Balsamic caviar is a simple technique from molecular gastronomy but without the weird chemicals and totally vegan-friendly. Use your caviar to give an elegant touch to any dish - great on bruschetta, gazpacho or salads.
A gorgeous mojito made using the molecular gastronomy technique known as spherification #mojito #moleculargastronomy
"Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress
This is an easy, fun way to play with your food! If you have picky kids, you could do some juicing of fruits and veggies and then create these "caviar" jellies out of it. This is a great molecular gastronomy project!
TODAS LAS DE COMIDA, ES COMIDA MOLECULAR CON ROSAS