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.
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.
