Molecular food

Mojito

Molecular Gastronomy Desserts Key Ingredients: Agar agar or gelatin for gels and spheres. Liquid nitrogen for instant freezing and dramatic presentation. Edible flowers or gold leaf for decoration. Foams made with fruit purees or whipped cream chargers.

Glass Potato Chips: Let's be honest: Potato chips are boring. Every time I wander the chip aisle of the grocery store, there is some supposedly new twist on the potato chip. Classic. Jalapeno. Terra Blue. Vinegar and salt. Vidalia onion. Ranch. Whatever. Most are a dis…

Bubble Catering

How To Make Fruit Caviar

Would love to try these- probably will not attempt making them. Molecular gastronomy what? Olives for Dinner: Leftover Pumpkin Pie Ravioli,

Tora Olsson🇸🇪 | Molecular Orange Spaghetti 🍊 . Making molecular spaghetti doesn’t have to be hard if you use the right ingredients in the right amounts.… | Instagram

Molecular gastronomy is a branch of food science that focuses on the physical and chemical processes that arise when cooking. We discuss how this process works, techniques, FAQs, & much more!

Bubble Catering

Make chocolate noodles - boil 3/4 c water & mix in 2 gr of agar powder. Add 1 1/2 c melted Hershey’s chocolate & 1/3 c chocolate milk to keep from getting too thick. Marshmallow noodles follow the exact recipe, but use regular milk & marshmallows. Then use a plastic syringe to inject the mixtures into plastic tubing, place in ice water to allow to set. After a few minutes take the tubes out of the water & use a syringe to inject air into them - pushing the noodles out the other end.

champagne & caviar - molecular cuisine

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Bill Bettencourt