www.olivesfordinner.com
Make these fiery sriracha pearls using a simple molecular cooking technique!
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!
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.kevineats.com
Ahi Tuna Nicoise | white anchovy romesco, crispy haricot vert, 64*C quail egg, olive 'gushers' at AnQi
drgateau.com
Darkplace soup - an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar?
www.saltyseattle.com
Fiori di Pizza / Pizza Flowers. molecular gastronomy makes the impossible attainable.
mylastbite.wordpress.com
The “Smoked” Salmon, cooked sous vide with Cucumber Noodles, then “smoked” with a smoking gun, served over a small Potato Blintz at the Bazaar
www.herbivoracious.com
Grapes, yogurt cheese, and honey for an unusual cheese course
eataduckimust.blogspot.com
Spherification Experiment with Japanese Milk Tea
justcookit.blogspot.com
My latest piece of kitchen kit - part of the el Bulli molecular gastronomy spherification starter kit.
www.nosaladasameal.com
An amuse bouche prepared with traditional Russian soup, French technique and Spanish molecular gastronomy.
