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Make this Glazed Tofu with Fiery Sriracha Pearls using spherification, a molecular cooking technique. So spicy, delicious and fun to make!
Chef Cassandra Vires shows you how to pull off a popular fine-dining technique at home with a step-by-step recipe and cooking video.
These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!
This is a famous molecular gastronomy dish created by Ferran Adria that was introduced at El Bulli in 2003 for the first time. Melon Cantaloupe Caviar is made with the basic spherification technique, ...
Gelatin pearls or "jello caviar" are surprisingly easy to make!
The Spherification technique was introduced at el Bulli by Ferran Adria in 2003 marking an inflexion point in molecular gastronomy. As many other molecular gastronomy techniques, spherification was di...
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…
Food, fitness, and tech
Wenn man an die Molekularküche denkt, dann kommen einem sofort Pipetten und Pulver in den Kopf. Doch hinter der Molekularküche verbirgt sich deutlich mehr. Ich zeige dir drei elementare Techniken der Molekularküche, die du zuhause ganz leicht nachmachen kannst.
Molecular gastronomy is a science that studies the phenomena that occur during culinary processes. The name was invented by Hungarian physics Nicholas Kurti and French physical chemist Hervé This.…
Did your mom forbid you to play with your food like mine? If I could have played with food, I’d probably be food scientist or maybe chef. At least chemistry and science projects would have been definitely much more fun and hence my grades higher if only molecular gastronomy tricks were taught at my school....Read More »
Read this article to learn 2 main methods of the reverse spherification technique of molecular gastronomy. Learn the exact ingredient and watch video demo.
Want to stand out with your wedding gift? Here is a collection of interesting wedding gifts that they’ll remember long after the big day. Be sure the bride and groom love your gift by giving them something that they’ll use and enjoy. (You may also like: 20 Thoughtful Gifts for the Mother of the Bride)
All you need to know about Agar Agar - the Vegan gelatin. Find out how diverse it can be, in creating restaurant quality plating.
Use this "caviar" as a topping or garnish to impart flavor and texture to desserts (good for savory applications too!). Be sure to plan ahead. Chilling the oil overnight is an important step and should not to be skipped! This recipe was adapted from "cooking" on LiveJournal by Maxwell Pfannebecker, which is no longer a published webpage. Yields about 3/4 cup caviar.
Einer der besten Chefköche weltweit und Mitbegründer der Molekularküche Ferran Adrià wird von vielen Feinschmeckern als Salvador Dali der Kochkunst angesehen.
Discover the delight of creating edible juice bubbles! An exciting science project suited for kids and adults alike.
Einer der besten Chefköche weltweit und Mitbegründer der Molekularküche Ferran Adrià wird von vielen Feinschmeckern als Salvador Dali der Kochkunst angesehen.
Caviar | Coffee caviar is a fun little kitchen science experiment which you can try with kids. It will be a fun project and you will be getting a delicious desert topping at the end of the day. Coffee caviar has been popping on Instagram and Tik Tok as a topping largely for desserts. Let's make this trending recipe but without the fancy equipment and ingredients. This molecular gastronomy recipe can be easily made using agar agar. Learn how to make coffee caviar with step by step pictures and video.
Wenn man an die Molekularküche denkt, dann kommen einem sofort Pipetten und Pulver in den Kopf. Doch hinter der Molekularküche verbirgt sich deutlich mehr. Ich zeige dir drei elementare Techniken der Molekularküche, die du zuhause ganz leicht nachmachen kannst.
Laat je inspireren door dit Mangoschuim recept, of tientallen andere Mango bereidingen voor chefs!
In movies from the ’60s, the trend was to use pasta, mainly spaghetti, for scenes that included some type of lunch or dinner because it was easy to make and stayed in good condition on the plate for quite some time. But like other things, movie food has also evolved in recent years, creating a whole gastronomic underworld around it, which, in addition to chefs, also includes specialized photographers and culinary stylists.
