© 2018 by Susanna Marchesi.

chef.susanna.marchesi@gmail.com |  Tel: 0039 346 766 56 19

  • Black Instagram Icon
Let's Work Together.

Hi! This is my blog where you can read about my recent work, recipies, travels and gastronomic experiences

Search
  • Susanna

Futuristic Food Trends - Molecular Gastronomy


Getty Images


Molecular Gastronomy

Molecular Gastronomy is another culinary trend that borrows techniques from the science lab. By cooking with a pinch of physics and a dash of chemistry, chefs can transform the tastes and textures of food.

For example, you can whip up some apple caviar using a method called basic spherification. This involves submerging apple juice that's been mixed with the chemical sodium alginate into a bath of calcium to form a sphere. The juice transforms into tiny balls with thin, barely detectable membranes that burst in your mouth like fish eggs when you bite into it.


Article by ABCnews - http://abcnews.go.com