Molecular ingredients

Ingredients for molecular cooking

At KitchenLab you will probably find Sweden's widest range of molecular ingredients and additives. My goodness, there's a lot of fun to be had with what you find in this category! We at KitchenLab hope and believe that some of these ingredients and techniques used will become commonplace in the preparation of both the everyday food of the future and spectacular festive feasts. Here you'll find molecular ingredients for making spheres out of anything liquid, edible powders out of fats and oils, creating gels with agar agar and improving the consistency of ice cream, sauces and foams, to name but a few. Create foam or replace eggs with lecithin. The world of molecular gastronomy is crammed with wonders of flavours, combinations and textures - and here you'll find everything you need to get started and for more advanced preparations. If you want to learn more, you will find plenty of quality reading among our cookbooks.