Posted in molecular gastronomy | 1 Comment »
Tags: bubbles, carbon dioxide, carbonated fruit, carbonation, carbonic acid, CO2, iSi, kitchen physics, molecular mixology, physics, sparkling, techniques, tools, whipper
Posted in equipment, experiments, fun with food, molecular gastronomy, recipe, tips & tricks | 35 Comments »
Tags: carbon dioxide, carbonated fruit, carbonic acid, CO2, dry ice, equilibrium, strawberry
Posted in experiments, fun with food, molecular gastronomy, recipe, science | 19 Comments »
Tags: Ferran Adria
Posted in hydrocolloids, molecular gastronomy | No Comments »

