awalkingdream.blogspot.com
Tropical Harvest - Passionfruit cheesecake foam, pineapple caviars, dehydrated starfruit, salted crumble, black sesame ice cream {no recipe}
www.caterroirproject.com
Goat’s Milk Panna Cotta, pickled rose hips, burnt citrus, pickled fennel, pomegranate seeds, loquat blossoms, guava leaf tea.
www.caterroirproject.com
a modern insalata caprese - made with ingredients from our gardens!
blog.homerunballerina.com
for a cute presentation and fewer dirty dishes, serve your custard in the egg shell! {recipe: truffled egg custard with tomato foam and parmesan crisp.}
www.herbivoracious.com
Fruit salad? A modern interpretation.
www.tinyurbankitchen.com
Sous vide Wagyu beef from Tapas Molecular Bar in Tokyo, Japan
www.saltyseattle.com
Oyster legend Jon Rowley shares 12 dozen rare Pacificas & I pair them with simple Sriracha Bubbles.
www.saltyseattle.com
Hedonism as it pertains to dessert: blueberry spheres and shards, chocolate lava, salted butterscotch ice cream & more.
www.saltyseattle.com
Ahi Poke in Rice Cornets with Mango Caviar and Lemongrass-Meyer Lemon Bubbles. Gluten-Free molecular gastronomy at its best.
www.saltyseattle.com
Pearls of strawberry puree as part of a modernist take on "banana split." not your nana's 'nana!
www.lobesity.com
A cool rendition of the best brunch drink ever - The bloody mary! Here's a crunchy version made with McClure's Spicy Bloody Mary Mix.
www.lobesity.com
Kicking off a molecular gastronomy weekend with Pan-seared Scallops w/ a Meyer Lemon Foam & Squid Ink Tobiko Roe!
tangbro1.blogspot.com
Molecular Dinner @ AnQi (Costa Mesa, CA): Champagne & Caviar - nicolas feuillatte champagne gelee, american sturgeon caviar, white chocolate fizzy
www.mirauncut.com
Olive oil powder - Molecular Gastronomy - deconstruct a vinaigrette so easy
gracessweetlife.com
Hervé This' Famous Chocolate Chantilly - Prepare the Best Chocolate Mousse using an easy chocolate mousse recipe, molecular gastronomy and two ingredients - water and chocolate.
www.mirauncut.com
Molecular Gastronomy - Deconstructed Banana Nutella Crepe - Banana Jelly - Nutella Powder
www.saltyseattle.com
Caramelized salsify "poutine" w goose fat pop rocks as curds and root beer gravy. Part of a molecular gastronomy Goose-stravaganza.
www.mirauncut.com
Molecular Gastronomy at home : Nutella powder made with tapioca maltodextrin
www.saltyseattle.com
What happens when you cook chicken feet (& other offal) in FOUR LOKO sous vide.
www.atable.pl
Homemade marshmallow, or guimauve in French. I quite like them when they are few days old.
www.lisaisbossy.com
Crab mousse, plum jelly, candied lemon, ginger pâte de fruit, buttermilk lilac sorbet. Fantastic molecular gastronomy at Alinea in Chicago!
www.saltyseattle.com
Molecular Gastronomy makes HOT Ice Cream possible! melts as it COOLS, gels as it HEATS!
www.herbivoracious.com
Chanterelles in a corn sauce with Asian pear slaw
www.saltyseattle.com
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
drgateau.com
Pimm's & orange zest cupcakes topped with whipped lemonade and garnished with bitter orange cucumber gel sticks and glacé orange.
drgateau.com
Darkplace soup - an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar?
drgateau.com
This special ice-cream is poached to heat it and set it, then it melts as it cools. Served in a cinnamon chocolate frappé.
www.saltyseattle.com
Fiori di Pizza / Pizza Flowers. molecular gastronomy makes the impossible attainable.
www.saltyseattle.com
Sous vide souffle on jamon iberico with Parisienne vegetables
www.saltyseattle.com
Pomegranate "'ludes" from Studio 54 dinner. This mind-blowing food all resembles things people used for enjoyment at the iconic disco.
www.herbivoracious.com
Sake infused with shiso and a compressed cucumber & canteloupe salad
www.breakingbreadblog.com
Playing with meat glue to get pristine cuts. Pretty but anatomically incorrect pork leg with citrus gremolata.
www.youtube.com
![[video] Jason and I set out to use our new sample of transglutaminase, or meat glue, to bake none other than a bacon spiral!](http://images.tastespotting.com/thumbnails/192131.jpg)
[video] Jason and I set out to use our new sample of transglutaminase, or meat glue, to bake none other than a bacon spiral!
