Liquid Popcorn with Caramel Froth
The liquid popcorn with caramel froth is a surprising drinkable modernist dessert. It is quite sweet and it is best ... CONTINUE
The delicate crispy Mango Croquant is another creation of molecular gastronomy chef Ferran Adria. Geometrical shape ... CONTINUE
Instant Pea Parmesan Noodles in Saffron Consomme with Morel Dust
The instant noodles are formed in front of the diner eyes by injecting a pea and parmesan mix into a hot saffron co ... CONTINUE
The oil crumbs are crispy on the outside and melt in the mouth releasing a burst of flavor. In this case they were ... CONTINUE
The dry caramel is a molecular gastronomy powder created with Tapioca Maltodextrin. This recipe is based on the mol ... CONTINUE
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
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