Clifford Earl B.

Lamery BSHM 4B

Discuss each modernist technique (thickeners, gels, emulsions, and foams) in

no more than three (3) sentences each.

Thickeners - Thickening is a cooking technique which dates back to history

and plays a significant role in the creation of sauces and various dishes. This
method of cooking is characteristic of French cuisine; however it has been
adopted into many other culinary arenas and has undergone a transformation.
The earliest form of thickening was achieved through reduction. Later on the
use of food additives was employed. Today, in modern cuisine a number of
thickening agents are used in order to achieve this.

Gels - Gelling is a very interesting process. There are a few different ways
gelling happens but most of them result in some kind of solid structure that
traps liquid in it. The structure is often made of proteins and gives form and
body to the gel. To achieve this structure we have to add gelling agents to the

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liquid we want to gel. There are many traditional gelling ingredients most
cooks are familiar with. Gelatin is often used in desserts as well as naturally

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providing body in stocks. Cooked eggs become gels. Even the proteins in
flour form a network for dough.

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Emulsions - It is common knowledge that immiscible substances such as oil
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and water will not mix due to the difference in chemical properties. No amount
of rigid shaking or mixing will allow such substances to come together.
However, in the world of molecular gastronomy and modernist cooking, it is
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possible to turn heterogeneous substances to a homogenous compound

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through emulsion. This technique can include the use of particles which are
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solid, liquid or gas. In many cases in the kitchen a mixture of water and oil is
what brings about a colloid. In the case of oil and water, one of these two
liquids becomes a base while the other becomes dispersed.
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Foams - At the most basic level, foams are a structure that traps air in
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bubbles. Foams are similar in this way to an emulsion, which is when a liquid
traps fat in a structure, or fat traps liquids in a structure.
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The structure can be made from a variety of things such as proteins, water, or
fat. The texture of the foam is determined by the size of the bubbles and how
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much liquid is in the foam. Some foams are considered "set" foams, which
means the structure has been solidified, such as when baking bread dough or
a souffle.

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