What You Need to Know
This process involves chemical reactions, such as spherification, foamification, gelification, and emulsification, which alter the physical properties of ingredients to produce desired textures. Various ingredients like sodium alginate, calcium chloride, lecithin, agar agar, and carrageenan are used to achieve these effects.
Steps
- 1.
Olive oil caviar (Spain): Creates liquid spheres with membrane-like texture
- 2.
Miso air (Japan): Transforms umami flavors into ethereal foam
- 3.
Beetroot gel (Denmark): Provides structural integrity while maintaining vibrant color
The Science
Primary Reaction
Gelation, Emulsification, Foam formation