Molecular Gastronomy
Modernist cooking gives familiar ingredients different forms through controlled techniques. Foams, fluid gels, and spheres offer several starting points in this collection, with recipes and ingredient guidance to support the process. Browse a technique for the result it produces, then read the full method and equipment requirements before attempting the preparation.
Browse the posts below, or choose a subcategory when available.
Foams, Espumas, & Gels
Peanut-chile foam, cream cheese espuma, and cranberry fluid gel use different methods to change texture. These preparations offer components that can become part of a more elaborate dish.
Modernist Ingredients & Techniques
Soy lecithin and xanthan gum guides introduce ingredients used to manage texture. These modernist recipes and explanations connect a particular ingredient or technique with the result it helps produce.
Spherification
Strawberry spheres, liquid olives, and reverse-spherical mozzarella give spherification several flavor directions. Browse the preparations for the method and ingredients that create a distinct outer layer around a softer center.
In this collection
Liquid Olives
This molecular gastronomy recipe is another creation of Ferran Adria and el Bulli team. This is one of the first reverse spherification dishes that was introduced at el…
Spherical Yogurt
This molecular gastronomy recipe is based on the reverse spherification technique which is great for ingredients rich in calcium like yogurt. Ingredients Yogurt Sphere 200 g (7 oz)…
Sous Vide Beef Stew
Ingredients 1,000g stew meat 150g beef fat 150g bacon chopped 150g celery diced 150g carrots diced 150g onion diced 10g tomato paste 10g garlic chopped 1 bay leaf…
The Creamiest Nacho Sauce Ever
There are all tastes in nacho cheese — some people enjoy it sprinkled atop tortilla chips and baked, meaning those people enjoy miniature cement blocks of cold, hardened…
