How to Weigh Molecular Gastronomy Ingredients (The Basics)
Molecular gastronomy ingredients (“MG ingredients” for the rest of this post) tend to be used in very small quantities, measured by weight, and need to be evenly and thoroughly dispersed in liquids. As a result, you’ll need a small amount of specialized equipment to use them effectively.
- Kitchen Scale
- Gram Scale
- Immersion (Stick) Blender
- Mise en Place Cups (or other very small cups for measuring powders)
Application-Specific Additional Equipment:
- Squeeze Bottles or Pipettes for Spherification & Reverse Spherification
- Syringes & Surgical Tubing of a similar gauge for Gel Noodles
- Food Processor for Powdering Fats
The Basic Technique:
Measure the weight of the mixture you’re hoping to gel/powder/foam/etc.
1 pound = 16 ounces
1 ounce = 28.34 grams
Combine the two (usually using the immersion blender), being careful to dissolve any clumps.
Note: You may need to adjust amounts or add other MG ingredients depending on the mixtures and techniques you’re using. Several of these ingredients can be a bit finicky, so if it doesn’t work, think through what might have caused it to fail, make changes, and try again!
Molecular Gastronomy Recipes