Molecular Gastronomy - Blueberry Verrines
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Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.
Comments
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is it like a drink or should it be eaten with a spoon like icecream??
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Can the recipe be doubled?
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I am sorry but in french "blueberries" are called "Myrtilles". not "Bleuet" which are blue flowers .. ^^
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Thank you just ordered the cookbook!!
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About how many recipes does the cookbook have in it and do you own any restaurants?
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Thanks for another video looks great!! Is there a way to buy your cook book/DVD separately? Could you make kiwi verrines the same way?
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Am I the only one who sees the videos like they're swaying?
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Just curious — would the texture of the verrines be similar to gelatin?
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Showing this to my parent
"You know my birthday is coming up" -
Nathan Young, you just don't know the meaning of molecular gastronomy. What have you been cooking???
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Mark Nung and MrMcPrizzi, there are 2 grams of agar-agar per satchet!
Who the hell would down vote this instructional and yummy tutorial???
I think it's yummy!!!!! -
does anybody know the song to this great vid, i'm searching for this kind of music
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love these vids but you only seen to ever use agar??
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how much agar is in one bag (ml)?
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how much agar is there in one bag?
1m 57sLenght
106Rating