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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


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) ...


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

Real Chocolate Martini


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

Capture that Flavour

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

(0) Piers


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


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

Recipe Request: shelf stable mug-cake

I apologize if my phobia of "unnatural" ingredients offends anyone.   I am looking for a mug-cake ...

(0) Kelekona

Effects of heat

I am a passionate enthusiast, not a professional chef.  I had previously seen a number of presentati ...

(1) fdwnlvr
Wed Apr 23, 2014


I was wondering if there is a typical ratio for each chemical? I know sodium alginate to water is ty ...

(0) ChefBasista

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