Sherbet (molecular gastronomy)


One of the best things about being a kid is experimenting in the kitchen. By using three common kitchen ingredients you can make your very own sherbet. This recipe is one I have invented, but if you experiment further and … Continue reading

No fuss ice cream mix (for use with dry ice or liquid nitrogen)


Home made ice cream is a wonderful treat and really rewarding activity. But it can take time to make a proper anglaise and to freeze your ice cream. To reduce ice cream making time, you can use the simple recipe … Continue reading

Chameleon food for kids and the curious (molecular gastronomy)


This gallery contains 1 photo.

FOOD THAT CHANGES COLOUR IN FRONT OF YOUR EYES pH indicators: An indicator is a chemical compound that is added in small amounts (usually to a solution) so that the pH (acidity or alkalinity) of the solution being tested can … Continue reading