Anyone recall the Doctor Dreadful Food Labs from the 80s? Yea, well my parents never allowed me to tinker with food, afraid I may poison them with the kit’s green candied slime. They never allowed the mad scientist in me to come out, until recently when I discovered the Molecular Gastronomy Kit by Cuisine R-EVOLUTION.
Spherification, Gelification, and Emulsification!
There may have been a slight learning curve but instructions were simple to follow; a fun supplement to make my Valentine dinner presentation! 50 recipes are included on DVD, along with specialized tools and 5 food additives (Agar-agar, Calcium Lactate, Sodium Alginate, Soy Lecithin, Xanthan Gum) – all vegan too, even source made from calcium lactate.
Although I focused on creating elements surrounding the desert portion of the meal, I was able to make some savory balsamic caviar as an addition to the saffron pine nut couscous. Items I decided to create during this round of my molecular gastronomy mad scientist experiment:
- Strawberry Verrines
- Dark Chocolate Spaghetti
- Mint Caviar
- Balsamic Caviar
With so many recipes, it’s easy to create modifications and venture to create a few of your own once you understand the science behind the additives (as shunned as they are) included in everyday food. I’d like to try fruit-juice caviar, soy foam, and wrapping sheets made from honey. Let the creative side of cooking come out in the kitchen!
NOTE: make sure you have Immersion Hand Mixer. (not included in tool set)
Other items pictured in photos:
- Hoisin Honey Chick-un
- Saffron Pine Nut Couscous
- Egyptian Fava Bean (Foul Mudammes) on large round crispbread
- Ginger Pomegranate-orange Champagne
And yes, those are edible hearts you see in the photos 🙂