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Molecule-R CULINARY COMBO Cuisine Molecular Gastronomy Kit AND Culinary Food Styling Syringe Marinade Injector - Special Double Pack

 

 

Product description

If, as a child, you were told not to play with your food, these culinary kits will make you think again. Budding Hestons and those who enjoyed experimenting in the school chemistry lab will love this introduction to 'molecular gastronomy' - that's the marriage of science and art in food prep to you and me. In your very own kitchen, enter a new era of cooking and have a go at some of the most popular (and fun!) techniques of high-end chefs and Michelin-starred restaurants, but without the celebrity chef price tag - each kit comprises 50 sachets that transform your food, which works out at just 89p each. Change the textures of juices, sauces, creams and dressings; make beads of food that burst in the mouth, iced 'airs' and other such weird yet wonderful culinary creations. With ingredients that are safe and simple to use, these kits make great gifts for anyone who leans towards a more experimental kind of cooking, but why not treat yourself and wow friends and family, give guests a taste of the unexpected and present dinner in a brand new way! Follow the helpful videos available online to add a wealth of new tricks and techniques to your repertoire. Impress guests with the wackier side of food. Create sauces that foam, suspensions that melt in the mouth, custard or yoghurt served in balls, pearls of balsamic vinegar, rocket spaghetti, beetroot foam... creative cuisine at your own dinner table

Mojito R-Evolution Molecular Mixology Kit

 

 

 

Freshen up your party with the ultimate mojito experience! Deconstruct your mojito into floating mint caviar and spectacular foams or encapsulate your favorite cocktail into a sphere that will explode in your mouth. Experience the unexpected with three easy molecular recipes that bring cutting-edge mixology into your home bar.

This kit contains all the molecular ingredients to get started.

What will I learn?

Natural texturing agents can now be used to deconstruct your favorite cocktail.

  1. MOJITO BUBBLES: Encapsulate your mojito into a large sphere that will burst in your mouth
  2. CLOUD OF SUGAR: Top your mojito with a light, tasty sugar foam
  3. SUSPENDED MINT CAVIAR: Create spectacular floating caviar by reshaping your mint leaves

R-Evolution Volatile Flavouring Kit - Aroma Fork

 

 

 

How much does what you see influence what you taste? Where do you experience flavour - on your tongue or through smell? Molecule-R's AROMAFORK™ and its set of 21 aromas will trick your mind and forever change the way you perceive flavours! The aromafork is a stainless steel fork with a small area to hold droplets of aromatic 'flavours' - just drop a small amount of aroma onto the unique fork, and then use the fork eat your food.

What will I learn?

Our taste buds can only recognize 5 primary tastes while your nose is capable of distinguishing the subtle flavours of food as aromas reach the back of your palette upon expiration. The AROMAFORK™ provides a flow of aromas upon inhalation, therefore doubling the flavours your brain can analyse! 

What happens if you are eating vegetables but smell bubblegum? And if you eat tofu but smell truffle? And do baked potatoes scented with butter taste as good as baked potatoes with real butter?

Agar Agar Powder With Small High Accuracy Scales

 

 

 

Agar agar is a red algae, used as a vegetarian equivalent to gelatine when making jellies and aspics. Agar agar powder is used commercially to thicken sauces and stabilise mayonnaise or ice cream – but is also a key molecular ingredient for setting pearls, caviar and noodles. Agar agar powder should be weighed out in very precise quantities; it sets faster than gelatine and has a higher melting point which gives jellies a firm,  almost brittle texture. 

The agar agar comes from Porto Muiños, a family-run company in Northern Spain. Husband and wife team Antonio Muíños and Rosa Mirás have spent decades cultivating organic seaweed, and introducing it into mainstream Western cuisine. Their trusted brand is now used in Michelin-starred kitchens around the world.

Because agar agar powder is used in such small precise quantities, it should always be measured out using high precision scales - a small difference in volume will make an enormous difference to texture! These pocket sized high accuracy scales are also perfect for any other molecular gastronomy ingredients, or to weigh out small quantities of salts (e.g. for curing) and spices. The high accuracy scales measure between 0.01g and a maximum of 100g. The scales come with a 3 year warranty 2 AAA batteries and a detachable lid/tray.

