2005 To 2011 Pdf |link|: El Bulli

While basic spherification was introduced in 2003, the 2005–2011 era perfected . This technique allowed liquids with high calcium content (like dairy) or alcohol content to be encapsulated into delicate, bursting pearls. 2. Freeze-Drying and Lyophilization

Savory ingredients turned into concentrated dusts using advanced laboratory equipment. The Transition to elBullifoundation el bulli 2005 to 2011 pdf