Cuisine Evolution

Molecule-R’s DIY molecular gastronomy set comes with typical lab equipment (pipettes, silicone tubes, and a syringe), a 50-recipe DVD, as well as packets of food additives, including sodium alginate, xanthan gum, and soy lecithin so you can emulsify, spherify, and gelify, etc. to create fantastic dishes such as mint caviar beads that burst in the mouth, chocolate spaghetti, lemon foam or tzatziki spheres, beet foam, balsamic vinegar pearls, and arugula spaghetti.


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