Channel Title: Molecular Gastronomy Channel Description: MolecularRecipes.com is the leading online resource of molecular gastronomy recipes and techniques for thousands of professional chefs, home cooks, students and scientists. MolecularRecipes.com provides cooks with detailed and proven recipes, tips and techniques to get the best results, affordable ways of acquiring or substituting molecular gastronomy equipment and ingredients and photos to inspire the creativity of its readers. The site specializes in products that appeal to a wide-reaching audience from world class chefs to home cooks. The goal is to make Molecular Gastronomy accessible to everyone. <video> Molecular Mixology Kit - What can you make? Description: Get your kit at http://store.molecularrecipes.com/molecular-mixology-kit/ The perfect gift for the mixologist in your family! Impress your family and friends with amazing modernist cocktails. </video> <video> Carrot Air with Tangerine Granita - Molecular Gastronomy light foam Description: Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ In this recipe we demonstrate how to make light foams using soy lecithin powder (usually called airs in molecular gastronomy). Get step by step instructions at http://www.molecularrecipes.com/?p=10630 </video> <video> Molecular Gastronomy: Basic Spherification to Make Caviar Description: Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ Learn how to make juice caviar with Basic Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of basic spherification, how it works and how to make spherification caviar with a syringe or a caviar maker. The Caviar Maker has 96 pipettes connected to a syringe releasing 96 drops into the calcium bath in the same amount of time you would be releasing just one drop using a syringe or squeeze bottle. You can get the caviar maker at http://store.molecularrecipes.com/caviar-maker/ Basic Spherification can be used to make small caviar-like spheres or large spheres. However, it is mostly used to make caviar spheres since the viscosity of the bath is thin allowing the small droplets to cohere into a spherical shape in the bath and the spheres don't stick together as in reverse spherification. Learn everything you need to know about spherification at http://www.molecularrecipes.com/spherification/ </video> <video> Tomato Water Spheres with Basil Oil (Molecular Gastronomy Spherification) Description: Select your kit at http://store.molecularrecipes.com/ and start making these incredible tomato water spheres with basil oil. Expand the possibilities of spherification! Ready to try something new? Why not inject a flavored oil inside the spheres for a stunning presentation and extra flavor? Get complete recipe at http://www.molecularrecipes.com/?p=10919 The tomato water is made using the cryofiltration technique explained here http://www.molecularrecipes.com/techniques/cryofiltration-perfectly-clear-juice-fruits-veggies/ </video> <video> Molecular Gastronomy: Reverse Spherification to Make Spheres with Liquid Inside Description: Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ Learn how to make spheres with liquid inside with Reverse Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of reverse spherification, how it works and how to make spheres of different flavors with this technique. - Reverse Spherification is more versatile than Basic Spherification as it can make spheres with almost any product. It is best for liquids with high calcium content or alcohol content which makes them great for cocktails and dairy products like cheese, milk, cream and yoghurt. - The resulting sphere is long-lasting and can be stored for later consumption. Contrary to Basic Spherification, the process of jellification can be stopped when the sphere is removed from the sodium alginate bath and rinsed with water. Learn everything you need to know about spherification at http://www.molecularrecipes.com/spherification/ </video> <video> How to Make Caviar with Cold Oil Spherification Description: Get a kit at http://bit.ly/MKits and start making your own "caviar" with cold oil spherification! Balsamic vinegar pearls, Sriracha Pearls or whatever is your favorite flavor. The cold oil spherification method is an easy and fun technique to make caviar-like spheres from practically any liquid. Do not confuse with caviar made with Basic Spherification. Get complete recipe at http://www.molecularrecipes.com/?p=10712 </video> <video> Molecular Gastronomy Kit - What can you make? Description: Get it at http://store.molecularrecipes.com/molecular-gastronomy-kit/ The perfect gift for the modern cook in your family! </video> <video> What Molecular Gastronomy Kit Should I Get? Description: Select your kit at http://store.molecularrecipes.com/ Thank you for visiting MolecularRecipes.com. You’ve come to the right site. Everything you ever wanted to know is right here. Amazing recipes. The latest techniques. Specially-priced ingredients, tools and equipment. A guide to great restaurants and bars. Plus, a community of over 250,000 chefs, scientists and food lovers that share a passion for culinary science. Feel free to share ideas, ask questions or just rave about your latest creations. Welcome and enjoy. We’re glad you’re here. </video> <video> Molecular Gastronomy: Ultra-thin Shrimp Tortilla Description: Get edible film at http://store.molecularrecipes.com/ This ultra-thin and crunchy tortilla is packed with strong ocean flavors. Inspired by molecular gastronomy Chef Dani García