Molecular Gastronomy

Balsamic Vinegar “Caviar”

2018-02-20T13:55:03+00:00 Molecular Gastronomy|

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 easy and entertaining as I have used similar method to make Honey Caviar which you can find here. You just need to make sure that you have all the “apparatus” and you are ready to go. These little ”caviar” can be kept in the refrigerator for a while since they a mainly made with vinegar. This recipe was mostly based on this one. I have used these “caviar” in all kind of salad and even with strawberries… Ingredients: Caviar 100g balsamic vinegar 1.5g agar-agar, depending of the [...]

Raindrop Cake

2018-02-14T16:31:32+00:00 Asian Inspired Recipe, Dessert/Sweet, Molecular Gastronomy|

How can a dessert made of almost 99.8% of water be so trendy? The answer…it is all in its texture… When I first saw these raindrop cake (which in my opinion it is not a cake per say, cake in my view should contain flour or its substitutes) I was fascinated by its shape and the notion of its pureness…upon reading the ingredients, I immediately could imagine its textures as I had worked with agar-agar, both in the kitchen and in the lab. The trick is to have the right ratio of water and agar-agar to achieve a very soft almost running gel. A little extra of agar-agar the “cake” will turn into a flavorless jelly, a little “too little” and the [...]

Coconut Panna Cotta with Mango Sphere

2018-03-13T19:49:43+00:00 Dessert/Sweet, Gluten Free, Molecular Gastronomy|

This is a fun recipe using molecular gastronomy. The creamy coconut panna cotta is served with a mango sphere which will spill the mango nectar on the panna cotta when it breaks. 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 my year started very good because my son is recovering very well after being in a snowboarding accident, sent to emergency and diagnosed with a bad concussion and a broken arm. After hours of agony and uncertainty I am so thankful that he is getting his senses back, and now is mainly dealing with [...]

Spherical Yogurt with Strawberry Coulis

2018-03-13T19:49:59+00:00 Gluten Free, Molecular Gastronomy|

This is a fun recipe to try using molecular gastronomy.  The yogurt are made into almost spheres that pops. 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, so when I heard about molecular gastronomy I was like “I need to try this…how come I have never thought of using my lab skills in the kitchen?” Anyway, to make the long story short, I did some reading through the internet and got myself some edible “reagents” and today I am so excited because I am sharing with you my very first “experiment”. I am expecting [...]

Red and Blue Bubbles

2018-03-13T19:49:39+00:00 Dessert/Sweet, Gluten Free, Holiday Wish, Molecular Gastronomy|

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 bubbles were mainly made by my niece and nephew, 14 and 11 years old… They had so much fun making and then eating these popping bubbles filled with grape juice…more specifically white grape juice. Initially we started with the non-color ones (original color of the white grape juice). Since it was kind of hard to see and manipulate the translucent bubbles, we decided to color them by adding a few drops of food coloring into the alginate solution. Erica chose red and Nick blue…and off we [...]

Tangerine Chiffon Cake

2018-03-12T15:42:01+00:00 Asian Inspired Recipe, Dessert/Sweet, Molecular Gastronomy|

After purchasing many of the tangerines, known as cutie I found myself with too many tangerines in the fridge. So I decided to make a cake using the fresh squeezed juice from the tangerines. You can substitute with orange juice or even lemon juice. In order to keep the cake light, I used sour cream frosting and garnished with honey caviar. The cake turned out awesome, the slightly citrus flavor of the tangerine, the tartness of the sour cream and the sweetness of the honey caviar were just a perfect and delicate balance in my palate. Oh! Be aware that this recipe is for a small cake, 6 inches cake size… Ingredients: Chiffon Cake 2 eggs, separated 51 g cake [...]

Honey Caviar

2018-03-13T19:56:09+00:00 Gluten Free, Molecular Gastronomy|

This is a fun recipe using molecular gastronomy method to make little bead of honey. The main ingredients beside honey is agar-agar, which is from seaweed. 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 gelatin is used the texture might be more chewy…something that I will try to make in the future since I love chewy texture. I must admit that I was reluctant to use agar-agar, because the image of bacteria growing in petri dishes always come to my mind when talking about agar-agar; all this due to years and years of [...]