Sous Vide, Alginates & Transglutaminase?

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So maybe it’s a bit too early to dabble in Haute Cuisine (or try our hand at molecular gastronomy) but Colette has definitely veered us towards a more disciplined culinary path. She recently purchased a cookbook by Gwyneth Paltrow for clean eating and the recipes all seem encouragingly do-able (Might I add that the plates set against a farm-beach hybrid sort of paradise makes it all the more enticing).

I think the kitchen has just experienced an upgrade.

Think pickled beets and curry tofu in place of frozen veggie burgers and salads containing whatever vegetable we could dig up from the fridge.

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