At-Home Molecular Gastronomy Kit: Honey Caviar, Fruit Spaghetti, and Mojito Shots
|It didn't really work out for us.|
Like, molecular gastronomy kits, for example.
The kit, called, Molecular CUISINE R-Evolution arrived and we thought to ourselves, "let's give it a shot." We tried three recipes that came with the kit (which didn't work) and one that we pulled off willy nilly.
First of all, the kit (which retails for $58.95) takes you back to high school chemistry class all over again.
Gutierrez was successful in accomplishing balsamic caviar, foams, mojito shots, edible "sheets," and a few others. "What I tried to do was the arugula spaghetti. They make it look so easy in the video but it was really hard to do," he said. [Mental note: try out what he said was the most difficult thing in the kit.]
We tried the honey caviar first. The idea is to come out with little balls (like those of caviar or small tapioca) made of a honey, water, and agar-agar mixture. After the basic cooking process, you spoon the honey mixture into chilled oil, stir a bit, and then the balls are supposed to separate from the oil after going through a rinse bath of plain water. Sounded easy enough. Looked even easier in the video, but it didn't work for us. This is what resulted.
|Left: Chilled oil; Top middle: Rinsing bath; Right: Honey agar-agar mixture; Bottom: "Honey Caviar" or "mess"|