MAKING CAVIAR with MOLECULAR GASTRONOMY & REVERSE SPHERIFICATION – YANYUM 6 (分子美食 분자요리)



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Today, I took my first attempt at molecular gastronomy with the Molecule-R Cuisine R-Evolution Kit that I received as a present. I used reverse spherification to make (failed) matcha caviar and decent sriracha caviar.

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What I use to cook:

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Molecular gastronomy kit:

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