Lynne's Blog

Saturday, December 29, 2012

Molecular Dessert

I bought Rick a molecular gastronomy kit for Christmas. What man (or woman) who loves to cook wouldn’t like a food science kit? If you watch the Food Network at all you are already familiar with some of the molecular food preparations that are becoming increasingly popular in restaurants, such as foams.

He was thrilled with his gift and tried it out yesterday, starting with the recipe for a molecular “fried” egg. The base was vanilla yogurt and milk and the “yolk” was a papaya puree. (Those are chocolate shavings on top.)

The “yolk” was firm on the outside but “cooked” perfectly when broken into.

I would say his first experiment was a success! And very tasty too!

Posted by Lynne on 12/29/2012 at 06:45 AM
Filed under: Food, Wine & Cheese

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Comments:

I had never heard of molecular gastronomy until I started dating Dave, and now it seems all the rage. I had no idea kits were available! Thanks to you and Rick for all the info on the Lytro—I’m still trying to wrap my head around it, but Rick’s explanation helped.

Posted by Steve on December 29 2012 at 07:40 AM

The yolk was a mango puree.

Posted by Rick on December 29 2012 at 09:18 AM

oops! I don’t know why I always get those two mixed up, especially when I don’t even like papaya!

Posted by Lynne on December 29 2012 at 09:55 AM

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