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special method

post #1 of 2
Thread Starter 
Hai chef....
I want to catch liquid in some gel. so imagine to make someting like caviar/ Ikura (salmon roe) but you make it from cheery juice or cantaloupe juice, what ever is it the point is to make it transparent, very soft and liquid inside.
I hope anybody can help me, because if that's happen very beautifull to make it for plated dessert. Please help me...
every information will be appriciate, thank you chef.....
post #2 of 2
Take a look at the thread about re-creating that effect from a recent Iron Chef America episode.

It's in the Food & Cooking Questions section and entitled "Silly Search for Iron Chef Technique"
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