MOLECULAR GASTRONOMY KIT

Unleash your imagination and turn your kitchen into a molecular gastronomy into a molecular gastronomy lab. Make Parmesan foam with soy lecithin to garnish a saute of wild mushrooms and asparagus. Create caviar from liquids like red wine or yuzu juice using sodium alginate and calcium chloride. Or make large spheres like liquid mozzarella with calcium lactate gluconate. All the ingredients for mastering the techniques of the great modern chefs.