What You Need to Know
This subcategory of modernist cuisine employs techniques like spherification, foamification, gelification, and emulsification to create unique textures and flavors, using ingredients such as sodium alginate, lecithin, agar agar, carrageenan, and pectin.
Steps
- 1.
Vegan caviar (Spain): Spherification creates egg-free caviar alternative
- 2.
Tofu foam (Japan): Lecithin creates airy texture from soy protein
- 3.
Agar noodles (Thailand): Gelification produces translucent vegan noodles
The Science
Primary Reaction
Polysaccharide gelation, emulsification, and foam stabilization