Description
Molecular gastronomy techniques for plant-based ingredients to alter texture, flavor, and appearance.
Technical
Techniques include spherification, emulsification, foamification, gelification, thermal gelation, high-pressure processing, ultrasonic homogenization, and cryogenic freezing to create innovative dishes.
Science
Primary Reaction
PHYSICAL AND CHEMICAL TRANSFORMATIONS
Sensory Profile
Aroma ()
freshearthyherbalumami-richfruitynutty
Origin & History
Civilization
MODERN
Era
CONTEMPORARY