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One of the dishes Mr.Dufresne presented in his Starchefs talk was what he called "knot foie," a result of experimentation combining xanthan gum with konjac flour, made from a tuber long used in Japanese
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One of the dishes Mr.Dufresne presented in his Starchefs talk was what he called "knot foie," a result of experimentation combining xanthan gum with konjac flour, made from a tuber long used in Japanese cooking.

User Varon
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Answer:

C

Step-by-step explanation:

User RMcLeod
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