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Spherification
Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres, which visually and texturally resemble roe. The technique was documented by Unilever in the 1950sPotter, Jeff (2010). ''Cooking for Geeks: Real Science, Great Hacks, and Good Food'', page 305. O'Reilly Media, Inc. . and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià. Preparation There are two main methods for creating such spheres, which differ based on the calcium content of the liquid product to be spherified. Basic spherification For flavored liquids (such as fruit juices) containing no calcium, the liquid is thoroughly mixed with a small quantity of powdered sodium alginate, then dripped into a bowl filled with a cold solution of calcium chloride, or other soluble calcium salt. Just as a teaspoonful of water dropped into a bowl of v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reverse Spherification
Reverse spherification is a method of molecular gastronomy. This method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt. When the liquid containing alcohol or calcium salt is dropped into an alginate bath, the liquid will draw itself into a spherical shape and becomes encapsulated by the gel-like membrane formed by the cross-linking of the calcium ions and the alginate polymer strands. Larger spheres can be created using reverse spherification. After removing the jelly from the alginate bath, calcium would not continue to diffuse into the center of the sphere, therefore would not create a gel center. Longer storage time could be obtained for this product accordingly. Both the liquid for consumption and the alginate bath should be left to stand after preparing to eliminate air bubbles. Air bubbles inside the liquid could result in the inability of the flavourful li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Water Bottle
Edible packaging refers to packaging which is edible and biodegradable. Edible food packaging Several manufacturers are developing or producing food packaging that is edible. One example is made based on the seaweed, Eucheuma cottonii. Traditional water containers About 50 billion single-use plastic water bottles made of polyethylene terephthalate (PET) are produced in the United States each year, and most are discarded. According to the National Association for PET Container Resources, the recycling rate for PET has held steady at 31% since 2013. Polyesters like PET can be broken down through hydrolytic degradation: the ester linkage is cut by a water molecule. The reaction proceeds differently in acidic or alkaline conditions, but works best at temperatures between 200 - 300 °C. Under environmental conditions the process is undetectably slow. PET is considered to be essentially non-biodegradable, with plastic bottles estimated to take as long as 450 years to decom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
El Bulli
El Bulli () was a restaurant near the town of Roses, Catalonia, Spain, run by chef Ferran Adrià and driven by the culinary ideas of Albert Adrià. The restaurant overlooked Cala Montjoi, a bay on Catalonia's Costa Brava. It held three Michelin stars and was described in UK newspaper ''The Guardian'' as "the most imaginative generator of haute cuisine on the planet". The restaurant was also associated with molecular gastronomy. El Bulli closed on 30 July 2011 and was reopened as a creativity centre in 2014. Restaurant The restaurant had a limited season: the PIXA season, for example, ran from 15 June to 20 December. Bookings for the next year were taken on a single day after the closing of the current season. It accommodated only 8,000 diners a season, but got more than two million requests. The average cost of a meal was €250 (US$325). The restaurant itself had operated at a loss since 2000, with operating profit coming from El Bulli-related books and lectures by Adrià.Carlin, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ferran Adrià
Ferran Adrià i Acosta (; born 14 May 1962) is a Spanish chef. He was the head chef of the ''El Bulli'' restaurant in Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with his brother, the renowned pastry chef Albert Adrià. Career Ferran Adrià began his culinary career in 1980 during his stint as a dishwasher at the Hotel Playafels, in the town of Castelldefels. The ''chef de cuisine'' at this hotel taught him traditional Spanish cuisine. At 19 he was drafted into military service where he worked as a cook. In 1984, at the age of 22, Adrià joined the kitchen staff of elBulli as a line cook. Eighteen months later he became the head chef. In 1994, Ferran Adrià and Juli Soler (his partner) sold 20% of their business to Miquel Horta (a Spanish millionaire and philanthropist and son of the founder of Nenuco) for 120 million pesetas. This event became a turning point for elBulli, the money was used to finance an expansion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bubble Tea
Bubble tea (also known as pearl milk tea, bubble milk tea, tapioca milk tea, boba tea, or boba; , ) is a tea-based drink that originated in Taiwan in the early 1980s. Taiwanese immigrants brought it to the United States in the 1990s, initially in California through regions like Los Angeles county, but has likewise spread to other countries where there is a large East Asian diasporic population. Bubble tea most commonly consists of tea accompanied by chewy tapioca balls ("boba" or "pearls"), but it can be made with other toppings as well, such as grass jelly, aloe vera, or red bean. It has many varieties and flavors, but the two most popular varieties are pearl black milk tea and pearl green milk tea ("pearl" signifies the tapioca balls at the bottom). Description Bubble teas fall under two categories: teas without milk and milk teas. Both varieties come with a choice of black, green, or oolong tea as the base. Milk teas usually include powdered milk or fresh milk, but may als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Lactate Gluconate
Calcium lactate gluconate, also known as GLOCAL, is a soluble salt of calcium, lactic acid and gluconic acid used in effervescent calcium tablets. Its chemical formula is Ca5(C3H5O3)6·(C6H11O7)4·2H2O. It was first developed by Sandoz, Switzerland. Calcium lactate gluconate is used in the functional and fortified food industry due to its good solubility and neutral taste. In addition, it is used in various spherification techniques in molecular gastronomy Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition ( molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) o .... It can also be used to help neutralize HF ( hydrofluoric acid) poisoning. References Calcium compounds Lactates Gluconates E-number additives {{gastrointestinal-drug-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calcium Lactate
Calcium lactate is a white crystalline salt with formula , consisting of two lactate anions (CHOH) for each calcium cation . It forms several hydrates, the most common being the pentahydrate ·5. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate. Properties The lactate ion is chiral, with two enantiomers, D (−,''R'') and L (+,''S''). The L isomer is the one normally synthesized and metabolized by living organisms, but some bacteria can produce the D form or convert the L to D. Thus calcium lactate also has D and L isomers, where all anions are of the same type. Some synthesis processes yield a mixture of the two in equal parts, resulting in the DL (racemic) salt. Both the L and the DL forms occur as crystals on the surface of aging Cheddar cheese.G.F. Tansman, P.S. Kindstedt, J.M. Hughes (2014): "Powder X-ray diffraction can differentiate between enantiom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popping Boba
Popping boba, also called Popping Pearls, is a type of "boba" used in bubble tea. Unlike traditional boba, which is tapioca-based, popping boba is made using the spherification process that relies on the reaction of sodium alginate and either calcium chloride or calcium lactate. Popping boba has a thin, gel-like skin with juice inside that bursts when squeezed. The ingredients for popping boba generally consist of water, sugar, fruit juice or other flavors, and the ingredients required for spherification. In addition to being used in place of traditional boba in bubble tea, it is used in smoothies, slushies and as a topping for frozen yogurt Frozen yogurt (also known as frogurt or by the tradename Froyo; ) is a frozen dessert made with yogurt and sometimes other dairy and non-dairy products. Frozen yogurt is a frozen product containing the same basic ingredients as ice cream, but .... Some popular flavors of popping boba include mango, passion fruit, strawberry, green tea, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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