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molecular gastronomy

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The delicate crispy Mango Croquant is another creation of molecular gastronomy chef Ferran Adria. Geometrical shapes of a very thin layer of mango pulp mixed with sugar, Isomalt and glucose is let dry for 48 hours until it becomes crispy. Gastronomy Food, Modernist Cuisine, Food Science, Culinary Arts, Creative Food, Food Presentation, Food Plating, Food Design, Chefs

Dehydrating Food in Creative Ways

Dehydrating foods has been done forever but more recently, molecular gastronomy chefs have been using the dehydration technique in very creative ways. Crunchy sheets, herb dust, edible dirt, crispy foam, glass, dried puffs and crispy bacon to name a few.

Edible wood plank with its wood grains Appetizer Buffet, Modernist Cuisine, Food Science, Molecular Gastronomy, Creative Food, Food Presentation, Food Plating, Food Hacks, Plank

Edible Wood – A Modern Delicacy with a Rustic Flair

When you think of food and wood, usually you think about a wood fire pizza, a cedar plank cooked Salmon, or even a bamboo cheese board, but now you can eat it too. This is the actual tree trunk of a tree that could reach 15 meters (50 feet) high. The edible wood is available in planks, sawdust and small rectangular pieces.

12 aperitif sweets – Aperitif: aperitif recipes for an aperitif Appetizer Buffet, Appetizer Recipes, Tapas Buffet, Fingers Food, Cooking Time, Cooking Recipes, Fingerfood Party, Finger Food Appetizers, Party Appetizers

Plus de 60 recettes pour des apéros encore meilleurs que des repas !

Quand on invite des amis à l'apéro, on peut se contenter de servir des chips, des cacahuètes (mais grillées à sec attention !) et des tomates cerises. Mais avouez qu...

candy sushi This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastro Food Plating Techniques, Candy Sushi, Urban Kitchen, Food Decoration, Food Science, Bubble Tea, Bubble Fruit, Food Presentation, Diy Food

Spherification (Making "Caviar") - Tiny Urban Kitchen

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More »

Josep Maria Rodríguez Guerola dessert creation from his Confectionary Shop in C/Arago. Beaux Desserts, Gourmet Desserts, Fancy Desserts, Plated Desserts, Delicious Desserts, Food Sculpture, Pastry Art, Beautiful Desserts, French Pastries

arschocolatum.com

Ars Chocolatum: Creations Coupe du Monde de la Pâtisserie 2011 #plating #presentation

A Thai-inspired dessert with a little help from el Bulli: a liquid mango ravioli nestled atop rich coconut foam and sprinkled with ground toasted rice powder. Food Plating, Plating Ideas, Posh Nosh, Modernist Cuisine, Chefs, Sweet Cooking, Sweet Pastries, Food Places, Pastry Recipes

A Thai-inspired dessert with a little help from el Bulli: a liquid mango ravioli nestled atop rich coconut foam and sprinkled with ground toasted rice powder.

caramel apple with candy floss, molecular gastronomy Bubble Food Modernist Cuisine, Food Science, Molecular Gastronomy, Everyday Food, How Sweet Eats, Creative Food, Food Presentation, Food Design, Food Inspiration

London & UK Restaurant and Venue Guide

SquareMeal is London and the UK's Independent Guide to the Best Restaurants, Bars and Venues. Click Here To Find Special Offers, Read Reviews and Book Online

with Caribbean Citrus Flavors Modernist cuisine Pavlova by Chef Angel BetancourtModernist cuisine Pavlova by Chef Angel Betancourt Just Desserts, Delicious Desserts, Dessert Recipes, Isomalt, Mango Pudding, Modernist Cuisine, Food Science, Molecular Gastronomy, Culinary Arts

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with passion fruit foam, coconut snow, compressed pineapple, mango gel and lemon cream.

Chocolate, Jasmine, Pistachio, and Grapefruit. Gastronomy Food, Molecular Gastronomy, Gourmet Recipes, Cooking Recipes, Dessert Presentation, Michelin Star Food, Modernist Cuisine, Dessert Platter, Pastry Design

chefs-talk.com - chefs-talk Resources and Information.

chefs-talk.com is your first and best source for all of the information you’re looking for. From general topics to more of what you would expect to find here, chefs-talk.com has it all. We hope you find what you are searching for!

with Caribbean Citrus Flavors Modernist cuisine Pavlova by Chef Angel BetancourtModernist cuisine Pavlova by Chef Angel Betancourt Just Desserts, Delicious Desserts, Dessert Recipes, Isomalt, Mango Pudding, Modernist Cuisine, Food Science, Molecular Gastronomy, Culinary Arts

Pavlova with Caribbean Citrus Flavors

A beautiful modernist dessert by community member and Executive Pastry Chef Angel Ramirez Betancourt. Pavlova with passion fruit foam, coconut snow, compressed pineapple, mango gel and lemon cream.

How Molecular Gastronomy Works - Notable Chefs Gastronomy Food, Molecular Gastronomy, Painkiller Recipe, Modernist Cuisine, Modern Food, Cooking 101, Food Science, Culinary Arts, Food Presentation

How Molecular Gastronomy Works

Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly bizarre, but shockingly delicious dishes.

Best Molecular Gastronomy Chef - The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h. Michelin Star Food, Modernist Cuisine, Luxury Food, Food Science, Le Chef, Mets, Molecular Gastronomy, Culinary Arts, Restaurant Recipes

World's Best Molecular Gastronomy Chefs

Best Molecular Gastronomy Chef - The introduction of molecular gastronomy into modern cuisine took the culinary world by storm and started a movement that h...