Spherification, anoldtechniqueintheworldofmodernist
cuisine, waspioneeredatElBulliin2003andisacornerstone
in experimentalkitchensacrosstheworld (VegaandCastells,
2012). Inmodernistcuisinethistechniqueiscentraltothe
formationoffauxcaviar,eggs,gnocchiandravioli.These
sphericalelementsofadishrangefromhavingathinmembrane,
whichare filledwithanon-gelledliquidtoelementsthatare
gelledthroughout.Althoughalginategels,morespecifically
partiallygelledorbsusingalginatesandacalciumsource,were
introducedin2003thetechnologyhasbeenaroundfordecades
inthefoodindustry,which firstusedalginatestorestructure
redpeppersformanufacturingpimentosinolives.Unlike
mostediblegels,whicharesolidthroughout,alginatespheres
typicallycontainaphysicaloutergelmembranewitha
liquidcore.
Spherification, anoldtechniqueintheworldofmodernist
อาหาร waspioneeredatElBulliin2003andisacornerstone
ใน experimentalkitchensacrosstheworld (VegaandCastells,
2012) Inmodernistcuisinethistechniqueiscentraltothe
formationoffauxcaviar,eggs,gnocchiandravioli.These
sphericalelementsofadishrangefromhavingathinmembrane,
whichare filledwithanon-gelledliquidtoelementsthatare
gelledthroughout.Althoughalginategels,morespecifically
partiallygelledorbsusingalginatesandacalciumsource,were
introducedin2003thetechnologyhasbeenaroundfordecades
inthefoodindustry,which firstusedalginatestorestructure
redpeppersformanufacturingpimentosinolives.Unlike
mostediblegels,whicharesolidthroughout,alginatespheres
typicallycontainaphysicaloutergelmembranewitha
liquidcore.
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spherification anoldtechniqueintheworldofmodernist ,อาหาร , waspioneeredatelbulliin2003andisacornerstone( vegaandcastells ใน experimentalkitchensacrosstheworld ,2012 ) inmodernistcuisinethistechniqueiscentraltotheformationoffauxcaviar , ไข่ , gnocchiandravioli.thesesphericalelementsofadishrangefromhavingathinmembrane ,ซึ่ง filledwithanon gelledliquidtoelementsthataregelledthroughout althoughalginategels morespecifically , .partiallygelledorbsusingalginatesandacalciumsource ,introducedin2003thetechnologyhasbeenaroundfordecadesinthefoodindustry firstusedalginatestorestructure , ซึ่งredpeppersformanufacturingpimentosinolives . ซึ่งแตกต่างจากmostediblegels whicharesolidthroughout alginatespheres , ,typicallycontainaphysicaloutergelmembranewithaliquidcore .
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