Skip to main content

Practice Molecular Gastronomy at Home with the Food Styling R-Evolution

Molecular Gastronomy kit
Image used with permission by copyright holder

Are you a molecular gastronomy geek? Are you the sort who has dreamed of dining at El Bulli or Alinea, but you’ve never been able to make the trip? Are Ferran Adrià and Grant Achatz your gods? Do you think you have what it takes to be on MasterChef?

Recommended Videos

If you’re the sort who loves high cuisine and cooking at home, you might want to try out the MOLECULE-R FOOD STYLING R-EVOLUTION. It comes with everything you need to catapult your home cooking into the sort of things you might find at a Michelin Starred-restaurant.

The kit comes with one pair of precision scissors, one pair of fine scissors, a scalpel with two blades, one culinary syringe, two syringe tips, one oil mister, and two spatulas. That gives you everything you need to impress your friends or that special person in your life. Find recipes on the website like the Bloody Caesar Bubble that just bursts with flavor in your mouth the moment you bite into it. There’s also a deconstructed Miso soup, which comes with miso agar noodles,  topped with a lime and cilantro foam. Want to attempt to recreated Adrià’s deconstructed martini in a spherical olive? This kit can help you do that

With the kit, you can do all the basic molecular gastronomy techniques — make caviar balls with a pipette; emulsify liquids into light, air foams; spherification allows you to create bubbles of flavor that can be left up to your imagination. Want a pineapple-flavored caviar? You can do that. Tomato foam? You can make that too. You have endless options for creating the kind of food you thought only top chefs could make. There’s no sense in spending hundreds of dollars — or more! — going after the world’s finest molecular gastronomy when you can fuse science in the culinary arts in the comfort of your own home.

All you need is the kit, the ingredients, and a lot of imagination.

For more information, visit moleculargastronomy.com.

Ann Binlot
Former Digital Trends Contributor
Ann Binlot is a New York-based freelance writer who contributes to publications like The Economist, Wallpaper*, Monocle…
Topics
A foodie’s night out: Inside Sur La Table’s steak cooking class
Learn techniques to bring to your home kitchen
Sur La Table Cooking Class

Every cooking class I've taken has offered a different experience and distinct setup, leaving exactly what to expect up for question. I've tried many cooking classes that are more like demonstrations, where the class watches the expert chef as they explain the importance of each step. If you're after a more interactive experience, Sur La Table's cooking classes are a great choice.

From dicing fresh cilantro to rolling, stuffing, and frying my pupusas, I prepared every portion of my South American steak night dinner alongside the instructor chef. As a foodie who loves to cook, I loved the satisfaction of getting to eat the food I actually cooked myself. From this cooking class, I took home more than just a happy belly. I learned essential techniques and tricks to improve my cooking at home. Here's what I loved most about Sur La Table's cooking class (and why every foodie should take one).

Read more
Cool down with these summer cocktails featuring French flair
Put something with a French twist in your festive glass
French 75 cocktail

Summer is full of excuses for a great cocktail recipe. From graduations and holidays to lazy summer hangs and al fresco dining experiences, there's a lot to raise a glass to. And if you need one more ounce of persuasion, there's Bastille Day.

The French holiday lands on Monday and in preparation, we've rounded up some fitting cocktails from some French brands. So, whether you're European or not, we've got something for you to mix up. Sometimes, you just need a fine beverage for a summer weekday.
Courvoisier and Lemondade

Read more
The best heat wave-approved wines to enjoy this summer — and it’s not just whites
Here's what should be in your wine glass when the mercury soars
Bucket of wine bottles at a backyard party.

Summer is officially here, meaning school's out, the pool's packed, and there's going to be a heat wave (or three). That means the need for refreshment will be at an all-time high. And while we love a good frozen cocktail or ice cold lager, we're not hanging up our wine glass just because the thermometer is reading 90 F.

We know, it's temping to just throw 'em all in the fridge not matter the varietal. That, or just treat your glass to some ice or frozen fruit before pouring the wine in. But there's a better way. Some wines do better on the cool side than others, and we're here to break 'em down for you.

Read more