Molecular Gastronomy Chef Kit

With the molecular gastronomy chef kit you’ll be introduced to a variety of modern cooking techniques and the ingredients you need to try them yourself.

Learn how to create caviar pearls, liquid-centred spheres, heat resistant jellies as well as the techniques involved in both spherification and reverse spherification.

You’ll be provided with recipes and instructions for making apple caviar, frozen chocolate foam and rose air in your own kitchen.

The molecular gastronomy chef kit includes:

• Sodium alginate 50g E401
• Calcium lactate 50g E327
• Agar agar 50g E406
• Xanthan gum 50g E415
• Soya lecithin powder 50g E322
• Vanilla extract 10ml
• Molecular collecting spoon
• Digital mini scales
• Set of measuring spoons
• 3 x 50ml syringes
• 10 x 3ml pipettes
• 3 metres of tubing

Check the individual product packaging on receipt for full product information.

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.