The technique allows liquefied butter to solidify almost immediately across the jam. In the fridge the jam becomes delicate and tender again and the sable retains its form, enrobing the jam. The component he demonstrated was a PB&J, in only one bite.<

The technique allows the liquefied butter to solidify almost immediately across the jam. In the fridge the jam becomes delicate and tender again and the sable retains its form, enrobing the jam. The component he demonstrated was a PB&J, in only one bite.

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Derek Pheter

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