Molecular Gastronomy Chef Kit Halen Môn Producer Ozeki has been brewing

Producer Ozeki has been brewing sake since 1711 in Hyogo

these superfine strands of dried chilli are a stunning garnish for savoury dishes

crustaceans

Most food and wine consumed in Ancient Rome spread throughout the Empire

grill tuna steaks and halloumi cheese

Molecular Gastronomy Chef Kit Halen Môn Producer Ozeki has been brewingWith the molecular gastronomy chef kit youll 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. The molecular gastronomy chef kit includes: Sodium alginate 50g E401 Calcium lactate 50g E327 Agar agar 50g E406 Xanthan gum 50g E415