Ever since we were in college, Paul and I have loved cooking together, and when we learned about molecular gastronomy, we just had to try it out. So I got a recipe book, tools, and chemicals, then I planned a menu, and we made some food magic. Last year. And we had so much fun (and leftover chemicals) that we did it again this past weekend.
These little packages have magical ingredients that make food do weird/cool stuff.
We also have a few other cool gadgets, like The Smoking Gun, which we used to infuse smoke flavor into an assortment of foods.
This is a mozzarella balloon (who knew you could blow up cheese?!) drizzled with balsamic vinegar, accompanied by a tomato "sponge" and some olive oil powder.
These are turkey consomme "noodles" with saffron and truffle salt.
They were shockingly very good! Though we would make the noodles thinner mext time.
We had a "Lady and the Tramp" moment because we're cheesy like that.
This was cool. No chemicals needed, just an ice sphere mold and water. We made hollowed out ice spheres and filled them with our beverages of choice (Rumchata and Bailey's). They weren't "on the rocks;" they were IN the rocks!
And for dessert... Cappuccino pudding in a chocolate cup with coffee caviar and whipped cream.
I thought it was delicious, but Paul only likes to drink coffee, not eat it, so he wasn't a fan.
Lastly, we did have two (not pictured) failures. We tried to make hot ice cream that melts as it cools, but it was weird and gross and didn't really work. And the cantaloupe caviar with prosciutto still eludes us. This was the second time we tried to make it, and we failed. Maybe next time? Third time's a charm?
It was so fun that I am already looking up recipes for next time. You should try it out some time, but keep in mind that it's basically making many different types of Jello. Fun, sometimes yummy, but not filling. Eat a real dinner first!
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