Molecular Gastronomy – Three Textures of Strawberry Using Textura Products
We have used El Bulli-produced Textura products to achieve some excellent results in our modern culinary adventures. There may be differences of opinion about using food-grade additives to attain textures that are difficult to achieve through normal cooking, but we found molecular gastronomy curious enough to try. We hope you will also enjoy experimenting with these advanced cooking techniques.
Molecular Cooking with Textura Products
The products we use here are:
- Calcic – Calcium chloride in a food-grade form suitable for use in commercial kitchens.
- Algin – Sodium alginate, specially prepared for culinary use.
Both ingredients are used in molecular cooking to create unusual textures through a technique known as spherification.
Molecular Cooking with Textura Products
The products can be used in different arrangements. For basic strawberry spherification, mix Algin with the strawberry purée and place it into a diluted Calcic solution.You can also experiment with the reverse arrangement, using a suitable calcium-containing strawberry mixture and an Algin bath. The method and proportions need to be adjusted to achieve the desired texture.
Sodium Alginate Cooking and Molecular Cooking Recipes (H3)
Sodium alginate cooking offers interesting possibilities when working with fruit purées and other liquids. For those exploring molecular cooking recipes, strawberry is an ingredient worth experimenting with.Try the different methods, observe the textures and taste the results to find which one best suits your requirements
Experimenting with Strawberry Textures
Sodium alginate cooking offers interesting possibilities when working with fruit purées and other liquids. For those exploring molecular cooking recipes, strawberry is an ingredient worth experimenting with.Try the different methods, observe the textures and taste the results to find which one best suits your requirements