Molecular Recipes Molecular Gastronomy Recipes Tue, 16 Dec 2014 17:44:48 +0000 en-US hourly 1 Gastronomy Recipes Molecular Recipes no Molecular Gastronomy Recipes Molecular Recipes Pigeon, Foie Hazelnuts and Fallen Forest Leaves Mon, 15 Dec 2014 03:21:45 +0000 Quantum Chef A masterpiece from Chef Eneko Atxa at his 3-Michelin Star restaurant Azurmendi in Spain. A perfectly-cooked pigeon, foie gras and chocolate presented as faux hazelnuts, an earthy mushroom deuxelle, pigeon reduction and real hazelnuts.]]> 2 White Sangria in Suspension Fri, 12 Dec 2014 06:40:51 +0000 Quantum Chef A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different levels. As your guests sip this visually stunning sangria, they will get to enjoy the different delicate fruits in an elegant and classy way.]]> 1 Eggless Scotch Flan Thu, 11 Dec 2014 07:04:07 +0000 Quantum Chef The eggs are a critical component responsible for the final smooth and creamy texture of flan, but in this recipe, we replace them with carrageenans to produce a very similar texture without any fat.]]> 2 Cold Oil Spherification – Sriracha Pearls Mon, 08 Dec 2014 05:46:44 +0000 Quantum Chef The cold oil spherification method is an easy and fun technique to make caviar-like spheres from practically any liquid. Do not confuse with caviar made with Basic Spherification.]]> 5 Sakura Cress, Chocolate, Yogurt, Red Pepper, Cayenne Fri, 05 Dec 2014 08:35:56 +0000 Quantum Chef A beautiful dessert with interesting combination of flavors designed by the scientific method of food pairing. Sakura Cress is the dark purple version of Daikon Cress and tastes similar to radish sprouts.]]> 0 The Funky Gourmet Experience Wed, 03 Dec 2014 05:44:30 +0000 Quantum Chef We finally had the pleasure to try the innovative degustation menu at 2-Michelin Star restaurant Funky Gourmet in Athens, Greece. Chefs Georgianna Hiliadaki and Nikos Roussos do an excellent job with their playful, creative and very tasty dishes which are beautifully presented in modern and unconventional serve-ware.]]> 1 Carrot Air with Tangerine Granita Tue, 02 Dec 2014 06:02:41 +0000 Quantum Chef A perfect amuse-bouche with surprising flavors and textures. A flavorful tangerine pulp granita with ultra-light carrot foam (air) and spiced up with cardamom and thyme leaves. Simple, refreshing and most importantly, truly delicious.]]> 0 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