Protected: Homemade Canadian maple leaf cookies

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My second day of my new training of “molecular gastronomy”

I spent my day in the Embassy’s kitchen to practiced ”Β molecular gastronomy ” it is not easy but I like it. I was tring to make “caviar” with dill. “Dill caviar: 10 g dill juice (about 1 bunch of dill, run through a juicer) 1 g of salt 1 g xanthangum 20 g of good…