Sous vide Wagyu beef from Tapas Molecular Bar in Tokyo, Japan
Oyster legend Jon Rowley shares 12 dozen rare Pacificas & I pair them with simple Sriracha Bubbles.
Carrot soup amuse bouche using a method from Nathan Myhrvold's Modernist Cuisine
Hedonism as it pertains to dessert: blueberry spheres and shards, chocolate lava, salted butterscotch ice cream & more.
Ahi Poke in Rice Cornets with Mango Caviar and Lemongrass-Meyer Lemon Bubbles. Gluten-Free molecular gastronomy at its best.
easy salad & sandwich garnished with cute balsamic vinegar pearls and how to
purple grape glass (brittle fruit glass)
Pearls of strawberry puree as part of a modernist take on "banana split." not your nana's 'nana!
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!