Mother's Day Special! Get FREE MIRACLE BERRY tablets by mBerry when you BUY ANY KIT before Wednesday May 8th PST - Select your kit at http://store.molecularrecipes.com/kits/
Eel and Bone marrow, Eggplant and Pickled Vegetables by Chef Dan Hunter. Bone marrow with caramelized eel glaze, eel nougatine, torched eggplant puree containing Valrhona chocolate, pickled vegetables, lime confit and herbs. Check recipe at http://www.molecularrecipes.com/multiple-techniques/eel-bone-marrow-eggplant-pickled-vegetables/
Modernist Cuisine in The World's 50 Best Restaurants list- released just a few days ago, this year’s prestigious list includes several of our favorite modernist restaurants from across the globe. El Celler de Can Roca, Noma, Osteria Francescana and Mugaritz take the top four spots! Congratulations to all who made this year’s World’s 50 Best Restaurants list! Read more at http://www.molecularrecipes.com/molecular-gastronomy/modernist-cuisine-worlds-50-restaurants/
What do you think about these restaurants? We added 5 more to our guide: Oud Sluis (Netherlands), iNG (US), Gastro Park (Australia), Maremoto (Germany) and The Bentley (Australia). If you've been to any of these, please rate them and share your comments here
http://www.molecularrecipes.com/molecular-gastronomy-restaurants-molecular-mixology-bars/
Royal Mail’s Executive Chef Dan Hunter, former head chef of renowned molecular gastronomy restaurant Mugaritz in Spain, combines the latest techniques with the freshest produce to delight his guests. Learn more about Chef Hunter and his degustation menu at http://www.molecularrecipes.com/molecular-gastronomy/royal-mail-bringing-nature-technology-bite/
New Herb and Flower Crystals - excellent new product in the market with crispy, crunchy texture and delicious fresh flavor of basil, mint, fennel and roses. All natural, estate grown. Check them out at http://store.molecularrecipes.com/surprises/
Nikko Spring – Carbonated Oba Cocktail by Chef Ryan Clift. Served in a labeled bottle, the Nikko Spring is packed with refreshing Asian flavors of oba leaf, yuzu, shochu and a touch of Lillet Blanc. Get recipe at http://www.molecularrecipes.com/molecular-mixology/nikko-spring-oba-yuzu-shochu-lillet-blanc/
Scallops with Dashi made at the table using a Hot Infusion Siphon - learn more at http://www.molecularrecipes.com/surprises/scallops-dashi-table/
New EasyMould System - a fast and easy system for shaping and sizing food molds. Learn more at http://store.molecularrecipes.com/easymould-round-6-cm-100-units/
New Imitation Caviar Tins !! Perfect for serving spherification caviar. Get them at http://store.molecularrecipes.com/imitation-caviar-tin-6-units/
What do you think about these restaurants? We added 5 more restaurants to our guide: Amador (Germany), L2O (USA), Apriori (Belgium), Rogue 24 (USA) and Belcanto (Portugal). If you've been to any of these, please rate them and share your comments here
http://www.molecularrecipes.com/molecular-gastronomy-restaurants-molecular-mixology-bars/
Vanishing Cone, Micro Salad, Olive Oil Caviar - the edible film funnel instantly melts and the olive oil caviar bursts in the mouth releasing high quality Spanish oil to complete the salad dressing. Check out recipe at http://www.molecularrecipes.com/surprises/vanishing-cone-micro-salad-olive-oil-caviar/
Get 20% OFF the Molecular Essential Kit this week! Enter promo code 20Essential at checkout. Offer expires this Sunday, April 7th. Limit one use per customer. Order now at http://store.molecularrecipes.com/molecular-essential-kit/
Flavor-Tripping: a Whole New Way to Taste! Modernist Chef Homaru Cantu offers a flavor-tripping experience using a curious little fruit called miracle berry. Gin and Tonic that is magically converted to a Sloe Gin Screw or Champagne Fizz that transforms into a Lemon Drop anyone? Learn how to craft and include a flavor-tripping dish or cocktail in your menu for an incredible experience.The challenge is to create a dish or cocktail that tastes incredibly good before and after consuming a miracle berry and doesn't ruin the rest of the meal. Learn more at http://www.molecularrecipes.com/techniques/flavor-tripping-miracle-berry/
Umami - The Delicious 5th Taste You Need to Master
To truly elevate the flavors of your dishes, we’ll explain you the science behind umami, which foods are naturally rich in umami and discuss how some of the top chefs in the world are bringing out umami in signature dishes. Read more at http://www.molecularrecipes.com/molecular-gastronomy/umami/
Oyster with Parsley Champagne by Chef Ryan Clift - apple and olive oil emulsion, diced apples and flavorful parsley champagne that is poured at the table. Get recipe at http://www.molecularrecipes.com/emulsification/oyster-parsley-champagne/
MolecularRecipes.com reaches 90,000 Facebook fans! Thank you very much for your support! We look forward to continue providing innovative recipes, exciting techniques and quality products. Please keep commenting, sharing, asking questions and making recommendations. Thank you again for being part of this great community!
Pipette Skewers - these pipettes with long thin stem are ideal to be used as skewers. Get them now at http://store.molecularrecipes.com/plastic-pipette-4-5-ml/
New Blackcurrant and Maple Syrup Flavor Pearls! Get them at http://store.molecularrecipes.com/spherification/
Mexican Bubble Cup at Singapore's Tippling Club - Chef Ryan Clift shows us how to use the rotovap to infuse tequila with ginger flowers to make a refreshing cocktail. Read more at http://www.molecularrecipes.com/molecular-mixology/mexican-bubble-cup-singapore-tippling-club/
Modernist Mango Custard with Carbonated Calamansi Gel - coconut sorbet, freeze-dried mango, grapefruit segments and cilantro by Chef Russell Karath. Get recipe at http://www.molecularrecipes.com/gelification/modernist-mango-custard-carbonated-calamansi-gel/
Mini Air Bread with Iberian Bacon, Olive Oil Caviar, grated white truffle and sea salt flakes by Michelin star Chef Nandu Jubany. Get recipe at http://www.molecularrecipes.com/spherification/mini-air-bread-iberian-bacon-caviaroli/
Smokey Forest - Lavender smoke, portobello mushroom, arugula sphere, hazelnut powder, porcini and almond soil, fried goat cheese and roasted garlic gnocchi. Get recipe at http://www.molecularrecipes.com/multiple-techniques/smokey-forest/
Caviaroli Olive Oil Caviar now available in our store! Developed by Chef Ferran Adria, Caviaroli are small spheres of high quality Spanish olive oil that burst in the mouth. Used in several Michelin star restaurants. Get it now at http://store.molecularrecipes.com/caviaroli-olive-oil-caviar-200-g/
Limited supply of iconic porcelain designs at 25% OFF! Montgatina porcelain made in Spain and embraced by chefs Ferran Adria, Joan Roca and Andoni Aduriz for its artistic form and culinary function. Limited supplies! Enter code “spring” to receive 25% OFF at http://www.tabletopstyle.com/Montgatina-s/224.htm?Click=818
