Modernist Techniques

Guide to Modernist Foams

Foams are one of the most popular modernist techniques. They are easy to make, very versatile, and fun to use and eat. Foams have been around traditional cooking for a very long time and include whipped cream, head on beers, and even bread dough.

Emulsifying Technique

One very common modernist technique used in molecular cooking is emulsification. Learn about how to incorporate it into your cooking.

Fluid Gels Technique

The use of gels in cooking is not a completely modern innovation. As a matter of fact, it dates back in history as far as early as the 1600's in Europe where it was derived from the bones of animals. In Asia, it is part of many traditional dishes which use plant extracts. This classic cooking component and technique has taken on a new life in the form of fluid gels in modern cuisine.

Freezing Technique

The modernist technique of freezing can be used with great effect in many types of cooking.

Gelification Technique

The modernist technique of gelling or gelification is used very often to add texture and to create unique presentations in molecular gastronomy.

Spherification Technique

Learn about the modernist technique of spherification, the ingredients it uses and how to apply it to your own cooking.

Thickening Technique

Thickening is a modernist technique which actually dates back in history and plays a significant role in the creation of sauces and various dishes. The earliest form of thickening was achieved through reduction. Later on the use of food additives was employed. Today, in modern cuisine a number of thickening agents are used in order to achieve this.

Sous Vide Cooking Technique