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Gelatin with water, thinly slice radishes.   Thank you for the idea.  It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

Make these easy Sriracha "Caviar" using the molecular gastronomy trick, cold oil spherification! // Live Eat Learn

Sriracha Spherification Caviar

But not Sriracha, or I'd Die.Make these easy Sriracha "Caviar" using the molecular gastronomy trick, cold oil spherification!

Molecular gastronomy and Dysphagia - exploring the possibility of improving the ways people with dysphagia eat using molecular gastronomy ~ http://jeanetteshealthyliving.com

Using Molecular Gastronomy for Dysphagia Recipes

Molecular gastronomy and Dysphagia - exploring the possibility of improving the ways people with dysphagia eat using molecular gastronomy

Caprese Stuffed Garlic Butter Portobellos...

Caprese Stuffed Garlic Butter Portobellos drizzled with a rich balsamic glaze for the classic Caprese flavour!

Transparent Ravioli- Molecular Recipes www.aaronscatering.com #moleculargastronomy #ravioli

10 Easy Molecular Gastronomy Recipes

Disappearing Transparent Raviolis - Ever wonder what exactly is in your raviolis before you even take a bite?