Excalibur Dehydrator 9-Tray - With Timer

 

 

 

Excalibur dehydrators are widely-acclaimed as the world's best dehydrators. Although most often found in commercial kitchens, Excalibur dehydrators are creeping into more and more domestic kitchens. Perfect for healthy and nutritious eating such as the Paleo diet, the Atkins diet and 5:2 diet.

The 9-tray model is best for restaurant kitchens or artisan producers of jerky, fruit leathers, etc. A smaller 4-tray dehydrator is also available.

Why Dehydrate?

The Excalibur dehydrator also comes into its own when dealing with bumper crops of produce – spare parsnips, potato, carrots, beetroot and kale can be turned into vegetable crisps; raspberries, strawberries and redcurrants can be dehydrated and used for baking or granola. The Excalibur dehydrator is also perfect for making home made fruit leathers, jerky, bread, yoghurt, and macarons.

  • Making jellies? Drain off juices for your jelly, and puree the pulp to make fruit leather. Quince is perfect in Autumn.
  • For jerky making - dehydrate at just the right temperature to meet safety standards for 'cooking' meat, but keep the perfect texture
  • Prove bread or set yoghurt overnight in colder winter months, with the the dehydrator at its lowest setting
  • For macaron making, dry out the macarons in just minutes rather than them leaving all day, to create perfect feet before baking
Why Excalibur?

The Excalibur model is the model of dehydrator you will find in professional restaurant kitchens. The horizontal, rather than round, trays in the Excalibur dehydrator and  its sideways airflow means that drying is consistent and even, with an adjustable thermostat ranging from 30-65C. 

The adjustable thermostat has a range from 105-165 °F (40 - 74 °C) allowing the food dryer to produce perfect drying of various different produce every time and the square tray design increases the drying area over other dehydrators with round trays. The temperature range is low enough to preserve active enzymes in fruits and vegetables and the temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Average running cost per hour is just a few pence. 

The five dishwasher safe trays offer 8 square feet of drying space in total. They’re easily-stackable, but can be slotted in and taken out to create space for larger items like whole fruit.

The dehydrator is available with or without a timer. The model with timer means you can use a dial to set exactly how long the dehydrator should operate for: if you dehydrate food overnight, and be sure that the airflow will stop at a specific time, drying food to the perfect point. Choosing a model without a timer just means you need to be there to turn it off when you want the drying to stop.

Recipe ideas

 
See us make beef jerky and kale & chilli crisps using the Excalibur dehydrator. 

Specifications

  • Warranty: Includes a 5 year warranty for home use, or a 1 year warranty for restaurant use
  • Colour: Choose White or Black finish
  • Dishwasher Safe: Yes
  • Trays Included: 9
  • Max Number of Trays: 9 trays of 38cm x 38cm
  • Drying Area: 15 square feet
  • Weight/boxed: 9kg / 10.6 kg
  • Dimensions (LxWxH): 483 x 432 x 212 mm
  • Wattage: 600
  • Voltage: 220/240V
  • Process: Horizontal Drying System

Xanthan Gum 1kg

 

 

 

Louis Francois xanthan gum is useful for binding gluten-free doughs and cake mixtures which would otherwise crumble. A small pinch helps prevent the separation of vinegars and oils in salad dressings, and it also improves the rich, creamy texture of sauces and ice creams.

Use 0.5g to 8g per kg of finished product (or 0.05% to 0.8% by weight).

This large 1kg tub is ideal for commercial use.

Ingredients: xanthan gum E415. May contains traces of gluten and soya.

Guar Gum 1kg

 

 

 

Louis Francois galligum guar, or guar gum, is a natural product ground from dried guar seeds and is commonly used to thicken sauces. The off-white powder is tasteless, and it hydrates quickly and easily in cold or warm water.

Recommended dosage:

  • 10g/kg for dairy and reduced fat spreads
  • 5-10g/kg for ice cream, sorbets, pates, jellies, instant desserts, preserves, sauces
  • 2-5g/kg for baked goods: croissants, cakes, breads. Flavoured spirits made from grapes or apples. Flavoured dairy drinks

Usage guidelines:

  • If using with sugar or another starch, pre-blend before adding to liquid. Then stir well whilst mixing into cold or warm water.
  • If not mixing with sugar or another starch, sprinkle over the surface of the liquid before stirring to mix.

Calcium Chloride 1kg

 

 

 

Louis Francois calcium chloride is a calcium salt that's widely used with sodium alginate by molecular chefs in spherification, to make ‘caviar’ or flavour pearls. The salt is also used in pickling or 'canning', to keep pickles crisper during the fermentation process.

