Recipe : Maltaise Sauce
2 nos Egg Yolks
100ml Reduction Of Orange Juice
( Lemon Juice Is Added For Tangy Taste )
350ml Clarified Butter
1 no Orange Zest
Recipe: Lemon Air
150 ml Lemon Juice
100 ml H2O
50 ml Syrup
2 gm Soy Lecitine
Culinary revolution has revolve from classical to molecular cooking is not something new in the culinary scene in recent years. The new techniques, the curiosity, the approached to our senses is so fascinating that one wonder what are they eating next. Nevertheless i believe the art of progressive cooking will be here to last for a long long time until the next culinary revolution take place.
