분자요리 관련 조사자료-식품생화학

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"분자요리 관련 조사자료-식품생화학"에 대한 내용입니다.

목차

1. limits of molecular cooking
2. improvement method
3. What's the future molecular cooking?

본문내용

1) Molecular cooking is caused by an attachment to ingredients. It is difficult to say that it is a molecular dish simply because it is gelatinized by putting gelatin in a tube, changing its shape, adding additives. Unfortunately, most of the people who use molecular cooking techniques in Korea are using only ostensible, easy-to-follow techniques, rather than studying the essential (to extract the maximum flavor by studying and analyzing food to a fine unit).
2) Molecular cooking requires expensive equipment and must bear the initial investment costs.

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