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Banana and Parsley

Food Pairing in Molecular Gastronomy

Food pairing in molecular gastronomy is based on the principal that foods combine well with one another when they h ... CONTINUE
4- Dry Caramel with Sea Salt

Dry Caramel with Sea Salt

The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe is based on the mol ... CONTINUE
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Chocolate Cremeux and Olive Oil

Chocolate Cremeux with Olive Oil and Salt

The combination of the silky smooth milk chocolate cremeux with fruity olive oil and sea salt flakes is perfect. Yo ... CONTINUE
Ferran Adria

Molecular Gastronomy 1: Science and Cooking

This is a summary of the first public lecture about molecular gastronomy held at Harvard in the fall of 2010. Scien ... CONTINUE
Science & Cooking at Harvard

Molecular Gastronomy at Harvard

Harvard starts teaching molecular gastronomy in new general education science course, “Science and Cooking: From  ... CONTINUE
2- Olive Oil Powder

Olive Oil Powder

The olive oil powder is one of my favorite molecular gastronomy powders created with Tapioca Maltodextrin. This rec ... CONTINUE
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converting-high-fat-powder-sqr

Maltodextrin: Converting High-fat Liquids into Powder

Another technique of molecular gastronomy chefs is to convert liquids with high fat content into powder using Tapio ... CONTINUE
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5-Shrimp with Cocktail Sauce in Pipette

Shrimps with Cocktail Sauce in Pipette

These tasty shrimps are served with a pipette filled with cocktail sauce as a skewer. The idea is to place the shri ... CONTINUE
Gelatin filtered consomme

Gelatin Filtered Consomme (gelatin filtration)

The gelatin filtration method for creating consommé is very easy and has bullet proof results but requires more ti ... CONTINUE
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3-Saffron Tagliatelle of Consomme

Saffron Tagliatelle of Consomme Recipe

These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bu ... CONTINUE
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Parmesan ice cream with Prosciutto

Parmesan ice cream with Prosciutto

Savory ice creams are very popular nowadays in molecular gastronomy and this Parmesan ice cream is my favorite. The ... CONTINUE
morel-air-sqr

Morel Mushroom Pasta with Morel Air

This Morel mushroom pasta with Morel air is one of my favorite dishes. The Morel mushroom's delicate balance of ear ... CONTINUE
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