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
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Food, Wine & Cheese