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Ready to take your kitchen to the next level? The Premium Kit includes everything you need to master the most impressive techniques in molecular gastronomy including Spherification, Thickening, Emulsification, Gelification, Foams, Airs, Transformations and more. The Molecular Gastronomy Premium Kit includes all the ingredients and tools of the Essentials Kit PLUS eight more fantastic ingredients. Plus, you’ll get 200 Ultra Thin Edible Film Discs as a FREE Gift! These are the same discs used by molecular gastronomy Chef Ferran Adria of el Bulli to make transparent bites that instantly melt in your mouth. What else can you make with this amazing kit? A lot.
The Molecular Gastronomy Premium Kit includes the same tools and ingredients used by the top chefs in the industry. This molecular gastronomy kit includes a professional quality molecular tool set, a precision digital scale, an Italian-made silicone hemisphere mat, PH Indicator Paper and 13 of the most popular ingredients (enough to produce over 100 recipes!)
Below you’ll find a sampling of the many recipes you can create with the Premium Kit. To view our complete library of recipes for this kit simply CLICK HERE. We regularly update and add new dishes to this library, so check back often.
Professional Tool Set
All the tools you need to experiment with molecular gastronomy and molecular mixology. These are the same tools used by the world’s top chefs!
High Precision Digital Scale - 0 to 600 g
Molecular Gastronomy is all about precision. Accurate weights and measures can make the difference between a success or a flop. The precision of this scale also makes it easy to scale recipes up or down with ease
Silicone Hemisphere Mold imported from Italy
Create perfectly shaped spheres every time! This non-stick silicone mold features 24 mini hemispheres. Created with the highest quality silicone, this mold is reusable up to 3000 times and dishwasher safe. Don’t settle for less you won't find better quality anywhere!
PH Indicator Paper
The PH Indicator Paper is critical when making basic spherification caviar with fruit juices with a high acid content. It provides an accurate and quick method of measuring the pH of a solution. The 5 m long paper roll will allow you to measure the PH of hundreds of preparations.
13 Food Additives (More than enough to create over 50 recipes!)
Sodium Alginate 3 oz: Ideal for molecular gastronomy Basic & Reverse Spherification; in presence of calcium, Sodium Alginate forms a gel without the need of heat; create spheres with liquid center and a delicate gel membrane; (equivalent to Algin from Texturas)
Calcium Lactate Gluconate 3 oz: Perfect for molecular gastronomy Reverse Spherification; increases the calcium content of the main ingredient without changing the flavor or altering the consistency – unlike standard calcium lactate and calcium chloride. This is the calcium ingredient preferred by Chef Ferran Adria. (equivalent to Gluco from Texturas)
Calcium Chloride 3.5 oz: Ideal for molecular gastronomy Basic Spherification, adds calcium to the water bath; easily dissolves in water; in presence of sodium alginate Calcium Chloride forms a gel without the need of heat.
Xanthan Gum 2.5 oz: Ideal for molecular gastronomy thickening and suspension techniques; great for thickening the main ingredient in Reverse Spherification; making sauces, suspending elements in a liquid.
Sodium Citrate 4 oz: Ideal for molecular gastronomy Basic Spherification; can be used to reduce the acidity of the main ingredient when doing Basic Spherification; Most juices are acidic and acidity inhibits the basic spherification process required for making caviar. (Sodium Citrate is equivalent to Citras by Texturas)
Agar Agar 2 oz: Ideal for making hot gels, gel noodles with the included silicone tubes, foams, to clarify consomme, to make pearls with the cold oil technique, cocktail gels and as a vegetarian alternative to gelatin.
Tapioca Maltodextrin 2 oz: Used in molecular gastronomy to convert fats into powder, make edible films, for thickening and as a bulking agent. Create caramel powder, olive oil powder, nutella powder and more! Equivalent to Malto from Texturas.
Glycerin Flakes 2 oz: An incredible emulsifier for water and oils, glycerin flakes are used in modernist cuisine to make oil foams, oil butter among other preparations; equivalent to Glice from Texturas.
Soy Lecithin 2 oz: Great emulsifier for sauces and ideal for converting juices and watery liquids into airs and foams. The light foams produced with soy lecithin can also be frozen to create a solid airy foam. Make lemon air, wasabi air, frozen parmesan air and much more! Equivalent to Lecite by Texturas.
Gellan Gum (Low Acyl) 2 oz: A vegetarian gelling agent perfect for making firm gels, coating gels, hot gels and fluid gels. It is also used as an emulsifier and foam stabilizer. Gellan Gum gels can be easily sculpted to make interesting presentations. It slices cleanly and can withstand high temperatures. Used by Ferran Adria to make the famous translucent saffron tagliatelle of consomme.
Hydroproxypropyl Methylcellulose F50 2 oz: A gelling agent that gels when hot and becomes a liquid when it cools. Methylcellulose also acts as a thickener when cold. Surprise your diners with hot ice cream that melts as it cools, perfect meringues or even instant noodles formed as the mix touches a hot consomme. Equivalent to Metil by texturas.
Iota Carrageenan 3 oz: A great thickening and gelling agent mostly used with fruits and dairy to form a heat-reversible and flexible soft gel. Ideal to make frozen desserts, to stabilize ice creams and rich mouth feel custards even with low fat content. Equivalent to Iota by Texturas.
Kappa Carrageenan 3 oz: A vegetarian gelling agent made from algae that gels as it reacts with calcium or potassium salts. In the presence of calcium, Kappa Carrageenan forms stiff and brittle gels. But in the presence of potassium salts, Kappa Carrageenan forms very firm and elastic gels. Its rapid gelification is ideal to cover ingredients with a gel film.
FREE Gift! Ultra Thin Edible Film Discs: These ultra thin and semitransparent discs instantly dissolve as they get in contact with water. Molecular gastronomy Chef Ferran Adria of el Bulli uses them creatively to impress diners with preparations such as disappearing liquid raviolis, clear canapes, paper cocktails, flavored crispy handkerchiefs, transparent turnovers, thinnest crepes in the world, Napoleon, invisible pasta rolls and cones.
EXCLUSIVE! Unlimited support from the MolecularRecipes.com Community
Our molecular gastronomy kits include far more than just tools and ingredients! Every kit comes with the amazing support and knowledge of the amazing chefs, scientists and food lovers in the MolecularRecipes.com community. Every kit comes with:
Posted by Unknown on 10th Oct 2016
I didn't receive my DVD that suppose to come in the box
Posted by Chara on 18th Feb 2015
The kit had everything I needed to start to explore molecular gastronomy. As a professional chef I already had a lot of equipment used in molecular gastronomy for sous vide, etc. and I find this kit supplemented what I already had without creating redundancies. There are plenty of great recipes to get started with and enough to really explore which techniques I most enjoy and how I can incorporate them.
Posted by Josh on 11th Jul 2014
Great options to be had using this kit.
Would like to see more kid friendly recipes.
Posted by Tom R on 27th May 2014
My daughter is attending culinary school and is reading up on this type of craft. She was excited to get her hands into this, to find out what she can do. The kit really hammers home the point that food prep in any form is really all about chemistry.
Your webiste is now on my list of sites I visit on a regular basis. The site is easy to use, and more importantly, the response time in getting products in our hands. Fast, and professional. I thank you, my daughter thanks you...and my stomach thanks you!!! KEEP IT UP!
Posted by Kieffer Brack on 19th Jan 2014
I recently purchased this kit, as a chef was very excited to get this. the possibilities and applications of molecular gastronomy are huge, and even for the home cook they are fun and exciting, The premium kit is well worth the purchase for those looking to expand their experience.