What You Need to Know
These techniques require a deep understanding of chemistry, emulsification, and modernist techniques to create products that meet the demands of special diets.
Steps
- 1.
Aquafaba meringues (French vegan pastry): Emulsification of legume proteins to mimic egg whites
- 2.
Jackfruit pulled 'pork' (Caribbean vegan cuisine): Textural transformation through controlled cooking
- 3.
Cashew-based queso (Mexican vegan cuisine): Hydrocolloid stabilization for melting properties
The Science
Primary Reaction
Emulsification