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Cold Oil Spherification

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Molecular Gastronomy Recipes, Tips and Techniques › Molecular Gastronomy Forum › Recipes › Recipe Troubleshooting › Cold Oil Spherification

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This topic contains 0 replies, has 1 voice, and was last updated by  Agum Maulana 10 years ago.

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  • January 30, 2016 at 2:44 pm #11774

    Agum Maulana
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    Hai. My names Agum from Indonesian. Im studying in Bogor Agricultural University. I want to ask you about technique to make caviar with cold oil spherification. How to male cold oil spherification? What a kind of cold oil can use? I try to make it, but always failed. So what your suggestion?

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