Molecular Gastronomy – Soy Sauce Foam

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

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Author: MOLECULE-R Flavors

Comments

leomarc11 says:
May 10, 2018 at 1:24 pm

you can use egg yolk instead, it is a natural source of lecithin.

Pailin 98 says:
May 10, 2018 at 8:03 pm

ive seen this done in a japanese manga before omg yay wow

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