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News — molecular gastronomy

Steven and Chris Show on CBC

agar balsamic pearls calcium chloride carrageenan chocolate flexible chocolate John Placko kappa iota Modernist Cuisine molecular gastronomy polyscience smoking gun Sodium Alginate

Yes, Powder for Texture ingredients were the star of the molecular cuisine segment on the CBC show. The Polyscience smoking gun was used to smoke a salad and the ISI siphon whip was used to make carbonated berries. Check out the link to episode 117. http://www.cbc.ca/stevenandchris/videos.html    Here's the recipe for the balsamic pearls http://www.cbc.ca/stevenandchris/2013/04/balsamic-pearls.html

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Steven and Chris Show on CBC

agar calcium chloride carrageenan CBC John Placko kappa iota Molecular cuisine molecular gastronomy Sodium Alginate stevenandchris

Yes. Our products were featured on Episode 117 with smoked salad, flexible chocolate, chocolate twigs, blueberry fluid gel, carbonated strawberries, etc. http://www.cbc.ca/stevenandchris/videos.html   Recipe for balsamic pearls http://www.cbc.ca/stevenandchris/2013/04/balsamic-pearls.html  

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"In search of perfection" Molecular cuisine workshop @Cedarlane Culinary

cedarlane culinary John Placko Liquid Nitrogen Modernist Cuisine Molecular cuisine molecular gastronomy Royce Li sous vide

Royce Li writes about molecular cuisine in his latest "In search of perfection" blog.   http://www.insearchofperfection.ca/2013/04/molecular-cuisine-workshop-cedarlane.html

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Insauga, inChef series

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http://www.insauga.com/inchef-series-john-placko-on-molecular-cuisine

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Good Food Revolution interview. Featuring Powder for Texture products.

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Here's an interview with Malcolm Jolley @nellacucina  http://www.goodfoodrevolution.com/powder-for-texture/  

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