Traditional Foams We've already discussed how breads, cakes, and many other baked goods are all types of traditional foams. The other two most important ingredients in traditional foams are eggs and ...
Wie dit jaar graag alles uit de kast wil halen tijdens het eindejaar waagt zich aan deze veganistische amuse van radijs en meringue van paarse shiso van Jules Wiringa. Deze chef werkte eerst jaren in sterrenzaken, maar deelt tegenwoordig zijn kookkunsten op YouTube en Instagram onder de naam Jules Cooking.
While I was watchin the fifth egg white dripping into the plastic box, I started to panic a little bit, because I had no clue what I should make using them. Of course I could bake some macarons and I probably will, but I rather wanted something salty, after all today I baked a big portion of aranygaluska among a portion of vanilla sauce. Oh yes, and that meant two more leftover egg whites. And where are these egg whites when I need them for cleaning a consommé?! Usually then there is not a single one waiting in the fridge. But finally I have seen the solution: pasta! I have been waiting almost a year to make these! Altough I often end up with quite a lot of egg whites, but still I just had no opportunity or I simply did not think of it. Thank to a sudden idea I cooked some sunchoke and those made just the perfect filling together with cep for the ravioli. I've never thought that these two work so well together. Love it! Of course I could have included pears or walnuts, even beetroot would have matched the main ingredients, but maybe next time! Now I wanted the cheese and the cep to be stars of the dish. However, as now fresh cep is not available I served some fried king oyster mushroom flavoured with shallot, garlic and thyme with it. Ingredients: for the pasta: (source: lamiacucina) 100 g egg white 160 g flour 40 g durum wheat 1 tablespoon olive oil 1 teaspoon salt First prepare the pasta dough: sift flour, add egg white, salt, durum wheat and olive oil. Start kneading and when the dough is getting viscous keep on kneading until you get a smooth dough. Chill for an hour before using it. With a help of a pasta machine roll out pasta dough as thin as possible and place a teaspoon of the filling on it and form a ravioli with a help of a cookie cutter. Bring salty water to simmer and simmer ravioli for a 2-3 minutes and toss in melted butter. 3-4 small sunchoke 1 shallot 1 teaspoon butter 1 twig thyme 30 ml sherry 10-15 g dried cep salt, pepper Cook sunchoke until soft, then peel. Soak dried cep in hot water, then sieve, but put the water aside. Melt butter and sautee chopped shallot, then add mushroom. After a few minutes add sherry, cep water and thyme and reduce almost completly. Puree together with the sunchoke and season with salt and pepper. 1 shallot 1 tablespoon butter 70 ml white wine 150 g gorgonzola dolce 100 ml cream salt, pepper Sautee onion in butter, add white wine and let it reduce by 3/4, sieve, then add cream and gorgonzola and stir it until the cheese is molten, season. 20 g butter 1 shallot 150 ml white wine 100 ml cep water 50 ml cream 1 twig thyme salt, pepper Sautee onion in melted butter, add white wine and reduce to 2/3. Now add cep water and reduce by half. Sieve, then add cream, season and foam it with a blender.
Laat je inspireren door dit Basis Spongecake recept, of tientallen andere Spongecake bereidingen voor chefs!
Voor ons hoofdgerecht voor kerst van dit jaar, moesten we gelijk aan de ultieme klassieker denken. Het is een recept voor bavette met portsaus en geroosterde sjalotte...
What is Modernist Bread...
Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.
Read Volume 1 history and fundamentals by Jenny Smith on Issuu and browse thousands of other publications on our platform. Start here!
Laat je inspireren door dit Vogelnestjes Van Gefrituurde Knolselderij Met Ras El Hanout recept, of tientallen andere Knolselderij bereidingen voor chefs!
Chef Richard Blais shows how to use an iSi Gourmet Whip Plus siphon to make these incredibly light, quick-cooking cakes.
Our guide to modernist foams will teach you all about making foams using the new techniques, ingredients, and tools that molecular gastronomy has ushered in.
