Posted by: Emmett Fitz-Hume | October 6, 2009

Re-thinking the obvious

Everybody loves omelettes.  But the texture!  How can we make use of flavor components sans rubbery mouthfeel?  Did you know that powdered melanin can be used as a de-texturizer?  Most do not.  Simple mathematics 0.75g (use a sensitive scale) and now the onion, egg, butter, tomato and hydrangea glide over the tongue like silk.

detexturized omelette

De-texturized Omelette

Coffee, anyone?


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