Molecular Gastronomy – Soy Sauce 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

leomarc11 says:

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

Pailin 98 says:

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

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