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Shrimp curry molecular gastronomy
I recently ordered some chemicals from l'epicerie. I wanted to play around and decided to do a deconstructed pineapple shrimp curry. Now this dish is still in its early phases (hence why it is under...
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Molecular: Peanut Butter powder & jelly noodles
I wanted to have a play on the traditional peanut butter and jelly, by making it taste exactly like that but look completely different. I figured a noodle inspired dish was the way to go, so...
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Molecular Gastronomy – Lecithin – Lemon Foam Air
Most chefs use an iSi canister to create foams, but now you can easily make it at home. Top any drink off, or add to any dish. If you happen to have liquid nitrogen on hand, dip some in, and you'll...
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Molecular Gastronomy – Nutella Powder – Maltodextrin
Tapioca Maltodextrin is SUPER easy to work with. You just have to understand a couple of main concepts to be successful at creating a powder and not turning it into goo.
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Molecular Gastronomy – Banana Jelly Jello – Agar Agar
Banana Jelly cylinders made with agar agar & Nutella powder made with tapioca maltodextrin...
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Molecular Gastronomy – Olive Oil Powder – Maltodextrin
Trying to deconstruct a vinaigrette? Or maybe just add a little whimsy to a dish? This olive oil powder is perfect for that. Its super easy to make.
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