DIY Molecular Gastronomy with Molecule-R
Unfortunately for those who enjoy playing with their food, Molecular Gastronomy has been mostly inaccessible. From the consumer’s point-of-view, such high-priced cuisine is often to be savored on special occasions only. For the amateur chef, it’s forbidding territory. Just take the name: Gastronomy, which clearly implies “for professional chefs only” and Molecular, which indicates that the whole affair should best be left in the hands of scientists only.
Until now that is… With the Molecule-R DIY molecular gastronomy kits, we can all play the part of food scientists and it seems, even come up with credible, edible results to make our food and cocktails even more fun to look at and consume!
Molecule-R offers kits to perform certain basic molecular gastronomy techniques:
- Spherification: It is the culinary process of shaping a liquid into spheres of liquid held by a thin gel membrane which visually and texturally resemble caviar.
- Gelification: It is the process of turning a liquid into gel which is a solid, jelly-like material that can have properties ranging from soft and weak to hard and tough.
- Emulsification: It is the process of turning a liquid into a light air foam.
The kits – one for food, one for cocktails and a combo pack – come with the equipment (syringe, pipettes…) and food additives one needs to prepare the 50 recipes included in the kit. Buy directly from Molecule-R or from Amazon.
As if I needed another excuse to host a party!