Comments on: Molecular: Peanut Butter powder & jelly noodles

By: stu

stu — Thu, 02 Feb 2012 14:16:54 +0000

you rock Girl PLEASE keep up the GREAT work )))))

By: GORDON

GORDON — Sun, 18 Dec 2011 00:52:55 +0000

AGAR GAR NOODLES IS A FAIL. ITS TOO BRITTLE! YOU CANT EVEN PICK IT UP AND ROLL IT WITH A FORK

By: MiraUncut

MiraUncut — Mon, 30 May 2011 03:50:40 +0000

Yeah, I was just experimenting. My presentation is a work in progress.

By: Burn Fat

Burn Fat — Tue, 24 May 2011 06:26:42 +0000

looks good but I would work on the presentation more, and the composition because essentially it is a plate of powder and spaghetti

By: Olive Oil Powder Molecular Gastronomy Tapioca Maltodextrin | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan

Thu, 03 Feb 2011 03:18:07 +0000

[...] Trying to deconstruct a vinaigrette? Or maybe just add a little whimsy to a dish? This olive oil powder is perfect for that. Its super easy to make. You just need some tapioca maltodextrin and some olive oil. Again, I explained the properties of the maltodextrin in my peanut butter powder post. [...]

By: Molecular Gastronomy - Nutella Powder - Maltodextrin | MiraUncut - cooking, restaurant reviews, molecular gastronomy, and sweet stuff in Michigan

Sat, 18 Dec 2010 06:47:01 +0000

[...] explain it in depth in the beginning of this post. Basically, you have to use it with something fat based that has no water in it. Examples: Peanut [...]