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Category:Molecular gastronomy ingredients: Difference between revisions
Category:Molecular gastronomy ingredients (view source)
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[[Image:Sodium citrate.jpg|300px|thumb|right|Ferran Adria's Modernist Cuisine ingredient containers are '''much''' bigger than you would think from any marketing material (600g)]] | [[Image:Sodium citrate.jpg|300px|thumb|right|Ferran Adria's Modernist Cuisine ingredient containers are '''much''' bigger than you would think from any marketing material (600g)]] | ||
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If you are unsure whether you wish to experiment with molecular gastronomy, I would suggest you buy a small kit. The one produced by [http://www.molecule-r.com/ Molecule-R] of Canada, is available in the UK from Amazon and [[Lakeland]] and contains sachets of four basic additives and some utensils. It also comes with an instruction leaflet and a DVD. | If you are unsure whether you wish to experiment with molecular gastronomy, I would suggest you buy a small kit. The one produced by [http://www.molecule-r.com/ Molecule-R] of Canada, is available in the UK from Amazon and [[Lakeland]] and contains sachets of four basic additives and some utensils. It also comes with an instruction leaflet and a DVD. | ||
==Additives used in molecular gastronomy== | ===Additives used in molecular gastronomy=== | ||
For many techniques, the use of additives is necessary. Some of these are natural and others less so. If you click on the links, you will be able to find out more about each additive and whether it is natural or not. | For many techniques, the use of additives is necessary. Some of these are natural and others less so. If you click on the links, you will be able to find out more about each additive and whether it is natural or not. | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Molecular gastronomy]] | [[Category:Molecular gastronomy]] | ||