The arugula terrine is made of jellified arugula water using agar agar as the jellifying agent (agar gelification). It is very easy to make and you’ll still surprise your diners with this molecular gastronomy salad.
Recipe for Air Bread Philly Cheesesteak, a creation of molecular gastronomy by Chef Jose Andres of The Bazaar restaurant in Los Angeles. But I'm not buying Kobe beef, lol. I don't even know if I could FIND it here.