Molecular Gastronomy

I work with a friend of mine in catering and we have begun to dabble in Molecular Gastronomy. Making brown butter powder, balsamic pearls, and other infusions of science and food. Anyone else out there playing with this. I am looking for some new cool ideas for garnishes and other applications.

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Comment by Ron on April 27, 2012 at 4:12pm: Thanks for posting the link to the video Sebastian. If you have any more, please share them with the group.

Comment by Sebastian on April 24, 2012 at 11:20pm: Hi Andrew, I am also playing around and trying out new Molecular Gastronomy stuff.

I made some Hot Maple Ice Cream http://www.youtube.com/watch?v=dseNfouFjoQ

Also some Jagermeister/Red Bull and more things using the Basic and Reverse Spherification

Comment by Andrew Atz on April 24, 2012 at 12:12pm: I'll have to dig some up but we have photos of the balsamic pearls and the brown butter powder. We also are looking into doing hot ice cream.

Comment by Ron on April 24, 2012 at 12:04pm: Do you have any pics you can share?