Chefs often buy calcium chloride to use along with table salt (sodium chloride) for brining meat - you can use lower concentrations of calcium chloride than you would with ordinary table salt, plus the calcium ions in calcium chloride also help to tenderise the meat during ageing. A 0.3% concentration for brining meat is recommended.

Alginate HV 1kg

 

 

 

Louis Francois sodium alginate is used in the food industry as a thickener, emulsifier, and texture improver. It is also used by molecular chefs in spherification to make ‘caviar’ or flavour pearls, where it is used to form a gel in the presence of calcium ions.

For spherification use 0.5 to 1% of sodium alginate by weight of liquid. To disperse, either add it whilst vigorously stirring the liquid, or mix with another dry ingredient (such as sugar) before adding to the liquid. Because the alginate powder starts gelling in the presence of calcium, do not try to blend into a high calcium liquid, e.g. milk. And always use a low-calcium bottled water, such as Volvic.

Texturas – Eines

 

 

Descrizione prodotto

textutas eines - Albert & ferran adriaeines - gli strumenti progettati specificatamente per thespherification process. La confezione contiene due siringhe - usato per creare gocce che rendono sferica Caviale, dosatore cucchiai - usato per mini-spheres, ravioli, gnocchi e palloncini - cucchiai e raccogliere - utilizzato per rimuovere i preparati dalla calcic bagno. Parte della gamma Texturas dei prodotti.Descrizione - Il eines confezione contiene gli strumenti per ogni passo nel processo di sferificazione.Contenuto - 2 siringhe da 50 ml - 1 set di 4 cucchiaini dosatori in acciaio inossidabile da 1.25, 2.5, 5 e 15 ml. - 2 raccolta spoonsapplications - siringhe: vengono usati per creare gocce che rendono sferica Caviale. - Dosatore cucchiai: per maggiori preparati come mini-spheres, ravioli, gnocchi, palloncini - raccolta di cucchiai: sono usati per rimuovere e lavare il preparato dal bagno calcic sferico.

Molecule-R Culinary Syringe and Marinade Injector – White

  • This beautifully designed syringe is a Marinadespritze, and a food tools.
  • Easy to use and clean
  • Use it to inject marinades into gums from cooked or Frittier
  • Hard Cover

Japan

Culinary Objects (ICO) Professional Aluminium Cream Whipper , blk

  • 500mlのホイッパーで2Lのホイップクリームが作れます。
  • TUV認定アルミニウムを100%使用。
  • ホイッパー、デコレーションノズルx3、チャージャーホルダー、取扱説明書(日本語ではない場合があります)が含まれます。
  • Mosab、ICO、Best Whipを含むすべてのブランドのクリームチャージャーに対応。

Canada

Molecule-R – Triple Skill Molecular Gastronomy Set – Molecular Recipes, Food Styling & Volatile Flavoring

 

 

Product description

The best giftset for the avid cook like for the beginner. Learn about molecular gastronomy, volatile flavoring and food styling with our 3 kits!

What’s inside?

● Cuisine R-EVOLUTION Kit:
- 1x silicone mold
- 1x slotted spoon
- 1x measuring spoon
- 1x plastic syringe + 2x tubes
- 3x pipettes
- 5x agar-agar sachet (2 gr each)
- 5x calcium lactate sachet (2 gr each)
- 5x sodium alginate sachet (2 gr each)
- 5x soy lecithin sachet (2 gr each)
- 1x DVD
- 1x recipe booklet

● FOOD STYLING KIT:
- 1x pair of fine scissors
- 1x Scalpel with 2 blades
- 1x Culinary Syringe with 2 syringe tips
- 1x oil vaporizer (Mister)
- 1x pair of precision tweezers
- 2x spatulas

● AROMA R-EVOLUTION Kit:
- 21x aromas
- 4x aromaforks
- 50x diffusion pastilles
- 4x droppers
- a multi-sensory evening program

Texturas Crumiel by Ferran Adria [Crystallized Honey] (Molecular Gastronomy) 

 

 

Product description

What Is It? CRUMIEL is a product made from crystallized honey. Small irregular granules Must be stored in a cool, dry place How Do You Use It? CRUMIEL allows the easy, convenient use of honey in its crystallised state. It enables the incorporation of natural honey flavor into a vast number of dishes, both sweet and savory. CRUMIEL also adds a unique crunchy texture to every dish. Click the "Add to Cart" button at the top of this page to purchase your CRUMIEL now!

