#molecular-gastronomy

The futuristic 'Bubble' of flavor. A slow-motion (240fps) capture of a mango-juice sphere popping onto a white porcelain spoon. Features: 1. Glass-like surface of the sphere. 2. Liquid explosion with gold-leaf flakes. 3. Pure, minimalist background. 4. Sharp focus and high-contrast lighting. High-end, experimental culinary art.

Molecular gastronomy foam for plating. Equipment: immersion blender, lecithin or egg white. Base: any flavorful liquid (soup, juice, reduction). Method: 1. Add 0.5-1% lecithin to liquid. 2. Blend at surface to incorporate air. 3. Let rest 1 minute (large bubbles pop). 4. Scoop fine foam with spoon. Applications: parmesan foam on pasta, beet foam on fish, basil foam on caprese. Stability: serve immediately, soy lecithin for longer hold. Explain surface tension and foam structure. Practice ratios for different densities.