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 five pre-measured food additives, five specialized 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.
What is molecular gastronomy?
Molecular gastronomy was born from the fusion of food sciences and gastronomic arts. The discipline enables you to expand the limits of your creativity by modifying the appearance and texture of food. Thanks to some basic techniques, you will effortlessly learn how to convert liquids into a mousse or how to create flavorful pearls that will explode in your mouth! During its inception, molecular gastronomy was reserved for great chefs but nowadays, it’s accessible to everyone and fully demystified. With our kits, you can explore one of the most famous culinary spheres in the comfort of your own home. They include everything you need to make deconstructed, delicious, and wonderful plates!
(This video will show you how to use the mojito spherification kit made by Molecule-R a company that makes molecular gastronomy kits for home use. Chef Devaux will run through the recipe to show you how easy it is to cook a modern-day recipe like this reverse spherification technique, he will also put his own little twists on the original recipe)
Why discover molecular gastronomy with the Molecule-R kits?
Our kits are specially designed to optimize and simplify your culinary experience. They include tools, recipes, detailed instructions, and all the necessary additives needed to create your molecular dish. Use them to make balsamic pearls or to serve your favorite cocktail with a gravity-defying citrus bubble! Discover the secrets of molecular gastronomy, become a chef, and explore your culinary creativity by living a unique gastronomic experience!
What are the basic principles of molecular gastronomy?
Behind spaghetti made with arugula or Champagne caviar, there are simple and very accessible techniques. Easily discover the processes of gelling, spherification, emulsification, powdering, and even siphon pressuring! (Note: this does not include any liquid nitrogen products which are generally for more advanced techniques.) Our kits include all the tools and necessary additives for these basic principles. Thus, you will be able to play with the flavor and texture of your favorite food and create playful, multisensory experiences.
Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.