A simple recipe from Chef Andoni Luiz Aduriz served at his restaurant Mugaritz, fresh apples coated in a mix of cardamom and Agalita, an edible white china clay that he also cleverly uses in his famous edible
Down The Rabbit Hole (w/ b’Lure color changing flower extract) - Nominated for Cocktail List of the Year at the 2014 Australian National Bar Awards and the most popular dink at The Rook due to the overall taste, its vibrant color and the guest’s interactive experience.
Nominated for Cocktail List of the Year at the 2014 Australian National Bar Awards, “Down The Rabbit Hole” is the most popular dink at The Rook due to the overall taste, its vibrant color and the guest’s interactive experience.
Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to try something new? Why not inject a flavored oil inside the spheres for a stunning presentation and extra flavor?
Cryofiltration - Crystal clear and flavorful tomato water? Transparent gazpacho? Pepper water? Clear apple juice that doesn’t oxidize? Perfectly clear consommé with almost no effort? Cryofiltration sounds complicated but it is very easy and it does not require any expensive equipment.
Vegetable Desserts with Parsnip - a great root vegetable to be used in desserts that pairs perfectly with apricot, bergamote, blood orange, Buddha's hand, chestnut, kumquat, lime....What's your favorite vegetable dessert?
Have you tried making desserts with vegetables? Carrot cake and pumpkin pie are some classics but modern chefs are incorporating vegetables such as beets, asparagus, mushrooms and sweet potatoes more directly into new creative desserts.
A modernist cocktail with complex flavor and spectacular presentation designed to indulge your senses. This eat-and-drink molecular mixology creation consists of a base of pear brandy and gin, chamomile syrup, fennel and chamomile bitter, cacao earth, cedar air and pear discs.
A refreshing dessert with goat milk gel, macerated strawberries, port wine fluid gel, apple cider fluid gel, powdered blueberries, candied pecans and cilantro. A perfect combination of flavors and textures!
White Sangria in Suspension - A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different levels. Inspired by Ferran Adria. http://bit.ly/SuspendedCocktail
A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different levels. As your guests sip this visually stunning sangria, they will get to enjoy the different delicate fruits in an elegant and classy way.
The leading online resource of molecular gastronomy recipes and techniques for thousands of professional chefs, amateur cooks and scientists.
We provide cooks with detailed and proven recipes, tips and techniques to get the best results, affordable ways of acquiring or substituting molecular gastronomy equipment and ingredients and pictures to inspire the creativity of its readers. Our molecular gastronomy store has a great selection of products for the enthusiast and the professional chef.
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