Molecular gastronomy

Discover Pinterest’s best ideas and inspiration for Molecular gastronomy. Get inspired and try out new things.
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a close up of a person holding a piece of glass with white flakes on it

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…

a small yellow object sitting on top of a white plate covered in sauce and crumbs

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

three white bowls filled with food on top of a blue plate and two spoons

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

what is mollecular gastronony? by webstaurant store

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!

a red drink with garnish on the rim in a martini glass and text overlay how to make a coral tulle garnish

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.

a plate with some plants inside of it

Hungry for a dining experience that transcends the ordinary? Explore the captivating world of molecular gastronomy, where science meets artistry to redefine fine dining.

four spoons with different types of food on them

Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres. Channel your inner chef and turn almost any liquid into squishy, flavorful spheres, from fruit juice to hot sauce to chocolate syrup and more. To make our edible spheres, we rely on the power of gelatin, which also gives desserts, such as Jell-O and panna cotta, their solid, slightly jiggly textures. When gelatin is hot, it’s a liquid, and when it’s cold, it’s a…

a white bowl filled with yellow liquid and garnished with some sort of fish

Gronda on Instagram: "Citrus Cloud ☁️ Get the Recipe on @gronda Get the link in the bio. Thanks to molecular gastronomy, foams have made an appearance throughout the menu. Their delicate flavor and texture add a sense of subtlety, leaving diners wanting more. At the risk of being overused, Chef @enesbahcivan demonstrates that altering the core properties of foam can create a more interactive experience for guests. #Foam #Helium #Chef #MolecularGastronomy #FineDining #TastingMenu #Gronda"

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