FROZEN Parmesan FOAM - How to use SOY LECITHIN to make a Foam
Channel: Chef Epic
Date: 2019-10-07

Chef Scott Cannon shows how to make frozen parmesan foam using soy lecithin. This modern cooking technique can be used to add a cool and light texture to a dish. It's a great example of how you can use molecular gastronomy techniques to make a dish unique. 

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#moleculargastronomy #moderncooking #culinaryart