Molecular gastronomy kit
Bring your culinary creativity to the next level and impress your guests with spectacular dishes such as mint caviar beads that burst in the mouth, chocolate spaghetti, lemon foam or tzatziki spheres!
This do-it-yourself molecular gastronomy kit includes all you need to experiment at home with the molecular techniques seen on Top Chef and in high-end restaurants, but without the celebrity chef price tag!
This all-encompassing kit includes four pre-measured food additives, five specialised molecular tools as well as a 50-recipe DVD that makes molecular gastronomy easy and accessible to all foodies.
Go on… play with your food!
Natural texturing agents can now be used to deconstruct any dish thanks to 3 spectacular techniques.
SPHERIFICATION: Encapsulate flavors into bubbles that burst in your mouth
EMULSIFICATION: Create colorful foams that intensify aromas
GELIFICATION: Sculpt flavors into tasty pearls, raviolis or spaghettis
List of the additives included:
Sodium Alginate powder is essential for molecular gastronomy spherification technique. Food grade Sodium Alginate is a natural...
Calcium Lactate is ideal to increase the calcium content of the main ingredient in Reverse Spherification....
Soy lecithin powder is an emulsifier usually used in molecular gastronomy to produce liquid emulsions...