Molecular Recipes http://www.molecularrecipes.com Molecular Gastronomy Recipes Thu, 27 Nov 2014 01:13:22 +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 Coffee and Milk Foamhttp://www.molecularrecipes.com/foams/coffee-milk-foam/ http://www.molecularrecipes.com/foams/coffee-milk-foam/#comments Wed, 19 Nov 2014 06:10:54 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10618 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. ]]> http://www.molecularrecipes.com/foams/coffee-milk-foam/feed/ 0 Color Changing Gin & Tonic w/ Blue Icehttp://www.molecularrecipes.com/molecular-mixology/color-changing-gin-tonic-blue-ice/ http://www.molecularrecipes.com/molecular-mixology/color-changing-gin-tonic-blue-ice/#comments Sun, 16 Nov 2014 22:06:44 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10598 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!]]> http://www.molecularrecipes.com/molecular-mixology/color-changing-gin-tonic-blue-ice/feed/ 1 Melty Cheese with Flavorful Dry Aged Cheeseshttp://www.molecularrecipes.com/emulsification/melty-cheese-flavorful-dry-aged-cheeses/ http://www.molecularrecipes.com/emulsification/melty-cheese-flavorful-dry-aged-cheeses/#comments Tue, 11 Nov 2014 06:41:19 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10565 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.]]> http://www.molecularrecipes.com/emulsification/melty-cheese-flavorful-dry-aged-cheeses/feed/ 2 Modernist Caramel Creamhttp://www.molecularrecipes.com/gelification/modernist-caramel-cream/ http://www.molecularrecipes.com/gelification/modernist-caramel-cream/#comments Wed, 05 Nov 2014 06:17:20 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10541 A simple but irresistible smooth caramel cream made with Iota Carrageenan and Kappa Carrageenan.]]> http://www.molecularrecipes.com/gelification/modernist-caramel-cream/feed/ 0 Olive Oil Noodles with Rose Extracthttp://www.molecularrecipes.com/gelification/olive-oil-noodles-rose-extract/ http://www.molecularrecipes.com/gelification/olive-oil-noodles-rose-extract/#comments Sun, 02 Nov 2014 23:24:32 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10525 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.]]> http://www.molecularrecipes.com/gelification/olive-oil-noodles-rose-extract/feed/ 0 Swiss Meringue Freeze-Thaw Stablehttp://www.molecularrecipes.com/foams/swiss-meringue-freeze-thaw-stable/ http://www.molecularrecipes.com/foams/swiss-meringue-freeze-thaw-stable/#comments Sun, 26 Oct 2014 21:08:29 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10510 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.]]> http://www.molecularrecipes.com/foams/swiss-meringue-freeze-thaw-stable/feed/ 0 Goat Cheese, Bronte Pistachios and Strawberrieshttp://www.molecularrecipes.com/multiple-techniques/goat-cheese-bronte-pistachios-strawberries/ http://www.molecularrecipes.com/multiple-techniques/goat-cheese-bronte-pistachios-strawberries/#comments Wed, 15 Oct 2014 17:10:03 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10496 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.]]> http://www.molecularrecipes.com/multiple-techniques/goat-cheese-bronte-pistachios-strawberries/feed/ 0 Edible Lipstick – Raspberryhttp://www.molecularrecipes.com/fun/edible-lipstick-raspberry/ http://www.molecularrecipes.com/fun/edible-lipstick-raspberry/#comments Tue, 07 Oct 2014 08:26:22 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10459 Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michelin Star restaurant ABaC.]]> http://www.molecularrecipes.com/fun/edible-lipstick-raspberry/feed/ 0 Port Fluid Gelhttp://www.molecularrecipes.com/gelification/port-fluid-gel/ http://www.molecularrecipes.com/gelification/port-fluid-gel/#comments Wed, 01 Oct 2014 00:43:14 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10436 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.]]> http://www.molecularrecipes.com/gelification/port-fluid-gel/feed/ 2 Pineapple Glasshttp://www.molecularrecipes.com/surprises/pineapple-glass/ http://www.molecularrecipes.com/surprises/pineapple-glass/#comments Wed, 24 Sep 2014 07:42:05 +0000 Quantum Chef http://www.molecularrecipes.com/?p=10415 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.]]> http://www.molecularrecipes.com/surprises/pineapple-glass/feed/ 0