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http://dietplanusa.com/metaxlim-garcinia/trimgenix ...

Endeavored and asserted in GMP labs. Given below are some amazing fixings in Trimgenix Garcinia body ...


(0) qgshemlame

Get involved in 3D printed food research!

  Hello! I’m Tom Gayler, I’m a researcher based in the UK with Dovetailed and Lancaster Univer ...


(0) FoodPrintTom

http://dietplanusa.com/priamax/

Priamax Male Enhancement:- What is happening with my body? Why am I not able to push in the gym? Do ...


(0) SimoPriamax

http://www.shaperich.com/alpha-monster-advanced/

Mike Westerdal is the President of Critical Bench, Inc. He earned his BS from Central CT State Unive ...


(0) khalugug

Newbie questions (isi whip)

Hi everyone, I just got myself a Isi Gourmet whip. I am just a hobbyist who enjoys cooking with a s ...


(0) Choubix

ORIGINATOR and INNOVATOR

The Molecular Gastronomy technology gave us the possibility to generate an Idea on this endless fiel ...


(0) Burst Active

Survey: What do you think about Greek food?

We run an online survey about the opinion people have regarding Greek food products. Every single op ...


(0) fooditerranean

What is tapioca maltodextrin?

Maltodextrin is derived from the starch found in cereals (such as corn and rice), tubers (potatoes) ...


(0) MOLECULE-R

Molecular Gastronomy Supplies

Hello ladies & gentlemen, I am looking to get some molecular gastronomy supplies or a starter k ...


(2) kcrane
Mon Dec 8, 2014
specialrecipes

Real Chocolate Martini

www.youtube.com/watch?v=3NZt-lXOJiU


(0) BAROSSA

Popping sugar

Hello, I am interested in making popping sugar recipes. Can anybody suggest me how to make popping ...


(1) sai
Wed Apr 23, 2014
Yvonne

Capture that Flavour

Hello, I am looking for advise on how to best extract flavours & aromas from herbs, berries, fr ...


(0) Piers

CALL FOR FOODIES!

Hi, My name is Daira and I'm actually from the museum world. I'm putting together a small display o ...


(0) dsz_

Molecular gastronomy for breakfast

I am thinking  to do the breakfast all day in my coffee shop with moleculre gastronomy. Any suggesti ...


(0) Plazzzebo

pH

Hello there, my name is Javier Cussato; I'm a Peruvian Chef and very interested in molecular gastron ...


(1) jcussato
Mon Oct 12, 2015
Burst Active

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