Description
Use of plant-based ingredients to create various textures and flavors in molecular gastronomy.
Technical
Plant-based ingredients can be used to create spherified ravioli, foam, gel-like cubes, vegan 'cheese', vegan 'meat', and vegan 'egg' through various chemical reactions, such as sodium alginate reacting with calcium ions to form a gel-like substance, lecithin acting as an emulsifier to stabilize foam, and agar agar dissolving in hot water and solidifying as it cools.
Science
Primary Reaction
Gelation, Emulsification, Foamification
Sensory Profile
Aroma ()
FreshFruityUmami
Wine Analogy
Like a crisp Sauvignon Blanc with herbaceous notes
Coffee Analogy
Similar to a lightly roasted Ethiopian coffee with floral undertones
Perfume Analogy
Reminiscent of a fresh citrus-herb eau de toilette