Texturas Xantana by Ferran Adria [Xanthan Gum] (Molecular Gastronomy) - 600g/

 

 

Product description

What Is It? XANTANA is made from the fermentation of corn starch with a bacteria (Xanthomonas campestris) found in cabbage. The result is a gum with great thickening power. It also has notable potential as a suspensoid, which means that it can maintain elements in suspension in a liquid without their sinking into it. It can also retain gas. . Fine powder used in small quantities Soluble in cold or hot liquids Can be used to thicken alcohol Freeze/Thaw and heat stable How Do You Use It? Disolve XANTANA in water-based liquid and allow time to hydrate. Click the "Add to Cart" button at the top of this page to purchase your XANTANA now!

Texturas Agar by Ferran Adria [Agar Agar] (Molecular Gastronomy) - 500g/17.6oz

 

 

Product description

What Is It? Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent that has been used in Japan since the 15th century. In 1859, it was introduced to Europe from China, and at the start of the 20th century it began to be used in the food industry. It is commonly used as Vegan substitute for gelatin. It can also be used to make hot gelatins. Fine powder used in small quantities A natural fiber source Gels quickly How Do You Use It? Mix AGAR with cold liquid and bring to a boil for 5 minutes. Once removed from heat, AGAR will begin to gel almost immediately. Gel can be served hot (up to 80 °C/176 °F) or cold. Acidic liquids may not fully gel. AGAR gels are prone to weeping over time. Click the "Add to Cart" button at the top of this page to purchase your AGAR now!

Italia

Kit di Gastronomia Molecolare per chef con libro di ricette in italiano - Special Ingredients

 

 

Descrizione prodotto

Il nostro Kit di Gastronomia Molecolare per chef contiene tutto il necessario per entrare nel mondo della gastronomia molecolare e apprendere come queste tecniche possono essere utilizzate nella cucina moderna. Ti insegna tecniche che possono essere utilizzate per creare piatti strani e meravigliosi. Contenuto e ingredienti: Alginato di sodio 50 g (E401) Calcio lattato 50g (E327) Agar Agar 50g (E406) Xanthan Gum 50g (E415) Lecitina di soia in polvere 50 g (E322) Estratto di vaniglia 10ml Cucchiaio di raccolta molecolare Mini bilancia digitale Set di misurini 3 siringhe da 50 ml 10 pipette da 3 ml 3 metri di tubi

KIT MOLECOLARE 11 UTENSILI + ADITIVI

 

 

Descrizione prodotto

Questo kit è dove la gastronomia molecolare e il food styling si scontrano. Creando schiume, aree, sfere che scoppiano in bocca e fantastiche perle di caviale. Con 11 utensili appositamente progettati per la gastronomia molecolare, 6 strumenti essenziali per lo styling food, 4 naturali, additivi alimentari a base vegetale (10 bustine di ciascuno), 2 DVD (INGLESE) di ricette e un intero opuscolo di consigli e suggerimenti, è veramente il migliore. Agenti di testurizzazione naturali possono ora essere utilizzati per decostruire ogni piatto grazie a tecniche spettacolari. - SFERIFICAZIONE: Incapsulare sapori in bolle che scoppiano in bocca - EMULSIONAMENTO: Creare schiume colorate che esaltano aromi - GELIFICAZIONE: Sculpt sapori gustosi in perle, ravioli o spaghetti.  DATI TECNICI: Contenuto: - 1 paio di pinzette di precisione - 1 paio di forbici sottili - 1 bisturi con 2 lame - 1 siringa culinaria - 2 punte per siringhe - 1 contenitore per olio - 2 spatole - 4 pipette - 1 cucchiaio forato - 1 frullino elettrico - 4 tubi in silicone - 2 DVD 50 ricette (INGLESE) - 1 libro di cucina con immagini a colori di ogni ricetta (INGLESE) - 4 additivi alimentari (40 bustine) 10 bustine / 50g netto - Calcio lattato 10 bustine / 20g rete - sodio alginato 10 bustine / 20g net - Agar-Agar 10 bustine / 20g rete - Lecitina di soia   Di solito viene spedito in: 24/48 ore

 

 
 

Cucina Molecolare Gastronomia Pistola Barista Fumo, Verdure Di Umore, Molecolare Cocktail Bar, Aroma Iniezione 

 

 

Descrizione prodotto

Colore:Black

Caratteristiche:

Smoking Gun è creativo e la visualizzazione in una cucina di casa o al bar perfetto compagno. Come iniettare pecan o legno mela e altri aroma classico, o iniettato nel tè, spezie o fiori secchi o legno di melo (succosa Mary) e altre profumo creativo?

