What You Need to Know
Hydrocolloids such as agar, carrageenan, and pectin are used to create stable foams and emulsions through thermoreversible gelation, allowing for unique flavor releases and mouthfeel experiences. This technique is based on the principles of molecular gastronomy and is commonly used in modernist cuisine.
Steps
- 1.
Spherified olives (Spain) (El Bulli restaurant): Creates liquid-filled spheres with membrane
- 2.
Mizu shingen mochi (Japan) (Traditional wagashi): Agar forms water droplet-like desserts
- 3.
Vegan foie gras (France) (Modernist cuisine): Methylcellulose replicates fatty mouthfeel
The Science
Primary Reaction
Thermoreversible gelation