Spherification

One of the iconic modernist techniques is spherification. As an industrial technique it has been around a long time (circa 1973), but in a basic way. It was Ferran Adria who first realized its culinary potential when, in 2001, he saw it being used to make small pearl-like gels for a mexican sauce at an

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Fluid gels

I haven’t said much about modernist cooking so far have I? I’ll add a musing later, but in the meantime here’s a concept in the modernist spirit: The ‘fluid gel’ (thixotropic for the scientific-minded). A fluid gel is something that is a gel when sitting quietly, but that transforms into a liquid when sheared by

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