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Tag: molecular gastronomy

John Placko with Powder For Texture at SIAL 2013

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.

For more information visit and

May 6, 2013 | By | Reply More

Homaro Cantu + Ben Roche: Cooking as alchemy

Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there’s a serious intent: Can we use new food technology for good?

[Via TED]

January 27, 2012 | By | Reply More

Molecule-R – Cuisine & Cocktail R-Évolution – SIAL Show Toronto 2011

June 2, 2011 | By | Reply More

The $625 Cookbook on Modernist Cuisine

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.

Micheal Ruhlman did an excellent write up in the New York Times after spending several weeks with the book.

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.

March 14, 2011 | By | Reply More