Blog

Choose Ultratex for thickening or agar agar for a set gel. Compare methods, water-phase requirements, serving texture and practical recipes.

Explore the technical idea behind Ferran Adrià’s spherified olives, distinguishing reverse spherification from a reconstruction of his recipe.

Read Terry Giacomello’s Caprese through the roles of tomato, mozzarella and basil, with independent texture exercises and clear attribution.

Explore air, drying and aromatic contrast in beetroot and horseradish, inspired by Heston Blumenthal without claiming his official recipe.

Explore temporary gelatin moulds, considering hydration, strength, temperature and the food-contact suitability of every material.

Study purée texture, base weight and gellan grades through a lamb accompaniment inspired by Heston Blumenthal’s work.

Explore caramel bases and fat powders inspired by Grant Achatz, understanding water content, tapioca maltodextrin and protection from moisture.

Make lemon caviar from a peel infusion using a weighed syrup and calcium bath, checking immersion time and rinsing before service.

Explore the visual idea of Moreno Cedroni’s washing-up dessert through soft elements, aeration and flavour, with clear culinary attribution.

Read Heston Blumenthal’s Sound of the Sea through sensory contrasts, portion size and independent exercises in aeration and fat powders.

Understand how xanthan thickens the water phase and helps sauce stability, and why this differs from the role of an emulsifier.

Understand Easy Binder’s alginate and calcium system, product instructions, refrigerated resting and appropriate handling of the finished food.