If you are passionate about cooking, have a creative mind and at the same time you are analytical and logical, molecular gastronomy is most likely going to become your passion. Molecular gastronomy cooking requires a good use of your left brain and right brain. Most of the molecular cuisine recipes need to be followed precisely. More than often, steps need to be followed in a very specific sequence or the whole dish will be a disaster. Quantities are measured in fractions of a gram or fractions of a percentage. Slight variations in food acidity levels could be disastrous for some dishes. At the same time, molecular gastronomy is about experimenting, being curious, using intuition, playing with emotions and creating a multi-sensory dinning experience with artistic dish presentations, textures, aromas, flavours and even sounds. If you are not a professional chef with a fully equipped kitchen you can still enjoy molecular gastronomy at home and without spending too much money. Many molecular cuisine recipes don’t even require special equipment or “chemicals”. With a basic kit, you can get some basic molecular gastronomy substances to start making spheres, airs and gels. Luckily, finding good molecular gastronomy video recipes with complete detailed explanations are becoming easier to find. This video is one of our favorites.

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