LOG

Thanks, after reading the article and the table, I think I’m going to try the home brew supply first, I’ll tell you how it goes.

What can I use to substitute propynel glycol alginate for the gruyere spheres? or where can I buy it, I have been looking in internet and I haven't been able to find it.

I was thinking more of a recipe video like texturas DVD, but I'm sure the book will exceed anyone’s expectation.

Wow !! this could be a great picture for a cooking tea shirt.

Nathan, Have you think about releasing a dvd later with some of the recipes to complement the book?

Gabe Quiroz, its wonderful that you work at EL BULLI, I just start trying to do some spherification with Texturas products an have some questions: which superbag do they use to strain the olives 100, 250, 400 microns?, for the minimozarelas spherification is hard to get a nice spherical form, do they drop it from spoons or use some other metod?