Il cibo ideale fumo aroma iniezione. Anodizzato camera di fumo alluminio comprende un fumo generatore di calore freddo. abbastanza compatto per ammorbidire il sistema di infusione, può essere utilizzato in alimenti senza modificarne la consistenza o la temperatura.

Assemblati o smontati senza attrezzi. Salviette o l'acqua è molto facile da pulire, ma non si consiglia di utilizzare la lavastoviglie.

Nome del prodotto: la pistola fumante Molecolare
Formato del pacchetto: 23,5 centimetri / 25 cm di larghezza / altezza 6 centimetri
I prodotti includono: host, stare in piedi, il fumo tubi guida, installazione di prova affumicato
Peso del prodotto: circa 605 grammi

Germany

Special Ingredients Moderne Gastronomie Kit (Kit Fur Die Moderne Kuche) Deutsche Rezeptbuch und Anleitung

 

 

Product description

Unser Kit für die moderne Küche stellt Ihnen verschiedene moderne Zutaten und Techniken vor, mit denen Sie köstliche, beeindruckende und moderne Gerichte herstellen können. Es enthält 11 verschiedene Zutaten sowie Utensilien und Rezepte, die von dem preisgekrönten modernen Koch Eddie Shepherd entwickelt wurden. Das Kit wird Ihnen daher nicht nur verschiedene Techniken beibringen, sondern Ihnen auch erklären, wie diese Techniken und Zutaten funktionieren. Dadurch können Sie den im Kit enthaltenen Rezepten folgen und diese zudem an Ihre eigenen Rezepturen anpassen. Das Kit enthält die Welt der modernen Gastronomie und endlose Möglichkeiten für die moderne Küche. Nur Ihre Fantasie setzt Grenzen! Erlernen Sie Spherifikations- und umgekehrte Spherifikationsprozesse. Stellen Sie Kaviarperlen/Obstblasen her. Stellen Sie Kugeln mit flüssigem Inneren her. Verwandeln Sie Flüssigkeiten in stabile Schäume und Mousses. Stellen Sie flüssige Gele und elastische Gele her. Verwandeln Sie Fett in süße und herzhafte Pulver. Stellen Sie essbares Glas her. Verändern Sie den pH-Wert von Flüssigkeiten. Inhalt und Zutaten: Natriumalginat 50g (E401), Natriumcitrat 50g (E331), Calciumlactat 50 g (E327), Agar Agar 50g (E406), Xanthan 50g (E415), Kappa-Carrageen 50g (E407), Jota-Carrageen 50g (E407), SOYA Lecithin-Pulver 50g (E322), Zorbit 50g Ultratex 50g (E1442), Zitronensäure 50g (E330), Molekularlöffel, Digitale Taschenwaage, Dosierlöffel, Kleine Halbkugel-Gießform, 1 x 50 ml Spritze, 10 x 3 ml Pipetten, Broschüre mit Techniken, Tipps, Anleitungen und Rezepten Zu den Rezepten gehören: Perlen mit Schokoladen-/Minzschokoladengeschmack, Wassermelonenkaviar, Gin Tonic Kugeln, Joghurt- und Honigkugeln, Apfelgel, Sauergurken-Püree, Flüssiges Kokosgel, Elastisches flexibles Karamellgel, Mousse von Bitterschokolade und Rotwein, Rosenluft, Orangenglas, Flüssiges Preiselbeergel, Schokoladenerde, Olivenöl-Pulver

United Kingdom

Molecule-R Cocktail R-Evolution Kit

 

 

Product description

Material Type:Glass

Product Description

Molecular mixology kit
Mixology is now an art so stop simply mixing alcohols with juices! Learn how to deconstruct your favorite cocktails and serve your mojitos in a large bubble that will explode in your mouth, bite into a layered martini or add a touch of airy lime foam to your tequila shots!
This do it yourself molecular mixology kit allows you to recreate the atmosphere of the most trendy and modern lounges in the comfort of your home!
This all-encompassing kit includes 4 pre-measured food additives, specialised molecular tools as well as a 30-recipe DVD that will facilitate the creation of your futuristic concoctions.
Stay ahead of the curve and bring the art of mixology to the next level!

