Modernist and Molecular Techniques

Techniques associated with the modernist cuisine and molecular gastronomy movement, which groups these specific methods together because they apply food science and specialized equipment (immersion circulators, hydrocolloids, tempering curves) rather than open-flame or stovetop heat alone. Belongs here: Emulsification, Sous Vide, Spherification, Tempering (Chocolate). Does not belong here: an ordinary stovetop or oven technique that predates the modernist movement, even if it also involves precise temperature control, grouped under one of the heat-based cooking-method subcategories.