https://biblio.kz/m/articles/browse/calendar/2026/1/9Browse Articles By Day: 2026-01-09 RSSFri, 09 Jan 2026 16:23:00 +0500Read more]]>Fri, 09 Jan 2026 16:23:00 +0500Read more]]>Fri, 09 Jan 2026 16:23:00 +0500Read more]]>Fri, 09 Jan 2026 16:19:00 +050085°C). Unlike gelatin (melts at 30-35°C), gels made of agar maintain their shape in hot dishes. This allows for the creation of "hot jellies" that do not spread on the plate. Low gel formation temperature (35-40°C). The jelly film forms almost instantly upon cooling, which is critical for techniques like reverse spherification. Thermoreversibility. The gel can be melted and reformed multiple times without losing properties, which is convenient for experiments. Neutral taste and transparency. Agar does not add its own flavor notes, allowing for the pure transmission of the taste of the main product, and provides crystal-clear gels, important for aesthetics. Strength at low concentrations. Just 0.5-1% of agar by weight gives a strong, knife-cut gel, which is economical and does not weigh down the dish. Basic techniques of molecular cuisine with agar-agar 1. Reverse Spherification This is the most famous technique, popularized by Ferran Adrià in elBulli. It is intended for liquids containing calcium (milk, yogurt, calcium-containing juices) or acids that interfere with classical spherification with alginate. Principle: A small amount of agar (0.5-1%) is added to the main l ... Read more]]>Fri, 09 Jan 2026 13:50:00 +0500Read more]]>Fri, 09 Jan 2026 13:45:00 +0500Read more]]>Fri, 09 Jan 2026 13:45:00 +0500Read more]]>Fri, 09 Jan 2026 11:04:00 +0500Read more]]>Fri, 09 Jan 2026 11:00:00 +0500Read more]]>Fri, 09 Jan 2026 10:56:00 +0500Read more]]>Fri, 09 Jan 2026 08:39:00 +0500