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Molecular Gastronomy
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Molecular Gastronomy Recipes and Techniques
Molecular Gastronomy Recipes and Techniques

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Molecular Gastronomy's posts

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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/

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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/

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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/

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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/

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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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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/

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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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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

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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/
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