Molecular Recipes http://www.molecularrecipes.com Molecular Gastronomy Recipes Mon, 19 Sep 2016 02:42:41 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1Molecular Gastronomy Recipes Molecular Recipes no Molecular Gastronomy Recipes Molecular Recipes http://www.molecularrecipes.com/wp-content/plugins/powerpress/rss_default.jpghttp://www.molecularrecipes.com Beetroot, Dark Chocolate, Raspberry and Black Oliveshttp://www.molecularrecipes.com/flavor-pairing/beetroot-dark-chocolate-raspberry-black-olives/ http://www.molecularrecipes.com/flavor-pairing/beetroot-dark-chocolate-raspberry-black-olives/#comments Sat, 16 Jul 2016 23:48:46 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11789 With scientific food pairing you can add some surprising ingredients to take your traditional dessert to a whole new level. Beetroot shares woody notes with chocolate and floral aromas with raspberry and even matches olives.]]> http://www.molecularrecipes.com/flavor-pairing/beetroot-dark-chocolate-raspberry-black-olives/feed/ 1 Charcoal, Ashes and a 64ยบ Egghttp://www.molecularrecipes.com/surprises/charcoal-ashes-64o-egg/ http://www.molecularrecipes.com/surprises/charcoal-ashes-64o-egg/#comments Sun, 13 Dec 2015 18:39:33 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11755 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. ]]> http://www.molecularrecipes.com/surprises/charcoal-ashes-64o-egg/feed/ 1 Creamy Kuzu Parmesan Gnocchi with Pea Waterhttp://www.molecularrecipes.com/surprises/creamy-kuzu-parmesan-gnocchi-pea-water/ http://www.molecularrecipes.com/surprises/creamy-kuzu-parmesan-gnocchi-pea-water/#comments Mon, 07 Dec 2015 01:04:53 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11740 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.]]> http://www.molecularrecipes.com/surprises/creamy-kuzu-parmesan-gnocchi-pea-water/feed/ 7 Espresso Pasta & Foam with Chocolate Sponge Cakehttp://www.molecularrecipes.com/foams/espresso-pasta-foam-chocolate-sponge-cake/ http://www.molecularrecipes.com/foams/espresso-pasta-foam-chocolate-sponge-cake/#comments Wed, 02 Dec 2015 05:32:41 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11722 This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta, foam and 40s microwave sponge cake. ]]> http://www.molecularrecipes.com/foams/espresso-pasta-foam-chocolate-sponge-cake/feed/ 12 How does alcohol affect the flavor of your drink?http://www.molecularrecipes.com/molecular-gastronomy/alcohol-affect-flavor-drink/ http://www.molecularrecipes.com/molecular-gastronomy/alcohol-affect-flavor-drink/#comments Thu, 19 Nov 2015 08:28:55 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11687 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?]]> http://www.molecularrecipes.com/molecular-gastronomy/alcohol-affect-flavor-drink/feed/ 0 The Caramel – cocktail, powder, air and sphereshttp://www.molecularrecipes.com/molecular-mixology/caramel/ http://www.molecularrecipes.com/molecular-mixology/caramel/#comments Sun, 15 Nov 2015 19:03:19 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11652 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.]]> http://www.molecularrecipes.com/molecular-mixology/caramel/feed/ 4 Pumpkin Bonbonhttp://www.molecularrecipes.com/surprises/pumpkin-bonbon/ http://www.molecularrecipes.com/surprises/pumpkin-bonbon/#comments Tue, 10 Nov 2015 04:58:55 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11640 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.]]> http://www.molecularrecipes.com/surprises/pumpkin-bonbon/feed/ 6 Edible Rose Cocktail Lipstickhttp://www.molecularrecipes.com/molecular-mixology/edible-rose-cocktail-lipstick/ http://www.molecularrecipes.com/molecular-mixology/edible-rose-cocktail-lipstick/#comments Sun, 01 Nov 2015 19:39:07 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11622 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.]]> http://www.molecularrecipes.com/molecular-mixology/edible-rose-cocktail-lipstick/feed/ 0 Edible River Stoneshttp://www.molecularrecipes.com/surprises/edible-river-stones/ http://www.molecularrecipes.com/surprises/edible-river-stones/#comments Sun, 25 Oct 2015 22:43:56 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11563 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.]]> http://www.molecularrecipes.com/surprises/edible-river-stones/feed/ 1 Lavender Honey Ice Creamhttp://www.molecularrecipes.com/ice-creams/honey-lavender-ice-cream/ http://www.molecularrecipes.com/ice-creams/honey-lavender-ice-cream/#comments Sat, 17 Oct 2015 18:35:54 +0000 Quantum Chef http://www.molecularrecipes.com/?p=11543 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.]]> http://www.molecularrecipes.com/ice-creams/honey-lavender-ice-cream/feed/ 0