c. Modification of the technique according to advices of the Chef.
d. Validation of the technique and training of the crew.
2. Data compilation (results of experiments, contacts).
3. Sharing of knowledge with the Chef about physical and chemical mechanisms connected to the
4. Showing to the team of the restaurant a new approach of the kitchen, its reasoning and its knowledge.
5. Educating the staff in the practice of the transferred techniques.
6. Strengthening the synergies between the Molecular Gastronomy and the art of cooking.
7. Widen the communication and the dialogue between both domains
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III.1. Jellified pearls
The aim of this study is to give new sensations to the customer by using spheres with a gel (of
gelatine or agar-agar, for example) trapping a liquid. When such spheres are chewed, the gelatine skin
offers first some mechanical resistance, and then, becomes a tender gel at the same time that the liquid
A gel is a liquid phase dispersed in a continuous solid phase i. Usually, in food, the dispersed
phase is an aqueous solution, and the solid continuous phase has to be constituted with bound proteins. ii
To make “jellified pearls”, we use a gel to trap a liquid in it. The gel can be obtained using gelatine or
another gelling agent, but gelatine is particular because its melting point is well adapted to eating (around
36°C, depending on the kind of collagenic tissue that was used to extract gelatine)
H. This had the idea that pearls with a liquid core and a jellified membrane could be obtained
through dipping some frozen aqueous solution into a concentrated solution of gelatine. Being cooled by
the frozen core, the gelatine solution would gel around it, making a jellified envelope around it. Put in the
plate, the aqueous solution would become liquid again and this liquid would be trapped into a jellified
(General paragraph on gelatine and its jellification iii: see Annexe 1).
III.1.3. Balls of ice coated by gelatine at 1.2 %: