Molecular Gastronomy - Maple Coating - Enrobage d'erable.flv
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@peteyandjadee - YES!!!
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@WannaBeNoteee of course :)
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lol i don't even know what that chemical is, but i wouldn't be eating it
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Awesome!
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this would be good for a tart!
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Hah Forget doing this with fruit, im using BACON!
peteyandjaydee 2 months ago 26
From their Website: Carrageenan is a geling agent extracted from many species of red algae. The texture of the carrageenan gels varies form simple thickening to firm gel. For this reason, carrageenans are used in molecular gatronomy in a vast array of hot or cold dishes of jelly or mousse.
AussiB 2 months ago 2