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Very bad resolution.
manbarral 3 years ago
this is a kit that i think every fine dining restaurant has... my chef de cuisine abandoned the kit, because it sucked... hee hee... he's also spanish, maybe couldn't read the instructions... does it better himself anyways.
flolovesgir 3 years ago
Christopher Columbus said to King John from Protugal when he returned after discovering America: Can you stand an egg over your head? obviosly the king said "no,the egg's going to fall if i don't hold it with my hands, so no, i can't do it" So Columbus smash the egg in the king's head.
anildocalcic 4 years ago
im Anapprentice chef and we do that at our resaturant. we do a ballotine of salmon with a caviar of ocean trout and cucumber with with micro herb salad
basketballer62 4 years ago
A mí me parece que todo esto es un mamarracho, sinceramente
barrigadeatun 4 years ago
Christopher Columbus said to King John from Protugal when he returned after discovering America: Can you stand an egg over your head? obviosly the king said "no,the egg's going to fall if i don't hold it with my hands, so no, i can't do it" So Columbus smash the egg in the king's head.
dylanmartin 4 years ago
Anyone can do, you just need to buy some chemicals, powders and solutions.
Boydyob 4 years ago
WOW! I AM SO GLAD TO SEE HOW THIS IS DONE! I DID A "molecular gastronomy" EVENING AT JOSE ANDRES MiniBar, FANTASTIC FOOD of "fuzz, foams, bubbles, smoke & mirrors" not a "bib gourmand" AT A MICHELIN 3 STAR PRICE? Chef Jose Andrés and Executive Chef Katsuya Fukushima both worked for CHEF FERRAN ADRIA at elBulli.
QUINTESSENTIAL C U I S I N E©
by Wilbur M. Reeling
epicurean raconteur
QuintessentialCuisine.Blogspot.
WREELING21 4 years ago