Description
A modernist technique where liquid is foamed and gelled to create hollow or aerated spheres.
Technical
Involves the dispersion of gas bubbles in a liquid matrix stabilized by gelling agents like sodium alginate, followed by ionic cross-linking with calcium salts to form stable, thin-walled spheres.
Culinary Significance
Enables creation of ethereal, burst-in-the-mouth textures for avant-garde presentations.
Science
Primary Reaction
Ionic gelation
Parameters
Temperature
15°C optimal
4°C to 25°C range
Time
2 minutes
30 seconds – 5 minutes
Equipment
Whipping siphonFine mesh sievePrecision scalepH meter