Explore Molecular Gastronomy, Cola, and more!

Cola Whip – a recipe from the first cookbook by MOLECULE-R Flavors. Order yours now at www.molecule-r.com.

Molecular cooking kits, molecular recipes, food styling tools: Molecule-R has everything you need to experiment at home with molecular gastronomy.

Horseradish sauce ¼ cup (60 ml) Water 1 cup (235 ml) Beef carpaccio, sliced 3.5 oz (100 g) Additive(s): Soy lecithin 1 sachet (2 g)             Combine the horseradish sauce, water and the soy lecithin in a flat-bottomed rectangular bowl. Using a …

Horseradish sauce ¼ cup ml) Water 1 cup ml) Beef carpaccio, sliced oz g) Additive(s): Soy lecithin 1 sachet g) Combine the horseradish sauce, water and the soy lecithin in a flat-bottomed rectangular bowl.

Deconstructed Jagger Bomb by Chef Aaron Crawford (Winnipeg, MB).

Molecular cooking kits, molecular recipes, food styling tools: Molecule-R has everything you need to experiment at home with molecular gastronomy.

Modernist Guacamole with chili spheres by Chef Monica Carrillo (Calexico, CA).

Molecular cooking kits, molecular recipes, food styling tools: Molecule-R has everything you need to experiment at home with molecular gastronomy.

Guinness Espuma – a recipe from the first cookbook by MOLECULE-R Flavors. Order yours now at www.molecule-r.com.

Molecular cooking kits, molecular recipes, food styling tools: Molecule-R has everything you need to experiment at home with molecular gastronomy.

Cutting-Edge Porto-Cheddar – a recipe from the first cookbook by MOLECULE-R Flavors. Order yours now at www.molecule-r.com.

Molecular cooking kits, molecular recipes, food styling tools: Molecule-R has everything you need to experiment at home with molecular gastronomy.

Perfect Spheres with Frozen Reverse Spherification -The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath.

Frozen Reverse Spherification

Perfect Spheres with Frozen Reverse Spherification -The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in consists of a controlled jellification of a liquid which forms spheres when submerged in a bath.

Mojito Smoothness – a recipe from the first cookbook by MOLECULE-R Flavors. Order yours now at www.molecule-r.com.

Molecular cooking kits, molecular recipes, food styling tools: Molecule-R has everything you need to experiment at home with molecular gastronomy.

Chef Frédéric Lafon - Photo Vincent Bengold - L'art de dresser et présenter une assiette comme un chef de la gastronomie

Chef Frédéric Lafon - Photo Vincent Bengold - L'art de dresser et présenter une assiette comme un chef de la gastronomie

Too pretty to eat?

Absolutely Love Heston B. He's the MAN! Yet another Heston Blumenthal molecular gastronomy beaut - don't know what it is but it looks too good to eat

Your kids are going to be amazed at this simple molecular gastronomy kitchen experiment that allows them to eat water instead of drink it. | YMCFood | http://YummyMummyClub.ca

Kid's Kitchen Fun: Edible Water & Juice Balloons!

Your kids are going to be amazed at this simple molecular gastronomy kitchen experiment that allows them to eat water instead of drink it. | YMCFood | http://YummyMummyClub.ca

Molecular Gastronomy... I got the kit, now I need to try it out!

Molecular Gastronomy workshop at Chef's Armoury - Rosebery, Sydney NSW {brief demonstration on how to make white soy foam using a stick blender over a bowl of thick soy lecithin}

ลดอีกครั้งนาทีนี้<SP>100%Chef (เครื่องรมควัน) Smoking Gun l SuperAladin Professional Smoker 100% Chef 10/0003 Super Aladin Smoker & Aromatizer++100%Chef (เครื่องรมควัน) Smoking Gun l SuperAladin Professional Smoker 100% Chef 10/0003 Super Aladin Smoker & Aromatizer High Quality Good Product Good Material Metallic motor base: holds the motor,  ...++

This brilliant little device allows the chef to smoke his own

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