Molecular Gastronomy

I went to a molecular gastronomy talk put on by Michael Zbyszynski at Maker Faire a few weeks ago. Here’s the bullet points I wanted to remember

Get supplies here: 315 Sutter Street on the 5th Floor

Recipes: Read the “Hydrocolloid Recipe Book

Sous Vide cooking (pronounced “sue veed”) is used by about 60% of the food on your plate at most restaurants.

Carrot Juice Caviar recipe:
a very interesting example as to what you can do with molecular gastronomy

A blog I found on the subject


  1. Lee says:

    Thanks Michael!

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