The journey through the techniques used in molecular cooking and, after spherification, blowing and doshydration, we will give nods to: migration, effervescence and fermentation.
Migration.
Migration is the movement of compounds from one environment to another. This reaction is triggered by differences in concentration of the compound in each of the environments (e.g. osmosis), physical forces (e.g. capillarity, etc.). These migrations result in discoloration, staining, flavoring, etc.
As the temperature increases, then, the rate of migration of compounds also increases.
Effervescence.
Effervescence is the formation of gas bubbles in a liquid. It occurs when an acid comes into contact with sodium bicarbonate. One such reaction occurs when sodium bicarbonate is mixed with powdered citric acid and this mixture is solubilized in water, giving off carbon dioxide (C02).
Fermentation.
Fermentation is generated by the action of microorganisms that develop in the presence of water, nutrients and at appropriate temperatures. Two types of fermentation can be distinguished: alcoholic fermentation, which converts sugars into alcohol and carbon dioxide, and lactic fermentation, which converts sugars into lactic acid.
