These ultra thin and semitransparent discs instantly dissolve as they get in contact with water. Molecular gastronomy Chef Ferran Adria of el Bulli uses them creatively to impress diners with preparations such as disappearing liquid raviolis, clear canapes, paper cocktails, flavored crispy handkerchiefs, transparent turnovers, thinnest crepes in the world, Napoleon, invisible pasta rolls and cones.
The edible film discs do not dissolve when in contact with oil or liquid ingredients with low water content. They can be used with a wide variety of ingredients like crèmes, praline, flavored oils, honey, foie gras, prosciutto, Nutella, dried fruits and vegetables, cereals, fresh fruit and vegetables brushed with oil, fried fish, meat or seafood and many other ingredients with low water content. The edible film disks can be cut with regular scissors to obtain any desired shape and can be sealed by applying heat with a sealer.
The edible film discs are made of potato starch and soy lecithin. Their neutral flavor makes them ideal for any type of savory or sweet preparation.
Posted by Jonathan on 5th Jan 2013
These ultra-thin edible disks perform exactly as expected. In person, they look and behave just like they do in video.
They dissolve quickly on the tongue w/o being dipped in water first; if dipped first, they dissolve more or less instantly w/o any noticeable texture.
Using the sealer on my vacuum system, I've found that it takes longer to get a good seal on these than on plastic (6-9 seconds versus 3-5 seconds).
They are of course limited to use with fillings that are very low-moisture or where the water is encapsulated. I haven't played around w/ oil-based fillings yet, nor have tested to see how long filled ravioli can be stored. I'll update as I learn more.
Posted by OmegAlchemist on 23rd Aug 2012
good quality , and easy to use :)