If you are interested in learning more about molecular gastronomy — cooking with scientific processes — check out Spanish chef Jose Andres' explanation of spherification. It's the process of reshaping liquids into edible spheres that burst when you bite into them. — Star Chefs
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Yummy Link: Spherification 101
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I adore Jose Andres, my husband and I often eat at his restaurant Cafe Atlantico here in Washington, DC. If anybody is in the area, I highly recommend it. He does all sorts of "spherical" foods, such as conch fritters, with a liquid conch-chowder center. They're amazing!
1"In his more recent dishes, Adria has refined the technique to contain solids and encapsulated individual mussels in a soft skin of brine filled with warm mussel liqueur."
Gross.
2Oh wow science meets cooking...
3I ate items at his restaurant where he used this technique to make little tiny peas out of pea juice and larger melon balls from melon juice and gelatin. They're totally amazing.
4hah, very cool!
5reminds me of childhood chemistry cooking experiments.
6I would love to try some of these, but I don't know if I'd like them any more than I like that gum that has liquid in the middle. I guess I like my food to have it's "proper" texture.
7Interesting!
8mollywog I'm with you on that!
9What about chocolate mousse? That's weird!
10I like combinations of textures and temperatures myself.
11Crazy...
12DC I'm sure!
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