A caramel sphere comes out right once you have understood how alginate and calcium react. The same holds for this whole volume: understand first, then do.Five chapters lead into hydrocolloids applied to desserts, spherification, gels and unusual textures, emulsions and foams, and fermentation applied to patisserie. This is the volume that opens contemporary cooking to those who already have the fo...
Nemo - Advanced Dessert Techniques
Advanced Dessert Techniques
Nemo
128
Description
A caramel sphere comes out right once you have understood how alginate and calcium react. The same holds for this whole volume: understand first, then do.Five chapters lead into hydrocolloids applied to desserts, spherification, gels and unusual textures, emulsions and foams, and fermentation applied to patisserie. This is the volume that opens contemporary cooking to those who already have the foundations.