Molecular Recipes Molecular Gastronomy Recipes Sat, 28 Nov 2015 20:11:04 +0000 en-US hourly 1 Gastronomy Recipes Molecular Recipes no Molecular Gastronomy Recipes Molecular Recipes How does alcohol affect the flavor of your drink? Thu, 19 Nov 2015 08:28:55 +0000 Quantum Chef 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?]]> 0 The Caramel – cocktail, powder, air and spheres Sun, 15 Nov 2015 19:03:19 +0000 Quantum Chef 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.]]> 2 Pumpkin Bonbon Tue, 10 Nov 2015 04:58:55 +0000 Quantum Chef A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz have a crunchy outside with a soft texture inside and are soaked in syrup.]]> 2 Edible Rose Cocktail Lipstick Sun, 01 Nov 2015 19:39:07 +0000 Quantum Chef Add some fun to your mixology repertoire with a fragrant rose cocktail gel presented as an edible lipstick. Edible lipsticks were first introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michelin Star restaurant ABaC.]]> 0 Edible River Stones Sun, 25 Oct 2015 22:43:56 +0000 Quantum Chef River stones you can eat? Only at 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz. Get the recipe and learn the thorough development process of this recipe by the Mugaritz R+D team.]]> 0 Lavender Honey Ice Cream Sat, 17 Oct 2015 18:35:54 +0000 Quantum Chef This decadent lavender honey ice cream is simply delicious by itself or to complement a dessert. Have you taken our free Ice Cream Class? We'll show you how to adapt one of the ice cream base recipes from our ice cream class to create your own ice cream flavors.]]> 0 Red Cabbage Gazpacho with Grain Mustard Ice Cream Sun, 09 Aug 2015 00:51:02 +0000 Quantum Chef The colorful red cabbage sour soup served at the table with mustard ice cream is a great refreshing starter adapted from Chef Heston Blumenthal. ]]> 1 Aerated Sous Vide Hollandaise Sun, 28 Jun 2015 16:49:44 +0000 Quantum Chef A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi Whip.]]> 3 THE WORLD’S 51-100 BEST RESTAURANTS IN 2015 Tue, 26 May 2015 16:34:18 +0000 Quantum Chef 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 week before The World’s 50 Best Restaurants awards event itself, is part of the annual celebration of global gastronomy that recognises restaurants around the world for [...]]]> 0 Fragrant Apples Sun, 17 May 2015 21:44:03 +0000 Quantum Chef 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 "stones" starter dish.]]> 0