Home Cooking

Molecular Gastronomy

Molecular Gastronomy Questions


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?