7 Molecular Dishes To Cook At Home

The restaurant, which offers molecular cuisine, resembles a laboratory, where they experiment with familiar recipes, flavoring foods and look for new ways of serving dishes.

The task of molecular cuisine is not to feed to the dump, but to surprise and sometimes even pleasantly overwhelm. Of course, most dishes at home cannot be repeated. But the simplest, without the use of complex appliances and special additives, can be prepared in your own kitchen.

Fondant egg

This dish can be prepared in the most unusual way to put the pan with the egg in the oven (just like you put it on the stove) and set the temperature to 64 degrees. Cook for two hours. And you will get a completely different (to taste and tenderness) dish.

Beetroot roll with soft cheese

You will need:

  • 2 beets;
  • 1 sachet agar-agar;
  • 250 g of spicy soft cream cheese.

Cooking:

Beetroot juice and beet pulp are whipped in a blender. We filter and add 1 sachet of agar-agar. Stir well and bring to a boil.

Pour a slightly thickened beet juice in a thin layer onto a tray with cling film. After the gelled sheet has cooled, apply a thick layer of spicy soft cream cheese on it and roll it into a roll. Cut the resulting roll with a sharp knife.

Orange spaghetti

You will need:

  • 400 ml of orange juice;
  • 25 ml of thick orange syrup;
  • 75 ml sugar syrup;
  • 25 g of a gelling agent.

Cooking:

We mix all the ingredients and heat, avoiding boiling. We collect the resulting liquid in a syringe. With it, we fill the liquid with a flexible silicone tube of the required length. You can take the usual pharmacy tubes for droppers.

Lower the filled tube for 3 minutes in cold water. Then we connect the syringe and the tube and squeeze the spaghetti using the air coming from the syringe.

Chocolate mousse

You will need:

  • 225 g of good quality dark chocolate;
  • 200 ml of water.

Cooking:

Break the chocolate into pieces and pour into a pot of water. Warm over moderate heat, stirring until chocolate is completely dissolved. Pour cold water into a large bowl and pour crushed ice.

Pour the liquid chocolate into a small bowl and put it in a bowl with ice and water. Beat with a mixer until the state of whipped cream.

Coffee meat

You will need:

  • 1.5 kg of pork neck;
  • 1 cup espresso;
  • ground coffee;
  • 50 g of coffee oil;
  • salt pepper.

Cooking:

Making a cup of espresso. We make a paste of coffee oil (can be replaced with butter), salt, pepper, and ground coffee. Using a syringe, we introduce the cooled espresso into a piece of pork neck. Rub a piece of meat with the resulting paste.

Put the meat in a baking bag, close it tightly. We boil water in a pan, put the bag in the pan. We simmer for 2 hours on the smallest fire. Cool and cut in portions.

Balsamic caviar

You will need:

  • 100 ml olive oil;
  • 60 ml balsamic vinegar;
  • 30 ml of water;
  • 1 tbsp. of sugar;
  • 1 sachet agar-agar.

Cooking:

Cool the bowl with olive oil in advance. Mix vinegar, water, sugar, and agar-agar in a saucepan. Bring the mixture to a boil, boil over medium heat for 1 minute. The mixture thickens slightly. We remove from the stove and cool for several minutes.

We collect the mixture into a syringe without a needle. Hold the syringe horizontally above the container with chilled oil and squeeze dropwise the mixture into the oil. Drops should not fall on one another. At the bottom of the container, the eggs will form perfect spheres. We filter the eggs.

Carrot butter

You will need:

  • 6 medium-sized carrots;
  • 500 g of butter.

Cooking:

Squeeze the juice from the carrots. Melt 500 g of butter in a saucepan. Pour hot oil and carrot juice into a blender and mix at high speed until smooth. Bring the resulting mixture to a boil in a saucepan over low heat. Filter through the resulting foam.

Pour into a mold and put it in a bowl with ice. We clean in the refrigerator. Once the carrot oil has hardened, transfer it to a plate. It can be used as a sandwich oil, and can be slightly melted and used as a sauce.