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Culinary exchangeSun has been involved in the restaurant trade for almost 30 years and imported the idea of molecular gastronomy to Shanghai after a culinary exchange trip to Spain several years ago. His own restaurant, Maggie's Restaurant on Honggu Road in Changning district, is one of few eateries to include molecular cuisine dishes regularly on its menu. The No.2 Pu Jiang near the Bund is also famous for their adoption of molecular cuisine.According to Sun, although molecular cuisine has long been prevalent in European countries, it is still a relatively new concept in China. Sun said,Cheap burberry Outlet Store Online Sale burberry Handbags And burberry Bags. Free Shipping!, "The central idea of molecular cuisine is to apply modern physical and chemical science and technology to the cooking process to improve the quality and the taste of food by changing its molecular structure. It emphasizes the temperature and presentation of the food, mixing unusual tastes and textures." Sun told the Global Times that one of Spain's best-known chefs,celine handbags, Ferran Adrià,Celine bag, achieved fame with his version of molecular cuisine. And both Adrià and his brother,nike air max, Albert Adrià,http://www.hotelwestpoint.com/chanel.html, have professional backgrounds in chemistry."Colloquially speaking, I think molecular cuisine is just like playing games with food,correlatedsolutions, that is, breaking traditions, deconstructing food,www.hotelwestpoint.com/toryburch.html, recombining food and also renovating food,celine bag," Sun said. "If you are passionate about cooking and have a creative mind, molecular gastronomy will very likely become your passion!"Sun singled out a typical molecular cuisine dish to illustrate his point. "We always say 'drink' champagne, but never say 'eat' champagne. However,metroenergy, through molecular cuisine,gucci outlet, I can make you experience what it is to 'eat' champagne, and at the same time,http://www.correlatedsolutions.com/sunglasses.html, you would never think that you were putting champagne in your mouth. We transform the champagne into the shape of an egg yolk with a very thin and transparent membrane on the outside,tory burch Outlet," he said.In Sun's Maggie's Restaurant, this dish is called "champagne balls." When these small yellow balls are served,Oakley Outlet, diners who know little about molecular cuisine would never associate them with anything but egg yolks. "It's akin to an illusion,oakley glasses, because you think you are about to eat an egg yolk, when in fact you are going to consume champagne." Sun said that these champagne balls are created with the aid of an encapsulating machine which gives them their distinct shape.Li Yong, the manager of No.2 Pu Jiang restaurant,http://www.toryburchoutletfullyan.com, told the Global Times that one of the most popular molecular cuisine dishes in his restaurant is pumpkin balls which processes pumpkin jam into balls in much the same way as Sun's champagne balls.Both Li and Sun told the Global Times that apart from the encapsulating machine,hotelwestpoint, there are several other devices in their restaurants which are specifically used for cooking molecular cuisine. These include a liquid nitrogen machine, a thermal immersion circulator and also a machine that provides carbon dioxide. Li said that these devices represent the most basic tools needed for molecular cuisine. The liquid nitrogen machine is used for "flash freezing" (instant freezing) and for "shattering" food (into powder) under ultralow temperatures, typically between 190 and 200 C below zero. The thermal immersion circulator is for low-temperature cooking under a constant temperature of 65 C (as opposed to the usual 100 C required for cooking).
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