It’s science and art made edible!
There are a few things in this world that have the ability to come together effortlessly – banana and peanut butter, a paper and a pen, and milk and cookies.
At first glance, science, food, and art, may not look like they go well together, but feel free to do a double take at the products of molecular gastronomy – the application of scientific principles to food preparation to improve either the taste, texture, or presentation – and be convinced of how good their chemistry is.
Check out: 5 Cool Spots for Liquid Nitrogen Ice Cream in the Metro
Gelification
Simply put, gelification is the process of turning liquid to gel, allowing whatever’s gelified to behave like a solid when upright and a liquid when jiggled.
It’s thanks to vegetarian substances like agar, carageenans (from seaweed), xanthan gum, and many more, that loads of people enjoy treats like marshmallows, Jell-Os, and gummy bears.
Cauliflower Jelly – The Tasting Room
A product of gelification that’s been used by The Tasting Room to provide it’s customers a medley of textures that can’t be achieved
by keeping cauliflower as is.
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Nüwa, City of Dreams Manila, Aseana Avenue corner Macapagal Avenue, Aseana Ave., Parañaque
(02) 691-7789
Foaming
Foaming is a technique wherein air is incorporated to food or, as some say, it’s a technique wherein flavors are added to air (though we prefer the former explanation).
Easily done, all you need is a blender or a siphon and a stabilizer so that the foam won’t easily breakdown, you can make a variety of foams from mousse, to salted cream cheese on top of milk tea, and even souffle.
Yogurt Foam – Rambla
The Yogurt Foam surrounding the peach sorbet is meant to
balance out the rich and tart sorbet.
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G/F Joya Lofts and Towers, Joya Drive, Rockwell, Makati
(02) 823-6468
Also read: 20 Dessert Spots in the South to Satisfy your Sweet Tooth
Dehydration
Dehydration happens when all the liquid evaporates from an object, leaving the dehydrated food with a crunchy texture and intense flavor.
Done usually with a dehydrator or an oven, dehydration is the reason why dried mangoes and banana chips exist.
Meringues – Kitchen’s Best
A product of both foaming and dehydration, meringues prove to be a sweet
and light treat perfect for dessert.
Spherification
Spherification is making semi-solid spheres with thin membranes out of liquids. Basically, it’s when you take a liquid, add a chemical like carrageen, drop some liquid into water with calcium chloride, and allow the outer part of the spherical drop to form a thin gel layer, leaving the center still liquid.
Although the products of this technique aren’t that many, one of the most famous examples that uses it is caviar.
Popping Lemonade – Auntie Anne’s
Instead of a continuous punch of flavor, popping lemonade took advantage
of spherification to instead give constant bursts of flavor for a pleasant surprise.
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Freezing with Liquid Nitrogen
One of the most used techniques, freezing with liquid nitrogen doesn’t need much explanation because it’s as simple as pouring liquid nitrogen to the food, waiting until it freezes, and allowing the rest of the nitrogen to evaporate.
What can be used to freeze almost anything, liquid nitrogen is most commonly used to freeze ice cream without having to use a freezer.
Cold Brew Coffee – Nitro7 Coffee and Tea Bar
Instead of using a freezer, Nitro7 uses liquid nitrogen to make their cold brew which in effect, lessens the acidity without lessening the caffeine.
But these are only a few among the many. Who knows? Perhaps in the future, thanks to molecular gastronomy, food pairings that we don’t expect to go together may just work out and surprise us in the best way possible.
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