Oyster with Sea Gel and Aromas
The creative presentation of this dish will give you a complete sensory experience. Chef Eneko Atxa of Azurmendi ha ... CONTINUE
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
Dispersing Aromas with Dry Ice “Vapor”
Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Hes ... CONTINUE
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 aroma ... CONTINUE
Vaporization: Flavoring Food with Pure Aromatic Vapor
Vaporization is a technique applied by several molecular gastronomy chefs to bring sensory experiences to diners an ... CONTINUE