Molecular Gastronomy Questions
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? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude