Item Number: 3153180
This item is available for giftwrap!
Cooking-as-Chemistry Kit Contents:: - 1 culinary whipper (0.5l) with its 3 decorative nozzles and 1 cleaning device - 1 booklet of recipes - 3 food additives (15 sachets) - 1 pack of 6 N2O cartridges
Learn the Science of Dessert Making - the Molecular Way
A new companion kit to our Molecular line of cooking-as-chemistry kits, this "do-it-yourself" kit contains everything you need to enjoy the full creative potential of the included culinary whipper which will allow you to create low-fat whipped cream or simply add a creamy touch to your desserts, cocktails, appetizers and side dishes. It can handle both hot and cold temperatures for even more creative possibilities !Soon you will be creating fabulous accents to mouth-watering desserts that look and taste just like confections served in higher-end restaurants.
XANTHAN GUM can be used to replicate the binding effect usually provided by the fat of whipping cream so that it is now possible to create an incredibly tasty low-fat whipped cream. Thanks to AGAR AGAR, you will also be able to serve warm mousses as appetizers or side dishes and our COLD SOLUBLE GELATIN will add an exquisite melt-in-the-mouth effect to your desserts!
This kit includes a beautifully designed culinary whipper, a 10-recipe booklet, 6 gas cartridges and 3 food additives in pre-measured sachets that will help you boost your creativity!
Be sure to check out our best-selling Molecular Cuisine 'Cooking-as-Science' Kit (item# 3152900). Science has definately never been this yummy!
*Note: The official name on the box is "Siphon R-evolution" but we believe "Molecular Desserts" better describes this great product.
- 1 culinary whipper (0.5l) with its 3 decorative nozzles and 1 cleaning device
- 1 booklet of recipes
- 3 food additives (15 sachets)
- 1 pack of 6 N2O cartridges
List of the additives included:
Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis.
With the Molecular Gastronomy product line, a word of culinary possibilities is now within your reach!