Programme Details

Spherification Techniques

Direct Spherification

Sodium alginate solution preparation, calcium bath concentration, dropping techniques for consistent sphere size, and rinse water preparation to stop gelling.

Reverse Spherification

Calcium lactate or gluconate selection, alginate bath creation, timing for membrane thickness, and storage methods to prevent continued gelling.

Gelification Methods

Agar concentration for firm to soft gels, gellan gum manipulation through ion addition, fluid gel creation through blending set gels, and carrageenan types for different dairy applications.

Foams and Airs

Lecithin ratios for stable foams, immersion blender speed and angle, siphon charger quantities for different densities, and methylcellulose percentage for hot foams that do not collapse.

Thickening Agents

Xanthan gum for temperature-stable thickening, tapioca maltodextrin for fat powders, and ultra-tex for cold-thickening sauces.

Equipment Requirements

Precision scale reading to 0.1 grams, immersion blender, siphon with chargers, and basic chemistry measuring tools. All provided during sessions.

Molecular gastronomy sounds intimidating but it is mostly chemistry applied to texture manipulation. This programme covers hydrocolloids—substances that thicken or gel liquids—and how to use them without creating weird, rubbery disasters.

You will work with sodium alginate and calcium chloride for spherification, creating liquid-filled spheres that burst in the mouth. Direct versus reverse spherification depends on the calcium content of your base liquid. Dairy requires reverse spherification due to existing calcium, while fruit juices typically work with direct methods.

Agar and gellan gum create gels at different temperatures and textures. Agar sets firm and can withstand heat once gelled; gellan produces anything from soft and elastic to firm and brittle depending on cation concentration. You will make fluid gels, flavoured caviar, and clear jellies that showcase ingredients suspended inside.

Foaming agents like lecithin create stable airs and espumas. We cover immersion blender technique for consistent bubble size, siphon usage for hot and cold foams, and methylcellulose for foams that set when heated rather than cooled.