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With just a few simple ingredients, you can make your salads look fancy AF.

Balsamic Vinegar Pearls

Make your salads extra fancy with these molecular gastronomy balsamic balls! See science in action!

How to make transparent tuile from Chef Eddy Van Damme

How to make transparent tuile from Chef Eddy Van Damme great site

Too many steps and rules for eating but a fun April Fools recipe, Edible Stones Recipe at Epicurious.com

Edible Stones

Edible Stones (potatoes covered in edible clay) from Mugaritz Chef Andoni Luis Aduriz

Coral Lace Tuile Cookie Recipe

These incredibly delicate Tuile cookies can be molded into multiple designs and used as a decorative garnish for elegant desserts.

Chef Benoît Violier.. https://m.facebook.com/story.php?story_fbid=1567133396933765&id=1472378796409226

Chef Benoit Violier, whose Swiss restaurant was crowned the Best in the World last month, has been found dead in an apparent suicide. Restaurant De L& De Ville.

Gelatin with water, thinly slice radishes. Thank you for the idea. It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

3,058 mentions J’aime, 28 commentaires – Pastry Chefs In Australia (@pastry_chefs_in_australia) sur Instagram : « Sometimes you need to break a dessert to make it more delicious by @shlomipal ...#raspberry… »

― Pastry Chefs In Australiaさん( 「Sometimes you need to break a dessert to make it more delicious by .

Disappearing Transparent Raviolis - transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli. Learn more at http://www.molecularrecipes.com/techniques/disappearing-transparent-raviolis/

Disappearing Transparent Ravioli

These ultra thin and semitransparent edible film squares instantly dissolve as they get in contact with water. Molecular gastronomy Chef Ferran Adria of el Bulli uses them creatively to impress diners with preparations

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