Molecular Gastronomy
Monday, March 7, 2011 at 3:45PM Often there’s nothing more satisfying and delicious than food in its natural form: an apple picked fresh from the tree, a sweet garden strawberry, eating a freshly harvested oyster on a boat, a quality grilled steak seasoned with only salt and pepper or nibbling on a locally farm raised carrot on my walk home from the Farmers Market.
Nevertheless, as chefs, home cooks and lovers of food, we can also explore mixing flavors to create recipes, trying new techniques and presentations with the hope of adding to the pleasures of the edible.
The term “Molecular Gastronomy” was originally intended to refer to only the science and investigation of cooking. These days the term is used to describe a style of cuisine. Catalan chefs Ferran Adria and Jose Andres are the most well known among those working in this realm – even lecturing at Harvard these days – although any respectable food city now has at least one place exploring these techniques. 
I enjoy playing with food, I did the research and did my best in searching recipes and gathering what supplies I needed. I have not broken any new ground but it’s a start in what I hope to eventually feel comfortable adding to my repertoire.
Some experiments failed and some did not taste so great but after failures, I did more research and went back at it. It’s fun to play with food and it’s also fun to enjoy food that’s been played with.
Some of the ingredients used 
Sodium Citrate
Calicum Chloride
Sodium Alginate
Soy Lecithin (powder and liquid)
Xantham Gum
Agar Agar
Photos
Wine ravioli bubble served on a cracker with my homemade goat cheese mozarella.
Carrot juice caviar in the making
A batch of carrot juice caviar
Carrot juice raviolis and caviar. cranberry caviar and wine ravioli
Pineapple foam
Frozen pineapple foam that we topped our rum cocktails with
Rum sheets
Playing with Food
Reader Comments (2)
What did you use with the Xantham Gum?
-www.suzyeats.com
Suzy Eats, I use it as a thickener and making foams.