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Sauce are la gomme de xanthane - Cuisine molculaire

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Anne Cazor de la société Cuisine Innovation explique l’utilisation de la gomme de xanthane en tant qu’épaississant pour sauce aérée. Réalisation : Julien Attard ---------- Xanthan gum - Molecular cooking Anne Cazor from the company Cuisine Innovation explains the use of xanthan gum as a thickener for sauce ventilated. Directed by Julien Attard (English subtitles available)

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