This culinary chemistry set has us playing with food.
Food Loves Beer Editors
CUISINE R-EVOLUTION BY MOLECULE-R
Popularized by culinary alchemists like Wiley Dufresne, chef and owner of WD-50 in New York, molecular gastronomy blends science and sauces with magical results. Juice becomes gel, puree becomes pasta and olive oil becomes powder – transformations that redefine the way we look at food. Until very recently, the closest any of us could get to experimenting with this culinary innovation was to watch someone else on television. Thanks to Molecule-R, all that changed in 2010 when they unveiled two culinary chemistry sets that let home cooks get in on the fun.
Released in the United States in 2012, R-Evolution kits contain everything you need to transform your kitchen into a comestible laboratory. Nothing is overlooked here. The kits include 10 packets of five different compounds, tools and a beautifully produced step-by-step instructional DVD. You'll also receive simple yet awe-inspiring recipes to help you become comfortable with your new-found wizardry, along with detailed explanations of what does and doesn’t work when you are ready to create your own recipes.
There are so many other things we could tell you about the amazing fun you can have with molecular gastronomy, but, then, that would be almost like the secondhand experience that television provides, wouldn't it? If you’re the kind of foodie who’s excited about exploring new frontiers of culinary creativity at home, you will want to try these kits for yourself. They sent us one to play with, and we made lovely little Roasted Pepper Caviar Pearls.
While we still may not be as cool as Wiley Dufresne, maybe, just maybe, with enough practice, we can create something to make him proud.