Yog, molecular gastronomy feem ntau suav tias muaj kev nyab xeeb, tshwj xeeb tshaj yog thaum kev sim khoom noj khoom haus tau noj nyob rau hauv qhov nruab nrab. Nws txuas ntxiv nyob ntawm cov khoom xyaw siv. Piv txwv li, ib txwm tshwm sim emulsifiers thiab hydrocolloids (thickeners), zoo li gelatin los yog agar agar, muaj kev nyab xeeb rau haus.
Puas molecular gastronomy siav?
Molecular gastronomy, kev qhuab qhia kev tshawb fawb ntsig txog lub cev thiab tshuaj hloov pauv uas tshwm sim thaum ua noj. Lub npe qee zaum ua yuam kev rau kev siv cov txuj ci tshawb fawb los tsim cov tais diav tshiab thiab cov txuj ci ua noj.
Dab tsi yog qhov txawv ntawm kev tshawb fawb zaub mov thiab molecular gastronomy?
Abstract. Molecular gastronomy yog ib qho kev qhuab qhia tshiab hauv cheeb tsam kev tshawb fawb zaub mov. Nws qhov sib txawv tseem ceeb nrog kev tshawb fawb txog zaub mov thiab kev tshawb fawb thev naus laus zis yog nws tsom mus rau chav noj mov hauv tsev noj mov thiab qib chav ua noj hauv tsev Kev sib koom tes ntawm cov kws tshawb fawb zaub mov (khoom noj khoom haus, kws ua zaub mov, cov kws tshawb fawb pom, thiab lwm yam)
Molecular Gastronomists ua dab tsi?
Kev teb ntawm "Molecular gastronomy" tau tsim txhawm rau tshawb xyuas lub cev thiab tshuaj hloov pauv ntawm cov khoom xyaw zaub mov thaum ua nojNws cuam tshuam nrog kev txhawb nqa ntawm cov khoom siv hauv lub cev (sab, xim, tsw, thiab hnov) ntawm txawv cuisines los ntawm kev nkag siab txog niaj hnub technology nrog ua noj.
Koj puas tuaj yeem ua molecular gastronomy hauv tsev?
Molecular Gastronomy hauv Tsev qhia tau hais tias yuav ua li cas nrog kev qhia meej meej, cov zaub mov qab qab thiab ua raws li cov zaub mov yooj yim ntxiv rau kev ua siab ntev, cov kws ua zaub mov hauv tsev tuaj yeem nqa cov physics tawm ntawm chav kuaj thiab mus rau hauv lawv chav ua noj hauv tsev.
