Modernist Chef Homaru Cantu offers a flavor-tripping experience using a curious little fruit called miracle berry. Gin and Tonic that is magically converted to a Sloe Gin Screw or Champagne Fizz that transforms into a Lemon Drop anyone? Learn how to craft and include a flavor-tripping dish or cocktail in your menu for an incredible experience.The challenge is to create a dish or cocktail that tastes incredibly good before and after consuming a miracle berry and doesn’t ruin the rest of the meal.
Umami is scientifically recognized as one of the five basic flavors, as are sweet, sour, salty and bitter. To truly elevate the flavors of your dishes, we’ll explain you the science behind umami, which foods are naturally rich in umami flavor and discuss how some of the top chefs in the world are bringing out umami in signature dishes.
Bored of serving your drinks on the rocks? Why not try in the rocks? Developed by molecular gastronomy Chef Grant Achatz, this hollow ice sphere is filled with the desired cocktail and drinkers get to smash it open at the table. Great presentation and a lot of fun!
Layered cocktails make a beautiful presentation, showcase all the ingredients and could add to the drinking or eating experience as different flavors or temperatures are experienced in turns. The Cocktailmaster, designed to make layered cocktails easy, is used by molecular gastronomy chefs Ferran Adria, Grant Achatz and Cornelius Gallagher.
The delicate cherry vodka candies easily crack and melt in your mouth releasing a delicious cherry vodka liquid filling. Molecular gastronomy chefs Paco Torreblanca, Ferran Adria and Joan Roca have incorporated vodka and wine candy into their signature dishes.
Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes one drop at a time using just a syringe or squeeze bottle. With the caviar maker you can now multiply the production by 96 times with no extra effort!
Molecular gastronomy chef Ferran Adria created the Croquanter technique to obtain geometrical shapes of crunchy sheets of ingredients such as fruit, vegetable and yogurt. They are similar to a caramel tuile but with a delicate flavor of the main ingredient instead.
Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli. Made with oblate, ultra thin and transparent edible film discs.
The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath. Frozen Reverse Spherification is one of the variations of the spherification process that reduces the preparation time, does not require practice and results in perfectly shaped spheres of consistent size.
Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chefs Grant Achatz, Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice “vapor”.