Molecular Gastronomy (7 pics)
The most important thing in the meals of molecular cuisine, unique taste, which is achieved by skillful manipulation of the original product.
A suggested technique: take liquid, such as juice, tea, broth and add sodium alginate, stir and slowly pour in a container with cold water to which dissolves calcium chloride. The result will be a spherical liquid with a thin layer on the outside.
Some products are treated with liquid nitrogen. The plate undergoes significant changes: some substances are destroyed, others were formed, while others remained unchanged.
This dish is a simple chocolate mousse. You can feel original taste in unusual form.