In Chicago there is a restaurant called Alinea. I have been there with my family once and it is a wild experience. The desserts though were incredible. One being an edible toffee helium balloon and a dissected cheesecake. I highly recommend going if you haven’t.
Edible Beef Tallow Candle
There are lots of weird recipes in the ever evolving world of molecular gastronomy. One example that I found that may be practical are edible candles. In a restaurant in London, England, the bread is served with a candle made from beef fat, gelatin, spices, and vinegar. When guests first …
Transparent Pumpkin Pie
I first came across a YouTube tutorial for making transparent pumpkin pie in 2018. The idea was fascinating, but I still have yet to try it. Since it is the season of all things pumpkin spice, I decided it was a good recipe to share this season. It is a …
Blueberry fish eggs
Maybe not the craziest molecular gastronomy recipe ever, but I found a recipe for blueberry caviar that sounds good. To make blueberry caviar blueberries, sugar, and white wine are mixed over low heat for an hour. It is then drained through a muslin cloth overnight. The resulting mixture is then …
Ultra Thin Shrimp Taco
The strangest food I found created with molecular gastronomy techniques is the miniature shrimp taco. It is simple to create by layering ultra thin edible film on top of itself using egg wash as a glue to hold the edible film together and topping it off with nori flakes, shrimp …
Edible Helium Balloon
Chef Mike Bagale of the Chicago restaurant Alinea, which has three Michelin stars, is credited with creating the edible helium balloon initially. The technique is rather easy to follow: essentially, he makes an edible helium balloon by mixing a lot of flavorful fruit essences with inverted sugars, then he pumps …
Some Real Funky Cheese
Casu Marzu is a strange, Italian cheese. It’s a cultural dish that originates from Sardinia. Made from sheep’s milk and a unique aging process. Instead of letting the cheese sit in an enclosed space to become more flavorful, Casu Marzu is left outside to be swarmed with piophila casei, cheese …
Deconstructed Buffalo Wings?
One of the greatest pleasures in life is a buffalo chicken wing dipped in a blue cheese dressing with some celery on the side. I still remember trying this now favorite dish of mine at a restaurant in Issaquah, Washington called the Sunset Alehouse. The memories that I associate with …
Molecular Gastronomy-Glass potato chips
After doing some research on molecular gastronomy recipes the most unique recipe I found was one on glass potato chips. These potato chips look transparent and shiny while still maintaining the same shape, texture, and shape of a regular potato chip. To make a glass potato chip you first …
Ice cream but for winter
A recipe I found involving the use of molecular gastronomy is maple flavored “hot ice cream” using methyl cellulose extracted from plant cellulose. Methyl cellulose is unique as its structure has both hydrophilic and hydrophobic regions. In warmer temperatures, the hydrophobic regions are more pronounced, and it gels up due …