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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
British physicist (born 1950)
See full technique reference →Peter Barham is emeritus professor of physics at the University of Bristol. He was visiting professor of Molecular Gastronomy at the University of Copenhagen, Denmark.
Reverse spherified olives (El Bulli, Spain): Creates liquid-center spheres mimicking olive shape
Nitrogen-frozen mousse (The Fat Duck, UK): Achieves ultra-light texture through rapid freezing
Edible cocktail bubbles (WD-50, USA): Encapsulates flavors in membrane-thin spheres
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