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Molecular Gastronomy

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Charcoal, ashes and a 64º egg - Do you know what the charcoal is made of? Get recipe at http://www.molecularrecipes.com/surprises/charcoal-ashes-64o-egg/
This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from cassava was inspired by 2-Michelin star Chef Andoni Luis Aduriz of Mugaritz in Spain.
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Molecular Gastronomy

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Espresso Pasta, Espresso Foam and 40s Microwave Chocolate Sponge Cake! Get recipe at http://www.molecularrecipes.com/foams/espresso-pasta-foam-chocolate-sponge-cake/
This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta, foam and 40s microwave sponge cake.
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It's beginning to taste a lot like Christmas...This decadent holiday cocktail is beyond delicious! http://www.molecularrecipes.com/molecular-mixology/caramel/
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.
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Ready to make some savory ice cream? Try this mustard ice cream with red cabbage gazpacho based on a recipe from Heston Blumenthal http://www.molecularrecipes.com/ice-creams/red-cabbage-gazpacho-grain-mustard-ice-cream/
The colorful red cabbage sour soup served at the table with mustard ice cream is a great refreshing starter adapted from Chef Heston Blumenthal.
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YumScience - Fun Science Kits and Lessons with Molecular Gastronomy. Science kits for elementary through college students to learn science, math, reading and cooking. Kits include lesson plans, study guides, ingredients and tools you need. www.YumScience.com
Science kits for elementary through college students to learn science, math, reading and cooking. Kits include lesson plans, study guides, ingredients and tools you need.
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Fragrant Apples - A simple recipe from Chef Andoni Luiz Aduriz served at his restaurant Mugaritz. Get recipe at http://www.molecularrecipes.com/surprises/fragrant-apples/
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
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This melt-in-your mouth gnocchi, perfectly contrasted with the delightful saltiness of Parmesan cheese and sweet pea water, was inspired by 2-Michelin star Chef Andoni Luis Aduriz of Mugaritz in Spain.
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How does alcohol affect flavors? Why adding water to your whisky opens up different, new and subtle flavors? Or why a glass of wine tastes less fruity than its non-alcoholic, juicy variety? Learn everything at http://www.molecularrecipes.com/molecular-gastronomy/alcohol-affect-flavor-drink/
Why adding water to your whisky opens up different, new and subtle flavors? Or why a glass of wine tastes less fruity than its non-alcoholic, juicy variety?
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Can You Guess the Mystery Vegetable? Time to get your Bonbon on with this delicious and surprising holiday recipe. Crunchy outside. Soft inside. Soaked in syrup. Absolutely delicious. http://www.molecularrecipes.com/surprises/pumpkin-bonbon/
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Try this delicious Hollandaise sauce! Cooked sous vide and aerated with an iSi Whip. http://www.molecularrecipes.com/foams/aerated-sous-vide-hollandaise/
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A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi Whip.
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The WORLD’S 50 BEST RESTAURANTS ANNOUNCES THE 51-100 LIST 2015 - Photo: Spaghetti Pizza Margherita at Combal.Zero restaurant, Italy http://www.molecularrecipes.com/news/worlds-50-restaurants-announces-51-100-list-2015/
The World’s 50 Best Restaurants, sponsored by S.Pellegrino and Acqua Panna, has announced the list of restaurants ranked from 51st to 100th in 2015. This unprecedented announcement, coming less than a...
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What do you think? Are you ready for this?
Are you ready to inhale your drink next time? The Vaportini offers a new way to consume you favorite cocktails. It turns your favorite cocktails into vapor.
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Molecular Gastronomy Recipes and Techniques
Introduction
www.MolecularRecipes.com
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.