July 06, 2012

Ever Thought of Trying This New Trend?

The Molecular Cuisine Kit

Found this interesting kit over the net that contains everything you need to get started with molecular cuisine including 50 individually portioned chemicals, essential tools and a recipe DVD to be able to create up to 50 different dishes with one kit!

There is a new breed of chef that make meals in the most unexpected ways. Imagine spaghetti made out of tomato soup! Fruit-juice caviar! Floating clouds of creamy flavor that taste like preserved lemon! Cooking has gone from the everyday drudgery of boiling, straining, chopping, and roasting to spherification, gelification, and emulsification! This stuff is incredible to see, smell, and taste! Plus, it's easier than you think. If you've ever wanted to get started making cool stuff using techniques you've seen on TV, but didn't know where to start, here's the kit for you!

You've got fifty individually portioned-out sachets of thickeners, emulsifiers, and binders that, when mixed with your ingredients and shaped using the included tools, can make extruded spaghetti-like strands of arugula, glistening pearls of balsamic vinegar, or stratified towers of jellies, cremes and foams. Delicious.

The Molecular Cuisine Set:

  • Starter set:
    • 5 sets of food-additives:
      • Agar-agar - 10 sachets of 20g each
      • Calcium Lactate - 10 sachets of 20g each
      • Sodium Alginate - 10 sachets of 20g each
      • Soy Lecithin - 10 sachets of 20g each
      • Xanthan Gum - 10 sachets of 10g each
    • 1 set of tools:
      • 1 syringe
      • 5 pipettes
      • 3 lengths of 18" silicone tubing
      • 1 slotted spoon
      • 1 set of measuring spoons
    • 1 DVD with 50 recipe demonstrations included
  • Advanced set:
    • All the tools in the basic set above
    • 1 pound each of Agar-agar, Calcium Lactate, Sodium Alginate, Soy Lecithin, Xanthan Gum
    • More than twice the amount of additives by volume!
  • Refill Sachets:
    • Each refill contains 2 boxes of 10 20g sachets
    • 20 sachets total per order!

Chefs who are often associated with molecular gastronomy because of their embrace of science include Grant AchatzFerran AdriàJosé AndrésSat BainsRichard BlaisMarcel Vigneron,Heston BlumenthalSean BrockHomaro CantuMichael CarlsonWylie DufresnePierre Gagnaire,Will GoldfarbAdam MelonasRandy RuckerKevin SousaSean WilkinsonWill LaRueRJ Cooper and Laurent Gras.

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