Molecular Gastronomy

Molecular Gastronomy is where the science of food and culinary arts collide. The technological advances and extensive research in food science has caused a revolution in how food is created. The cornerstone of molecular gastronomy is the use of additives in spherification, gelification, emulsification, transformation, as well as their use as thickeners, and stabilizers. Heating and cooling of additives creates chemical reactions resulting in new textures and flavors.

In order to create these innovative and creative dishes chefs use equipment such as the caviar spherification tool kit, sous vide cooking equipment, canister whippers, smokers and liquid nitrogen dewars. Chef Rubber offers the complete selection of additives, tools and equipment needed for all of your molecular gastronomic creations.