Taken from http://molecule-r.com:
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 four pre-measured food additives, five specialised molecular tools as well as a 50-recipe DVD that makes molecular gastronomy easy and accessible to all foodies.
Go on… play with your food!
Natural texturing agents can now be used to deconstruct any dish thanks to 3 spectacular techniques.
SPHERIFICATION SPHERIFICATION: Encapsulate flavors into bubbles that burst in your mouth
EMULSIFICATION: Create colorful foams that intensify aromas
GELIFICATION: Sculpt flavors into tasty pearls, raviolis or spaghettis
- 4 food additives (20 sachets)
- 3 pipettes
- 1 slotted spoon
- 1 measuring spoon
- 1 food grade syringe
- 2 silicone tubes
- 1 silicone mold
- 1 DVD of 50 recipes
List of the additives included:
5 sachets / net 10g - Agar Agar
5 sachets / net 25g - Calcium Lactate
5 sachets / net 10g - Sodium Alginate
5 sachets / net 10g - Soy Lecithin
See how 'pearls' are made here-copy & paste in your browser. Scroll through the description and enjoy the video: