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Molecular Gastronomy
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Molecular Gastronomy

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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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Андрей Рогачёв's profile photoChristopher L. Tran's profile photo
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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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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.
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Tomato Water Spheres with Basil Oil - 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?http://www.molecularrecipes.com/spherification/tomato-water-spheres-basil-oil/
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?
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Explore with Texturas from Ferran Adria - create stunning culinary innovations with the same products used at elBulli http://store.molecularrecipes.com/texturas-by-ferran-adria/
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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.
Cryofiltration is easy! Crystal clear and flavorful tomato water? Transparent gazpacho? Pepper water? Clear apple juice that doesn’t oxidize? Perfectly clear consommé with almost no effort?
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Molecular Gastronomy

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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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Андрей Рогачёв's profile photoEnzo Almeida Sousa's profile photo
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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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Check out this wonderful cocktail by Chef Frankie Solarik at BarChef, rated by Food and Wine magazine as one of the “Top seven new and innovative bars in the world” http://www.molecularrecipes.com/molecular-mixology/cedar-gin-pear-cedar-air-chamomile-cacao-earth/
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.
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Yes, not simple to make! I believe it is $30.
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Have them in circles
2,207 people
Michelle Gilstrap's profile photo
Luis Diaz's profile photo
Dtfej Rjhyekk's profile photo
Steve Manning's profile photo
Peter Wczulek's profile photo
Johan Edstrom's profile photo
Patissier Chef Michael's profile photo
Gaston Aramburu's profile photo
Johnny Stork's profile photo
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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.