Culinary Science Dad
by StellaCadente*
on June 15, 2010
My recent trip to The Bazaar has me smitten with molecular gastronomy, more than I ever thought I would be. So much so, that I ordered this Texturas experimental kit, so I could conduct some of my own culinary science experiments at home. Texturas is a line of emulsifiers, gelifiers, thickeners, and products for spherification created by the Adrias of elBulli fame.
Along with a kit came a smattering of recipes to help me get my feet wet. Now, my biggest conundrum is where to start. Shall I use the lecite to make frozen parmesan air? Calcic and algin to make melon cantaloupe caviar? Or the xantana to make white sangria in suspension (pictured right)?If your dad is a left-brained sort who likes to dabble in the kitchen, the Texturas experimental kit could garner you a veritable windfall of brownie points.
For Budding Molecular Gastronomists:
*Books on molecular gastronomy*Caviar dropper kit
*Silpats
*Texturas line
Has anyone out there played with Texturas? I want to hear about it.
--StellaCadente*
Follow me on Twitter @pomodorista
CindyW on June 15, 2010 at 02:54 PM
Oooooooooh, I've bookmarked this for future gift ideas. My dad wouldn't be interested, but I have a teenage nephew who is a budding scientist and absolutely loves to cook. This would be perfect for him. Of course, his birthday doesn't come until November. . .
I'm always intrigued by the various "caviars" that I've seen made on Iron Chef or other shows. I've only tried them a few times, though. The most memorable veg-caviar experience so far were tomato water caviars in a dish at Seattle's Tilth restaurant -- sous vide sablefish, served with heirloom tomatoes prepared several ways: a small dollop of thick (but dainty) tomato-herb sauce on top, tomato water soup poured around the outside, with little tomato water caviars and tiny cherry grape halves around the edges. All of this was topped with crispy dried tomato chips. Wow!
Tracy Schneider on June 16, 2010 at 10:48 PM
This set sounds like so much fun. I can't wait to get my hands on one!
StellaCadente* on June 19, 2010 at 07:20 PM
@ Cindy W--Indeed this would be PERFECT for your nephew. He is the target demographic! @Tracy Schneider and @ Cindy W. Here's how my first experiment with Texturas went: http://pomodorista.com/2010/06/20/texturas-my-xantana-modified-bellini-or-peach-goo