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Facebook TMolecular Gastronomy: Basic Spherification to Make

Caviar

Molecular Gastronomy

94,7 mil inscritos

555 mil visualizações há 9 anos

Get a molecular gastronomy kit to start experimenting at http://store.molecularrecipes.com/

Learn how to make juice caviar with Basic Spherification, a molecular gastronomy technique
developed by Chef Ferran Adria. This video shows you the possibilities of basic spherification,
how it works and how to make spherification caviar with a syringe or a caviar maker. …

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@TheAwesomenn Method

@thechopinmethod725733,1 mil inscritos10 vídeos

Chopin's teachings translated into biomechanical animations bring new anatomical

references to learn or improve piano playing. And this is good for anyone at any stage:
beginners, concert pianists, teachers, maestros, etc.

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Trailer lesson 5 in The Chopin Method

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The Chopin Method: Piano lesson 4. The hand and the keyboard. Part
two.

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The Chopin Method: Piano lesson 3. The hand and the keyboard. Part
one.

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The Chopin Method: Piano lesson 2. The hands towards the keyboard.

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The Chopin Method: Piano lesson 1. Sitting and posture at the piano.
24 mil visualizações há 7 meses

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5. The Chopin Method: piano te

ess123452

há 7 anos

Can I perhaps reduce the acidity, but not distort the flavour of my dish? My 'juice' had a thick
consistency, like just a touch more than coating the back of a spoon. Its meant to be tart and
sweet at the same time. Its made with mangoes.

@pamparker5817

há 8 anos

my friend and I have a science project and thanks to you it turned out great

12

@pd5056

há 6 anos

If you freeze this in a mold how long do you let it thaw out before you drop it into the water
mixture? Does when it unthaw

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Scienza in cucina
di Dario Bressanini

Cioccolato (III) - la scienza

18 aprile2008

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Il cioccolato è una sospensione di particelle solide finissime di zucchero e cacao

disperse in una fase continua semisolida di grassi: il “burro di cacao”. Lo zucchero (il
comune saccarosio) è una molecola che ama l’acqua, mentre invece odia i grassi (p