spherification

culinary technique

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In Ferran Adrià
…a technique he called “spherification,” which delicately encapsulated liquids within spheres of gelatin; its best-known application was “liquid olives,” which resembled solid green olives but burst in the mouth with olive juice. Such whimsical creations were emblematic of Adrià’s deconstructivist philosophy, by which he aimed to preserve the essence…
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