Editing Molecular Gastronomy (section)

== <span style="color: #FFFFFF;">Remembering</span> ==
* '''Molecular Gastronomy''' — A branch of food science that "Investigates" the "Physical and Chemical Transformations" of ingredients during cooking.
* '''Spherification''' — A technique (Adrià) using "Sodium Alginate" and "Calcium" to "Encapsulate" "Liquid" in a "Thin Membrane," creating "Pearls" that "Pop" in the mouth.
* '''Hydrocolloids''' — "Substances" (like 'Agar-Agar,' 'Xanthan Gum,' or 'Gelatin') that "Form Gels" or "Thicken" liquids by "Trapping Water" in a "Molecular Net."
* '''Foams''' (Espumas) — A technique (using a 'Siphon') to "Trap Air" in a "Liquid" using "Lecithin" or "Fats," creating a "Flavorful Cloud" with "No Weight."
* '''Liquid Nitrogen''' — A "Cryogenic Fluid" (-196°C) used to "Flash-Freeze" food "Instantly," creating "Tiny Ice Crystals" for "Ultra-Smooth Sorbet."
* '''Sous Vide''' — (See Article 596). A "Core Tool" of the movement: "Exact Temperature" cooking for "Perfect Texture."
* '''Deconstruction''' — (See Article 568). "Breaking Down" a "Classic Dish" (like 'Apple Pie') into its "Parts" (e.g., 'Cinnamon Air,' 'Apple Gel,' 'Crust Dust') and "Re-assembling" it.
* '''Centrifuge''' — A "Machine" that "Spins" food at "High Speeds" to "Separate" "Fats," "Solids," and "Clear Liquids" (e.g., 'Tomato Water').
* '''Transglutaminase''' ("Meat Glue") — An "Enzyme" that "Bonds" "Proteins" together, allowing a chef to "Attach" "Shrimp" to "Beef" or "Create" a "Single Sheet of Meat."
* '''Sensory Overload''' — The "Goal": using "Scents," "Sounds," and "Temperatures" to "Challenge" the "Viewer's Perception" of what is "Food."
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