Getting into Food Science

As an anniversary gift for my foodie grandparents we dove into molecular cooking. It was a little far off base for us, working with gels, foams, and sphereification. Some of our creations were:

• Port poached pear with a candied fig and white wine caviar
• Smoked trout ravioli in a tomato sheet
• Tequila chili crab roll with papaya
• Tequila lime jelly shots in the rind
• Crab tomato soup with a garlic foam
• Sautéed Oyster mushrooms with machago and a parmesan garlic dressing sphere

Pretty good for our first shot at molecular cooking!