FINE DINING MONSTER

    Watermelon Caviar, an Introduction to Molecular Gastronomy   Molecular gastronomy is the scientific study of food and cooking processes. More widely recognized are molecular gastronomy’s applications in the food world. Avant-garde chefs have begun to apply molecular gastronomy to combine unconventional textures and flavors. Of course, molecular gastronomy also has its role in the food industry’s desire to create diet versions of traditional foods. Spherification Spherification is the term given to the process of turning liquid juice into juice-filled pearls—think caviar. Through the precipitation reaction between calcium ions—basically calcium particles in liquid—and alginate—a substance derived from algae—a solid, clear film can be formed. By manipulating this reaction, we are able to create fake caviar. Simply dissolve some alginate in a juice. Then, drop droplets of the juice in a calcium water bath. The calcium from the water bath will immediately react ...