Find everything you need to experiment at home at http://MolecularGastronomy.com.
And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.
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is it better to use vanilla extract? or a vanilla pod?
Roll up your sleeves chef!
It would be nice the see a spoon go into the food for us to get a sense of the texture the agar creates.
I do have the set but weary of trying some of these creations because I would like some form of reference of how it would be like digging into the food.
How much agar agar is there in one one of those little bags?
Strawberry verrine and banana spaghetti!!! 😀