Alginate is a viscous gum that is abundant in the cell walls of brown algae. Sphereification creates a tiny gel that contains a liquid interior.
Пікірлер: 87
@ruthejimenez Жыл бұрын
Masterclass. What an experience to see this culinary artist Ferran that revolutionized modern cuisine forever.
@ando113512 жыл бұрын
@pwnsauce8 its water mixed with alginate. its a chemical that reacts with calcium based liquids and together it forms a thin membrane around the liquid u put in. of course, you could always add calcium powder to a liquid that doesnt naturally contain it and do the same procedure.
@imagesofdying16 жыл бұрын
translator is jose andres. amazing amazing chef
@chelleebee12 жыл бұрын
He tenido la suerte de haber comido estos! Gracias Ferran, me encantó.
@DONJULIANOrtiz2 жыл бұрын
It’s unbelievably delicious! I had the pleasure of trying them at his place in NY. Crazy explosion
@TheRetardonion15 жыл бұрын
He's the best chemical chef in the world!!! makin spheres it's a very funny thing, all you need is some calcic and algin, and maybe som citras.
@bhaskardasgupta85559 жыл бұрын
Superb idea!CHEF FERRAN. to make stuffed strawberry. Hat's off to chef ferran.i am also trying to molecular gastromy in one of the popular cusine of india. May be I need your help and good wishes.
@tldmatrix13 жыл бұрын
Ferran is a genius. Hope to go before it closes
@winstonsmith9373 жыл бұрын
So, did you go before it closed? also, are you still alive?
@matiassssss2 жыл бұрын
Hey did you go to ElBulli??? Also Ferran didn’t create these olives, his brother Albert Adrià discovered them and then Ferran just took the fame
@ruth94196415 жыл бұрын
Inmersion invertida del oliva en agua con Alginato. el oliva aporta sodio,debido a que es el ingrediente base de la salmuera.Alginato de sodio es la sal sódica del ácido algínico se usa como un aditivo alimentario, especialmente en la producción de gel- lo aprendi en Wikipedia.Entren al video Cuisine moléculaire,les perles d'alginate Publique un comentario y coloque por error alginato de potacio y es alginato de sodio, disculpen.
@SetiFur13 жыл бұрын
@hombredelpartido This is only taking into consideration that people decide on wheter or not they enjoy a food product solely by taste, which is not true. This process adds extra depth into the texture.
@rafitadelraferno12 жыл бұрын
@pwnsauce8 El liquido es agua enriquecida con polvo de calcio o Alginato de calcio, que se encuentra en cosas tan simples como las algas.
@ruth94196415 жыл бұрын
Hola para los que no entendieron es agua con Alginato de potacio.
@DISCIPULO8616 жыл бұрын
esta muy bueno , pero alguien me podria decir q contien el medio q hace q la preparacion q tiene calcio cambie de estado
@bahyasta16 жыл бұрын
Translator looks like Juli Soler, Adrian's longtime culinary partner and his former head chef and exec chef at el bulli- brilliant in his own right.
@ruthejimenez Жыл бұрын
Jose Andres, founder of World Central Kitchen. Major world philanthropist. The biggest of hearts.
@theycallmetheboss13 жыл бұрын
@emouch1 No you were at Dairy Queen and got confused.
@matiassssss2 жыл бұрын
I know that nobody will see that comment but Ferran Adrià didn’t create these olives Albert Adrià discovered them. Ferran just took the fame
@deCaravagio14 жыл бұрын
Never had a chance to try molec. gastronomy food,,and looks like it is not a food for hungry ones.I think it is an about testing some new ,unusual,unexpected,bizarre, provoking testes,textures and design.Like when you are drinking coffee its not because you are thirsty, or when you going to sea it 's not because you don't have an shower at home.
@hombredelpartido13 жыл бұрын
@SetiFur how do you know? did you try them? where you there when they were cooked? or you just assume they are delicious? thats an idea in you head and perception about the product....this is in the Kotler manual
@pwnsauce812 жыл бұрын
can someone tell me what is that liquid that made olive pure settle like that? I'm not an english speaker and I can't understand that word...
@mahlstadt4 жыл бұрын
pwnsauce8 alginate
@jslhernandez226615 жыл бұрын
Jose Andres, former sous chef at el bulli.
@hombredelpartido13 жыл бұрын
@albert5555 el apellido es diferente. Los nombres tienen traduccion y por tanto correcto en amb@s acepciones o idiomas. Ejemplo "Juanito Muehlegg". Y lo mas importante que le llamen como prefiera el y ya que para eso es su nombre. Eso si, si es impronunciable pues con acento local va bien.
@morinaivan13 жыл бұрын
if someone can tell the exact composition of these substances lead to what we put olives
@jt31116 жыл бұрын
Soler is a great chef but the translator is Jose Andres, another very famous Spanish chef.
