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Cuisine R-Evolution Molecular Gastronomy Kit
Cuisine R-Evolution Molecular Gastronomy Kit

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List Price: $65.90
Our Price: $58.95
You save $6.95!
You'll earn 59 Doodle Dollar points
Ages: 10+
Grade Levels: 5th+

Availability: Sold out!
Product Code: 847-847
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Timberdoodle's review

FREE Popping Sugar, While Supplies Last
While supplies last, Timberdoodle is including a FREE package of "popping sugar" with each Cuisine R-Evolution Molecular Gastronomy Kit sold. Carbonated sugar is an innovative fun ingredient to use as topping or filling in chocolates, desserts and ice creams.

Turn Your Kitchen Into a Food Science Lab
A brilliant blend of chemistry and culinary skills, Cuisine R-Evolution: Molecular Gastronomy will turn your home kitchen into an experimental food science lab. Molecular Gastronomy uses chemistry to reshape familiar foods into foams, gels, and spheres.

Dazzle Your Family with Tasty Textures and Shapes
Typically found at higher-end restaurants and on cruise ships, this weird and wonderful style of food preparation will dazzle your family with unexpected forms and textures while displaying the practical side of chemistry and physics. With Molecular Gastronomy, your family can create mint beads that burst in the mouth, light and airy lemon foam, creamy raspberry spheres, and addictive chocolate noodles.

Complete Kit Brings Molecular Gastronomy Home
Cuisine R-Evolution: Molecular Gastronomy provides a fully contained, elegantly designed kit that comes with pre-measured sachets of additives and all of the unusual tools needed to start creating. Best of all is the fifty-recipe DVD that makes Molecular Gastronomy easy and accessible.

Kit Contains:

  • 5 food additives (50 sachets)
  • 5 pipettes
  • 1 slotted spoon
  • 1 set of measuring spoons
  • 1 food grade syringe
  • 3 silicone tubes
  • 1 DVD of 50 recipes

    Many of the additives are derived from natural sources such as seaweed and soybeans. Included are:

    Agar: Known as vegetarian gelatin, agar is extracted from red algae and is used in the jellification process. It's used to turn liquids into solid, Jell-O-like forms.

    Soy lecithin: Extracted from soybeans, this ingredient allows oil and water to blend and creates stable foams out of almost any liquid.

    Sodium alginate: A natural gelling agent extracted from brown algae, which combined with a calcium salt makes caviar-like spheres.

    Calcium lactate: This calcium salt is used with sodium alginate to create spheres that have liquid inside them. This technique is commonly used to make liquids that burst in the mouth at the slightest pressure.

    Xanthan Gum: A natural thickener that can be used in sauces and drinks without altering the flavor or color.

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    Average Customer Review: 2 of 5 Total Reviews: 1 Write a review.

      0 of 0 people found the following review helpful:
    Not what we expected February 26, 2014
    Reviewer: Jennifer J.  
    We thought his would be a fun supplement to chemistry but we were pretty disappointed with it as it seems more of a garnish maker and nothing practical.

    Was this review helpful to you?