Mediterranean

Emulsification with Modernist Ingredients

Emulsifying almond oil with honey and water to create a stable and creamy sauce.

Reducing energy consumption in kitchens

Combining two or more liquids that don't normally mix using modernist ingredients.

Garum

FERMENTATION

Magnetic Stabilized Foam

Mushroom foraging and preparation

Flash Infusion (Nitrogen or CO₂)

Dry Cure

PRESERVATION

Osmotic dehydration and microbial inhibition via salt diffusion.

Ibrik (Cezve)

A controlled thermal extraction method optimizing coffee solubles while preserving volatile aromatics.

Hummus Tahini Balancing

Ferrofluid Induction Cooking

Optimizing tahini-chickpea colloidal stability through lipid-protein interactions.

Cold infusion techniques

Electrochemical cooking and preservation

Rennet Curding

BIOLOGICAL

Chymosin-mediated cleavage of κ-casein triggers micelle aggregation into firm curds.

Garum fermentation (Ancient Roman fish sauce fermentation)

FERMENTATION

Upcycling

Upcycling transforms low-value ingredients into higher-value products, reducing food waste and environmental impact.

A heat-conduction method using salt as a thermal medium to cook food evenly while preserving moisture.

Pistachio Whipping

Emulsifying pistachio paste with fat and air to create a light, airy texture.

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Thermochromic Monitoring

Aroma encapsulation using liposomes

Using alternative proteins like insects or lab-grown meat

Sumac Curing

PRESERVATION

Sumac's malic acid denatures proteins while its anthocyanins provide oxidative protection.