Fun food

29 Pins
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8y
Gelatina de tomate, con queso de cabra.- 4o5tomates triturados,con chorro de aceite,pimienta y sal.Colar.Separar un vaso del tomate,añadir 1sobre de gelatina Royal neutra,mezclar e incorporar al resto del tomate caliente.Colocar en molde rectangular para que quede de una altura de 2 cm .Meter en nevera
How To Make Puffed Amaranth Cereal — Edible Sound Bites
How to make puffed amaranth cereal at home!!!!!! Could use this with almost any "grain" (millet, barley, etc) Very similar to making stovetop popcorn!
Frank Camorra: Terrina de pulpo Octopus terrine | Gourmet Traveller
OCTOPUS TERRINE [gourmettraveller.]
Pumpkin Tuile for pumpkin desserts | Pastry Chef – Author Eddy Van Damme
pumpkin tuile recipe by Chef Eddy Van Damme (one reader increased the flour by 6x and had better results)
Pineapple Glass
Pineapple Film with Pure-Cote B790
Olive Oil Foam
olive oil foam, perfect for almost anything... takes for every and a day to make this happen lol
Opaline | Transparent tuiles | Pastry Chef & Author Eddy Van Damme
How to make transparent tuile from Chef Eddy Van Damme
The Future of Dessert Is Here, and It’s a Water Cake! | Nerdist
The Future of Dessert Is Here, and It’s a Water Cake! (Clear rice cake using agar jelly)
Mozzarella Balloons Recipe
Mozzarella balloon recipe with olive oil powder / molecular gastronomy
Olive Oil Chip
These crunchy, ultra thin and translucent OLIVE OIL CHIPS are a creation of molecular gastronomy Chef Ferran Adria of El Bulli. The neutral base and large surface area allows you to showcase the aromas and flavors of a good olive oil. The outstanding presentation makes them a great way to start a molecular gastronomy meal.