https://elib.ng/m/articles/browse/tag/cookeryBrowse Articles By Tag: cookery RSSFri, 09 Jan 2026 13:43:00 +030085°C). Unlike gelatin (melts at 30-35°C), gels made of agar maintain their shape in hot dishes. This allows for the creation of "hot jellies" that do not spread on the plate. Low gelation temperature (35-40°C). A jelly film forms almost instantly upon cooling, which is critical for techniques like reverse spherification. Thermoreversibility. The gel can be melted and reformed multiple times without losing properties, which is convenient for experiments. Neutral taste and transparency. Agar does not add its own flavor and aroma notes, allowing for pure transmission of the main product's taste and providing crystal-clear gels, important for aesthetics. Strength at low concentrations. Just 0.5-1% of agar by weight gives a firm, knife-cutting gel, which is economical and does not weigh down the dish. Primary Techniques of Molecular Gastronomy with Agar-Agar 1. Reverse Spherification This is the most famous technique, popularized by Ferran Adrià in elBulli. It is intended for liquids containing calcium (milk, yogurt, calcium-rich juices) or acids, which interfere with classical spherification with alginate. Principle: A small amount of agar (0.5-1%) is added to the main liquid (e.g., mang ... Read more]]>Fri, 09 Jan 2026 13:43:00 +0300Read more]]>Mon, 22 Dec 2025 09:42:00 +0300