# 10: Molecular Gastronomy

I began my research on molecular gastronomy recipes. I found many and thought they would be the best ones to write, but then I stumbled upon carrot air, which certainly takes the cake. The cloud-looking carrot air is made simply by mixing carrot juice with soy lecithin. It is no …

While it might seem like molecular gastronomy has been a technique that is relatively new, this is actually far from the truth. A dish that has been seen since the early 1700s that utilizes molecular gastronomy is actually the french egg dish, soufflée. While that dish utilizes molecular gastronomy, I …

After scouring the internet, I think the molecular gastronomy recipe that stood out the most to me is the olive oil chip. The chef, Ferran Adrià wanted to showcase olive oil in a new way. He wanted to make olive oil into a solid, something more tangible than its liquid …

I found this image scrolling Pinterest after searching molecular gastronomy and decided it was the most unusual and out there one I had found. I looked through the website it took me to but I couldn’t find a recipe or anything. It looks like the put a shelled oyster inside …

When searching for science-based recipes, I came across this recipe for vegan mayonnaise. Traditional mayonnaise is made by blending eggs and oil. Eggs contain lecithin, an emulsifier that helps to stabilize the mixture of water and oil. Emulsifiers can change the mixture physically, by adding viscosity to liquids, and chemically, …