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 ... CONTINUE
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 d ... CONTINUE
Olive Oil “Butter” and Balsamic Vinegar Gel
This simple but delicious Olive Oil "Butter" and Balsamic Vinegar Gel recipe is from molecular gastronomy Chef Mich ... CONTINUE
The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). ... CONTINUE
Balsamic Vinegar Pearls Recipe
The balsamic vinegar is transformed into small jelly balls using agar agar and the cold oil spherification method. ... CONTINUE
The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as th ... CONTINUE
The tomato spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as the ... CONTINUE
This is an extraordinary molecular gastronomy recipe from Ferran Adria and El Bulli team. The Parmesan Spaghetto is ... CONTINUE
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