https://elib.pk/m/articles/browse/tag/culinaryBrowse Articles By Tag: culinary RSSFri, 09 Jan 2026 13:44:00 +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 gels" that do not spread on the plate. Low gelation temperature (35-40°C). The jelly-like film forms almost instantly upon cooling, which is crucial 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 add any of its own flavor or aroma notes, allowing for the pure transmission of the main product's taste and providing crystal-clear gels, important for aesthetics. Strength at low concentrations. As little as 0.5-1% of agar by mass of liquid gives a firm, cuttable gel, which is economical and does not weigh down the dish. Primary Molecular Gastronomy Techniques 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 ... Read more]]>Fri, 09 Jan 2026 13:44:00 +0300