Molecular Gastronomy 101

[beerfish]

So after not having a decent kitchen for a long time, we moved and I now have a huge new kitchen. I broke out the calcium chloride, sodium alginate and xanthan gum and had some fun with food tonight. Here's what I made for dinner.

First course
Dandelion green, rainbow chard and fennel salad in a parmesan crisp bowl with a strawberry balsamic vinaigrette

Second course
Blue Point oysters served with an onion, apple cider and balsamic vinegar sauce

Third course
Seared scallops with grains of paradise and saffron cream sauce and foam

Fourth course
Thinly sliced seared chicken served with mango caviar and red onions over black wild andes quinoa (not 100% happy with the presentation, but it was damn tasty)

Just for fun course
Spherified mango juice over coconut milk "sunnyside up"

 

[beerfish]

No one here is interested in cooking with hydrocolloids? I figured with all the geeks here there would be a few people here that were into it.

 

[Chiefmcfuz]

Fish are friends not food

 

[beerfish]

Fish are friends not food

Where do you see fish? These are all inverts. :lol:

 

[Chiefmcfuz]

Joking :lol2:

 

[beerfish]

Lol... Although I may cook up some red snapper soon... if I post pics of that I'll let you know!