Molecular Recipes Molecular Gastronomy Recipes Wed, 19 Nov 2014 06:15:37 +0000 en-US hourly 1 Gastronomy Recipes Molecular Recipes no Molecular Gastronomy Recipes Molecular Recipes Coffee and Milk Foam Wed, 19 Nov 2014 06:10:54 +0000 Quantum Chef A simple coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an iSi Whip charged with N2O and stabilized with soy lecithin as the emulsifier and iota carrageenan as a thickener. ]]> 0 Color Changing Gin & Tonic w/ Blue Ice Sun, 16 Nov 2014 22:06:44 +0000 Quantum Chef Color changing cocktails? Blue ice? Add a twist to your cocktails with butterfly pea flowers! Unleash your creativity with the new b'Lure butterfly pea flower extract!]]> 1 Melty Cheese with Flavorful Dry Aged Cheeses Tue, 11 Nov 2014 06:41:19 +0000 Quantum Chef Have you ever tried melting hard or semi-hard cheeses such as Parmesan, Gruyere or aged Gouda? If you did, you probably got a greasy mess of oil and cheese solids.]]> 2 Modernist Caramel Cream Wed, 05 Nov 2014 06:17:20 +0000 Quantum Chef A simple but irresistible smooth caramel cream made with Iota Carrageenan and Kappa Carrageenan.]]> 0 Olive Oil Noodles with Rose Extract Sun, 02 Nov 2014 23:24:32 +0000 Quantum Chef Inspired by molecular gastronomy Chef Jordi Cruz, the olive oil noodles will blow your mind with a unique flavor combination of olive oil and roses.]]> 0 Swiss Meringue Freeze-Thaw Stable Sun, 26 Oct 2014 21:08:29 +0000 Quantum Chef A convenient swiss meringue that is freeze-thaw stable so it can be frozen to be used later when needed, thanks to the properties of iota carrageenan and guar gum.]]> 0 Goat Cheese, Bronte Pistachios and Strawberries Wed, 15 Oct 2014 17:10:03 +0000 Quantum Chef The tang of the goat cheese combines beautifully with the tartness of the strawberries, milk and white chocolate crumble, black pepper tuile, slight saltiness of the pistachios and the sweetness of the ice cream and meringue to make this a dessert that everybody will love.]]> 0 Edible Lipstick – Raspberry Tue, 07 Oct 2014 08:26:22 +0000 Quantum Chef Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michelin Star restaurant ABaC.]]> 0 Port Fluid Gel Wed, 01 Oct 2014 00:43:14 +0000 Quantum Chef A solid and a liquid at the same time? A gel that behaves like a thickened liquid? Fluid gels are a great modernist way to add a new texture to your dishes and present them beautifully.]]> 2 Pineapple Glass Wed, 24 Sep 2014 07:42:05 +0000 Quantum Chef The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other ingredients or can be made crispy by dehydrating it. A great way to add flavor with an interesting new texture and presentation.]]> 0