date:Sep 29, 2012
ping, and frying to spherification, gelification and emulsification.
This science is just not limited to food only but it can be used to define and change the texture of drinks also, imagine having Mojito bubbles that just burst in your mouth or Martini bites with your food or having soup which is not liquid but solid in appearance.
To make this textural change in the food there are various techniques that are used. These are Spherification; Gelification; Emulsification; Effervescence; and Tran