Edible chocolate soil! It has become incredibly popular to serve dishes that look like something other than what they actually are. For example, filled chocolates that resemble wave-worn stones found by the seashore or desserts that resemble a potted plant. And if you need to make a potted plant that looks completely “realistic,” you need … Read more
This is a divinely delicious and light artichoke soup made with a siphon, served with porcini mushroom powder and crispy artichoke chips. The artichoke is believed to have originated in the fertile area along the Mediterranean in the Middle East and north and east of the Arabian desert, which makes sense when we consider the … Read more
Looking to truly impress someone? Now’s your chance to shine and showcase your culinary skills. You’ll be using the sous vide method and bringing out your siphon bottle. Few things compare to tender duck with crispy skin. While many of us limit our duck consumption to the Christmas season or St. Martin’s Day, it’s a … Read more
A dish that could be worthy of a Michelin restaurant: Avocado in “coal” tempura batter. Food is much more than just nourishment. Food is an experience, and when we dine out, we often expect a holistic experience of sensory impressions and surprises. Dishes that initially do not look particularly edible have been a trend in … Read more
With Gin & Tonic spheres, you can offer your family and friends a unique culinary experience. The small spheres are bursting with flavor and intensity – and they look beautiful on a dessert presentation. In this recipe, you will be introduced to what is known in the molecular gastronomy world as reverse spherification. Essentially, it … Read more
A delicious meat-free dish that is perfect as an appetizer/snack or starter when you have guests. The dish is Japanese-inspired and includes mushrooms and dashi – combined with molecular gastronomy. The dish is Japanese-inspired and consists of, among other things, mushrooms and dashi – combined with molecular gastronomy.
Caviar with espresso/Espresso caviar provides a slightly different twist on a regular dessert. They can be used, for example, with panna cotta, tiramisu, or chocolate mousse. In the kitchen with molecular gastronomy, it is important to have a precision scale (they can be purchased here), as it requires very precise measurements to bring everything together … Read more
These coffee pearls/coffee caviar are a fun addition to a coffee dessert. Use them, for example, on top of a panna cotta, tiramisu, or with a chocolate mousse. When working with molecular gastronomy, it is almost impossible not to have a precision scale (which can be purchased here), as you need to use quite accurate … Read more
Do you miss the moisture in your bread rolls by day 3…!? Now, let me introduce your new little helper. His name is Xanthan Gum, and he’s ready to become your regular baking buddy. Fresh and delicious bread rolls for up to a week. With just a small teaspoon of Xanthan Gum in your baking, … Read more
Molecular gastronomy is food and science in one. By cooking the food according to these principles, you have the opportunity to create dishes that contain an element of surprise and are an experience in themselves. The composition, content, and texture of the food in this world is often a rethinking of a classic theme, which … Read more