Home Cooking

Molecular Gastronomy

Molecular Gastronomy Questions

Share:

Home Cooking 6

Molecular Gastronomy Questions

vagician | Sep 18, 2013 05:27 PM

hi, i don't have access to sodium alginate and calcium lactate.. can i make basil caviar and tomato caviar, by just using agar agar and dropping them in cold cooking oil, or olive oil?

Want to stay up to date with this post?

Feedback