Gelatin with water, thinly slice radishes.   Thank you for the idea.  It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

Make these easy Sriracha "Caviar" using the molecular gastronomy trick, cold oil spherification! // Live Eat Learn

Sriracha Spherification Caviar

But not Sriracha, or I'd Die.Make these easy Sriracha "Caviar" using the molecular gastronomy trick, cold oil spherification!

Molecular gastronomy and Dysphagia - exploring the possibility of improving the ways people with dysphagia eat using molecular gastronomy ~ http://jeanetteshealthyliving.com

Using Molecular Gastronomy for Dysphagia Recipes

Molecular gastronomy and Dysphagia - exploring the possibility of improving the ways people with dysphagia eat using molecular gastronomy

Caprese Stuffed Garlic Butter Portobellos...

Caprese Stuffed Garlic Butter Portobellos drizzled with a rich balsamic glaze for the classic Caprese flavour!

Transparent Ravioli- Molecular Recipes www.aaronscatering.com #moleculargastronomy #ravioli

10 Easy Molecular Gastronomy Recipes

Disappearing Transparent Raviolis - Ever wonder what exactly is in your raviolis before you even take a bite?

molecular gastronomy smoking gun dome.  The gun works great! I've wanted to try this FOREVER!! SO COOL!!!!!

Niçoise salad recipe

I'm not sure how they did this (yet) but how cool to serve a bunt cake under a dome with dry ice in the center.This Niçoise salad recipe is a modern take on a traditional dish for you to make.

Perfect Spheres with Frozen Reverse Spherification -The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms spheres when submerged in a bath.

Frozen Reverse Spherification

Perfect Spheres with Frozen Reverse Spherification -The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in consists of a controlled jellification of a liquid which forms spheres when submerged in a bath.

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