@hombredelpartido13 жыл бұрын
@intoximacated it seems to be related dont you think?
@francescodenaro17896 жыл бұрын
I want to do some olive oil perles, shall i use simply the same reverse spherification used in the above video to make the olives?
@BGRUBBIN2 жыл бұрын
Ya you need that solution he puts into, there is a variation of this, it's made with yoghurt.
@Bac19ru15 жыл бұрын
Woohohoooooooooooooo!!! Gorgeous!!!! :D
@TheLukem15 жыл бұрын
He is Ferran Adrià not Ferran Adrian!
@llozd198513 жыл бұрын
@TheLukem Actually he should be called Ferrari Adrià :D
@ando113512 жыл бұрын
anthony bordaine did a segment on his show at this chefs restaurant, i think they have over 50 different small items to try all using gastronomy (or at least most)
@OM3N1R12 жыл бұрын
No more restaurant, El Bulli at least.
@GuilleGobierno11 жыл бұрын
Because you only chew your food three times a day since you were born and that's not enough. People, THAT'S THE POINT: provide a different experience that connects with tradition.
@besnico12 жыл бұрын
have some respet please... his name is not ferran adrian...
@honeybunny81188 жыл бұрын
Wow this is so interesting, all the molecules involved with this is amazing, the scientific principles are amazing, when I grow up, I want to be a scientist instead of a job that earns money, I want to be a non profit scientist molecular gastronomy chef at my home. No money given, instead I will donate to WWF All the money I earn in my life.
@TheLukem13 жыл бұрын
@llozd1985 Or Adriano for the friends
@rodrigoml8714 жыл бұрын
@TheLukem yes Adriá not "Adrian" haha
@cookandfoodman15 жыл бұрын
no he isn´t , he is Jose Andres, an excellent chef from the North of Spain called Asturias, bye!
@kipperlana15 жыл бұрын
interesante
@dropfry15 жыл бұрын
No, they're childhood friends.
@Eliphas_Leary14 жыл бұрын
@jonnycoyle nothing is "very good" for you when you have too much of it. But just a little bit is rarely bad. And when that litle bit is delicious, it's actually very good for you... ;0)
@lopside012 жыл бұрын
Fucking brilliant.
@OscanoaErick13 жыл бұрын
@JOSEPORREZ va por q tanto atropello contra este personaje se ve q sabe lo q ase ....
@MtEdeNLov3R7 жыл бұрын
What type of olive is it?
@MVKaos11 жыл бұрын
Menuda guarreria!!!!!
@newclips745412 жыл бұрын
ferran did an olive out of an olive, your argument is invalid... I HAVE TO GO TO HIS RESTAURANT!!! he's catalan right?
@knottytrevor13 жыл бұрын
Yes, Jose, the best jews.
@hombredelpartido13 жыл бұрын
@TheLukem is that important? any feelings hurt? its just a name man....take it easy I believe adrà and adrian is the same name as they are john for juan etc...
@baroh241314 жыл бұрын
@emouch1 You're right.. it looks very weird and chemical.. not like something you would enjoy...
@emiliosp15 жыл бұрын
pobre adria... se ve anulado por Jose Andres que fue su discipulo y expulsado de su escuela...
@5FnX1712 жыл бұрын
Call me crazy, but I'd miss the "chew" of my food.
@GuilleGobierno11 жыл бұрын
No sense? The idea is to create an actual explosion in your mouth with full flavour. Meaning: is not just about the flavour, but also about the touch of the food inside your mouth. The combination of a traditional flavour with an innovative form connects different emotions creating an experience that is different from the experience of eating olives: is more complex than that, since "the experience of eating olives" is just a part of what this preparation expreses. Who is not a chef, is you.
@rafitadelraferno12 жыл бұрын
For sure the first one to cook a steak, had those opposed o shit-eaters, yeap, those cavemen that prefer the flavour of a raw piece of meat, to cook is to transform phisically by heat an edible good transforming it. To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat.
@hombredelpartido14 жыл бұрын
is it not better just to eat the delicious olives? i mean for a fresh product like this every process just ruin it.... the answer is easy, not for the new cooks...as it can not be sold for the same price!!!! do you get it? it is all about added value...I studied that at my business school
@southdance115 жыл бұрын
biological experiments???
@chuntara114 жыл бұрын
I prefer a good olive!
@ciudadfutura16 жыл бұрын
agua con ke dijo ??????''' debio hacer esa entrevista alguien ke hable español no ese gringo ke hace perder la hilacion de la presentacion
@arisesupermaus13 жыл бұрын
@strongbadassman Hurm. whatever.
