Molecular Gastronomy
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Molecular Gastronomy is the practice of combining experimental chemistry with the culinary arts to alter the properties of liquid and solid food. This information graphic contains explanations and applications of various methods of preparing food by unus…
Andrew Glidden saved to Molecular Stuff
My Culinary Academy: https://academy.chefrudakova.com/p/culinary-academy-courseLearning the reverse spherification process is the fundamental step in advanci...
Buddy Devil saved to tiki food
You don't have to go to a Michelin-starred restaurant to eat bizarrely delicious glass potato chips.
7 ingredients
Ingredients
- • 6 medium-sized Yukon Gold potatoes
- • 1/2 tablespoon olive oil
- • 1 teaspoon kosher salt
- • 4 cups water
- • 4 tablespoons potato starch
- • Chives and rosemary, for garnish
- • Olive oil, for garnish
Tastemade saved to Cooking Up Comfort Food
Make these delicious Black Pepper infused Spicy Margarita spheres using Molecular Gastronomy! Or just enjoy these as shots - either way they are awesome!
Stephanie Parodi saved to FOOD
Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres.
Stacey Basallo Buck saved to FOOD!!!
These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!
6 ingredients
Produce
- • 1 tsp Sodium alginate
Baking & Spices
- • 6 oz Pumpkin pie filling
- • 3 dollops Whipped cream, non-dairy
Bread & Baked Goods
- • 1 inch Or two of the pie, rind
Liquids
- • 3 cups Water
Other
- • 1 tsp Calcium lactate (yes, it’s vegan)
Aletha Champine saved to molecular gastronomy
So, I did a little food science experiment with tofu and lavender. I like various types of soy products as an alternate to traditional cow milk. I think soy milk is one of the most awesome…
Ken's Cuisine saved to Bistro!!
Search the most fantastic modernist cuisine recipes with complete details and pictures. Ready to learn molecular gastronomy?
Stuart McEwen saved to Molecular Gastronomy
Se non hai mai provato a cucinare qualcosa di cucina molecolare, questo delizioso antipasto di Sfoglie Di Parmigiano Con Caviale Di Prezzemolo E Crème Fraîch...
Jessica Credaroli saved to Molecular Gastronomy
Laat je inspireren door dit Luchtig Kruidenschuim recept, of tientallen andere Groene kruiden bereidingen voor chefs!
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