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.
Kicking off a molecular gastronomy weekend with Pan-seared Scallops w/ a Meyer Lemon Foam & Squid Ink Tobiko Roe!
Molecular Dinner @ AnQi (Costa Mesa, CA): Champagne & Caviar - nicolas feuillatte champagne gelee, american sturgeon caviar, white chocolate fizzy
Olive oil powder - Molecular Gastronomy - deconstruct a vinaigrette so easy
Ahi Tuna Nicoise | white anchovy romesco, crispy haricot vert, 64*C quail egg, olive 'gushers' at AnQi
Grape Amuse Bouche
Carbonated Anti-griddle ‘Seared’ Grapes - Purple Grape Glass - Fennel Sugar Strands
Hervé This' Famous Chocolate Chantilly - Prepare the Best Chocolate Mousse using an easy chocolate mousse recipe, molecular gastronomy and two ingredients - water and chocolate.
Molecular Gastronomy - Deconstructed Banana Nutella Crepe - Banana Jelly - Nutella Powder
Caramelized salsify "poutine" w goose fat pop rocks as curds and root beer gravy. Part of a molecular gastronomy Goose-stravaganza.
Molecular Gastronomy at home : Nutella powder made with tapioca maltodextrin
What happens when you cook chicken feet (& other offal) in FOUR LOKO sous vide.
Crab mousse, plum jelly, candied lemon, ginger pâte de fruit, buttermilk lilac sorbet. Fantastic molecular gastronomy at Alinea in Chicago!
Molecular Gastronomy makes HOT Ice Cream possible! melts as it COOLS, gels as it HEATS!
Chanterelles in a corn sauce with Asian pear slaw
Potato Cashew Gnocchi/ Panang Foam/ Coconut Bubbles/ Thai Basil Oil/ Powdered Peanut Butter. Molecular Gastronomy meets the Old World.
Pimm's & orange zest cupcakes topped with whipped lemonade and garnished with bitter orange cucumber gel sticks and glacé orange.
Darkplace soup - an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar?
This special ice-cream is poached to heat it and set it, then it melts as it cools. Served in a cinnamon chocolate frappé.
Fiori di Pizza / Pizza Flowers. molecular gastronomy makes the impossible attainable.
Sous vide souffle on jamon iberico with Parisienne vegetables
Pomegranate "'ludes" from Studio 54 dinner. This mind-blowing food all resembles things people used for enjoyment at the iconic disco.
Chocolate Sorbet with an Orange and Cardamom Mist
Sake infused with shiso and a compressed cucumber & canteloupe salad
The perfect olive according to Ferran Adrià.
Playing with meat glue to get pristine cuts. Pretty but anatomically incorrect pork leg with citrus gremolata.
[video] Jason and I set out to use our new sample of transglutaminase, or meat glue, to bake none other than a bacon spiral!
Chocolate leather packets filled with chocolate powder. Molecular gastronomy by Alex Stupak at wd~50, New York.
How to make oven-dried strawberries infused with different herbs and spices - Lessons learned through replicating a pro chef's recipe.
Molasses Roasted Pineapple with Dark Brown Sugar Espuma
A puff of steam shoots out your nose when you bite into liquid nitrogen frozen lavender foam at Palo Alto's Baumé Restaurant
Tea-scented fog, drinking chocolate, tea pudding
Molecular gastronomy "cocktails" at Providence in Los Angeles.
Chef Marcel Vigneron making the Liquid Nitrogen Cocktail: “Brain Freeze” with Tomato Water and Absolut Pepper
Seared Bay Scallops with Fennel Pollen Air