材真空密封於袋中，再利用水或是油，低溫持續烹煮（溫度約40～60℃）。這種料理手法，能鎖住食材的鮮味，保持鮮嫩的口感。

A demonstration of perfectly Poached 🎣 🐟 by Chef @mikel_anthony for @polyscience using the control freak ・・・ Why constantly monitor and adjust the temperature of your poaching during service? Set the °Freak to Probe Control and nail it. Cook smarter not harder. 🎞 @thinkchefmedia

8,197 Likes, 74 Comments - Chef's Roll, Inc. (@chefsroll) on Instagram: "A demonstration of perfectly Poached 🎣 🐟 by Chef @mikel_anthony for @polyscience using the control..."

Master Technique - Blanching Green Veg Sous Vide Even a technique as simple as blanching green vegetables can be improved using Sous Vide as @mikel_anthony demonstrates. Think to yourself - What color is your blanch pot when you're done? How much prep time could you save if you blanched all of your veg at once? Sous Vide-blanched product should be ice-bathed or eaten immediately just as you would with traditionally cooked product. Soft: 83°C - 30 minutes Tender: 84°C - 12 minutes Snappy: 90°C - 7 minutes These times and temperatures reflect our preference. Use them as a starting point to determine yours. - @polyscience #chefsroll #rollwithus #crfeaturespolyscience

7,315 Likes, 101 Comments - Chef's Roll, Inc. (@chefsroll) on Instagram: "Master Technique - Blanching Green Veg Sous Vide Even a technique as simple as blanching green..."

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