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That $200 molecular gastronomy kit I bought is gathering dust after one use
I spent $200 on a molecular gastronomy kit six months ago thinking I'd make foams and spheres every day, but the agar agar and sodium alginate just clumped up and tasted like nothing, and now I'm back to using a regular whisk and my old recipes - has anyone actually gotten those kits to work without it feeling like a chemistry experiment gone wrong?
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