experiment #5

experiment #5

My interest and experimentation with gelling agents started with a conversation with our friendly neighbourhood Sushi Chef, Tim from Armanogawa Sushi Noodle Bar.  We were chatting about my recent truffle fun…(that’s going to be a post on it’s own)… I was telling Tim that I’d made some truffle vodka and how much I thought it would work with beef sushi.  We joked about making that truffle vodka into a gel.