Willpowder
Molecular Gastronomy is a product of culinary possibilities, bringing experimental art through cooking processes. A collection of natural powders that can be liquified, heated, foamed, solidified, added, etc. to change texture, shape, viscosity, and color. Molecular gastronomy innovates one’s ideas of food and opens the gate to the experience of how food can actually be enjoyed. Transparent ravioli? Mango sphere? Bacon Butterscotch Apple ribbons? Smoked Steelhead Croquette, anyone? Imagination just met food.
Bacon Butterscotch Apple Ribbons from Grant Achatz’s “Alinea”
Croquette: Smoked Steelhead Roe Endive