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Prosciutto and Melon "Raw Egg"
Book Information
Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual
Page: 295
Ingredients
Calcium Lactate
Ham Broth (page 16)
Locust Bean Gum
Malic Acid
Melon Juice
Sodium Alginate
Xanthan Gum
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Gels