OFFICIAL Modernist Cuisine Value Pack (Molecular Gastronomy)

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About OFFICIAL Modernist Cuisine Value Pack

Imagine biting into a spaghetti-shaped noodle or a tiny sphere that tastes of vibrant fruit juice! Transforming a flavorful liquid into a gel is a hallmark of Modernist cooking, and this kit value pack makes it easy to master the technique. The kits are developed by Nathan Myhrvold and the team behind the award-winning Modernist Cuisine book series. They applied the same rigor and clear instructions to this kit as they did to their hardcover books, complete with step-by-step photos, scaling percentages, an explanation of the science behind spherification, and troubleshooting tips to guide novices and experienced cooks alike. The booklet includes a recipe for mango-flavored gel noodles (using store-bought fruit juice) and Concord Grape Caviar (using store-bought fruit juice), along with sixteen recipe variations and serving suggestions. The recipes and techniques are suitable for children ages eight and older. Contents: 1 Modernist Cuisine gel noodle recipe and technique booklet and 1 Modernist Cuisine spherification recipe and technique booklet (only available in these kits), 50 g Sodium alginate, 50 g Calcium chloride, 50 g Xanthan gum, 50 g Sodium citrate, 50 g Agar, 50 g Locust bean gum, 2 Reusable syringes, 2 Yards food-grade spaghetti tubing, 1 Stainless steel spherification spoon. Required tools (not included): scissors, whisk, immersion blender, digital scale capable of 0.1 gram increments