Molecular Gastronomy – Garlic Foam

Find everything you need to experiment at home at http://MolecularGastronomy.com.

And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.

Comments

ImaGhostSE says:

Does that white mixer use air or like blades? I never seen anything like that before. Also where can I get one?

Wong Amy Jara says:

Hi, can this foam be warm or even hot ? I want to serve this with warm eggs, Thanks

itsmeava3 says:

Would it foam up if you just used a whisk instead of the mixer you use? (idk what it’s called)

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