Bring some science into your kitchen with all the latest and greatest SCOOD recipes...
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  • Apple Caviar with Banana Foam:
      The apple caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. Pair it with strawberry sorbet, banana foam, foie gras, Gruyere cheese or an apple martini. The little spheres will burst in the mouth releasing a delicious fresh apple juice.
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  • Edible Flower Glass:
      This crunchy lychee glass with micro flowers is a delicious and attractive little number that's great for dinner parties. You may need to experiment with your micro-flowers as some maintain their form and vibrance better than others upon heat application. Eat as a dessert or even just an edible centre-piece!
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  • Sous Vide Egg Yolk Croquette with Gruyere Foam:
      A delicious crunchy shell with creamy custard-like egg yolk filling paired perfectly with warm nutty Gruyere foam. The egg yolk is cooked sous vide at its ideal temperature of 64.5 °C (148 °F) to obtain the tender gel consistency that makes this croquette so luscious.
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