For those unfamiliar with the history of this molecular gastronomy technique, spherification came into prominence in the 2000s when chef Ferran Adrià started making spherified avant-garde cuisine at his world-famous restaurant elBulli, in Roses, Spain. Although the restaurant no longer exists, the technique is used by many practitioners of modernist cuisine worldwide. To experience this molecular gastronomy firsthand, the Newscripts gang met with chef Miguel Angel Marcelino from the Washington, D.C., cocktail lab Barmini, where he prepared the restaurant’s famous carbonated mojito spheres. The cocktail-concocting process takes well over an hour to complete and begins with the preparation of the mojito mix—a solution of xanthan gum, ascorbic acid, calcium gluconate, rum, lime, and sugar.
by Mitch André Garcia |
August 17, 2015