Molecular Cuisine
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Revision as of 12:04, 8 September 2013 by WikiSysop (talk | contribs) (Created page with "* Emulsion (vinagrettes, mayonaisse) * Soft gel (beaten egg whites composed of water and protein result in a mousse. adding gelatin to the mouse allows it to gel, we then have...")
- Emulsion (vinagrettes, mayonaisse)
- Soft gel (beaten egg whites composed of water and protein result in a mousse. adding gelatin to the mouse allows it to gel, we then have a gelled mousse)
- Brittle gel
- Elastic gel
- Spherification
- Mousse
