Molecular Gastronomy - Strawberry Verrine Recipe

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[@TheAngryMurloc]

It would be nice the see a spoon go into the food for us to get a sense of the texture the agar creates.
I do have the set but weary of trying some of these creations because I would like some form of reference of how it would be like digging into the food.

[@JerryGiesler09]

Strawberry verrine and banana spaghetti!!! :D

[@CubanScience1]

Roll up your sleeves chef!

[@sandrat9309]

Chris Young i second that. Please do, it's very sloppy, especially for this sophisticated an art form.

[@TheKCGAzure]

+Sandra T. He is in a kitchen with hot liquids, safety is more important than making the video look clean.

[@sandrat9309]

Josh Shave Oh yeah right, I totally thought about that I just thought that it was an uh, ahem, given. Yeah safety is.. it's pretty important. Safety is awesome i love safety. Ahem.

[@ajdgb12345]

is it better to use vanilla extract? or a vanilla pod?

[@MOLECULERFlavorsInc]

+cr4ni4lx Vanilla extract works fine!

[@michpeo]

How much agar agar is there in one one of those little bags?

[@SuperBruzzler]

Michael Peo 2gr

[@michpeo]

Thanks SuperBruzzler​

[@clivedodson9584]

Michael Peo D's