DSC_0638  Agar-a-phobia? People are afraid of molecular gastronomy because it involves so-called 'chemicals'. But McDonald says that many of these ingredients are natural and have been around for a long time. Agar (or Agar-Agar), for example, a natural gelatin substitute derived from seaweed or algae, has been used in Chinese cooking for years to thicken sauces.
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Finding location...
新中國菜 says:
This is the material elements food ah?
To know that there are selling?
The network has to sell it?
Thanks!
Posted 7 months ago. ( permalink )