Three slide shows from Wired magazine of molecular cuisine from a top chef:
1. The Cyber Egg
Yum. Sodium alginate and calcium chloride.
Don’t forget the nitrous oxide.
Ooh! More sodium alginate and calcium chloride.
It all sounds lovely. Seriously, it’s only the nitrous oxide that is making me laugh.
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Blody hell, looks like I’m gunna be first again! Crap responses on the last post Ed, seems, people were as confused as me but lacking in balls to say so. Tell you what, i found this recipe on my cybertravels tonight, check it out and put into play if you dare.
http://www.kirkfood.com.au/index.php?action=blogs&form_name=view_post&form_action=view&bid=21&bcid=76
Lots of stuff here.
I’m doing the recipe tomorrow and willpost the results on my site if i have power in my cam.