How to Make wasabi foam ahi tuna with Molecular Gastronomy
Need to spice up a dish, but don't want your fish sitting a puddle of sauce? With a little help from some lecithin, and a little Lab Coat Cooking, you can make a foam that will stand up to any dish. Learn how to make a pan seared tuna with a wasabi foam.
You will need:
rice wine vinegar
This is a lesson in molecular gastronomy. Food Science!