Discover Pinterest’s 10 best ideas and inspiration for Molecular Gastronomy. Get inspired and try out new things.
My Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=onLearning the reverse spherification process is the fund...
Buddy Devil saved to tiki food
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
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.
Eslam Juda saved to Amazing food art
You don't have to go to a Michelin-starred restaurant to eat bizarrely delicious glass potato chips.
- • 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
These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!
- • 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
- • 3 cups Water
- • 1 tsp Calcium lactate (yes, it’s vegan)
Megan Rayis saved to The Art Of Color
Laat je inspireren door dit Luchtig Kruidenschuim recept, of tientallen andere Groene kruiden bereidingen voor chefs!
Search the most fantastic modernist cuisine recipes with complete details and pictures. Ready to learn molecular gastronomy?
Stuart McEwen saved to Molecular Gastronomy
7 · If the notion of a hot ice cream blows your mind you’re not alone. This recipe takes your favorite traditional ice cream flavor and flips expectations on its head using methylcellulose and a bit of modern technique. When was the last time you served up ice cream and shouted “Get ’em while they’re hot!
- • 1 Heavy cream
Stefan Webster saved to fine dining
A while back I posted a cocktail featuring a bright red coral tuile cookie garnish, and since then I’ve had a ton of people reach out and ask what the garnish was and how I made it. After much trial and error and practicing my technique, I’ve finally finished this tutorial on these tricky cookies and I think I’ve solved the mystery to making perfectly cooked coral tuiles every time.
Kitty saved to Aperitivos