Molecular Cuisine
Molecular cuisine is an innovative approach to food preparation that combines culinary science with chemistry and physics. This technique explores the physical and chemical transformations of ingredients during cooking, allowing for the creation of surprising and innovative dishes both in presentation and flavor.
Principles of Molecular Cuisine
Spherification:
Description: A technique that transforms liquids into spheres that burst in the mouth, similar to caviar.
Example: Fruit juice spheres, soy sauce pearls.
Gelification:
Description: Using gelling agents to create gels and solid structures from liquids.
Example: Balsamic vinegar gel, fruit gelatin cubes.
Emulsification:
Description: Creating stable emulsions from two imm
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