Molecular Gastronomy

Discover the fascinating world of molecular gastronomy and explore innovative techniques and ideas to elevate your culinary skills. Unleash your creativity and amaze your guests with unique dishes.
Molecular Gastronomy, Gastronomische Desserts, Molecular Food, Savory Cupcakes, Molecular Cuisine, Dessert Aux Fruits, Restaurant Dishes, Tv Food, Cozy Meals

These cozy meals range from ramen and lasagna to classic cookies and brownies. Cooking cozy food brings up family traditions and nostalgia across cultures. Try mac and cheese, chana masala, and Korean chicken recipes from aunties, Italian wedding risotto, a family's go-to Turkish yogurt soup, and more.

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David Ohlberg
Molecular Gastronomy, Edible Spheres, Molecular Food, Molecular Gastronomy Recipes, America's Test Kitchen Recipes, Kitchen Kids, America's Test Kitchen, Food Science, Americas Test Kitchen

Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres. Channel your inner chef and turn almost any liquid into squishy, flavorful spheres, from fruit juice to hot sauce to chocolate syrup and more. To make our edible spheres, we rely on the power of gelatin, which also gives desserts, such as Jell-O and panna cotta, their solid, slightly jiggly textures. When gelatin is hot, it’s a liquid, and when it’s cold, it’s a…

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oceansalt
Make chocolate noodles - boil 3/4 c water & mix in 2 gr of agar powder.  Add 1 1/2 c  melted Hershey’s chocolate & 1/3 c chocolate milk to keep from getting too thick. Marshmallow noodles follow the exact recipe, but use regular milk & marshmallows. Then use a plastic syringe to inject the mixtures into plastic tubing, place in ice water to allow to set. After a few minutes take the tubes out of the water & use a syringe to inject air into them - pushing the noodles out the other end. Essen, Health Desserts, Molecular Gastronomy, Chocolate Pasta, Molecular Gastronomy Recipes, Dude Food, Dessert Pasta, S'mores, Food Science

Make chocolate noodles - boil 3/4 c water & mix in 2 gr of agar powder. Add 1 1/2 c melted Hershey’s chocolate & 1/3 c chocolate milk to keep from getting too thick. Marshmallow noodles follow the exact recipe, but use regular milk & marshmallows. Then use a plastic syringe to inject the mixtures into plastic tubing, place in ice water to allow to set. After a few minutes take the tubes out of the water & use a syringe to inject air into them - pushing the noodles out the other end.

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Patti Panasci

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