Brukky
Assistant Cook
- Joined
- Nov 11, 2006
- Messages
- 14
Looking at your dishes ironchef, I think you might be able to help me on this, maybe a couple other people. I know the basics behind making "seafoam" or "divinity" for a pastry use, but what about just for presentation on an appetizer, etc. I've never really had the chance to try this out, and was wondering if anyone could help me on it?