from restaurant Calima in Spain, the tortilla is made with fried ultra-thin edible film, dried nori powder, dried shrimp powder and fresh shrimp. Get full recipe at http://www.molecularrecipes.com/?p=8166 This is another great application of ultra-thin edible films. In this recipe we show you how to make the ultra-thin edible film crunchy by 'gluing' a few films with egg white and then frying them for a few seconds. The possibilities are endless and you can use this technique as a base for a wide variety of flavorful appetizers with a modernist twist. Its lightness will not only surprise your diners but will also allow the toppings' flavors to be the star of the dish. Get some edible film at http://store.molecularrecipes.com/surprises/ and create the ultimate modernist canapé! </video> <video> Black Sesame Microwave Sponge Cake and Miso Description: Did you know that you can make the fluffiest sponge cake in just 40 seconds in your microwave? Thanks to molecular gastronomy chef Ferran Adria, you can now easily make an incredible sponge cake using your microwave, an iSi Whip and a paper cup. Fast and easy! Get your iSi Whip at http://store.molecularrecipes.com/whippers/ You can get the step by step recipe at http://www.molecularrecipes.com/?p=7486 You can make different sponge cakes with this modernist cuisine technique using the iSi Whip. From basic chocolate, to savory versions such as tomato or this famous molecular gastronomy creation from Ferran Adria served at el Bulli which is made from black sesame and garnished with miso paste and sesame salt. </video> <video> Aroma R-Evolution Kit - experiment with volatile flavoring Description: Get your Aroma R-Evolution Kit at http://store.molecularrecipes.com/aroma-r-evolution-kit/ This volatile flavoring & pairing kit has 21 selected aroma oils and 4 special forks (AROMAFORK™) designed to diffuse the aromas when you eat to create a new fascinating olfactive experience that will trick your mind and forever change the way you perceive flavors. </video> <video> Blown Sugar / Isomalt Sphere Filled with Smoke Description: Get your Isomalt Blowing Kit at http://store.molecularrecipes.com/isomalt-blowing-kit/ 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 oak smoke to be smashed open at the table by the diner at http://www.molecularrecipes.com/surprises/blown-sugar-isomalt-sphere-filled-smoke/ </video> <video> Molecular Mixology: Hot Infusion Siphon Cocktail Description: Get the Hot Infusion Siphon at http://store.molecularrecipes.com/hot-infusion-siphon/ Watch the Hot Infusion Siphon in action! The most interesting tool for molecular mixology. Making hot cocktails at the table with the Hot Infusion Siphon will make the infusion process the most interesting your guests have ever seen! In this video we showcase a hot cocktail recipe with a base of gin infused at the table with jasmine tea, lavender, galangal (ginger family), lemongrass and lemon peel using the fascinating Hot Infusion Siphon. Get full recipe at http://www.molecularrecipes.com/molecular-mixology/hot-cocktail-lavender-galangal-jasmine-citrus/ and start experimenting with molecular mixology today! You can also make coffee, tea and broths at the table such as our Scallops with Dashi made at the table. Get the complete recipe at http://www.molecularrecipes.com/surprises/scallops-dashi-table/ </video> <video> Molecular Gastronomy: Frozen Reverse Spherification to Make Spheres with Liquid Inside Description: Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/ Learn how to easily make perfectly shaped spheres with liquid inside with Frozen Reverse Spherification, a variation of the molecular gastronomy technique developed by Chef Ferran Adria. This video shows you how to make Carrot Orange Mango Liquid Spheres with Rose Crystals using Frozen Spherification. Frozen Reverse Spherification - Reduces the preparation time - Does not require practice - Results in perfectly shaped spheres of consistent size Learn everything you need to know about spherification at http://www.molecularrecipes.com/spherification/ Our molecular gastronomy kits include the hemispheric silicone mold required for Frozen Spherification and you can get them at http://store.molecularrecipes.com/ To get the complete recipe of Carrot, Orange & Mango Spheres with Rose Crystals go to http://www.molecularrecipes.com/?p=8710 </video> <video> How to Make Edible Lipstick Description: Get your Lipstick Mold Kit at http://store.molecularrecipes.com/lipstick-mold-kit/ Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michelin Star restaurant ABaC, the edible lipstick of raspberry popsicle is served as part of the delicious petit fours. A great fun way to end the meal. You can not only make edible lipsticks with fruit puree but also with gelatin, agar agar, chocolate, sorbet and cocoa butter. </video>

Contacts and Links

Description

MolecularRecipes.com is the leading online resource of molecular gastronomy recipes and techniques for thousands of professional chefs, home cooks, students and scientists. MolecularRecipes.com provides cooks with detailed and proven recipes, tips and techniques to get the best results, affordable ways of acquiring or substituting molecular gastronomy equipment and ingredients and photos to inspire the creativity of its readers.
The site specializes in products that appeal to a wide-reaching audience from world class chefs to home cooks. The goal is to make Molecular Gastronomy accessible to everyone.

Videos from channel