https://lib.lv/m/articles/browse/tag/cucinaФильтр статей по ключевому слову: cucina RSSTue, 09 Jun 2026 19:43:00 +0300Читать далее]]>Tue, 09 Jun 2026 19:43:00 +0300Читать далее]]>Tue, 09 Jun 2026 14:51:00 +0300Wed, 03 Jun 2026 08:43:00 +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). The jelly 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 introduce its own flavor and aroma notes, allowing for the pure transmission of the main product's taste and giving crystal-clear gels, important for aesthetics. Strength at low concentrations. As little as 0.5-1% of 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 cuisine 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 that interfere with classical spherification with alginate. Principle: A small amount of agar (0.5-1%) is a ... Читать далее]]>Fri, 09 Jan 2026 13:52:00 +0300Читать далее]]>Mon, 22 Dec 2025 09:53:00 +0300Читать далее]]>Thu, 04 Dec 2025 17:26:00 +0300