Molecular Gastronomy: Ultra-thin Shrimp Tortilla

Get edible film at http://store.molecularrecipes.com/ This ultra-thin and crunchy tortilla is packed with strong ocean flavors. Inspired by molecular gastronomy Chef Dani García from restaurant Calima in Spain, the tortilla is made with fried ultra-thin edible film, dried nori powder, dried shrimp powder and fresh shrimp. Get full recipe at http://www.molecularrecipes.com/?p=8166

This is another great application of ultra-thin edible films. In this recipe we show you how to make the ultra-thin edible film crunchy by ‘gluing’ a few films with egg white and then frying them for a few seconds. The possibilities are endless and you can use this technique as a base for a wide variety of flavorful appetizers with a modernist twist. Its lightness will not only surprise your diners but will also allow the toppings’ flavors to be the star of the dish.

Get some edible film at http://store.molecularrecipes.com/surprises/ and create the ultimate modernist canapé!

Comments

Cameron Colfack says:

1st

Giulio Rossotti says:

dear Molecular Gastronomy do you send products in Italy?

Robert Wolfe says:

Is the meythlcellulose used as a glue?

Cameron Colfack says:

Woot

Robert Wolfe says:

Is the meythcellulose used as a glue?

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