www.olivesfordinner.com
Make these fiery sriracha pearls using a simple molecular cooking technique!
suziethefoodie.blogspot.ca
Balsamic Vinegar Pearls are cool to look at and pack a vinegary-punch to the kisser!
msihua.com
A little molecular gastronomy with this Apple Verrine dessert.
www.olivesfordinner.com
You'll never guess what ingredients were used to make this dessert. Hint: egg yolk is not one of them!
savory-bites.com
A look inside Wylie Dufresne's wd~50 and the 5-course tasting menu in NYC
finedininglovers.com
Molecular Madness.. five molecolar ingredients you can use at home
www.olivesfordinner.com
Beautiful faux caviar, made with kombucha and agar.
gastronomyblog.com
Hot Potato, Cold Potato. An iconic dish at Chicago's molecular gastronomy temple Alinea.
www.cookistry.com
Frozen Chocolate Wind - a molecular gastronomy recipe.
hungrynative.com
Lamb Burger Crostini with Cucumber and a Tzatziki Orb made with a Molecular Gastronomy Kit!
olivesfordinner.blogspot.com
Scallops and caviar, made vegan, using a molecular gastronomy cooking technique.
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.}
underpressurecooking.com
Watermelon TarTar with hayden mango "Yolk"
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.herbivoracious.com
Carrot soup amuse bouche using a method from Nathan Myhrvold's Modernist Cuisine
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.
natureinsider.com
easy salad & sandwich garnished with cute balsamic vinegar pearls and how to
www.veggiechef.co.uk
purple grape glass (brittle fruit glass)
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
www.kevineats.com
Ahi Tuna Nicoise | white anchovy romesco, crispy haricot vert, 64*C quail egg, olive 'gushers' at AnQi
www.veggiechef.co.uk
Grape Amuse Bouche Carbonated Anti-griddle ‘Seared’ Grapes - Purple Grape Glass - Fennel Sugar Strands
