Cocktails in ice spheres. Caviar made of olive oil. Disappearing transparent Raviolis. That’s what you get when you bring together food and science! Molecular Gastronomy incorporates Physics and Chemistry to transform the tastes and textures of food. The result? New and innovative dining experiences. Molecular Gastronomy is a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry.
There are easy Molecular Cooking recipes too that can be tried at home with easily available ingredients but would you take up the challenge? Let’s find out!