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- Basic Spherification (calcium bath) - Reverse Spherification (for liquids with calcium) - Frozen Spherification
– Why we closed (Ferran Adrià)
- The Siphon: cold vs. hot foams - Lecithin “Air” (Light foams without gelatin) el bulli cookbook
- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables el bulli cookbook
- Instant sorbets - Frozen powders - Shattered textures el bulli cookbook
- Basic Spherification (calcium bath) - Reverse Spherification (for liquids with calcium) - Frozen Spherification
– Why we closed (Ferran Adrià)
- The Siphon: cold vs. hot foams - Lecithin “Air” (Light foams without gelatin)
- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables
- Instant sorbets - Frozen powders - Shattered textures