Explore Gastronomy Food, Molecular Gastronomy, and more!

Yet another Heston Blumenthal molecular gastronomy beaut - don't know what it is but it looks too good to eat

Absolutely Love Heston B. He's the MAN! Yet another Heston Blumenthal molecular gastronomy beaut - don't know what it is but it looks too good to eat

Molecular Gastronomy - Champagne & Caviar Only dedicated foodies make food art like this. They need FOODAFED! Click: http://scripteaserx.storenvy.com/collections/285364-affinity-groups

Molecular Gastronomy - Champagne Caviar Only dedicated foodies make food art…

Balsamic caviar is a simple technique from molecular gastronomy but without the weird chemicals and totally vegan-friendly. Use your caviar to give an elegant touch to any dish - great on bruschetta, gazpacho or salads.

Gazpacho with Balsamic Caviar

Gazpacho with balsamic caviar. Balsamic caviar is easy and looks cool on any dish. Serve these individual portions at your next party and impress your guests!

Culinary foams, jellies & powders - A beginner's lesson in molecular gastronomy

Culinary foams, jellies & powders

Purple Potato Chips with Creme Fraiche and Caviar Recipe - Martha Stewart Weddings Appetizers... But i'd just do the chips

Purple Potato Chips with Creme Fraiche and Caviar Recipe - Martha Stewart Weddings Appetizers. But i'd just do the chips

Molecular Gastronomy workshop at Chef's Armoury - Rosebery, Sydney NSW

Molecular Gastronomy workshop at Chef's Armoury - Rosebery, Sydney NSW {brief demonstration on how to make white soy foam using a stick blender over a bowl of thick soy lecithin}

smoke dome

Niçoise salad recipe

I'm not sure how they did this (yet) but how cool to serve a bunt cake under a dome with dry ice in the center.This Niçoise salad recipe is a modern take on a traditional dish for you to make.

now ready to start creating the spheres! Remove the calcium bath from the fridge. Scoop the mango mixture with a half sphere tablespoon measure and care

Spherical Mango Ravioli Recipe

The Spherical Mango Ravioli is one of the first spherification dishes that was introduced at el Bulli in The spherical mango ravioli is made with the basic spherification technique and is based on a simple mango puree.

Through The Kitchen Door: "Goong Sarong" (Deep Fried Prawns Wrapped In Vermicelli) #plating #presentation

Through The Kitchen Door: "Goong Sarong" (Deep Fried Prawns Wrapped In Vermicelli - I wonder if you could wrap in spaghetti squash or veggie noodles)

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