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Molecular gastronomy

Molecular gastronomy is a science that studies the phenomena that occur during culinary processes.  The name was invented by Hungarian physics Nicholas Kurti and French physical chemist Hervé This. Sometimes you might wonder if it is better just to keep looking at it, then to actually eat it, but beware they are all edible dishes. Below some examples of the amazing results these chefs/scientists can achieve with their experimental techniques. If you want to know more about it, you can read it here [wiki].

 Bubble food

Carbonated Mojito Spheres [recipe here]

carbonated mojito

Margarita with salty foam

Frozen green peas, banana ice and lime

Frozen green peas, banana ice and lime

Foamy letter soup

Coffee lasagne with milk foam

Russian Vodka, fresh lime juice, agave nectar.

Caramel Popcorn with candy floss and Pistachios

On the funny and interesting website molecule-r, they can explain you a lot more about molecular gastronomy If you ‘d like to try it yourself or just take a look.They also sell the tools kit for the real enthusiasts.

Here below a couple of their recipes to surprise your guests.

Arugula Spaghetti [video Here]

 Beet foam [video here ]

beet foam

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One comment on “Molecular gastronomy

  1. RiverCityFashion
    May 1, 2012

    I love the art behind it, but I don’t know if I could bring myself to eat these 🙂

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This entry was posted on May 1, 2012 by in design, entertainment and tagged .
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