Molecular Gastronomy
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- http://www.instructables.com/id/Carrot-Caviar/
- http://www.instructables.com/id/How_To_GelatinAgar_Filtration/
My rough take is that it ends up being an awful lot of work for food that is "interesting", but not really all that wonderful to eat. I want some hints on how to use things as garnish or addition to bulkier, tastier, dishes...
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