Molecular Gastronomy

Collection by VERA PURE | Luxury tableware

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"A molecular gastronomist is really just someone who explores the world of science and food" ~ Homaro Cantu

VERA PURE | Luxury tableware
Mandarin Formosa by Frank Haasnoot. Food Plating Techniques, Dessert Presentation, Restaurant Dishes, Asian Desserts, French Desserts, Molecular Gastronomy, Plated Desserts, Creative Food, Food Design

Succombez aux pâtisseries de Frank Haasnoot, seul chef pâtissier du Peninsula Hotel cinq étoiles à Hong Kong

Si vous avez un jour la chance de séjourner au Peninsula Hotel à Hong Kong, il y a fort à parier que vos yeux et votre palais se souviendront à vie des pâtisseries de Frank Haasnoo…

Molecular cuisine combines science and culinary dessert with foam and clear pear faciles gourmet de cocina de postres faciles pasta saludables vegetarianas Cocktail Garnish, Cocktail Sauce, Cocktail Drinks, Cocktail Recipes, Cocktail Movie, Cocktail Attire, Cocktail Shaker, Cocktail Dresses, Fancy Drinks

Molekularküche vereint Wissenschaft und Kulinarik für ein fantastisches Geschmackserlebnis - Wohnideen und Dekoration

Verwöhnen Sie Ihre Sinne mit einem Abendessen der Molekularküche und entdecken Sie, wie lecker Wissenschaft sein kann. Sie werden sehr beeindruckt sein.

 Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in The transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli. Gastronomy Food, Molecular Gastronomy, Modernist Cuisine, Food Science, Culinary Arts, Creative Food, Food Design, Food Presentation, Food Plating

Edible Film – Create amazing “See-Through” recipes

Are you looking for the perfect product from which to create beautiful disappearing ravioli, clear canapes and edible cocktails? Do you want to experiment with new ways to deliver extra flavor and texture? If so, then you’re going to love working with edible film. A favorite product of great modernist chefs as Ferran Adrià.

Fruit “Caviar” – Adventures in Molecular Cooking – my last bite… Cake Kit, Taiwanese Cuisine, Chocolate Sculptures, Sushi Art, Taiwan Food, Food Science, Molecular Gastronomy, Easy Snacks, Plated Desserts

Fruit “Caviar” – Adventures in Molecular Cooking [3]

“Fruit Caviar” Last week I received the elBulli Texturas MiniKit that I ordered from the UK. Not only did it include the groovy Texturas ingredients, but also the tools and guidebook t…

3 Edible Cocktails: a Cuba Libre, a Ramos Gin Fizz Marshmallow, + the White Russian Breakfast Cereal in Solid Form {NY City Eats} via Tuesday Tips Gastronomy Food, Molecular Gastronomy, Molecular Cocktails, Modernist Cuisine, Modern Food, Food Science, Science Experiments, Food Plating, Granola

10 Easy Molecular Gastronomy Recipes

It's time to play with your food again. Except this time around, create some really awesome culinary special effects.

Geblasenem Zucker Isomalt Kugel Löffel World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown sugar sphere filled with smoke to be smashed open at the table by the diner. Isomalt, Circus Food, Baking And Pastry, Pastry Chef, Sugar Glass, Modernist Cuisine, No Sugar Foods, Sugar Craft, Food Science

Blown Sugar / Isomalt Sphere Filled with Smoke

World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown sugar sphere filled with smoke to be smashed open at the table by the diner.

These Edible Helium Balloons (or ghosts) Are Dessert From The Future Edible Crafts, Edible Food, Edible Art, Isomalt, Flower Food, Helium Balloons, Candy Recipes, Yummy Recipes, Recipies

These Edible Helium Balloons Are Dessert From The Future

We've reached peak 2017.

