What is Molecular Gastronomy?

Molecular gastronomy is a scientific approach to cooking, seeking to understand the physical and chemical transformations of ingredients that occur while cooking. It's about exploring new culinary possibilities through science!

Spherification: Encapsulation in a Sphere

Today, we're diving into spherification, a core technique in molecular gastronomy. Spherification is the controlled gelling of a liquid into spheres that visually and texturally resemble caviar or small fruits. Imagine capturing flavors in edible bubbles!

Why Spherification?

• Novel Texture: A thin membrane bursts in your mouth, releasing a burst of flavor.
• Visual Appeal: Adds an element of surprise and elegance to dishes.
• Flavor Enhancement: Allows you to concentrate flavors and create unique combinations.