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Getting Started

Getting Started Recipes and Articles

Mango Noodles

Mango locust agar noodles 2 These mango noodles add a great flavor punch and visual touch to dishes. I like to serve them draped over ice cream or a sundae but they can also be heated and served with jerk pork or as a garnish on an Asian citrus salad.

Mango Foam

Mango agar fluid gel foam 2 Versawhip and xanthan gum combine to make light foams that are a great way to add texture to dishes. It's a great topping for desserts and ice creams or can even be eaten as an amuse bouche between dishes.

Blackcurrant Foam

Black currant gelatin foam 2 This thicker blackcurrant foam recipe is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce to liven up a fish entree.

Margarita Gel

Margarita gelatin shots 2 This is a tastier take on the commonly served Jell-O shot especially if you top them with some candied lime peel and a little sprig of mint. You can even substitute any of your favorite drinks into this recipe - let your imagination run wild!

Chocolate Foam

Chocolate gelatin foam 2 This recipe produces a thick chocolate foam that is a tasty fun way to top ice cream or brownies. It makes a wonderful smooth dessert when served by itself with just a sprinkle of cinnamon and powdered sugar topping it off!

Bacon Powder

Bacon maltodextrin powder 2 An easy way to get started with modernist cooking is through the incorporation of tapioca maltodextrin powders. Tapioca maltodextrin is simply a extremely fine powder that acts as a thickener when mixed with fat. This modernist recipe focuses on making a succulent bacon powder to be used as an entree topper.

Getting Started Collection

Modernist cooking made easy book square noshadow Getting started with Modernist Cooking can be a daunting task. However, there are just a few pieces of equipment and ingredients you need to get started. Here's a list of what I recommend for people just getting started with modernist cooking.

Peanut Butter Custard with Carrageenan

Peanut butter carrageenan custard I love peanut butter, whether its by itself, baked in something, or on veggies. This modernist recipe turns the peanut butter into a creamy custard gel. It is bound by a combination of iota carrageenan and kappa carrageenan and contains a little bit of sugar and some vanilla for flavoring.

Aquarium Pump Grape Bubbles Recipe

Aquarium pump bubbles 2 There are many different types of foams you can make using different modernist ingredients and foaming methods. This foam resembles bubbles and is made with xanthan gum and Versawhip that has been aerated with an aquarium pump. It's a pretty unique way to make bubbles and they are very interesting.

Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe

Tomatillo agar fluid gel pudding These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.

Roasted Red Pepper Pesto Recipe

Red pepper crustini top Not all dishes that use modernist ingredients have to be super fancy in-your-face dishes that look like they came from Alinea. This red pepper pesto crustini is a great example. It is a simple, hearty snack that is great when served as an appetizer or set out as hors d'oeuvres.

Orange-Ginger Gel Sheets

Agar gelatin sheets 2 One interesting use of modernist gelling is to create pliable gel sheets. These gel sheets are made by adding a combination of agar agar and gelatin to a flavored liquid and letting it set. The agar and gelatin add both elasticity for strength and a nice brittleness for flavor release. The ratio of the two ingredient will determine the final characteristic of the gel sheets.

Xanthan Strengthened Maple Vinaigrette Recipe

Maple vinaigrette This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.

Classic Gelatin Marshmallows

Gelatin marshmallows 2 Marshmallows are a favorite food of children everywhere. These homemade ones are so much better than store bought that there is really no comparison. Whether you want to eat these on smores, in hot cocoa or just plain they will amaze you and your friends.

Cherry Whipped Methocel Foam Recipe

Cherry whipped methocel foam 2 Modernist foams come in many varieties. They can be made by blending, in a whipping siphon, or even using an aquarium bubbler. This recipe focuses on a different type: whipped foams, specifically whipped Methocel foams.

Poblano Iota Carrageenan Custard Recipe

Iota carrageenan poblano custard 2 This creamy iota carrageenan custard is full of poblano flavor and great as an addition to many different dishes. You can serve it alongside pork chops or pork belly, or even as a side with fish.

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