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Molecular Gastronomy

NE Clam Chowder Foam, Quail Egg, Sea Wind

NE Clam Chowder Foam, Quail Egg, Sea Wind

Molecular gastronomy at Adara, by Chef Tre Ghoshal in Montclair, NJ.

Молекулярная кухня. — раздел трофологии, связанный с изучением физико-химических процессов, которые происходят при приготовлении пищи.Молекулярная кухня.Молекулярная кухня.Термин...

Молекулярная кухня. — раздел трофологии, связанный с изучением физико-химических процессов, которые происходят при приготовлении пищи.Молекулярная кухня.Молекулярная кухня.Термин...

Spherification to make balls of hoisin sauce, cilantro essence, and Sriracha sauce. Spherification involves mixing your "juice" or "sauce" of choice with Sodium Alginate and then "pipetting" out small bubbles into a basic Calcium Chloride bath.

Foodbuzz 24, 24: Molecular Gastronomy with an Asian Twist

Spherification to make balls of hoisin sauce, cilantro essence, and Sriracha sauce. Spherification involves mixing your "juice" or "sauce" of choice with Sodium Alginate and then "pipetting" out small bubbles into a basic Calcium Chloride bath.

Our first molecular gastronomy project at home: Mojito Reverse Spherification

Our first molecular gastronomy project at home: Mojito Reverse Spherification

Deep Fried Sous vide Egg Yolk by seattlefoodgeek: The beauty of a sous vide egg lies in it’s exquisite texture.  After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding.  The only way to improve on this amazing transformation is to add a crunchy shell.  #Egg_Yolk #Sous_vide

Deep Fried Sous vide Egg Yolk by seattlefoodgeek: The beauty of a sous vide egg lies in it’s exquisite texture. After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy shell. #Egg_Yolk #Sous_vide

Getting acquainted with molecular gastronomy; Tomato soup spaghetti

Getting acquainted with molecular gastronomy; Tomato soup spaghetti

Citizen Sous Vide

Citizen Sous Vide

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