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Sep 18, 2011 07:01 PM

Molecular Gastronomy Ingredients

Last week, I had a wonderful dinner at Alinea in Chicago. Having enjoyed the meal so much, I purchased the cook book. It is flush with wonderful ideas and recipes from Grant Aschatz. Many of the recipes apply molecular gastrononmy (MG) techniques.

Does anyone know where one can purchase ingredients for MG? Specifically, I would like to try a technique using calcium chloride and sodium alginate.

As always, advice is appreciated.

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      1. I use Willpowder ( It's cheaper than the Adria line and just as good. Also, don't use the calcium chloride; it has a very bitter flavor that is nigh impossible to remove. Go with a 15% solution of water and calcium lactate instead. Happy spherifying!

        1 Reply
        1. re: table4onthefly

          Thanks for the recommendation and link. I am looking forward to giving it a try.

        2. For something entry level get yourself some agar agar and try some fluid gels to amp up your plates. Really simple but the look is beautiful.