Molecular Cuisine is something we're very fond of at FDL. The idea of chefs like Daniel Facen and Heston Blumenthal focusing on ingredients and food reactions at a molecular level has led to some amazing food discoveries.
This style of cooking is now more prominent than ever with the launch of publications like the cookbook Modernist Cuisine. The only problem is that it can be very hard to re-create or even come close to molecular cooking at home.
That's why we really like Donna Currie's recent post on her blog Cookistry.com. Donna sets out to experiment in the kitchen using readily available tools. As well as explaining her motivation for molecular experimenting in the kitchen Donna also provides a recipe for Honey Pearls, something she has created using molecular techniques and something that all of us can try at home. We hope you enjoy today's Best of the Blogs: