Molecular Gastronomy

Balsamic Vinegar Caviar

Your family will be impressed with these little droplets of balsamic vinegar resembling caviar…

This is another fun experiment to make in your kitchen with agar-agar…and I can assure you that the whole process is […]

Coconut Panna Cotta with Mango Sphere

Happy New Year Everyone! I hope you all had a great Holiday and a wonderful time with your family and loved ones…we sure had a memorable time, and I am fortunate to say that […]

Red and Blue Bubbles

Before you ask…yes, this is another molecular gastronomy recipe. The technique  I used is called “reverse spherification”, and was based on Surprise Bubbles.

The fascinating thing is that  this technique is so simple that these colored […]

Honey Caviar

Playing with “molecular gastronomy” again…this time I used agar-agar, which is a vegetarian version of gelatin.

Apparently this can be done using gelatin if you have difficulty  finding agar-agar. I have the feeling that if […]

Spherical Yogurt with Strawberry Coulis

This is one of the most fun thing I have ever done in my kitchen…as you might know (or not), I am a Pharm.D/biochemist by training, therefore I feel very comfortable in the lab, […]