Molecular

Definition: The term was coined in part by French chemist Hervé This, who went on to write several books on the topic. The preparation and cooking of foods with the application of scientific techniques, tools and chemical powders are used. This type of cooking examines, and makes use of, the physical and chemical reactions that occur during cooking. Chemical powders -Transglutaminase, Sodium alginate, Calcium chloride Techniques - Spherification Reverse Spherification