Box Contains

4 food additives (20 sachets)
3 pipettes
1 slotted spoon
1 set of measuring spoons
1 electric foamer
1 DVD of 30 recipes
List of the additives included:
5 sachets / net 25g - Calcium Lactate
5 sachets / net 10g - Sodium Alginate
5 sachets / net 5g - Xanthan Gum
5 sachets / net 10g - Soy Lecithin

Molcule-r Molecular Styling Kit Tool Set For Cooking

 

 

 

Product description

Product Description

This kit is where molecular gastronomy and food styling collide. Create light, airy foams, burst-in-your-mouth spheres and beautiful caviar-style pearls, then plate it all just the way you want it! With 11 utensils especially designed for molecular gastronomy, 6 essential food styling tools, 4 natural, plant-based food additives (10 sachets of each), 2 recipe DVD's and a whole booklet of tips & tricks, it is truly the best, most complete introduction to the elegant, playful world of molecular styling.

 

 
 
 
 

Special Ingredients Molecular Gastronomy Spherification and Reverse Spherification Kit

 

 

Product description

Product Description

This Spherification Starter Kit makes Molecular Gastronomy easy. Perfect for the creative chef or cocktail maker, you can use our kit to produce caviar pearls and liquid centre spheres/bubbles using Spherification and Reverse Spherification techniques. Kit contains everything you need to get started and enough ingredients to produce a lot of caviar pearls and liquid centered spheres/bubbles.

Ingredients

1 x Sodium Alginate 50g, 1 x Calcium Lactate 50g, 5 x 3ml pipettes, 3 x 50ml syringes & 3 x Instruction cards.

Imperial Spherificator Automatic Edible Food Pearl/Caviar Former for Modernist Cooking Techniques by Imperial Spherificator

 

 

Product description

 

The Spherificator is the world’s first automatic pearl making tool It is a handheld device that can produce up to 10 kg of pearls everyday. This is a great tool for foodies, chefs, bartenders and much more! Chefs are constantly looking for ways to push the boundaries of what is possible in a culinary context

United States

Texturas Agar by Ferran Adria [Agar Agar] (Molecular Gastronomy) - 500g/17.6oz

 

 

Product description

 

What Is It?

Extracted from a type of red algae (of the Gelidium and Gracilaria genera), AGAR is a gelling agent that has been used in Japan since the 15th century. In 1859, it was introduced to Europe from China, and at the start of the 20th century it began to be used in the food industry. It is commonly used as Vegan substitute for gelatin. It can also be used to make hot gelatins.

Fine powder used in small quantities
A natural fiber source
Gels quickly

How Do You Use It?

Mix AGAR with cold liquid and bring to a boil for 5 minutes. Once removed from heat, AGAR will begin to gel almost immediately. Gel can be served hot (up to 80 °C/176 °F) or cold. Acidic liquids may not fully gel. AGAR gels are prone to weeping over time.

Texturas Lecite by Ferran Adria [Soy Lecithin Powder] (Molecular Gastronomy) - 300g/10.6oz

 

 

Product description

 

What Is It?

LECITE is a natural soy lecithin-based emulsifier, ideal for making airs. This product, discovered at the end of the 19th century, was first produced for the food industry in the last century. It is useful in the prevention of arteriosclerosis and contains vitamins, minerals and antioxidants. LECITE is made from non-transgenic soy.

Fine powder
Soluble in cold liquids
Very soluble in aqueous mediums.

How Do You Use It?

Add LECITE to difficult sauces and mix using high shear to create a smooth integration. LECITE is also ideal for converting juices and other watery liquids into airs.

Texturas Sucro by Ferran Adria [Sucrose Esters] (Molecular Gastronomy) - 600g/21.2oz

 

 

Product description

 

What Is It?

SUCRO is an emulsifier derived from sucrose and fatty acids (sucroester). This product is widely used in Japan. Due to its high stability as an emulsifier it is used to prepare oil in water emulsions.. SUCRO also has aerating properties, which make it excellent for creating airs and foams.

