Molecular Gastronomy Chef Kit

Our Molecular Gastronomy Chef Kit contains everything you need to enter the World of Molecular Gastronomy and learn how these techniques can be used in Modernist cooking. Teaching you techniques that can be used to create weird and wonderful dishes.

• Learn Spherification and Reverse Spherification techniques
• Create Caviar pearls / fruit bubbles
• Create liquid centred spheres
• Turn liquids into stable foams
• Create heat resistant jellies
• Learn how to make Molecular Spaghetti
• Learn how to improve texture and consistency

The World of Molecular Gastronomy and the possibilities it holds for modernist cuisine are endless. Only your imagination is the limit. This kit is designed to teach you various techniques to get started.

Contents and Ingredients: 

Sodium Alginate 50g E401

Calcium Lactate 50g E327

Agar Agar 50g E406

Xanthan Gum 50g E415

SOYA Lecithin Powder 50g E322

Vanilla Extract 10ml

Molecular Collecting Spoon

Digital Mini Scales

Set of Measuring Spoons

3 x 50ml Syringes

10 x 3ml Pipettes

3 metres of Tubing

Recipes and Instructions: Apple Caviar, White Wine Caviar, Pea Caviar, Gin and Tonic Sphere, Spherical Crème Brûlée, Frozen Chocolate Foam, Chocolate and Red Wine Mousse, Rose Air, Lemon Sorbet, Molecular Tomato Spaghetto, Honey and Yoghurt Sphere with Mango, Spherical Crème Brûlée, Apple Gel, Balsamic Vinegar Jelly.

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