Description
Incorporation of plant-based ingredients into dishes using techniques like spherification, gelification, and foamification.
Technical
Plant-based ingredients can be modified using enzymes like pectinase and amylase to create desired textures and consistencies. Emulsifying agents like lecithin and xanthan gum can be used to create stable foams and gels.
Science
Primary Reaction
EMULSIFICATION
Sensory Profile
Aroma ()
earthyherbalfreshgrassynutty
Wine Analogy
Similar to the aromatic complexity of a Gewürztraminer
Coffee Analogy
Resembles the layered notes of a lightly roasted Ethiopian Yirgacheffe
Perfume Analogy
Evokes the fresh green notes of Chanel No. 19