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Molecular March: That’s a Wrap

What a month! We spent March showing you how to use Molecular Gastronomy techniques to enhance the flavors and textures of your dishes. From foams to gels to the Sous Vide, there area wealth of options for the experimental chef. We ushered in the month with a fantastic demo by the people from Culinary Imports, who showed us the tip of the molecular gastronomy iceberg. We snapped some interesting and fun photos from that first week, and wanted to share a few here.

For all the ingredients used in these demos, check out our Molecular Gastronomy page.

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