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Edible Glass Potato Chips. These look *wow*; yay, molecular gastronomy! Recipe appears time consuming and difficult, but I can't wait to try!

Glass Potato Chips

The new favorite snack food of sideshow performers and certain fringe religious groups? Nothing quite that dangerous, but instead a clever bit of molecular gastronomy involving potato stock, potato starch, and a slow-dried gel.

La Truffe en toute simplicité ...pomme de terre / truffe noire. Truffes fraîches ou en verrine sur http://www.maisonbaumont.fr/

I had this and it was crazy amazing. "Hot Potato, Cold Potato-The opening appetizer for our meal at Alinea in Chicago. The meal of a lifetime--food as art served with whimsy and originality.

Possibly entertaining maybe.

Molecular Gastronomy: How to Use the Love Child of Cooking and Science

Molecular Gastronomy is the love child of cooking and science. Using its principles, you can produce chemical reactions with edible ingredients and create some pretty amazing results. Here's how it works and a few ideas to put it into practice.

Vanishing Edible Film Cone, Micro Salad, Olive Oil Caviar

Vanishing Cone, Micro Salad, Olive Oil Caviar

Vanishing Edible Film Cone, Micro Salad, Olive Oil Caviar - Bouquet of Flowers Salad - Molecular Gastronomy

Edible Flower Glass - Molecular Gastronomy

Edible Flower Glass

This crunchy lychee glass with micro flowers was the result of a series of tests I ran to make flower paper and flower glass in multiple ways. The resulting flower glass was crunchy and the flavor of the lychee paired perfectly with the micro flowers.

Dehydrating Food in Creative Ways - Dehydrating foods has been done forever but more recently, molecular gastronomy chefs have been using the dehydration technique in very creative ways. Crunchy sheets, herb dust, edible soil, crispy foam, glass and much more!

Dehydrating Food in Creative Ways

Savory meringue puffs have been served by molecular gastronomy chefs for a while. Chef Jose Andres used to serve a beetroot meringue filled with goat cheese at his restaurant The Bazaar.

From The Vancouver Sun, glass potato chips by Hamid Salimian, Diva at the Met, Vancouver, BC.

Hamid Salimian, Diva at the Met chef, serves the ‘glass’ potato chip as part of an amuse bouche. He puts a dab of creme fraiche on a plate or stone, tops it with chopped chives and finishes with a heap of rasped truffles and the glass potato.

Asian “Coca de Vidrio”, translates to “glass coconut”. Thin, glass-like flatbread represents melted crystallized sugar. This dish was created from a sheet of Japanese oblate paper, which is a clear, paper-thin edible paper made from potato starch, often used for packaging hard-to-swallow medicines. In this dish the obulate was made into a crispy roulade speckled with various Asian herbs and a strip of black sesame paste. Created by molecular gastronomy chef Jose Andres at his restaurant…

Created by molecular gastronomy chef Jose Andres at his restaurant minibar.

Cappuccino Mousse with Coffee Caviar

Gelatin "Caviar" 101 - Sprinkle Bakes: Dessert "Caviar" Minus the Molecular Gastronomy; Cappuccino Mousse with Coffee Caviar

Jordi Roca

World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown sugar sphere filled with smoke to be smashed open at the table by the diner.

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