Techniques
A controlled gelling technique creating liquid-filled spheres with adjustable membrane thickness.
Centrifugal separation uses centrifugal force to separate mixtures based on density differences.
A modernist culinary technique using spherification and gelification to create a light and airy foam from cooked parsnips.
Ultrasonic homogenization uses high-frequency sound waves to break down particles and emulsify sauces.
Culinary foam creation involves using stabilizers and temperature control to trap air bubbles and create a light texture.
A modernist culinary technique using emulsifiers to create a stable foam in a mixture of water and air.
A culinary technique that involves incorporating air into a liquid or semi-liquid ingredient to create a stable foam.
A controlled gelation technique using frozen alginate to delay calcium reaction.
A culinary technique using sodium alginate to create a gel-like sphere around a liquid core.
Calcium-induced gelation of alginate creates thin membranes around liquid contents.
Xanthan gum stabilizes air bubbles and solid particles in a liquid matrix, creating lightweight foams.
A stable, airy foam created using soy lecithin as an emulsifier to trap gas bubbles in liquid.
A non-Newtonian fluid exhibiting shear-thinning behavior through reversible network breakdown of gelling agents.
A culinary technique involving freezing cooked and pureed parsnips for unique texture and consistency.