Explore Molecular Gastronomy, Gastronomy Food, and more!

Two #Videos of Famous #elBulli #Dishes - Find out more: http://www.finedininglovers.com/blog/food-drinks/ferran-adria-book-elbulli-2005-2001/

Two Videos of Famous elBulli Dishes

Disappearing Transparent Raviolis - Ever wonder what exactly is in your raviolis before you even take a bite?

I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I’d leave the cooking …

The Art of Food Plating

This looks hard but once you get the hang of it you can perfect this dish and your guests will be overly impressed.

Modernist Cuisine At Home - Beurre de Carotte

Modernist Cuisine At Home - Beurre de Carotte

liquid-pea-ravioli  This is a famous molecular gastronomy dish created by Ferran Adria at El Bulli. Liquid pea ravioli are made with the basic spherification technique, are easy to make and taste delicious. The liquid pea is basically a very simple pea soup but the spherification process converts it into a magical dish. This recipe is not the original from El Bulli and I believe the original recipe has not been made public.

Liquid Pea Ravioli Recipe

This is a famous dish created by Ferran Adria at El Bulli. Liquid pea ravioli are made with the basic spherification technique, are easy to make and taste delicious.

Enjoy Italian flair and an award-winning culinary experience at #Armani Ristorante Dubai #plating #presentation

Enjoy Italian flair and an award-winning culinary experience at Armani Ristorante Dubai

Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet#molecular  #gastronomy

Inconnu chef ^_ ^ /// Pomelo Pink Grapefruit Ravioli - a translucent honey jelly wrapping pomelo, pink grapefruit, and grapefruit sorbet

Pastry chef Dinara Kasko uses uses her design background to inspire architectural desserts & delicacies. We’ve heard of being hungry enough to eat a horse, but these desserts prepared by chef Dinara Kasko almost make us want to eat a building. Kasko also happens to be an architectural designer whose skills translate to sweet treats that bear the same constructive similarities as architectural structures. “I want to make something interesting and fresh, experimenting with new creative ideas,”

Pastry chef Dinara Kasko uses uses her design background to inspire architectural desserts & delicacies. We’ve heard of being hungry enough to eat a horse, but these desserts prepared by chef Dinara Kasko almost make us want to eat a building. Kasko also happens to be an architectural designer whose skills translate to sweet treats that bear the same constructive similarities as architectural structures. “I want to make something interesting and fresh, experimenting with new creative ideas,”

Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche by zencancook #Salmon #Appetizer #zencancook

The French Laundry Salmon Tartare Cornets: shape the black sesame tuile batter into cones, bake them to a golden brown. Make sweet red onion crème fraîche & salmon tartare (chives/shallots/olive oil).

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