The olive oil powder is one of my favorite molecular gastronomy powders created with Tapioca Maltodextrin. This rec ... CONTINUE
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
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
Saffron Tagliatelle of Consomme Recipe
These original saffron tagliatelle of consommé are another molecular gastronomy creation of Ferran Adria and El Bu ... CONTINUE
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
Seared Ahi Tuna with Wasabi Air Recipe
Molecular gastronomy meets Japanese cuisine in this variation of the classical seared tuna dish. The wasabi air is ... CONTINUE
The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). ... CONTINUE
Seared Scallops with Lemon Air and Bell Pepper Coulis
These tasty seared scallops are served on a coulis of bell pepper, topped with tangy lemon air and complemented wit ... 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
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
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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