Molecular gastronomy leverages the physical and chemical transformations of the ingredients to create delicious pears with totally unexpected textures. Want to impress your friends? Here are our favorite packages and books to get you started.
Learn the basics of molecular gastronomy, such as how to pelletize, gel, and emulsify, and then test your knowledge by making lemons or chocolate spaghetti. This kit is equipped with silicone molds, syringes, pipettes, chemical cookware, recipe book and all the tools you will need to style your food such as contemporary art. It also comes with a "r-evolution" fragrance kit, which makes all your molecular meals aesthetically pleasing.
This kit comes with algae extracts and other texture agents to degrade your favorite cocktails. Play by adding balls, foams and crabs to your drinks. It comes with a recipe book and an easy to use instruction manual.
While not exactly molecular gastronomy, this new classic cookbook rejects the use of four elements in cooking: salt for taste, fat for texture and texture. acid for flavor balance; and heat, which ultimately determines the texture of the food. Chef and writer Samin Nosrat will revolutionize how you approach cooking from a simple, scientific perspective. In short: we are doing something better.
This family-friendly and educational cookbook teaches kids about physics and chemistry and comes with 52 science recipes for everything from bubble tea to pickled vegetables, step-by-step instructions and great photos. For sensitive foods, all recipes are bone-free and allergens are marked throughout.
Pelletization creates "flavor pods" using sodium alginate and either calcium chloride or calcium lactate sweetener to convert a liquid into a rusty, edible pellet (think of something like salmon). This kit comes with a video tutorial and ingredients to fill up to eight cups of pellets to add to your dishes or cocktails.