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Choose a culinary whipper and suitable base. Check the manual, compatible chargers, filling limits, filtration and cleaning requirements.

Understand molecular gastronomy and modern cooking techniques, and use measured trials to improve flavour and texture in familiar dishes.

Explore alginate binding in patties, the role of calcium, formulated binders and the storage and cooking requirements of restructured food.

Make small Halloween jelly eyeballs with agar agar. Test the juice base, use food-safe moulds and check texture before decorating.

Prepare a layered mango and coconut terrine with agar agar. Includes weights, heating sequence, cooling and small-sample texture checks.

Use a spherification bottle for regular pearls: prepare the base, control drops, test the bath and clean every dispensing channel.

Prepare lemon agar jellies with a weighed formula, dissolving agar before adding juice and checking setting before a larger service.

Make marshmallows with gum arabic, gelatin and sugar syrup. Follow ingredient weights, syrup temperature and careful whipping technique.

Understand calcium lactate’s role with alginate, certain pectins and other formulas, without confusing calcium supply with gelling or preservation.

Compare calcium-driven alginate gels with agar gels formed on cooling, including liquid centres, cold-oil pearls and suitable water phases.

Understand reverse spherification: prepare calcium base and alginate bath, form a membrane, rinse and store according to the ingredients.

Explore five practical menu trials, from cold-thickened sauces to crisp fruit sheets, considering labour, stability, taste and service.