1,177 mentions J’aime, 20 commentaires – Maurits van der Vooren. (@mauritslatour) sur Instagram : « #testing #new #oysters #chocolate #mango #yoghurt #casspijkersacademie @gideaux_amsterdam #love… » Plating Ideas, Food Plating, Molecular Gastronomy, Culinary Arts, Plated Desserts, Fine Dining, Food Styling, Food Art, Nom Nom

Instagram post by Maurits van der Vooren. 🌐 • Nov 12, 2017 at 12:00am UTC

1,298 Likes, 23 Comments - Maurits van der Vooren. 🌐 (@mauritsvdvooren) on Instagram: “#testing #new #oysters #chocolate #mango #yoghurt #casspijkersacademie @gideaux_amsterdam #love…”

Pineapple Glass - Edible Film made with Pure-Cote Modernist Cuisine, Food Garnishes, Food Science, Dessert For Dinner, Molecular Gastronomy, Creative Food, Food Design, Food Presentation, Food Dishes

Pineapple Glass - Edible Film made with Pure-Cote B790

The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other ingredients or can be made crispy by dehydrating it. A great way to add flavor with an interesting new texture and presentation.

understanding the food: KUZU ROOTS Sweet And Sour Vegetables, Glazed Vegetables, Smooth Muscle Tissue, Modernist Cuisine, Food Science, Weird Science, Molecular Gastronomy, Food Design, Food Presentation

KUZU ROOTS

Organic Kuzu Root Starch is a versatile thickener that dissolves quickly in any cold liquid and has no perceptible taste. It is very low ...

How to make Squid ink tuile Chocolate Garnishes, Food Garnishes, Decoration Patisserie, Dessert Decoration, Tuiles Recipe, Food Plating Techniques, Gourmet Recipes, Cooking Recipes, Chocolate Decorations

How to make Squid ink tuile

https://www.patreon.com/filizi Recipe is on my patreon page Squid ink tuile recipe Music by Ryan Little - Paradise (CC license)

How to make transparent tuile from Chef Eddy Van Damme - Desserts Mini Desserts, Plated Desserts, Dessert Recipes, Weight Watcher Desserts, Deco Fruit, Modernist Cuisine, Low Carb Dessert, Food Garnishes, Garnishing

Opaline | Transparent tuiles | Pastry Chef & Author Eddy Van Damme

How to make transparent tuile from Chef Eddy Van Damme

No photo description available. Cocktail Garnish, Cocktail Glass, Cocktail Drinks, Cocktail Recipes, Popular Cocktails, Fun Cocktails, Holiday Cocktails, Smoked Cocktails, Fancy Drinks

Craftr on Instagram: “One of the best looking cocktails coming out of Spain perfect for after work Tanto si eres de afterwork como si prefieres el clásico…”

583 Likes, 16 Comments - Craftr (@craftrspirits) on Instagram: “One of the best looking cocktails coming out of Spain perfect for after work Tanto si eres de…”

TRANSPARENCY | of raspberry, yogurt Wow Restaurant, Tuiles Recipe, Food Plating Techniques, Dinner Themes, Food Garnishes, Appetizer Salads, Dessert Decoration, Food Science, Sugar Art

Alinea (Chicago, IL) [2]

Alinea 1723 N Halsted, Chicago, IL 60614 312.867.0110 www.alinearestaurant.com Sun 05/17/2009, 09:30p-01:00a kevinEats probably woul...

Black Pepper infused Spicy Margarita Spheres made using Molecular Gastronomy! These mini shots are sure to make any party a success! Delicious Margarita shots with a spicy kick, really wakes up all of your senses. Gastronomy Food, Food Science, Plated Desserts, Food Plating, Yummy Drinks, Tequila, Cooking Recipes, Sauce Recipes, Stuffed Peppers

Black Pepper infused Spicy Margarita Spheres - The Flavor Bender

Black Pepper infused Spicy Margarita Spheres made using Molecular Gastronomy! These mini shots are sure to make any party a success! Delicious Margarita shots with a spicy kick, really wakes up all of your senses.Make sure you make plenty, as you will want to have alot! Can also be served in shot glasses (without Reverse Spherification)

 Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in The transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli. Gastronomy Food, Molecular Gastronomy, Modernist Cuisine, Food Science, Culinary Arts, Creative Food, Food Design, Food Presentation, Food Plating

Disappearing Transparent Ravioli

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, which looks more like a thin plastic wrap, dissolves in the mouth instantly releasing the contents of the ravioli. Made with oblate, ultra thin and transparent edible film discs.