https://elibrary.org.uk/m/articles/browse/tag/culinariumBrowse Articles By Tag: culinarium RSSFri, 09 Jan 2026 13:27:00 +030085°C). Unlike gelatin (melts at 30-35°C), gels made from agar retain their shape in hot dishes. This allows for the creation of "hot jellies" that do not spread on the plate. Low gel formation 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 its properties, which is convenient for experiments. Neutral taste and transparency. Agar does not introduce its own flavor or 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 mass of the liquid gives a firm, knife-cutting gel, which is economical and does not weigh down the dish. Primary techniques of molecular cuisine 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-containing juices) or acids that interfere with classical spherification with alginate. Principle: A small amount of agar (0.5-1%) ... Read more]]>Fri, 09 Jan 2026 13:27:00 +0300Read more]]>Mon, 22 Dec 2025 09:24:00 +0300