FROZEN Parmesan FOAM - How to use SOY LECITHIN to make a Foam

Thanks! Share it with your friends!

You disliked this video. Thanks for the feedback!

Added by tomm
3 Views
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.

Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.

Like and Subscribe!

Add a comment to ask any questions or recommend any topics for new videos.

Follow @chefepic on Instagram and Facebook

#moleculargastronomy #moderncooking #culinaryart
Category
HOW TO

Post your comment

Comments

Be the first to comment