Molecular Recipes

[...] The iSi Whip has played a huge role in allowing molecular gastronomy chefs to create new elements that help [...]

[...] cooked potatoes, delicious peas and smoked cheese foam. Easy to make and delicious. Requires an iSi Whip to make the foam. [...]

[...] chef Ferran Adria, you can now easily make an incredible sponge cake using your microwave, an iSi Whip and a paper cup. [...]

[...] The iSi Whip isn’t just for whipped cream or foams; it’s also a great way to make airy batters as [...]

[...] Ferran Adrià has forever changed the face of molecular gastronomy and cooking in general. Now his [...]

[...] Ferran Adrià’s long-awaited book tour is kicking off in March of 2014. Cocktail receptions, [...]

[...] ’re going to love working with edible film. A favorite product of great modernist chefs as Ferran Adrià. [...]

Chef Roy Caceres challenges traditional Italian diners with modernist versions of classic dishes at his restaurant Matamorfosi in Rome. The chef&rsquo [...]

[...] with a unique way of serving sustainable heart of palms to his guests at D.O.M restaurant. A modernist cuisine take on fettuccini made of heart of palms paired with butter, sage, zucchini and popcorn [...]

[...] own. This year was no different. The top 10 restaurants on this year’s list feature modernist cuisine on their menu [...] [...]

[...] Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michelin Star restaurant ABaC. [...]

[...] Chef Jordi Cruz, the youngest Spanish chef to obtain a Michelin Star never staged and now has two Michelin [...]

[...] if you’re talking about a dish created by 2 Michelin star and modernist cuisine master, Chef Jordi Cruz. [...]

[...] Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michelin Star restaurant ABaC. [...]

[...] After The Fat Duck, Per Se and Noma, Chef Matt Orlando opens his own restaurant, Amass, in Denmark. Get to know the chef, his unique restaurant and [...]

[...] creative and simple snack was a great way to start our dinner at the new restaurant Amass by Chef Matt Orlando, former head chef of Noma. [...]

[...] A favorite at Amass by Chef Matt Orlando, former head chef of Noma. Charred spring onions and mackerel vinaigrette wrapped in a chard [...]

[...] Experience elBulli at world's first exhibition about a chef and a restaurant "elBulli: Ferran Adria and the Art of food", in Somerset House. [...]

[...] smart application of ultra-thin edible film by molecular gastronomy Chefs Juan Mari Arzak and Ferran Adria. The resulting flavored caramel crisps can be used as base for a modernist pie, as an [...]

[...] Rolling Stones party by chocolatier Persoone who collaborates with Chefs Heston Blumenthal and Ferran Adria. [...]

After The Fat Duck, Per Se and Noma, Chef Matt Orlando opens his own restaurant, Amass, in Denmark. Get to know the chef, his unique restaurant and th [...]

[...] snack was a great way to start our dinner at the new restaurant Amass by Chef Matt Orlando, former head chef of Noma. [...]

[...] A favorite at Amass by Chef Matt Orlando, former head chef of Noma. Charred spring onions and mackerel vinaigrette wrapped in a chard leaf and [...]

[...] Noma sous chef Jesper Kirketerp shares with us the goals, visions and concepts that brought Radio Restaurant into existence. We tried some fantastic dishes and we'll be sharing the recipes of a couple [...]

[...] From Radio restaurant in Copenhagen by Chefs Jesper Kirketerp and Rasmus Kliim: scallops with buttermilk, drops of [...]

[...] This was one of my favorite dishes at Radio restaurant in Copenhagen. Perfectly cooked potatoes, delicious peas and smoked cheese foam. Easy to [...]

[...] -thaw stable so it can be frozen to be used later when needed, thanks to the properties of iota carrageenan and guar gum. [...]

[...] A simple but irresistible smooth caramel cream made with Iota Carrageenan and Kappa Carrageenan. [...]

[...] with an iSi Whip charged with N2O and stabilized with soy lecithin as the emulsifier and iota carrageenan as a thickener. [...]