The concept of molecular gastronomy was not proposed by a chef but was first proposed in 1992 by a physicist named Nicolas Curti and a French chemist named Ivy Teas, the latter known as the father of molecular cuisine. Ivy Tice wandered the streets and alleys to collect various folk cooking skills during his Ph.D. study, and then carried out experimental verification of these experiences from generation to generation in the laboratory. He used molecular and physical cooking methods as the theme of the thesis and got a Ph.D. degree. Therefore, molecular cuisine at that time was a technology based on folk cooking experience combined with scientific methods to analyze and improve it. This breaks the previous situation where cooking is all based on experience and lacks a reliable theoretical basis.
 
Molecular cuisine, regarded as one of the most luxurious cuisines in the world, was born in Spain. Different from traditional cuisine, molecular cuisine refers to the addition of different substances in the cooking process of food to create food with various peculiar shapes. Simply put, good cooked this way can deceive the eyes of diners from the appearance, but there is full of surprise when eaten.
 

 
Basic tools for molecular cooking
The tools of molecular cooking are not common pots and pans, but more like syringes, test tubes and measuring cups used for scientific experiments. Using the properties of some chemical molecules, foam sauces of various flavors can be made, or various liquids or alcohols disguised as fish roe. This unimaginable dish makes people open their eyes and turns the chef into a magician, creating amazing dishes.
 
Droppers
Artificial fish roe can be made in small quantities by molecular cooking.

Infrared thermometers
They can quickly and accurately measure the temperature of food, and compared to traditional kitchen thermometers, they do not need to be inserted into the food, which is very convenient and is a must for sous-vide cooking.

Siphon bottles
They are improved cream bottles, which can handle both cold liquids and hot liquids. Putting nitrogen dioxide into the siphon bottle can quickly form mousse, foam and other forms of liquids containing viscosifiers or stabilizers.
 
Spoon scales
They are mainly used for precision measurement, which can be accurate to a few tenths of gram and are indispensable tools for weighing raw materials for molecular cooking.

Fish roe boxes
They consist of many pinholes and a needle tube. It makes it possible to make about a hundred artificial roes at a time, especially small ones.

Pasta tubes
They can make the liquid containing the gelling agent into spaghetti, providing fun to the food, and surprise the diners with noodles with non-noodle flavor.

Dewar flask
It is a double-layer thermal insulation container that can achieve thermal isolation and cold isolation. It is a professional container for liquid nitrogen commonly used in molecular cooking.

Syringes
They are used for transferring liquids.
 
Bongs
They can make food smoked in just one minute, and different smoke powders can produce different flavors, such as woody or fishy.

Cookers for water bath
Sous-vide cookers are constant temperature and temperature-adjustable heaters, which are generally used for sous-vide cooking, and the insulation of siphon bottles.

Vacuum sealing machines
They have been widely used in food preservation, and they are also essential devices for sous-vide cooking.

Ice cream machines
This ice cream machine can maintain the original taste of the fruit, and can quickly make ice cream, smoothies, etc. The taste of the ice cream is unique and very smooth.
 
There are other basic tools such as filters, measuring cups, and colanders with big holes, which are not listed here.