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:

1. Strawberry Verrines
2. Dark Chocolate Spaghetti
3. Mint Caviar
4. 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 🙂

Tags: Elianni, mint