A Montreal-based company has created at-home molecular gastronomy kits that allow home cooks and gourmands to channel their inner Ferran Adrià and make balsamic vinegar pearls, beet foam, and "frozen chocolate wind."
Included in the Cuisine R-evolution kit are sachets of food additives, pipettes, a food grade syringe, silicone tubes and a DVD of 50 recipes.
Food texturing agents can be used to create parmesan spaghetti and cocktail garnishes that melt in the mouth.
Caviar pearls can be made out of balsamic vinegar or fruit juice, while emulsifiers can turn liquids into light foams and sauces thickened without altering their taste.
The kit from Molecule-R retails for around $60.
Meanwhile, a starter spherification kit from Artistre also allows users to turn their kitchens into avant-garde restaurants and food labs with sachets of food additives and a syringe.
For the more ambitious home cook looking to master molecular gastronomy, Nathan Myhrvold's Modernist Cuisine series is widely cited as the authority on the food genre, with recipes calling for centrifuging liquids, homogenizers and hydrocolloids, and the author's favorite kitchen gadget, the sous-vide machine.