@rafitadelraferno12 жыл бұрын
In Spanish o English, I can answer in both, El primero que decidio hacer un filete a la plancha o en una sarten, seguro que tuvo sus detractores o comedores de heces. Ja, ja, ja. "Con lo rica que esta la carne cruda", diria el troglodita.
@hombredelpartido13 жыл бұрын
@albert5555 pareces un niño que no le gusta oir que no lleva razon :) lo siento...
@Soup-Dragon111 жыл бұрын
concentrated baby food
@YentaY013 жыл бұрын
Self indulgent Repug
@hargtholan15 жыл бұрын
Lo dices pq no pilla nada en inglés? supongo que sí. el tio ese que traduce es el peor cocinero del mundo!
@bobduvar13 жыл бұрын
Chemical gastronomy...... The worst way to eat !!!!!
@YentaY013 жыл бұрын
Self indulgent hustlers and pigs... Deeeees Esssssplosssion In Jour Mouttt
@tonydetuna19238 жыл бұрын
People think this is special? Delmonte has been doing this since the 1950's. And strawberry powder (FRUIT) concentrate is used in every cheap fruit flavored candy!!! Lets see him make a great demi glaze.
@melkersvenungsson25968 жыл бұрын
You need some serious help
@noahbelcher276 жыл бұрын
Yes you do. Strawberry powder and concentrate isn’t used in candy, it’s called artificial and natural flavors, and its Demi Glacé or Glace not GlaZe
@kegle18511 жыл бұрын
Take a natural bio olive, than make a puree of it, add some chemicals and than u get the same but no more natural at the cost of 1000 times more than original... NO SENSE! Ferran is not a chef, he dosn't cook, he just play with balls..
@jeppius15 жыл бұрын
chemistry amateurs pretending to be master cookers...just because till now little chemistry was known in gastronomy.
@mydear67886 жыл бұрын
Chemist not chef.....I started the book Ferran by Colman and when he asked what's wrong with chemicals? I threw the book in my local pool's garbage bin.
@saporob9 жыл бұрын
Better Chef? Ahaha He is maybe a good entrepreneur. Using dangerous additives to realize weird colors and nice shapes does not mean to be a good chef. He closed his restaurant after an italian show asked him about the use of additives to make his dishes...
@m.x.7 жыл бұрын
Perhaps if you do some research you'll know the true reason of why they closed. elBulli (lab, workshop and restaurant) was never conceived to make money but rather as milestone in his/their continuous culinary experiment. - *If the world's greatest chef cooked for a living, he'd starve* *_"he tells me that he makes no money out of El Bulli. No money? 'No. And,what's more, we don't want to. We really don't want to.'"_* www.theguardian.com/observer/foodmonthly/futureoffood/story/0,,1969713,00.html - *Why did el bulli close?* www.quora.com/Why-did-el-bulli-close
@saporob7 жыл бұрын
I did a lot of research, maybe you believe everything you read... The elBulli was one of the most expensive restaurant at the time and do you really think people worked for free?
@m.x.7 жыл бұрын
I don't know which are your sources, but you're totally wrong about it. elBulli restaurant was a simple tool for them to test their creations in the lab and workshop, and it has been transformed into a foundation where they not only remain 90% of what elBulli used to be but also have become much bigger and ambitious. The reasons that made them to close elBully were: • 1st) the lack of guests during the off-season of the early years (when they weren't famous yet) and -once they became world-famous- the lack of freedom and time to focus on research and creativity. All of that was reflected in several decisions they took throughout the life of elBulli, e.g.: - to close the restaurant during the 6 months of the off-season so they could fully focus on research and creativity instead of production, - to close the restaurant for lunch time during peak season so they could get even more time for experimentation, - to take away the menu with the solely reason of having more flexibility and freedom for their creations, becoming the first high-end restaurant in the world to do so, - etc. • 2nd) the ammount of bookings started skyrocketing exponentially to the point that they totally overflowed. Ferran has said countless times that such factor influenced a lot on his decision. He had a strong concern about applying a sort of scientific process to his work. This is, researching, documenting and sharing his knowledge and creations. The classic business model of 'restaurant and restaurant booking' was not satisfying such methodology and goals, • 3rd) he and his team never got a break for many many years and he considered that it was a good oportunity to take a break, create a database for all their creations, then analyse the work done along their career and ultimately to think about a new project where they could have total freedom for research and creation, • 4th) he never got the need to make elBulli profitable because he had/has many other sources of income that give him enough money so he didn't have to worry about elBulli's losses. That is, the main function of elBulli was to serve as a research laboratory. elBulli as a restaurant was totally secondary. Therefore, elBulli represented an investment in R&D+i, and the fact that it had losses was something to be assumed as part of his long term ideas and projects.
@noahbelcher276 жыл бұрын
They aren’t dangerous
@OmtaThien10 жыл бұрын
A good xiao long bao will beat this any day of the week.