Cooking With Chemistry

I attended the Molecular Cuisine Workshop at KDU College's Connexions today. It was hosted by KDU College n sponsered by CTI (Culinary & Hospitality Training International). The main aim of having this workshop was to introduce the world of molecular cooking to all chefs as well as chef students. They specially invited the German master chef, Chef Heiko Antoniewicz, to conduct the workshop. He is also known as the "magician of molecular cuisine".

We were shown many different new techniques of cooking n making food as well as new ways of plating n eating them too. It was a real eye opener. We were even provided with tea breaks n lunch. All in all, I really enjoyed the workshop n I feel that it was really worth paying RM250 for it.

Chef Heiko Antoniewicz..


his worktable..


booze n other liquids..


some edible chemicals to help the molecular cooking process..




a huge ass tank of liquid nitrogen..

temperature/boiling point.. -172ºC..


ooo.. smokin'!



Chef Heiko gives a short intro about what he's gonna do..


pouring some ingredients for a molecular cocktail..




whipping up something unusual for the cocktail..
some sweet foam..




Cosmopolitan.. simply deconstructed..
vodka base at the bottom with grenadine foam on top..




Molecular Martini..


giving his 'student' a try, hands on..


Campari Spoon Cocktail w/ "Jellied" Orange..




'caviar'.. molecular style..

we get to have a try at making our own molecular food..


TA-DAH! mine..


Beetroot Molecular w/ Wasabi Creme Friache..


colour kinda cacat cus I took it from a projector screen..
he was making coconut molecular balls..


hot orange jelly..


orange foam..


the sweet desert we had for lunch..
forgot to take pics of the soup n main course..


Kamal n I..



whipping up some instant ice cream using the liquid nitrogen..


wasabi ice cream.. a really interesting combo..


edible flowers..


smoking food.. molecular style..


Smoked Salmon w/ Wasabi Ice Cream, Edible Flowers
n Coffee Infused Basil Seed 'Caviar'..



did you know that u can actually touch liquid nitrogen?
only briefly though.. touch it for long n you'll have a popsicle as a hand..



blow-torching the surface of the fish for a crispy finish..


Poached Cream Fish w/ Asparagus Dumpling n Creamless Cream Sauce..


making some orange molecular ice cream..





Orange Molecular Ice Cream w/ Chocolate Cream..


this is a weighing scale..


frozen orange drops..


frozen olive oil drops..







Passion Fruit Cream 'Meringue'..


Chef Heiko n I..


Hadi n Chef Heiko..