How to Make Caviar with Cold Oil Spherification
I will tell you that I am moderately to severely obsessed with molecular gastronomy. The first time I can remember experiencing it was at WD-50 in New York with my Mom. She was not as big a fan of eating a marshmallow dessert that looked like a fried egg as I was, but I’ve kind of been hooked ever since. Pretty sure I’m going to have to invest in this magic kit and create some of my own videos. Well, maybe not create some of my own videos, unless they are spoofs. Let me know in the comments section below if you’re into the whole gig! xo M
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