As we sat prepping in our test kitchen, we couldn't but wonder, "Is there a way to update the cosmopolitan?" (If you didn't get the Carrie Bradshaw reference, we forgive you) Using the Spherificator we added a fresh new pop to this cocktail that was once synonymous with ladies enjoying an adult beverage in the city.
Fruit pearls are tiny, caviar-sized balls that are made from fruit juice. The small balls are either flash-frozen to create a hard texture, or made through a process called molecular gastronomy. With molecular gastronomy, drops of juice are dripped into liquid nitrogen or mixed with edible ...
Edible water bubbles are a fun way to learn about food science and molecular gastronomy. Plus you can turn them into a delicious recipe for popping boba.
Modernist Chef Homaru Cantu offers a flavor-tripping experience using a curious little fruit called miracle berry. Gin and Tonic that is magically converted to a Sloe Gin Screw or Champagne Fizz that transforms into a Lemon Drop anyone? Learn how to craft and include a flavor-tripping dish or cocktail in your menu for an incredible experience.The challenge is to create a dish or cocktail that tastes incredibly good before and after consuming a miracle berry and doesn't ruin the rest of the meal.
Step away from that boring ol' bottle of pop and learn how easy and tasty it is to DIY sodas with just the right touch of carbonation. Try our sweet strawberry fresca or luscious grape for a refreshing spin on the familiar, or really step outside the box with roasted sweet potato soda that will explode your taste buds.
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.
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.
Fruity, creamy, and delightfully adult, this frozen treat bring summertime to life any time of the year. This recipe upends carbonated orange soda with a generously thick, mustache-coating dollop of fresh vanilla bean foam. Oh, did we mention there's vodka?
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.
Molecular Gastronomy - Honey Caviar: Everything you need to experiment at home: http://www.molecule-r.com
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.
Discover the science behind the 3 must-try molecular cocktails that will blow your mind and impress your friends. Get ready to sip on some serious innovation!
Kinsey Johnson, a bartender from Queensland, Australia, specialises in 'molecular mixology' - the art of using different liquids, gel casings and colors to create stunning drinks.
Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created cocktail spheres that explode in the mouth, cocktail marshmallows, edible cocktails, cocktails with foams and bubbles, infusions with leather and cigar flavors, powdered cocktails, cocktail gums and much more!!
Molecular mixology is a bartending technique that mixes drinks in scientific ways to create unusual effects, including foams, suspensions, and gels.
Remember the public cooking lectures at Harvard that I mentioned in September? According to the website they are *very popular* and the auditoriums are packed! This is good news, but the best thing…
Molecular Gastronomy Cocktails: Who doesn’t like to play with food?? So, what would you think about adding some drinks to the party? These are some fun ideas for your next dinner party, or even a date. Very simple recipes with very impressive results. And of course, the sky is …
The cranberry bubbles are a great easy way to add a molecular gastronomy touch to the traditional cosmopolitan cocktail. The cranberry bubbles are made using the “bubbles with air pump” technique.
Conduct some molecular gastronomy right in your kitchen.
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.
Molecular Mojito Cocktail - Inverse Spherification: No rain, no plant, no plant, no mint, no mint, no mojito. Click to subscribe to my YouTube channel ► http://bit.ly/rudyexplor (thanks) In the vegan gastronomy or vegetarian gastronomy it is a real happiness, it allows to create many really interesti…
Search the most fantastic modernist cuisine recipes with complete details and pictures. Ready to learn molecular gastronomy?
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…
Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created cocktail spheres that explode in the mouth, cocktail marshmallows, edible cocktails, cocktails with foams and bubbles, infusions with leather and cigar flavors, powdered cocktails, cocktail gums and much more!!
Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created cocktail spheres that explode in the mouth, cocktail marshmallows, edible cocktails, cocktails with foams and bubbles, infusions with leather and cigar flavors, powdered cocktails, cocktail gums and much more!!
While reviewing the Margarita R-evolution Molecular Mixology Set, Becky & I decided to get creative & make our own cocktails. We made a delicious raspberry gin & tonic to start and then…
This exotic-looking dish uses some basic modernist cuisine techniques that will delight both your palate and your senses. Lavender smoke, portabellas, arugula spheres, hazelnut powder, porcini and almond soil, fried goat cheese and roasted garlic gnocchi.
This famous molecular cocktail will be the talk of any holiday party. Smooth. Sweet. Salty. A molecular mixology masterpiece created by Frankie Solarik of Toronto's BarChef.
Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created cocktail spheres that explode in the mouth, cocktail marshmallows, edible cocktails, cocktails with foams and bubbles, infusions with leather and cigar flavors, powdered cocktails, cocktail gums and much more!!
BarChef is the ultimate cocktail experience. It’s an adventure for the senses, providing a textual and sensual journey for the palate as well as the eyes. With more than 5,000 oz of homemade bitte...
Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created cocktail spheres that explode in the mouth, cocktail marshmallows, edible cocktails, cocktails with foams and bubbles, infusions with leather and cigar flavors, powdered cocktails, cocktail gums and much more!!
These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!
