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Ramon Morato

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Sous Vide Time and Temperature Guide | Science | ChefSteps - One of my favourite cooking guide's infographic

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Blown Sugar / Isomalt Sphere Filled with Smoke

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Ian Regino, L'Art de la Patisserie 2011, is a pastry cook at Homestead Restaurant in Chicago. Check out the dessert menu!

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Spherical Pear Elderflower Martini Recipe

Recipes Spherification Techniques Molecular Gastronomy Mixology Store About

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Balsamic Vinegar Pearls

Here we create sweet-sour balsamic vinegar pearls that are a great way to add a hit of flavor to many different dishes. - Amazing Food Made Easy

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Most spectacular texture ever! Frozen chocolate wind

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Nathan Myhrvold’s bible of molecular gastronomy

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Disappearing Transparent Ravioli

Disappearing Transparent Raviolis - transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli. Learn more at

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Avocado Purée | Recipe | ChefSteps

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