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
- 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 www.youtube.com/user/MoleculeRflavors#p/u)
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) http://www.molecule-r.com
- 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