Spherical eats.

• Autores: W.Wayt Gibbs, Nathan Myhrvold
• Localización: Scientific American, ISSN 0036-8733, Vol. 305, Nº. 4, 2011, págs. 28-28
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The article discusses the chemistry of direct and reverse spherification, two methods which can be used to make spherical balls of gel such as the mussels in their own juice made by chef Ferran Adrià at the restaurant elBulli.