Tag: molecular gastronomy
Powder for Texture is a range of powdered ingredients that are used to create a vast array of unique textures with foods and beverages. These ingredients are the basis for many molecular cuisine and mixology techniques. You may have seen the products on Canada AM, Global TV’s 16 x 9, the Space Channel or Rogers Toronto, during the cooking segments.
Powder for Texture is also available at Nella Cucina, Nella Mississauga and Willow Cakes and Pastries (Niagara-on-the-lake). They’ve collaborated with a number of organizations including Humber College, Guelph Food Technology Centre, Liaison College, George Brown College and Le Cordon Bleu to bring molecular cuisine presentations and workshops to chefs, pastry chefs, foodies and home cooks.
These powders are used in techniques like spherification, gelification, aeration, emulsification, etc. The world’s best, and most creative restaurants use unique ingredients to create signature, mind-blowing dishes.
In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.
Weighing 40 lbs., and with over 3200 images, the book is rumoured to have taken over 5 years to complete at a cost of up to $10 million dollars. That means they’ll have to sell at least 16,000 copies just to break even! According to their blog, they did an initial printing of 6,000 and based on pre-sales are now contemplating a second run of 25,000.
The book can easily be found for around $460 on Amazon, and Barnes and Noble. If you don’t have that kind of cash to plunk down though, and are still interested in Modernist Cuisine, check out the Molecule-R Cuisine Revolution Molecular Gastronomy Kit.