Iconic Molecular Cooking Techniques

Transforms liquids into solid gels, often used by Grant Achatz.

Breaks down dishes into their elements, preserving flavors.

Impregnates foods with flavors and colors under vacuum.

Concentrates flavors and changes textures, used by Pierre Gagnaire.

Creates foams and airs, adding light textures to dishes.

Separates components based on boiling points.

Freezes ingredients instantly, preserving textures.

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Preserves ingredients by removing moisture.

Cooks food evenly at controlled temperatures.

Creates liquid spheres that burst in the mouth, popularized by Ferran Adrià.