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Molecular Gastronomy Ingredients

cynalan Sep 18, 2011 07:01 PM

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. t
    table4onthefly RE: cynalan Sep 18, 2011 10:14 PM

    I use Willpowder (www.willpowder.com). 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
      cynalan RE: table4onthefly Oct 3, 2011 07:12 PM

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

    2. j
      JennaBean RE: cynalan Sep 19, 2011 12:42 PM

      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.

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