Kananon Kondee

Kananon Kondee

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Kananon Kondee
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"Olive Oil Bon Bon", caramelized olive oil encapsulated in a crystal clear glass-like candy shell. This dish was created using molecular gastronomy where a ring mold is dipped in isomalt, and a drop of olive oil is passed through the ring, surrounding the olive oil in a glass candy coating. By molecular gastronomy chef Jose Andres from his restaurant Minibar in Washington DC.

and various videos) "Olive Oil Bon Bon", caramelized olive oil encapsulated in a crystal clear glass-like candy shell. By molecular gastronomy chef Jose Andres from his restaurant Minibar

ferran adrià molekular - Google-Suche

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in The transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli.