MOLECULAR GASTRONOMY KIT
Unleash your imagination and turn your kitchen into a molecular gastronomy into a molecular gastronomy lab. Make Parmesan foam with soy lecithin to garnish a saute of wild mushrooms and asparagus. Create caviar from liquids like red wine or yuzu juice using sodium alginate and calcium chloride. Or make large spheres like liquid mozzarella with calcium lactate gluconate. All the ingredients for mastering the techniques of the great modern chefs.
Top Canadian Molecular Chef and Consultant
JOHN PLACKO'S MOLECULAR
Powder for Texture Molecular Cuisine Kits have all the ingredients and equipment to get you excited about the world of modern cooking. Our kits have 10 of the most amazing hard to find ingredients for spherification, emulsification, gelification, aeration and more. Create pearls, foams, bubbles, fluid gels, spheres and more. The pocket digital scale we include in the kit is a must for any recipe.