A continuation of my last blog..now I am working at Nestle Purina in France from Jan - March and then off to St. Louis for one year training. The theme will always be..FOOD and some travel stuff too!
Thursday, October 11, 2007
Molecular Gastronomy Creations
Mango "ravioli "and "caviar"using alginate, sauce lab (mushroom and Bearnaise), fried vs boiled meat and veggies, and parmesan foam using a kidde (nitrogen oxide). All in the name of science
2 comments:
How cool!
Ja, tänk vad ni lär er! Det verkar vara en trevlig kurs.
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