molecular gastronomy

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12 aperitif sweets – Aperitif: aperitif recipes for an aperitif Finger Food Appetizers, Appetizers For Party, Appetizer Recipes, Fingers Food, Cooking Time, Cooking Recipes, Fingerfood Party, Mini Foods, Appetisers

Plus de 60 recettes pour des apéros encore meilleurs que des repas !

Quand on invite des amis à l'apéro, on peut se contenter de servir des chips, des cacahuètes (mais grillées à sec attention !) et des tomates cerises. Mais avouez qu...

candy sushi This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastro Sushi Recipes, Cooking Recipes, Food Plating Techniques, Candy Sushi, Urban Kitchen, Food Decoration, Food Science, Bubble Tea, Bubble Fruit

Spherification (Making "Caviar") - Tiny Urban Kitchen

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More »

Best Molecular Gastronomy Chef - The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h. Food Design, Michelin Star Food, Modernist Cuisine, Food Porn, Luxury Food, Food Science, Le Chef, Mets, Molecular Gastronomy

World's Best Molecular Gastronomy Chefs

Best Molecular Gastronomy Chef - The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h...

Josep Maria Rodríguez Guerola dessert creation from his Confectionary Shop in C/Arago. Beaux Desserts, Fancy Desserts, Gourmet Desserts, Plated Desserts, Delicious Desserts, Food Sculpture, Pastry Art, Beautiful Desserts, French Pastries

arschocolatum.com

Ars Chocolatum: Creations Coupe du Monde de la Pâtisserie 2011 #plating #presentation

Frozen goats cheese mousse with violet, buckwheat praline & passionfruit ice cream, Bentley restaurant Fancy Desserts, Gourmet Desserts, Plated Desserts, Gourmet Recipes, Modernist Cuisine, Mousse, Beautiful Desserts, Baking And Pastry, Molecular Gastronomy

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Frozen goats cheese mousse with violet, buckwheat praline and passionfruit ice cream - from Bentley restaurant.

How Molecular Gastronomy Works - Notable Chefs Gastronomy Food, Molecular Gastronomy, Painkiller Recipe, Modernist Cuisine, Modern Food, Cooking 101, Food Science, Culinary Arts, Food Presentation

How Molecular Gastronomy Works

Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly bizarre, but shockingly delicious dishes.

SPRING ORB: El Bulli’s “Disappearing Ravioli” of pine nut essence. When dipped into liquid, the potato starch wrap dissolves before the pine nut liquid hits the tongue. Ravioli, Chefs, Modernist Cuisine, Food Science, Roald Dahl, Food Plating, Plating Ideas, Molecular Gastronomy, Culinary Arts

El Bulli’s “Disappearing Ravioli” of pine nut essence. When dipped into liquid, the potato starch wrap dissolves before the pine nut liquid hits the tongue.

Modernist Mango Custard with Carbonated Calamansi Gel - coconut sorbet, freeze-dried mango, grapefruit segments and cilantro by Chef Russell Karath Tropical Desserts, Coconut Sorbet, Modernist Cuisine, Calamansi, Beautiful Desserts, Cuisines Design, Molecular Gastronomy, Culinary Arts, Plated Desserts

Modernist Mango Custard w/ Carbonated Calamansi Gel

This creamy, tropical dessert is a modernist custard from pastry Chef Russell Karath that’s incredible. Great application of Kappa Carrageenan to make custard and carbonation with an ISI Whip to make carbonated calamansi gel. Garnished with cilantro to spice things up a bit.

Chocolate, Jasmine, Pistachio, and Grapefruit. Gastronomy Food, Molecular Gastronomy, Gourmet Recipes, Cooking Recipes, Dessert Presentation, Michelin Star Food, Modernist Cuisine, Dessert Platter, Pastry Design

chefs-talk.com - chefs-talk Resources and Information.

chefs-talk.com is your first and best source for all of the information you’re looking for. From general topics to more of what you would expect to find here, chefs-talk.com has it all. We hope you find what you are searching for!

Cocoa Linguine with Berry Balsamic Sauce Cocoa linguine with berry balsamic sauce The post Cocoa Linguine with Berry Balsamic Sauce appeared first on Gastronomy and Culinary. Gourmet Recipes, Dessert Recipes, Cooking Recipes, Gourmet Desserts, Gourmet Foods, Chocolate Pasta, Chefs, Molecular Gastronomy, Saveur

Sweet Gastronomy

As an enthusiastic foodie in search of recipes to satisfy her sweet tooth, Sascha writes and photographs for sweetgastronomy.com a place where you can find a record of her pastry adventures and share in her passion for all things sweet!

The iSi Whip is one of the most versatile tools in modernist cuisine. Getting a kit and an iSi Whip is a great way to start learning molecular gastronomy. Appetizer Recipes, Snack Recipes, Dessert Recipes, Cooking Recipes, Snacks, Chocolate Sponge Cake, Chocolate Desserts, Isi Whipper Recipes, Modernist Cuisine

Coconut Mango Foam

An easy and delicious culinary foam with tropical flavors made with an iSi Whip, one of my favorite tools in the kitchen.

caramel apple with candy floss, molecular gastronomy Bubble Food Modernist Cuisine, Sour Cocktail, Food Science, Molecular Gastronomy, How Sweet Eats, Everyday Food, Creative Food, Food Presentation, Food Design

London & UK Restaurant and Venue Guide

SquareMeal is London and the UK's Independent Guide to the Best Restaurants, Bars and Venues. Click Here To Find Special Offers, Read Reviews and Book Online

with Caribbean Citrus Flavors Modernist cuisine Pavlova by Chef Angel BetancourtModernist cuisine Pavlova by Chef Angel Betancourt Isomalt, Just Desserts, Delicious Desserts, Mango Pudding, Modernist Cuisine, Food Science, Molecular Gastronomy, Culinary Arts, Plated Desserts

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with passion fruit foam, coconut snow, compressed pineapple, mango gel and lemon cream.