technology development director in russia igor klimashevsky restaurateur elena shevtsova and culinaryartseva don’t know where everything is and they all try blindly first acoustics consistency, by the way, the dough is very good egg, right homemade pasta is elastic correctly, cooked in pasta after shock freezing, which is considered very advanced, there was no such taste and smell. and that the third of the usual freezer has a very weak and mushroomy smell. and in general, i don’t feel very much such a starchy aftertaste unanimously and without bloating the tasters. the acoustically frozen dish was named the best. we decided continue the experiment. complicating the task , let's take a particularly delicate product of sea urchin caviar. in general, it almost does not tolerate freezing , comparable to shock and acoustic. well, caviar is some kind of drain. yes, it's out here. how much water plus the look. that is, it’s better not to even taste it, well. that is, this is already a spoiled product, and the first option is from such an iodine marine aroma of freshness, that is, it is, wha