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.

https://mail.google.com/mail/?ui=2&ik=df48cba4de&view=att&th=12de7ae3cea7ab49&attid=0.3&disp=inline&realattid=f_gjokvp7n2&zw

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 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