DIY Molecular Gastronomy Kit: Cocktails
"Bite" into a layered martini. Tickle the palette with a lime foam floating on a tequila shot. Or what about a big bubble of mojito exploding in your guest's mouth? Don't just make a drink at your next party. Be a mixologist with a chaser as an amateur chemist with this DIY kit. It includes 5 pre-measured food additives, 3 specialized tools and a 30-recipe DVD to guide you through your futuristic spirits.
Inspired by the flights of cocktail and culinary fancy that are actually about applying modernist techniques to cooking and bartending.
What is "molecular gastronomy"? The term was coined by the late Oxford physicist Nicholas Kurti and the French INRA chemist Hervé This to describe the scientific discipline and related workshops they developed, focusing on the science of traditional cooking methods. Master chefs such as Ferran Adria, Heston Blumenthal, Wylie Dufresne and others who've been hailed as pioneers of the movement actually disdain the term, opting to be called modernists when it comes to the avant-garde dishes they concoct.
Whatever you dub these techniques, this kit makes for a fun way to get the party started!
5 food additives (50 sachets)
1 slotted spoon
1 set of measuring spoons
1 DVD of 30 recipes
10 sachets / net 40g - Cold Soluble Gelatin
10 sachets / net 50g - Calcium Lactate
10 sachets / net 20g - Sodium Alginate
10 sachets / net 10g - Xanthan Gum
10 sachets / net 20g - Soy Lecithin