Techniques
A controlled gelling technique creating liquid-filled spheres with adjustable membrane thickness.
Creates encapsulated liquids with two distinct gel layers for enhanced stability.
High-heat searing on a thick metal surface maximizing Maillard reactions while minimizing moisture loss.
Thermal spherification uses heat to control the gelation of sodium alginate solutions for precise texture modification.
CO₂ infusion creates fizzy spheres with a fragile membrane through controlled calcium-alginate gelation.
A custard dessert where egg proteins form a gel network around milk fat globules, topped with a glassy sucrose caramel.
A foam composed of calcium-alginate bubbles, set via reverse spherification to create delicate, bursting textures.
A modernist culinary technique involving the gelation of sodium alginate droplets in a calcium chloride bath to form uniform spheres.
A technique where liquid droplets are formed in chilled oil before gelling in a setting bath.
A modernist technique where liquid is foamed and gelled to create hollow or aerated spheres.
A technique that encapsulates liquids in a thin gel membrane, releasing flavor upon bursting.
Enzymatic pectin hydrolysis creates calcium-crosslinked gel spheres with liquid cores.
A controlled gelation technique using frozen alginate to delay calcium reaction.
A molecular gastronomy technique that creates small, caviar-like spheres through controlled gelation of liquid solutions.
Emulsification techniques combine two or more liquids that do not normally mix, such as oil and water, by using an emulsifier.
Calcium-induced gelation of alginate creates thin membranes around liquid contents.
Controlled calcium diffusion creates delayed gelation for liquid-center spheres.
Allium cepa shoots charred to induce Maillard reactions then softened by endogenous enzymes.