This “do it yourself” molecular gastronomy kit includes all you need to experiment at home with the molecular techniques seen on Top Chef and in high-end restaurants, but without the celebrity chef price tag!
This all-encompassing kit includes five pre-measured food additives, five specialised molecular tools as well as a 50-recipe DVD that makes molecular gastronomy easy and accessible to all foodies.
Go on… play with your food!
List of the additives included:
- 10 sachets / net 20g-Agar Agar-natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies
- 10 sachets / net 50g-Calcium Lactate- Calcium Lactate is a calcium salt used with sodium alginate in the process of spherification
- 10 sachets / net 20g-Sodium Alginate- a natural gelling agent extracted from brown algae often combined with a calcium salt in the process of spherification
- 10 sachets / net 20g-Soy Lecithin- a natural emulsifier extracted from soybean, often used to change watery solutions in airs