Молекулярная гастрономия: Соевый соус с применением агара

Get edible film at In this molecular gastronomy recipe we show you how to create crystals from liquids with the incredible edible film introduced into the modernist kitchen by Chef Ferran Adria. The end result is an ultrathin, crispy and translucent tuile infused with the flavoring liquid. The process is very simple and you just need ultrathin edible film and a dehydrator. Just spray the edible film with the desired liquid and dehydrate it for 12 hours to make it crisp