Molecular Gastronomy Chefs
Cooking – which Chiefs using Molecular Gastronomy – liquid nitrogen?
I’m trying to do some research. Need to know of any top/famous/celebrity ITALIAN chefs who are fans of and make great “technical” food using liquid nitrogen/molecular gastronomy. They need to be born/bred Italian. Thanks!
I can’t confirm where his place of birth was, but Chef Ettore Bocchia would be the one chef that comes to mind.
Chefs Weigh In: “Modernist Cuisine” or “Molecular Gastronomy”
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Molecular Gastronomy Kit $58.95 Algae extracts and other texturing agents will help you play with the texture of juices, sauces, creams and dressings. Create original dishes with caviar beads that burst in the mouth, light or iced airs, creamy ravioles and nouveau genre spaghettis. Enter a new era of cooking, the creative cuisine of renown chefs at your fingertips!… |
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60 Minutes – Chef Jose Andres (May 2, 2010) $17.95 Airdate: 5/2/10 Chef Jose Andres’ kitchen is something of a culinary laboratory, where you’re as likely to see a tank of liquid nitrogen as a chopping board. Anderson Cooper adventures into the avant-garde world of “molecular gastronomy,” where he tastes complex culinary creations that defy description while dazzling the taste buds. “It’s like a circus of the mouth,” says one food critic.This pro… |
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Biozoon Spuma Instant Molecular Gastronomy – 110 gr $70.80 Mix this hydrocolloid with liquids to create stable foams. The off white granulated powder is flavorless and odorless…. |
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Biozoon Air Instant Molecular Gastronomy – 200 gr $81.00 This hydrocolloid is used to make airy foams that can be spooned onto a plate, finger food or cocktails. The off white granulated powder is flavorless and odorless. Mix AIR with your favorite liquid for the flavored AIR of your choice…. |
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Biozoon Algizoon Fast Hydrating Molecular Gastronomy – 200 gr $32.50 Algizoon® contains sodium alginate, which is a natural extract from certain types of brown seaweed. Algizoon® builds a gel with calcium ions (Calazoon®) instantly at room temperature or in cold conditions. The calcium penetrates the alginate layer from the outside and jellifies inwardly until the gel layer is too thick or the further calcium supply is stopped (e.g. by rinsing and removing the c… |
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Under Pressure: Cooking Sous Vide $38.84 The ground-breaking under-pressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect doneness. Flavors and textures unattainable by other cooking methods can also be achieved. The technique has been in the pipeline for awhile–one forerunner is the boil-in bag mom used to put veggi… |
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Alinea $33.14 Amazon Best Books of the Month, October 2008: The dishes at Grant Achatz’s award-winning Chicago restaurant Alinea are entirely new, yet what diners taste often resurrects their most cherished food memories. Achatz has said that flavor is memory, and of all the ways in which Alinea appeals to the senses, it’s flavor that he has harnessed and reinvented in a kitchen that never rests on its laurels…. |
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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) $10.64 Hervé This (pronounced “Teess”) is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen… |
Category: gourmet food
