Molecular Gastronomy

**Ricand** · 12-17-2010, 07:39 PM

Who's our resident MG specialist? Any interesting combos, "spherification of beer" or related efforts? Here's a kit. I'm interested in anything you mad scientists might have done. This seems like something fun to try.

**dataz722** · 12-17-2010, 07:49 PM

Quote:

Originally Posted by Ricand

Who's our resident MG specialist? Any interesting combos, "spherification of beer" or related efforts? Here's a kit. I'm interested in anything you mad scientists might have done. This seems like something fun to try.

I have done a ton of reading on MG but haven't tried anything yet. It is kind of expensive to get into, but that kit looks to be decent.

**Ricand** · 12-17-2010, 07:56 PM

I got interested when I had some MG freeze-dried creme fraiche at a restaurant that was spectacular. It was a light powder that dissolved into creme fraiche in your mouth. The whole textural/mouthfeel was great as an accompaniment.

rjwhite41 · 12-17-2010, 09:00 PM

I've done some experiments a couple of years back. Nothing beer related though.

Madinaman · 12-21-2010, 05:50 PM

I think mixing MG and beer is a very natural fit, and as far as "spherification" goes, I think that sounds super interesting. Beer "Caviar" would be a fantastic addition to anything that a good beer would accompany, but the obsious choice to me would be to make little chocolate crepes, a nice rich vanilla ice cream, and then making a rich stout into little beer "caviars" using that kit. I believe there should be a sodium alginate additive and dropping them into a calcium chloride solution, then fishing them out with a spoon.

**Ricand** · 12-21-2010, 07:33 PM

Santa might be getting me the kit for Xmas. I have a beer called 'Morgoth the Destroyer' (label Below courtesy of Ubermick) a Dark Lord clone. It's 14+ ABV and freakin intensely flavored, it would do great in the recipe you described. I'll post back here if I get to do any experimentation.