For creating solid cocktails, I use Agar-agar, as it gives us a solid gel. Gelatin and Sodium Alginate can also be used, and it’s only a matter of personal preference for the type and presentation of the drink one wants to create. Agar-agar […]
There are three different approaches to using this technique; the first is called Basic Spherification, the second is Reverse Spherification, and the third is Frozen Reverse Spherification. The final products are called Caviar and Ravioli; their only difference is their size and texture.
Besides the visual effect, the intention behind working with foams is to influence and trick one’s sensory perception; in that way, it is similar to the Airs and Mist but has a more intense aroma and texture. The flavour of the Ffoamhas has
The main idea behind the Mist is to introduce an aroma into the drink. The aroma accounts for about 80-90 percent of the flavour and is the first thing defining the perception of the drink. Mist can be done by spraying on top
Molecular Mixology was a hot discussion topic on different forums, where bartenders, chefs, and anyone interested in the F&B industry asked what it was all about. Is it going to be the new way of making drinks, or is it just a fad
To understand molecular mixology better, we have to answer a few questions. 1. History of Molecular Gastronomy 2. What is Molecular Mixology? 3. Why do we have to learn and use these techniques? Are there any benefits for us as bartenders or business
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What is it all about? The answer to whether the term Molecular Gastronomy can be used to describe the cooking processes used by chefs to create new or present old recipes in a new way will help to understand better if the Molecular
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The main question is: Are there any benefits to implementing Molecular Mixology drinks in the bar menu? Many people decide it is not worth the time and money to learn how it’s done and purchase the necessary equipment. Why must we know, learn
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How to… For anyone who has never tried to make the Molecular mixology types of drinks, it might seem a bit too intimidating initially, with a steep learning curve and not worth the time invested, which is entirely understandable. I can assure you
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Working with Air foams or Airs is similar to using regular foam in a drink. It introduces an additional aroma, creating the first all-important impression of the drink. For instance, some drinks where this technique can be used are Margaritas without a salted
