Ingredients
- 4 packs tomato on the vine
- 3 shallots, cubed
- Salt, as needed
- 6 grams agar (ratio of 120 grams tomato water to 1 grams)
Instructions
- Blend tomatoes, shallots and salt into a blender. Pour blended tomato into a colander lined with a cheesecloth. Put plastic wrap over the bowl and leave for about 12 hours.
- Measure the tomato water and agar with a ratio of 120 grams of liquid to 1 gram of agar.
- Whisk tomato water and agar in a pot. Bring up to a boil. Pour tomato water into a bowl and completely cool.
- Once cool and solid, place tomato water into a blender and blend until smooth.
Ingredients
- 600 grams water
- 20 grams kuzu starch
- 20 grams Potato starch
Instructions
- Thoroughly mix water and starches together in a pot. Bring to a boil and cook until the mix is clear.
- Evenly divide the mix into a muffin tin - filling ¾ of a way up.
- Bake in a 325F oven for about 1 ½ hours or until done.
- Carefully take the bread out of the tins and enjoy.
Ingredients
- 200 grams parmesan cheese
- 200 mL water
- 1 tablespoons soy lecithin
Instructions
- Thoroughly blend parmesan cheese, water and soy lecithin in a pot with an immersion blender. Bring to a boil.
- With the immersion blender, create foam. Take the foam, place it in a flat container and chill.
- Break the chilled foam apart and enjoy.
Ingredients
- 8 cups basil leaves
- 2 cups vegetable oil
- Salt, as needed
Instructions
- Place basil leaves and oil into a blender. Blend until smooth.
- Pour basil into a colander lined with a cheesecloth. Put plastic wrap over the bowl and leave for about 12 hours.
Instructions
- Place the strawberries in one layer on a sheet tray. Put the tray into a 275F oven for about 1 ½ hour or until dry.
- Place dried strawberries in a blender and make powder.
