Chuck’s Molecular Gastronomy Experiments

Tin Chef Chuck

I have been truly inspired by the cooking revolution known as “molecular gastronomy”.  Maybe it’s the geek in me, but I like the combination of the art and science of cooking.  I have been working on several different recipes for a while now, but there really is a learning curve associated with these cooking techniques.  But with a little practice and determination, you can really come up with some amazing flavors and textures.  So stay tuned, I will continue to post my recipes and advice here as my experience grows.  Many of these recipes are not “original”, but they are recipes that I have reproduced to the point that I use them outside of my “test kitchen”.