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Podcast: The Culinary Institute of America
Episode: The Year of the Sphere
Description: When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun?
Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of working with agar agar to create vibrant, flavor-packed spheres that can elevate any menu—from casual concepts to upscale kitchens. Step-by-step, he demonstrates how to transform Kikkoman sauces into “flavor bubbles.” Watch as he creates:
Salmon Tataki with Citrus Seasoned Ponzu Butter Flavor Bubbles
Italian Meringue with Yuzu Ponzu & Marshmallow Flavor Bubbles
Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles
Then...