This video is a year old but it is completely mesmerizing to see how milk is manipulated in the hands of an avant-garde chef.
First, the milk is converted into cheese, then the remaining whey is jellified and delicately wrapped in milk skins. We promise you've never seen milk like this before. It'll surely inspire you to stock your pantry with ingredients for molecular gastronomy.
The dish is called Milk, Milk, Milk and is a creation of Spanish chef José Andrés, owner of Washington D.C. restaurant minibar.
From a butcher’s block to a painter’s pantry, Dario Cecchini explores the link between the art of gastronomy and the art of painting, as part of this exciting collaboration between some of Italy's top food personalities and the Uffizi Gallery in Florence.