11 Facts About Molecular Gastronomy in India

4. Spherification and foams: how they change a dish without losing identity

Molecular techniques can create stunning dishes, but some methods carry real risks when done improperly. Restaurant India warns that certain chemicals and gases used at high levels can be harmful if mishandled. Liquid nitrogen is useful but can cause severe cold burns or internal injury if used directly with food that isn’t allowed to warm before serving. Likewise, using industrial-grade chemicals rather than food-grade ingredients is dangerous. The safe path is simple: use food-grade agents, follow tested recipes, and avoid dramatic home stunts with gases. For chefs, formal training and kitchen protocols reduce risk; kitchens that adopt molecular methods often require protective gear, clear labeling, and staff instruction. North American restaurants and culinary schools also teach safety standards—if you want to learn, look for certified workshops or classes that emphasize handling and health rules. When in doubt, choose low-risk techniques like agar gels and whipped espumas created with a siphon and cream.