Molecular Recipes http://www.molecularrecipes.com Molecular Gastronomy Recipes Thu, 29 Jan 2015 06:27:03 +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 Cryofiltration: Perfectly Clear Juice from Fruits and Veggieshttp://www.molecularrecipes.com/techniques/cryofiltration-perfectly-clear-juice-fruits-veggies/ http://www.molecularrecipes.com/techniques/cryofiltration-perfectly-clear-juice-fruits-veggies/#comments Mon, 26 Jan 2015 08:22:07 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10897 Cryofiltration is easy! Crystal clear and flavorful tomato water? Transparent gazpacho? Pepper water? Clear apple juice that doesn’t oxidize? Perfectly clear consommĂ© with almost no effort?]]> http://www.molecularrecipes.com/techniques/cryofiltration-perfectly-clear-juice-fruits-veggies/feed/ 4 Goat Milk Gel, Strawberries, Port, Apple Ciderhttp://www.molecularrecipes.com/gelification/goat-milk-gel-strawberries-fluid-gels/ http://www.molecularrecipes.com/gelification/goat-milk-gel-strawberries-fluid-gels/#comments Tue, 20 Jan 2015 06:55:40 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10875 A refreshing dessert with goat milk gel, macerated strawberries, port wine fluid gel, apple cider fluid gel, powdered blueberries, candied pecans and cilantro. A perfect combination of flavors and textures!]]> http://www.molecularrecipes.com/gelification/goat-milk-gel-strawberries-fluid-gels/feed/ 0 Vegetable Desserts with Parsniphttp://www.molecularrecipes.com/flavor-pairing/parsnip-dessert/ http://www.molecularrecipes.com/flavor-pairing/parsnip-dessert/#comments Mon, 12 Jan 2015 04:30:42 +0000 Quantum Chef http://www.molecularrecipes.com/?p=7955 Have you tried making desserts with vegetables? Carrot cake and pumpkin pie are some classics but modern chefs are incorporating vegetables such as beets, asparagus, mushrooms and sweet potatoes more directly into new creative desserts.]]> http://www.molecularrecipes.com/flavor-pairing/parsnip-dessert/feed/ 0 Pigeon, Foie Hazelnuts and Fallen Forest Leaveshttp://www.molecularrecipes.com/multiple-techniques/pigeon-hazelnut-fallen-forest-leaves/ http://www.molecularrecipes.com/multiple-techniques/pigeon-hazelnut-fallen-forest-leaves/#comments Mon, 15 Dec 2014 03:21:45 +0000 Quantum Chef http://www.molecularrecipes.com/?p=8265 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.]]> http://www.molecularrecipes.com/multiple-techniques/pigeon-hazelnut-fallen-forest-leaves/feed/ 4 White Sangria in Suspensionhttp://www.molecularrecipes.com/molecular-mixology/white-sangria-suspension/ http://www.molecularrecipes.com/molecular-mixology/white-sangria-suspension/#comments Fri, 12 Dec 2014 06:40:51 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10776 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.]]> http://www.molecularrecipes.com/molecular-mixology/white-sangria-suspension/feed/ 3 Eggless Scotch Flanhttp://www.molecularrecipes.com/gelification/eggless-scotch-flan/ http://www.molecularrecipes.com/gelification/eggless-scotch-flan/#comments Thu, 11 Dec 2014 07:04:07 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10659 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.]]> http://www.molecularrecipes.com/gelification/eggless-scotch-flan/feed/ 2 Cold Oil Spherification – Sriracha Pearlshttp://www.molecularrecipes.com/gelification/sriracha-pearls-cold-oil-spherification/ http://www.molecularrecipes.com/gelification/sriracha-pearls-cold-oil-spherification/#comments Mon, 08 Dec 2014 05:46:44 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10712 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.]]> http://www.molecularrecipes.com/gelification/sriracha-pearls-cold-oil-spherification/feed/ 10 Sakura Cress, Chocolate, Yogurt, Red Pepper, Cayennehttp://www.molecularrecipes.com/flavor-pairing/sakura-cress/ http://www.molecularrecipes.com/flavor-pairing/sakura-cress/#comments Fri, 05 Dec 2014 08:35:56 +0000 Quantum Chef http://www.molecularrecipes.com/?p=7952 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.]]> http://www.molecularrecipes.com/flavor-pairing/sakura-cress/feed/ 0 The Funky Gourmet Experiencehttp://www.molecularrecipes.com/molecular-gastronomy/funky-gourmet-experience/ http://www.molecularrecipes.com/molecular-gastronomy/funky-gourmet-experience/#comments Wed, 03 Dec 2014 05:44:30 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10553 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.]]> http://www.molecularrecipes.com/molecular-gastronomy/funky-gourmet-experience/feed/ 1 Carrot Air with Tangerine Granitahttp://www.molecularrecipes.com/emulsification/carrot-air-tangerine-granita/ http://www.molecularrecipes.com/emulsification/carrot-air-tangerine-granita/#comments Tue, 02 Dec 2014 06:02:41 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10630 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.]]> http://www.molecularrecipes.com/emulsification/carrot-air-tangerine-granita/feed/ 0