MOLECULAR 101 @ TKC

WITH CHEF JOHN PLACKO

These recipes include techniques common to molecular cuisine including the ingredients and equipment, demonstrated by chef John Placko, Culinary Director of Modern Culinary Academy and owner of Powder for Texture ingredients.


RECIPES FROM THE DEMO

(click the links for a printable pdf with links to the Powder for Texture molecular ingredients used in each recipe.)

  1. Balsamic Pearls

  2. Black Garlic & Apple Fluid Gel

  3. Carbonated Strawberries

  4. Coconut Bowls

  5. Coconut Snow

  6. Cranberry Foam

  7. Honey Meringue

  8. Ice Cream Pearls

  9. Melon Caviar

  10. Panna Cotta

  11. Parmesan Cheese Sauce

  12. Pina Colada Foam

  13. Reverse Spherification

  14. Sous-Vide Hollandaise

  15. Sous-Vide Meringue

  16. Wattleseed Ice Cream

  17. Whipped Olive Oil