The Molecular Burger!

20 06 2011

One of my favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (, but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it’s ideal for impressing all at the next family BBQ.


3 cups vegetable oil

2/3 cup ketchup

2/3 cup mustard

2 packet Agar Agar



Pour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.

On the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar.  Stir and bring to a boil.

Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit. *NOTE: Dripping from higher up will create more round shaped caviar beads. *

In a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil.

Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.

Let mustard caviar rest for 5 min.

With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl. Remove. Garnish burger!

Conclusion: Mustard caviar tastes amazing! The flavors aren’t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!



Sautéed Bananas with Cinnamon Crema wrapped in Strawberry Sheets

2 02 2011

Experiment #1 …. Sautéed Bananas with Cinnamon Crema wrapped in Strawberry Sheets

Strawberry sheets


2/3 cup strawberry juice

1 package (2 grams) Agar Agar


1. Mix 2/3 cup strawberry juice and 2 grams of Agar Agar in a sauce pan. If you feel the need to add a little something extra, like edible glitter, go ahead… I did 🙂

2. Bring to a boil (stirring frequently), then pour a small amount across a plate or serving dish with a large surface space. Tilt the plate so that the liquid spreads out across the surface with a thin coat.

3. Set aside for 15 minutes.



Sautéed Bananas


1 banana

1 Tbsp Butter

1 Tbsp Brown sugar

1 tsp Vanilla

1 tsp Cinnamon

1 tsp Crema Mexicana


  1. Slice the banana in half both vertically and horizontally, creating 4 pieces.
  2. Mix the remaining ingredients (except Crema Mexicana) in a frying pan and heat until beginning to bubble.
  3. Place the banana quarters, peel side up, onto the pan.
  4. Cook for about 3-5 minutes over medium heat.

Cut the strawberry sheets into 4 squares. Remove the bananas from the peel and place on a strawberry sheet. Drizzle the Crema Mexicana around the banana then wrap the sheet to surround. Garnish with mint leaf or Guava Vodka Caviar (see next recipe)!


CONCLUSION: Make your sheets thin. My first batch was too thick and split when I tried to wrap them.

MoleculaR me!

2 02 2011

With the arrival of the long awaited molecular gastronomy starter kit, I couldn’t wait to begin experimenting… however I soon realized I was missing a key tool. The handheld blender; inexpensive yet necessary.

The kit did provide the remaining tools specific to molecular cooking:

  • Food grade syringe
  • Silicone tubes
  • Pipettes
  • Slotted spoon or “bored” spoon
  • Set of measuring spoons
  • And a DVD of 50 stupefying recipe/cooking videos.

So with the handheld blender on my shopping list, I settled in to watch a few of the recipe videos. Two hours later… a few had turned into all 50. I knew molecular gastronomy was fascinating, but these videos literally blew my mind.

The molecular egg? How ridiculously clever!

Chocolate spaghetti encircling a fresh strawberry? Valentine’s Day better watch out!

Rum sheets? Oh. My. Yum.

(See a few videos for yourself

Rum Sheets… Rum Sheets!! 🙂   Like a pirate awaiting a booty raid, I scoured my expansive alcohol cabinet, raiding it of its best goods, and all the while forming intoxicating ideas; Baileys beads, Goldschlager orbs, Ciroc caviar, rum raviolis, Rumplemintz spaghetti, margarita mousse, Cognac spheres, Godiva liqueur clouds , and Frambois foam, oh my!

Surely you see a theme to be. 🙂

Like a child before Christmas I eagerly anticipated the next evening as visions of raspberry raviolis danced in my head.

Oh, to actually begin.


Molecule-R Starter Kit ($60)

  • 10 sachets / net 20g – Agar-agar
  • 10 sachets / net 50g – Calcium salts
  • 10 sachets / net 20g – Sodium alginate
  • 10 sachets / net 20g – Soy Lecithin
  • 10 sachets / net 10g – Xanthan Gum