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Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one delicate dish. This modernist recipe consists of liquid Parmesan spheres and mushroom infusion made using cryofiltration. Learn the creative process behind this exciting dish.
Clik here to view.
Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one delicate dish. This modernist recipe consists of liquid Parmesan spheres and mushroom infusion made using cryofiltration. Learn the creative process behind this exciting dish.
