he big cuisine trend has left many restaurant-goers wondering how they, too, can transform normal foods into foams, gels, and "squishy balls of goo." Thinkgeek's Molecular Cuisine Starter Kit ($80) might be the answer. Its array of thickeners, emulsifiers, and binders comes packaged with such novel kitchen tools as a syringe and pipettes. Finally, someone has created a product that offers "cook/scientists of all skill levels a chance to play with their food." How long before a dash of calcium lactate seems as routine as pepper? Source: CNET.com
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