So here's the deal. I like food. I like science. Then I discovered "Molecular Gastronomy". Began to attempt some of these recipes. Some turned out well. Some turned out not so well. Some friends think it's cool. Some friends think I am crazy.
This will be the space where I document the journey.
Coming soon: Fun with Isomalt, and making parmesan spaghetti (and my first time making whey!)
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