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The amazing molecular cooking of Alejandro Diaz at Bubble Food

Chilli caviar, hickory smoked duck, aragon and green pepper foam... be amazed - see how it happens on video

Written by . Published on March 15th 2012.


The amazing molecular cooking of Alejandro Diaz at Bubble Food

THAT's right - the secrets of molecular cooking revealed on video, starting with the amazing Alejandro Diaz of Bubble Food.

Alejandro's DuckAlejandro's DuckFrom under the arches in Camberwell, the secret laboratory of Bubble Food, we reveal how to make some stunning dishes - the hickory smoked duck with its garnish of chilli caviar, green peppercorn foam and carrot ravioli...

Alejandro is from Venezuala and has worked in Spain but for the last two years has been honing his skills for one of London's most spectacular event companies. 

Anyway here he is, in the flesh, digitally so to speak, showing us some of the techniques he uses to delight and charm the tastebuds of his growing band of followers. 

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