https://library.ug/m/articles/browse/tag/culinaryBrowse Articles By Tag: culinary RSSFri, 09 Jan 2026 13:47:00 +030085°C). Unlike gelatin (melts at 30-35°C), gels made of 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-like 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 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. Just 0.5-1% of agar by the mass of the liquid gives a firm, knife-cutting 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-rich juices) or acids, which interfere with classical spherification with alginate. Principle: ... Read more]]>Fri, 09 Jan 2026 13:47:00 +0300Read more]]>Mon, 22 Dec 2025 09:46:00 +0300