Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry

Molecular gastronomy: Powdered Ice Cream inside Candy Strawberry

This is a molecular gastronomy strawberry-shaped toffee candy filled with powdered liquid nitrogen strawberry ice cream. This molecular gastronomy recipe is an adaptation of the signature dish “Minus-196° Candy Apple” by Seiji Yamamoto from his Tokyo restaurant Ryugin. Instead of apple form and ice cream, strawberry is used but the process is still the same

Baked Salmon with Lime Quinoa & Cucumber

Baked Salmon with Lime Quinoa & Cucumber

Pump up your mood, energy and brainpower with this recipe that has quinoa, one of the most protein-rich foods including 9 essential amino acids (key to building muscles); contains twice much fiber than other grains and valuable amounts of heart-healthy fats. Also comes packed with iron, lysine, magnesium, manganese -antioxidant to prevent damage of cells-…