{"id":16386,"date":"2012-06-21T09:10:21","date_gmt":"2012-06-21T13:10:21","guid":{"rendered":"http:\/\/blog.uncommongoods.com\/?p=16386"},"modified":"2012-06-18T16:10:35","modified_gmt":"2012-06-18T20:10:35","slug":"gift-lab-molecular-gastronomy-dinner-party","status":"publish","type":"post","link":"https:\/\/www.uncommongoods.com\/blog\/2012\/gift-lab-molecular-gastronomy-dinner-party\/","title":{"rendered":"Gift Lab: Molecular Gastronomy Dinner Party"},"content":{"rendered":"

\"\"<\/a>Background Research<\/strong>
\nWikipedia<\/a> says that \u201cMolecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.\u201d<\/p>\n

Huh?<\/p>\n

I have heard of this food science. I have heard of different restaurants in metropolitan areas around the world, maybe even in not-so-metropolitan areas. I have seen it done on one of those cooking shows. Many friends have gone to wd-50<\/a> in NYC and said it was interesting. My friend Stephanie had a 12 course meal of different foods reconstructed at a resort in Mexico. The pictures were awesome. I mean a lemon meringue pie that looks like a SOS Sponge awesome!<\/p>\n

Walking at the NY Trade Show I see some fun pictures of crazy foods and then a kit. I can do this at home? Yes please! I couldn\u2019t wait to try out this new product. <\/p>\n

Hypothesis<\/strong>
\nI will be the new Wylie Dufresne<\/a>, with the help of some friends, and make a meal that will impress the masses. This will all be accomplished in 1 night without a culinary class and with little cooking skills. My most impressive meal is chicken and rice.<\/p>\n

Experiment<\/strong>
\nMaterials Needed:
\n1 Molecular Gastronomy Kit with all its contents
\nBlender
\nRoomy Fridge and Freezer
\nHand Blender
\nLots of Bowls
\nStove
\nLots of Pots
\nFriends
\nWine (just in case it all goes wrong)
\nIngredients for all recipes (frozen chocolate wind, arugula spaghetti, balsamic vinegar pearls, goat cheese raviolis, raspberry raviolis).
\nExtra ingredients to pair with the yummy food
\nTV
\nDVD player
\nTimer
\nScale if you want to be exact<\/p>\n

Step 1:<\/strong> I watched the DVD to pick the recipes I wanted to cook and get all the instructions.<\/p>\n

\"\"<\/a><\/p>\n

Step 2: <\/strong>I Gathered friends and all materials.<\/p>\n

\"\"<\/a><\/p>\n

Step 3: <\/strong> Watch DVD of all recipes with friends and decide what recipe has the longest cooling time and do that one first. (FYI: Chocolate wind had to cool down in the fridge and then sit in the freezer for about an hour.)<\/p>\n

\"\"<\/a><\/p>\n

Step 4: <\/strong> Start cooking\/ being a scientist.<\/p>\n

\"\"<\/a>

Goat Cheese Raviolis<\/center><\/em><\/p>\n

\"\"<\/a>

Chocolate Frozen Wind<\/center><\/em><\/p>\n

\"\"<\/a>

Arugula Spaghetti<\/center><\/em><\/p>\n

\"\"<\/a>

Balsamic Vinegar Pearls<\/center><\/em><\/p>\n

Step 5: <\/strong> Make everything look pretty for the cameras.<\/p>\n

\"\"<\/a>

Goat Cheese Raviolis with tomatoes and basil \/ Arugula Spaghetti and Balsamic Vinegar Pearls with Tomato \/ Frozen Chocolate Wind with Raspberry Raviolis<\/center><\/em><\/p>\n

Step 6:<\/strong> Enjoy!<\/p>\n

\"\"<\/a>

Thanks for your help Nate and Stefanie and Morgan and Sorayah!<\/center><\/em>
\nConclusion<\/strong>
\nThe kit has very thorough instructions that walk you through each step by showing you and some great music to keep cooks dancing. It makes the process easy and super fun! And the balsamic pearls and arugula spaghetti looked the best! But maybe I need some more snacks when things are cooling in case guests have not had a snack before the party. I think I just need one more party and a little less wine, and I can open my own restaurant! So fun! <\/p>\n","protected":false},"excerpt":{"rendered":"

Wikipedia says that \u201cMolecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.\u201d Huh?<\/p>\n","protected":false},"author":43,"featured_media":16528,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[741],"tags":[148,110,3,66,815,61,484],"_links":{"self":[{"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/posts\/16386"}],"collection":[{"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/comments?post=16386"}],"version-history":[{"count":0,"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/posts\/16386\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/media\/16528"}],"wp:attachment":[{"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/media?parent=16386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/categories?post=16386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uncommongoods.com\/blog\/wp-json\/wp\/v2\/tags?post=16386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}