Molecular Cuisine in the Home Kitchen

Liquid nitrogen ice cream, sodium alginate pearls, goose liver whipped cream…these are the results of molecular cuisine, which also teaches how to produce 6.34 gallons of mayonnaise with only one egg yolk. Indeed, the term molecular cuisine is meaningless except to a small elite who are familiar with the chemistry, synthetic products and latest technology necessary … Continue reading

Future Food redefining the nature of food

Inventive. Innovative. Artistic. Imaginative. Thought provoking. Futuristic. Inspired. All words used to describe Homaro Cantu’s moto, as one of the internationally recognized leader in the world of molecular gastronomy. Planet Green has introduced a show that changes the way many people look at food and its relationship with the environment. Meet molecular gastronomists Homaro Cantu and … Continue reading