Molecular Gastronomy Restaurants and Molecular Mixology Bars
Looking for a molecular gastronomy restaurant or molecular mixology bar near you? Always wanted to experience the creations of molecular gastronomy chefs Grant Achatz, Heston Blumenthal, Ferran Adria or Homaro Cantu? Here is a comprehensive list of restaurants and bars where you can experience molecular gastronomy at its best.
Spherification Caviar that Lasts!
We all enjoy spherification caviar, those small liquid spheres created using the Basic Spherification method developed by molecular gastronomy Chef Ferran Adria. But it takes time to make them and unfortunately they need to be consumed immediately before they convert into jelly with no liquid inside. Thanks to some Spanish companies, there are some spherification caviar products in the market that require no prep time and last several months.
Stuffed Morels, Thyme Air, Port Gel, Oak Moss Dry Ice Vapor
This dish is packed with earthy flavors and aromas! Multiple molecular gastronomy techniques are applied to enhance the flavors, textures and presentation. An innovative glass plate is used to present the dish with oak moss dry ice vapor to stimulate the senses of the diner and create a dramatic presentation.
Dispersing Aromas with Dry Ice “Vapor”
Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chefs Grant Achatz, Heston Blumenthal and others to bring sensory experiences to diners. One of the techniques to disperse aromas at the table is dry ice “vapor”.
Super Aladin Smoker and Aromatizer
The Super Aladin smoker is a heavy duty hand held food smoker used in molecular gastronomy that allows you to aromatize the wood smoke with your favorite herbs or spices by heating them gently without burning them.
The French 75 Cocktail Gel
This hemispheric cocktail gel version of the classic French 75 will leave your guests asking for more! This solid cocktail should definitely be added to your list of favorite molecular cocktails. The recipe of the classic version of the cocktail has been adjusted to create the perfect gelatin cocktail.
Olive Oil Chip
These crunchy, ultra thin and translucent olive oil chips are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and large surface area allows you to showcase the aromas and flavors of a good olive oil. The outstanding presentation makes them a great way to start a molecular gastronomy meal.
Sous Vide Equipment: What to Know Before You Buy
In sous vide cooking, temperature control is essential. Sous vide cooking requires a temperature controlled water bath and a means to vacuum seal the foods to be cooked. There are several devices suited for cooking sous vide depending on your needs and budget. What do you need to know before buying sous vide equipment?
Smoked Butter with Sherry Vinegar Jelly
Instead of serving the classic olive oil and balsamic vinegar bread dip, next time surprise your guests with this delicious smoked butter and sherry vinegar jelly. The smoked butter is sprinkled with sea salt flakes and it is served with Sherry vinegar jelly and a fresh bread roll.
Growing Micro Greens and Sprouts the Easy Way
Growing your own sprouts and micro greens usually requires too much work and dedication. But not anymore! For the last couple of months, I’ve been trying the EasyGreen automatic sprouter and wheatgrass grower with excellent results. Even the most difficult seeds grow easily in the EasyGreen sprouter with very little effort.
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Recent Posts
- Molecular Gastronomy Restaurants and Molecular Mixology Bars
- Spherification Caviar that Lasts!
- Stuffed Morels, Thyme Air, Port Gel, Oak Moss Dry Ice Vapor
- Dispersing Aromas with Dry Ice “Vapor”
- Super Aladin Smoker and Aromatizer
Top Rated Recipes
- Spherical Pear Elderflower Martini Recipe
(5.00 out of 5) - Food Pairing in Molecular Gastronomy (5.00 out of 5)
- Chocolate Cremeux with Olive Oil and Salt (5.00 out of 5)
- Liquid Pea Ravioli Recipe (5.00 out of 5)
- Air Bread Philly Cheesesteak (5.00 out of 5)
