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Sauce onctueuse - Cuisine molculaire

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Anne Cazor de la société Cuisine Innovation explique l'utilisation de la méthylcellulose B en tant qu'agent moussant. Réalisation : Julien Attard ---------- Smoothy foam - Molecular cooking Anne Cazor from Cuisine Innovation explains the use of methylcellulose B as foaming agent. Directed by Julien Attard (English subtitles available)

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