Molecular Recipes http://www.molecularrecipes.com Molecular Gastronomy Recipes Tue, 16 Dec 2014 17:44:48 +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 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/ 2 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/ 1 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/ 5 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 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