This “do it yourself” molecular gastronomy kit includes all you need to experiment at home with the molecular techniques seen on Top Chef and in high-end restaurants, but without the celebrity chef price tag! This all-encompassing kit includes five pre-measured food additives, five specialized molecular tools as well as a 50-recipe DVD that makes molecular gastronomy easy and accessible to all foodies.
Quinoa has been around for quite some time but only recently has started making popular appearances in supermarkets. Its mild, nutty flavor has lent a hand to restaurants using the ingredient as an alternative to couscous or rice. The nutritional value has been appreciated by vegans for protein content, as well as fiber, iron and calcium levels.
A satisfying salad with beautifully balanced Asian flavors. If you don’t like ‘spicy’ foods, you can always omit the red pepper flakes and Sriracha. Also, this dish does well on its own without the veggie beef crumble addition if you want to skip that step.
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