Professional Molecular Gastronomy Kit

by Molecule-R

$99.99 $147.97

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All you need to start molecular gastronomy at home with our Professional Molecular Gastronomy kit! 10 molecular additives, 1 syringe and 50 recipes from our cookbook to master the art of molecular gastronomy. Easy for beginners, and a perfect gift for all foodies!

  •  10 Molecular Additives: Encapsulate liquids into bubbles that burst in your mouth, create beautiful foams that intensify aromas, sculpt liquids into tasty pearls, raviolis or spaghetti…
  • Culinary Syringe: This syringe is both a marinade injector and a food styling tool. Whether you use it to inject marinades into meat prior to roasting or deep-frying, or to meticulously place dots of sauce or vinaigrette on a carefully styled plate, it is easy to handle and clean and will get you spectacular, reliable results, every single time.
  • Cookbook: Hardcover cookbook, 168 pages. An introduction to food science to stimulate your culinary awareness, illustrated tips & tricks to facilitate home experimentation and 50 new recipes to astonish your guests.

CONTENTS:

  • Agar-Agar (57 gr)
  • Calcium lactate (57 gr)
  • Soy Lecithin (57 gr)
  • Sodium Alginate (57 gr)
  • Xanthan Gum (57 gr)
  • Citric Acid (57 gr)
  • Gellan Gum (57 gr)
  • Iota Carrageenan (57 gr)
  • Kappa Carrageenan (57 gr)
  • Popping sugar (57 gr)  
  • 1 Culinary Syringe
  • 1 50 Recipe & Technique Cookbook

Download Instructions

Sku number: 102664

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FAQ

We gathered all the most common questions here in  our FAQ.

PROUDLY MONTREAL-BASED

Want to know who you are buying from? MMTUM is a small company of nice people fueled by Montreal's creative energy to imagine, design and manufacture inspiring products that anticipate the needs of today. We hope you will enjoy our products as much as we love creating them!

PROFESSIONAL MOLECULAR GASTRONOMY KIT: Cook like a Chef!

Discover 50 amazing recipes from our Cookbook: Modernized Tagliatelle, Deconstructed Mojito, Volatile Dessert, New Old Fashioned, Chia Pudding with Fruit Caviar, Reinvented Greek Salad, Vegetarian Risotto and Pearls, Modern Spring Tartare, Nouveau Genre Pana Cotta... 

Want more recipes? 

DISCOVER ALL OUR RECIPES: 

In English / In French.

Learn Molecular Techniques

Learn Molecular Techniques

Here are the 3 main molecular techniques:

• Spherification: Encapsulate flavors into bubbles that burst in your mouth

• Emulsification: Create colorful foams that intensify aromas

• Gelification: Sculpt flavors into tasty pearls, raviolis or spaghettis

Want to become a chef?

DISCOVER ALL THE MOLECULAR TECHNIQUES: 

In English / In French.

Create Magic with Food Additives

• Agar-agar: Natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies

• Soy lecithin: Natural emulsifier extracted from soybeans, often used to shape watery solution into airs

 • Iota Carrageenan: Natural gelling agent extracted from red algae and used to produce gels with a soft and elastic texture 

• Kappa Carrageenan: Natural gelling agent extracted from red algae and used to produce gels with a firm and brittle texture

• Gellan Gum: gelling agent obtained via fermentation and used to produce firm gels that slice cleanly & withstand high temperatures.

Discover more additives: 

In English / In French.

About Molecule-R

Molecule-R takes pride in making molecular gastronomy and spectacular science accessible, fun and easy to all.

Our do-it-yourself kits include everything you need to experiment with molecular techniques at home - From mixology to styling and volatile flavoring, unleash your inner chef and bring your culinary creativity to the next level! 

Our kits also make great gifts, and are perfect to elevate any party or birthday.

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