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The art of molecular cuisine...

The art of molecular cuisine...

Baked garlic & brown sugar sesame chicken  Will definitely make again with a few changes. Used convection oven - will use regular bake cycle next time. Used minced garlic - will use fresh garlic next time. 1/3 brown sugar and added 1 tbsp sesame seeds.

Baked garlic & brown sugar sesame chicken Will definitely make again with a few changes. Used convection oven - will use regular bake cycle next time. Used minced garlic - will use fresh garlic next time. 1/3 brown sugar and added 1 tbsp sesame seeds.

Caprese Pizza Rolls:  Ready-to-bake biscuits filled with sliced tomatoes, shredded mozzarella, and basil. |Quick and easy to make! #recipe #pizza

Caprese Pizza Rolls: Ready-to-bake biscuits filled with sliced tomatoes, shredded mozzarella, and basil. |Quick and easy to make! #recipe #pizza

Molecular cuisine by Ferran Adrià

Molecular cuisine by Ferran Adrià

Unbreakable Mixed Berry Vinaigrette!!

http://www.moleculargastronomynetwork.com/239-recipes/Spinach-Salad-with-Unbreakable-Mixedberry-Vinaigrette-and-Yogurt-Spherification.html

Unbreakable Mixed Berry Vinaigrette!! http://www.moleculargastronomynetwork.com/239-recipes/Spinach-Salad-with-Unbreakable-Mixedberry-Vinaigrette-and-Yogurt-Spherification.html

Ingredients Caviar (Watermelon, Apple and Peach) * 125g of each type of juice * 1g Sodium Alginate per 125 grams of juice. Calcium Bath * 500g cold water * 3 grams Calcium Chloride Whipped Cream * 300ml Cream * Vanilla Sugar Instructions In a bowl, dissolve calcium chloride into water and place in the fridge until the fruit juice mixture is ready. Also in a bowl,

Ingredients Caviar (Watermelon, Apple and Peach) * 125g of each type of juice * 1g Sodium Alginate per 125 grams of juice. Calcium Bath * 500g cold water * 3 grams Calcium Chloride Whipped Cream * 300ml Cream * Vanilla Sugar Instructions In a bowl, dissolve calcium chloride into water and place in the fridge until the fruit juice mixture is ready. Also in a bowl,

Cuisine moléculaire / molecular cuisine    Oeuf moléculaire sucré / Sweet molecular egg    Raviole de jus de mangue déposée sur une mousse de noix de coco / Mango juice spherification over coconut mousse

Cuisine moléculaire / molecular cuisine Oeuf moléculaire sucré / Sweet molecular egg Raviole de jus de mangue déposée sur une mousse de noix de coco / Mango juice spherification over coconut mousse

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