Mai multe idei de la ScNH
http://chefs-talk.com/show

http://chefs-talk.com/show

Name: Carbonara — Puffed Pasta, Yolk Foam, Truffle Oil • Description: "[…] Eugene Lee" — "Carbonara — Puffed Pasta, Yolk Foam, Truffle Oil" by Eugene Lee, The Chef's Talk Project (Retrieved: 5 February, 2014)

Name: Carbonara — Puffed Pasta, Yolk Foam, Truffle Oil • Description: "[…] Eugene Lee" — "Carbonara — Puffed Pasta, Yolk Foam, Truffle Oil" by Eugene Lee, The Chef's Talk Project (Retrieved: 5 February, 2014)

Noriyuki Hamada

Noriyuki Hamada

Frozen Chocolate Wind - Molecular Gastronomy recipe

Frozen Chocolate Wind - Molecular Gastronomy recipe

These crunchy, ultra thin and translucent OLIVE OIL CHIPS are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and large surface area allows you to showcase the aromas and flavors of a good olive oil. The outstanding presentation makes them a great way to start a molecular gastronomy meal.

These crunchy, ultra thin and translucent OLIVE OIL CHIPS are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and large surface area allows you to showcase the aromas and flavors of a good olive oil. The outstanding presentation makes them a great way to start a molecular gastronomy meal.

Spherification to make balls of hoisin sauce, cilantro essence, and Sriracha sauce. Spherification involves mixing your "juice" or "sauce" of choice with Sodium Alginate and then "pipetting" out small bubbles into a basic Calcium Chloride bath.

Spherification to make balls of hoisin sauce, cilantro essence, and Sriracha sauce. Spherification involves mixing your "juice" or "sauce" of choice with Sodium Alginate and then "pipetting" out small bubbles into a basic Calcium Chloride bath.

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel.

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel.

Beet Mousse and Radish Mise en Bouche | Flickr - Photo Sharing!

Beet Mousse and Radish Mise en Bouche | Flickr - Photo Sharing!

Not Martha: Lots of fun ideas on lots of topics.Crafts, cooking, life advice...

Not Martha: Lots of fun ideas on lots of topics.Crafts, cooking, life advice...

MolecularRecipes.com Store - Wild Hibiscus Flowers in Syrup, $9.99 (http://store.molecularrecipes.com/wild-hibiscus-flowers-in-syrup/)

MolecularRecipes.com Store - Wild Hibiscus Flowers in Syrup, $9.99 (http://store.molecularrecipes.com/wild-hibiscus-flowers-in-syrup/)