Molecular gastronomy intro cooking workshop by Ryan Clift, Global Academy, Jupiter st. Makati

Ryan Clift - Chef owner of 'the tippling club singapore' the molecular gastronomy of singapore.

Julabo equipment - immersion circulator for sous vide.

Wagyu beef sous vide with nitrogen frosted raspberry. Black powder - toasted coconut 

Goat cheese with truffle oil toasted coconut powder red beet salad

Salmon sous vide with kombu broth

immersion circulator

thermomixer - food processor that you can cook inside

Pigeon sous vide with fried wild rice tofu foam and celery flavored in vacuum

the making of nitro cereal

merengue and liquid nitrogen

Sous vide cooking - vacuum packed food cooked in immersion circulator (boiling water with accurate temperature) 

Nitrogen cooking - nitro cereals for dessert. granola bars and meringue dipped in liquid nitrogen. served chilled. literally. 

Maximizing gums on food. Gelan gum used as a wrapper for mashed potatoes (red wrapper). Red color from red beets.