[Sca-cooks] OOP Question for Gunthar

[David Walddon]

I have done the fruit caviar. 
The best (in my opinion) was not any of the ones suggested. 
The best was coconut caviar. 
It did look very much like insect eggs of some kind, but when you bit down had a wonderful coconut explosion! 
I want to do the airs and foams for one of my New Year's dinners but I have not had occasion as of yet. 
Several of the dishes this year were verging on molecular but mostly just masquerading. 
Eduardo 


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 23, 2011, at 5:28 PM, Michael Gunter wrote:

> 
>> How have your molecular gastronomy experiments been going?
>> 
>> aeduin
> 
> Um...they haven't. The recipes in the kit are rather limiting and I haven't even
> started any. I really need to but I've been a bit pre-occupied with getting this
> crepe breakfast off the ground. One recipe I'm definately going to try is the
> fruit juice "caviar" using an thickening agent, grape juice (or some red juice
> would look good) and a pipette.
> 
> I just don't know if I have the kind of brain for molecular gastronomy.
> 
> Gunthar 		 	   		  
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