https://library.tz/m/articles/browse/tag/culinaryBrowse Articles By Tag: culinary RSSWed, 15 Jul 2026 07:26:00 +0300Read more]]>Wed, 15 Jul 2026 07:26:00 +030085°C). Unlike gelatin (melts at 30-35°C), gels made of aggar-agar maintain their shape in hot dishes. This allows for the creation of "hot gels" that do not spread on the plate. Low gel formation temperature (35-40°C). A 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 properties, which is convenient for experiments. Neutral taste and transparency. Agar does not impart its own flavor notes, allowing for pure transmission of the taste of the main product, and provides crystal-clear gels, important for aesthetics. Strength at low concentrations. As little as 0.5-1% of aggar-agar by mass of the liquid gives a firm, knife-cut 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-containing juices) or acids, which interfere with classical spherification with alginate. Principle: A small amount of aggar-a ... Read more]]>Fri, 09 Jan 2026 13:46:00 +0300