This cool, frozen aerated chocolate wind, is neat way to add something cool to a plate in a restaurant or at home, providing you have the right equipment. It’s a fairly simple molecular gastronomy type technique that can be a great addition to your gourmet desserts. I’ve used different versions of this recipe in the […]

Agar Agar Caviar

In This Videos I Show you, How You Can Make A Very Cool Chocolate Microwave Sponge Cake With A Espuma Bottle (ISI Gourmet Whip Or An Other Whipping Siphon). Its A Recipe From The Molecular Gastronomy, But Its Very Simple. You Need Only Eggs, Cocoa Powder, Sugar, Flour And Milk. Please Subscribe And Support My […]

Did you know that you can make the fluffiest sponge cake in just 40 seconds in your microwave? Thanks to molecular gastronomy chef Ferran Adria, you can now easily make an incredible sponge cake using your microwave, an iSi Whip and a paper cup. Fast and easy! Get your iSi Whip at http://store.molecularrecipes.com/whippers/ You can […]

This is not an apple!. This dessert is glazed twice, the first layer is based on a melted mixture of 50% chocolate and 50% cocoa butter; it will give a thin and crusty outer shell while the second glaze gives a glossy finish. A stunning dessert made with white chocolate mousse and an apple jelly […]

Sodium Alginate + Calcium Lactate Set: http://amzn.to/2DMtLxR Digital Scale: http://amzn.to/2DNgZ1T Molecular Gastronomy Egg (Makes about 8 Eggs) 2 grams sodium alginate (http://amzn.to/2DMtLxR) 2 cups distilled water 1/2 cup water 2 grams agar (http://amzn.to/2FLlRVE) 2/3 cup non-dairy yogurt 1 1/4 cup squash, cooked 1/4 cup nut milk (more to adjust) pinch black salt 1/2 teaspoon calcium […]

How to make fruit pearls (spherification). Easy molecular gastronomy recipe. Ingredients : – agar agar – fruit juice – cold vegetable oil – sugar – water – Fromage blanc Vegan friendly recipe 😉

Chemistry Project

In this video I’m making flexible ganache also known as Flexi ganache or pliable ganache. You can use different types of chocolate for this, I’m even thinking about using white chocolate for a recipe at the restaurant soon. Its a gelatine and agar based set ganache that can be cut into different shapes and sizes […]

Step-by step video on how to make a striped mushroom omelet. For more tips and recipes visit: http://modernistcuisine.com/cook/recipe-library/striped-mushroom-omelet

Stop serving screwdrivers and G&T’s, and start making your cocktails (or mocktails) fancy AF with this simple mixology kit. Want it? Click here: http://taste.md/2vyJoay Rosé Cocktail With Raspberry & Lychee Caviar INGREDIENTS: 1 bottle sparkling rosé, chilled Raspberry solution: 12 ounces raspberries 4 tablespoons superfine sugar 1/2 cup to 2/3 cup distilled water 1 (2 […]

Today I’m making sriracha pearls, or caviar, whatever you want to call it using a technique called cold oil spherification. This is a pretty popular molecular gastronomy technique used in a lot of high end restaurants. It sounds complicated but it’s actually fairly simply and involves mostly items you should have in any commercial kitchen […]

In this video, you will see how to make liquid spheres filled with fruit juice, but you can easily use this recipe to fill them with whatever you desire. Reverse spherification is the process of making liquid spheres that are contained in a thin gel bubble the process of making these is done by freezing […]

Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.

This video shows you the SIMPLE, EASY, FAST & FUN way to use Molecular Gastronomy to make Juicy Spheres from any Liquid. The ingredients are just Juice, Vegetable Oil & Gelatin.

Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.

How to make a mango, molecular gastronomy style, recipe by Daniel Pi.

A molecular gastronomy twist on the popular Indian street food – Pani Puri. Video of the live counter from Marriott Hyderabad Sunday Brunch. More on hydfoodguy.com

The team at minibar by José Andrés in Washington, D.C. put not one, but two spins on a classic mojito cocktail. Using the molecular technique of reverse spherification, they transform the cocktail into a small, smooth sphere that is carbonated using an ISI whip.

Another exciting Molecular Gastronomy video! You will learn how to make Molecular Ice Cream and a cool party trick with Popcorn! The HTMi Cookbook: recipe.culinarymanager.ch/ Main HTMi Channel: www.youtube.com/user/HTMiSwitzerland

‘You’re only as good as your least quality ingredient that you have in your kitchen” Chef Chris Anderson speaks on the importance of getting back to roots of our cuisine. He shows us some techniques using Molecular Gastronomy to manipulate potatoes.

Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.