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Molecular food

Discover Pinterest’s best ideas and inspiration for Molecular food. Get inspired and try out new things.
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Pasta Market, Molecular Food, Savory Cupcakes, Molecular Cuisine, Dessert Art, Dessert Aux Fruits, Restaurant Dishes, Tv Food, Molecular Gastronomy
Pasta Market
Molecular Food
Savory Cupcakes
Molecular Cuisine
Dessert Art
Dessert Aux Fruits
Restaurant Dishes
Tv Food
Molecular Gastronomy

49 Cozy Recipes That Feel Like a Hug

These cozy meals range from ramen and lasagna to classic cookies and brownies. Cooking cozy food brings up family traditions and nostalgia across cultures. Try mac and cheese, chana masala, and Korean chicken recipes from aunties, Italian wedding risotto, a family's go-to Turkish yogurt soup, and more.

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Emerging Trend Of Molecular Gastronomy in Fine Dining Molecular Gastronomy in Fine Dining; Imagine stepping into a fine dining experience that is as captivating as a symphony, where each dish is orchestrated with precision and creativity. Molecular gastronomy, like a masterful conductor, blends science and artistry to push the boundaries of traditional cuisine. #foodscience #finedining Future Food Technology, Molecular Gastronomy Dessert, Bright Movie, Molecular Gastronomy Plating, Futuristic Food, Modernist Cuisine Molecular Gastronomy, Gastronomy Recipes, Molecular Food, Molecular Mixology
Future Food Technology
Molecular Gastronomy Dessert
Bright Movie
Molecular Gastronomy Plating
Futuristic Food
Modernist Cuisine Molecular Gastronomy
Gastronomy Recipes
Molecular Food
Molecular Mixology

Emerging Trend Of Molecular Gastronomy in Fine Dining

Emerging Trend Of Molecular Gastronomy in Fine Dining Molecular Gastronomy in Fine Dining; Imagine stepping into a fine dining experience that is as captivating as a symphony, where each dish is orchestrated with precision and creativity. Molecular gastronomy, like a masterful conductor, blends science and artistry to push the boundaries of traditional cuisine. #foodscience #finedining

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Chris Jay on Instagram: "One of the first molecular gastronomy techniques I learned was sphereification. Essentially it’s taking a liquid like fruit juices, vinegar or even coffee and mixing it with agar agar (which come from red algae) and then slowly dropping it into chilled oil which turns it into spheres. This is one of my favourite techniques because it gives the illusion of caviar on a plate, however when you eat it it’s more jelly then pop-like as caviar would be. For this recipe I turned red onion pickling liquid into spheres, creating this beautiful pink colour, which popped really nicely on a crudo or tataki plate. Note: If you have any extra pickling liquid that you didn’t turn into spheres, I suggest storing the spheres in them instead of water. I found that after the third d Agar Agar Caviar, Fruit Caviar Recipe, Jelly Caviar, Coffee Caviar Recipe, Fruit Caviar, Molecular Gastronomy Plating, Molecular Food, Molecular Gastronomy Recipes, Pickled Fruit
Agar Agar Caviar
Fruit Caviar Recipe
Jelly Caviar
Coffee Caviar Recipe
Fruit Caviar
Molecular Gastronomy Plating
Molecular Food
Molecular Gastronomy Recipes
Pickled Fruit

Agar Agar Caviar

Chris Jay on Instagram: "One of the first molecular gastronomy techniques I learned was sphereification. Essentially it’s taking a liquid like fruit juices, vinegar or even coffee and mixing it with agar agar (which come from red algae) and then slowly dropping it into chilled oil which turns it into spheres. This is one of my favourite techniques because it gives the illusion of caviar on a plate, however when you eat it it’s more jelly then pop-like as caviar would be. For this recipe I…

40
Edible Spheres, Molecular Food, Molecular Gastronomy Recipes, Finger Snacks, Sushi Menu, Food Experiments, America's Test Kitchen Recipes, Soft Foods, Food Production
Edible Spheres
Molecular Food
Molecular Gastronomy Recipes
Finger Snacks
Sushi Menu
Food Experiments
America's Test Kitchen Recipes
Soft Foods
Food Production

Edible Spheres | America's Test Kitchen Recipe

Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres. Channel your inner chef and turn almost any liquid into squishy, flavorful spheres, from fruit juice to hot sauce to chocolate syrup and more. To make our edible spheres, we rely on the power of gelatin, which also gives desserts, such as Jell-O and panna cotta, their solid, slightly jiggly textures. When gelatin is hot, it’s a liquid, and when it’s cold, it’s a…

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Molecular Cuisine
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