@gronda.com: Find the full technique on Gronda! 👨‍🍳 This creation by Chef Alex Thiebaut gives skinless salmon an incredibly crispy new texture using tapioca pearls. A layer of starch and egg white helps the pearls stick to the fish, and heat transforms them into a light, puffed crust that mimics crispy fish skin.

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Wednesday 04 November 2026 18:03:43 GMT
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user6a2pcmtmdc
בר לוי547 :
since when tapioca are clear
2026-11-04 18:25:01
0
arifrif3980
arifrif3980 :
😳😳😳
2026-11-05 01:34:48
0
enricovenesse
Enricovenesse :
😁😁😁
2026-11-05 01:06:05
0
phyolay365836
꧁ঔৣ☬ 𝑹𝑬𝑨𝑷𝑬𝑹 ☬ঔৣ꧂ :
🥰🥰🥰
2026-11-05 06:49:30
0
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