Recipes from A to Z recipes all recipes suitable for diabetics} {recipes} {gluten free recipes lact

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Lately I notice more on emplatats, not just talk about putting mud bowl, serve cheeses in a bowl slate, rice fish shells, salad bowls on ice or find suitable dishes each recipe. I mean in the way of presenting dishes with the same ingredients, with foams, airs, spherifications ... Do not panic! # Call it molecular cuisine, explaining how to apply some coneixemenst XXI century science to cooking techniques, because chemistry in the kitchen, and there are a lot ever since. This dish can simply Salseta with mustard but if you like to experiment, just with a little soy lecithin (a dietary supplement that is mostly used to regulate cholesterol and found in dietary herbalist or pharmacies) a digital scale and a blender type mixer (and patience) you can do this! Airs and foams not only bring a modern twist to dishes, but a new texture and make no mistake, use a salmon, octopus, nanotechnology in food packaging sardines, mussels is how to bring a little more sea to the plate!
Condition: well maintained cooked salmon nanotechnology in food packaging in the refrigerator for 2-3 days stored in a lunchbox. If you have leftover mustard air, you can keep in the fridge for a week. But will become liquid again when you will be able to beat the mixture foam.
Kitchen use if you have fish stock, you can use mustard to the air, and have more flavor. Please leftover cooked salmon, you can incorporate the following day to noodles, macaroni or rice, and if you have leftover mustard air, you can keep in the fridge and when want to use it again, with 1 min. the mixer will air post.
To Serve the 1 cp. chopped nanotechnology in food packaging almonds or chopped 1 cp mustard nanotechnology in food packaging (which apply with a brush) Optional: If we put salt when baking, there can now put a touch before we put the air mustard 1PB. poppy seeds (which weigh little and put mustard on the air)
To air mustard (the foam will on salmon) 200ml water, sea water or bottled fish stock. 2 cs mustard 1 gr. soy lecithin (watch that does not have sunflower oil because it will not form foam) Optional: 1 cp cooking sherry
Utensils: frying pan or casserole pan, fork, knife, spoon, whisk (mixer style) or milk skimmer, very fine strainer, digital scale, glass bowl or aluminum foil or silicone case steaming.
ESUMER R: m Pose a ray of olive oil in foil that closes nanotechnology in food packaging shaped bag or in the case of steam cooking. There salmon and place them on (optional) a little black pepper nanotechnology in food packaging or ground beans and salt. Let cook over low heat 15 minutes. While in a saucepan put 200 ml of water, sea water or bottled fish stock and we are undone 2 cs mustard (optional) 1PB cooking sherry. Stir until the mustard is dissolved. Strain the mixture and let cool. Then there 1g incorporate soy lecithin in a blender and letting in plenty of air, the foam will be formed. Serve a little mustard on the plate, we put on the salmon and chopped aletlla and decorate with foam mustard and poppy seeds.
1 - Put a splash of olive oil in foil that closes shaped bag or in the case of steaming (if you cook in the microwave nanotechnology in food packaging or in the oven). Doing so in the pan, put some oil droplets also because the non-stick foil.
2 - There and place the salmon on (optional) a little black pepper or ground beans and salt. Let cook over low heat