Modernist carrot gnocchi made with Methylcellulose and carrot juice concentrated in a Roto-vap, Iranian salsa, carr ... CONTINUE
Clear Canapé – Asparagus, Miso Foam, Malt Crumble
Chef Ferran Adria creatively uses ultra thin edible film discs as a clear canapé base. The transparent discs have ... CONTINUE
The Foie Gras Glogg is a creation of molecular gastronomy Chef Ryan Clift of Tippling Club restaurant in Singapore. ... CONTINUE
Sous Vide Egg Yolk Croquette with Gruyere Foam
Creamy Spanish croquettes are one of my favorite tapas and this modernist version is no exception! A delicious crun ... CONTINUE
Modernist Food and Cocktail Pairing by Chef Ryan Clift
Molecular gastronomy Chef Ryan Clift delights diners at his Tippling Club restaurant in Singapore with a modernist ... CONTINUE
Pisco Sour Cocktail Marshmallow
The trend of converting a classic cocktail into a marshmallow was started by molecular mixologist Eben Freeman with ... CONTINUE
The delicate cherry vodka candies easily crack and melt in your mouth releasing a delicious cherry vodka liquid fil ... CONTINUE
The apple caviar from Ferran Adria is a great way to bring molecular gastronomy to your cheese plate, desserts or d ... CONTINUE
Making Spherification Caviar the Easy Way
Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes o ... CONTINUE
The Croquanter Technique: fruit and vegetable crunchies
Molecular gastronomy chef Ferran Adria created the Croquanter technique to obtain geometrical shapes of crunchy she ... CONTINUE
These spheres burst in your mouth releasing a refreshing taste of yuzu, orange peel and cilantro. Yuzu and cilantro ... CONTINUE
Disappearing Transparent Ravioli
Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009 ... CONTINUE
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