Fine powder
Soluble in cold liquids but dissolves faster when heated
Insoluble in fat

How Do You Use It?

Disolve SUCRO in water-based liquid. If using SUCRO as an emulsifier, slowly add mixture to fatty medium. Liquid may also be aerated to create a foam.

ULTIMATE Molecular Gastronomy "Made Easy" Starter Kit ⊘ Non-GMO ❤ Gluten-Free ✡ OU Kosher Certified Ingredients

 

 

Product description

This Ultimate Molecular Gastronomy Kit has everything you need to master techniques and ingredients that will have them talking about your next dinner party for months. A comprehensive 250-page guide book will help you discover the secrets of Molecular Gastronomy in no time. Unlike other kits we provide an ample amount of 24 ingredients for the home cook along with the tools you will need. And you get FREE access to our technical support if you have any questions when using the ingredients. The ULTIMATE Molecular Gastronomy Made Easy Kit includes the following: a 250-page Recipe & Instruction Guide, 50g Super Agar, 50g Kappa Carrageenan, 50g Iota Carrageenan, 50g Methocel F, 50g Glycerin Flakes, 50g Kelcogel F Low Acyl Gellan Gum, 50g Sodium Alginate, 50g Calcium Chloride, 50g Calcium Lactate Gluconate, 50g Sodium Citrate, 50g Soy Lecithin Powder, 50g Xanthan Gum, 50g N-Zorbit Tapioca Maltodextrin, 50g Konjac Gum, 200g Isomalt, 50g Versawhip 600k, 50g Sucrose Esters, 50g Low Methoxyl Pectin, 50g Locust Bean Gum, 50g Ultra-tex 3, 50g Ultra-tex 8, 50g Guar Gum, 50g Pure-cote B790 or 50g Crisp Film, 20 Gelatin Sheets, 10 Miracle Berry Tablets, Perfect Caviar Maker, Spherification Spoon, Spherification Mold, 6' Spaghetti tubing, 100 pH Test Strips, 3 Anti-static Weighing Dishes, and High-Precision Digital Ingredient Scale. Compare this to any other kit on the market and you will see that Ultimate Molecular Gastronomy "Made Easy" is the absolute best value. What's more it comes with a 100% Money-Back Satisfaction Guarantee. Even though Amazon does not normally accept returns of grocery items, we will refund the full purchase price if you are not happy with this kit for any reason.

 

PREMIUM Molecular Gastronomy "Made Easy" Starter Kit ⊘ Non-GMO ❤ Gluten-Free ✡ OU Kosher Certified Ingredients

 

 

Product description

This complete Molecular Gastronomy Kit has everything you need to master techniques and ingredients that will have them talking about your next dinner party for months. A comprehensive 250-page guide book will help you discover the secrets of Molecular Gastronomy in no time. Unlike other kits we provide an ample amount of 13 ingredients for the home cook along with the tools you will need. And you get FREE access to our technical support if you have any questions when using the ingredients. The DELUXE Molecular Gastronomy Made Easy Kit includes the following: a 250-page Recipe & Instruction Guide, 50g Agar Agar, 50g Kappa Carrageenan, 50g Iota Carrageenan, 50g Methylcellulose HV, 50g Methylcellulose LV, 50g Sodium Alginate, 50g Calcium Chloride, 50g Calcium Lactate, 50g Sodium Citrate, 50g Soy Lecithin Powder, 50g Xanthan Gum, 25g N-Zorbit Tapioca Maltodextrin, 20 Gelatin Sheets, Perfect Caviar Maker, Stainless Steel Caviar Strainer, and 3 Anti-static Weighing Dishes, High-Precision Digital Ingredient Scale. Compare this to any other kit on the market and you will see that Molecular Gastronomy "Made Easy" is the absolute best value. What's more it comes with a 100% Money-Back Satisfaction Guarantee. Even though Amazon does not normally accept returns of grocery items, we will refund the full purchase price if you are not happy with this kit for any reason.

Molecule-R – Molecular Gastronomy Starter Kit – Cuisine R-evolution

 

 

Product description

Flavor:Cuisine

Molecular gastronomy kit Bring your culinary creativity to the next level and impress your guests with spectacular dishes such as mint caviar beads that burst in the mouth, chocolate spaghetti, lemon foam or tzatziki spheres. 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 that makes molecular gastronomy easy and accessible to all foodies. Go on play with your food.

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