Chocolate Hazelnut Dust (molecular gastronomy)

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Often when the term molecular gastronomy is bandied around, those who’ve heard the term think – TOO HARD and too confusing. Which is understandable, because old school molecular gastronomy is a bit like that. But if you’re interested in trying … Continue reading

Ingredient – calcium lactate

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Name: calcium lactate Colour: white powder Flavour: no real flavour, slight acidic aftertaste Chemical composition: C6H10CaO6 E number:  E327 What is it? Calcium lactate is a salt that is used as an ingredient in food and medicine. Where does it come from? Calcium lactate can … Continue reading

Ingredient – sodium alginate

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Name: sodium alginate Colour: light beige powder Flavour: no flavour Chemical composition: NaC6H7O6 E number:  E401 Notes: has a slimy mouth feel if eaten straight. I just tried it and wouldn’t recommend it!  What is it? Sodium alginate is gum that is … Continue reading

Mojito Bubbles (molecular gastronomy)

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Why go for the stock standard cocktail when you can easily add a science twist? Equipment slotted spoon (buy here) measuring spoons 3 containers muddler sieve silicon round base ice tray (buy here) stick blender fridge and freezer Chinese soup spoons … Continue reading