Newer posts are loading.
You are at the newest post.
Click here to check if anything new just came in.

Centrifuged Pea Butter and corn Water

Seattle Food Geek

Pea butter is one of the primary reasons I was compelled to put a laboratory centrifuge in my house.  It is an iridescent, velvety substance produced in miniscule quantities by spinning peas at high G-forces.  It’s also one of the most vivid flavors I’ve ever tasted, and I needed to make it at home.

The existence of pea butter was unearthed by the Modernist Cuisine team, using a centrifuge the...

Don't be the product, buy the product!

Schweinderl