3 ms·
Why stop there. You can get a high precision scale and pick up some sodium alginate (make caviar out of anything), some transglutaminase (meat glue), Tapioca ma
by logicalmind 17y ago
Why stop there. You can get a high precision scale and pick up some sodium alginate (make caviar out of anything), some transglutaminase (meat glue), Tapioca maltodextrin to turn any fat into powder (bacon fat powder anyone?). The molecular gastronomy rabbit hole.
- tptacek 17y agoI highly recommend the maltodextrin, if only for peanut butter powder and brown butter butter powder.