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Molecular Gastronomy - Basic Sph...
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Molecular Gastronomy - Basic Spherification
Basic Spherification Molecular Gastronomy ravioli with no pasta.
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Ferran Adrian Demonstrates Algin...
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Ferran Adrian Demonstrates Alginates
Alginate is a viscous gum that is abundant in the cell walls of brown algae. Spher...
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Egg and Bacon Ice Cream
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Egg and Bacon Ice Cream
Heston Blumenthal describes how to make Egg and Bacon Ice Cream on "Kitchen Chemis...
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CescoPisicoli
(2 weeks ago)
More vids plz! :D
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