That $280 molecular gastronomy kit was a complete dud in my kitchen

I bought it last spring thinking I'd impress the staff with foams and spheres, but after three months the only thing I use from it is the scale. The packets of chemicals sat unused because the recipes were more about show than taste, and I lost two nights of prep time fighting with a siphon that clogged constantly. Anyone else find these kits are more trouble than they're worth, or did I just pick a bad brand?

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derekwalker16d ago

Skip the fancy recipes and just use the agar or sodium alginate to make your own simple fruit caviar. That takes ten minutes once you get the ratio right, and it actually tastes good. The siphon is the biggest trap, so ditch it and use a squeeze bottle for foams instead. Honestly, you only need two or three techniques from that box and the rest can sit in the drawer.