Should I post the next video on molecular gastronomy topic or let’s take a break and test some more down to earth, but still cool & exciting recipes? 🤓🤪 Comment below “Molecular” or “Basics”, so I know which video you want to see next 🙃
I love your energy of Golden Retriver but, man, I love more than ever your work and brain to explain so well the overcomplicated stuff that make a three michelin stars meal. Keep it up, greetings form Argentina!
Hi! I love your videos :) Have you tried doing noodles using gelification (and Agar-agar) with a cold metal rod like a macarron kit (by 100%chef)? You put the cold metal rod in the agar-agar solution and some gel is supposed to form around it. I tried it at home; the gel is forming into my bowl instead of staying around the metal rod and I'm looking for tips to succeed :) Thanks!
Unfortunately, it will most definitely dissolve...🤷🏼♀️ Agar Agar mixtures are firm, when they are cold and liquid again when hot. They are also reversible, i.e. you can melt it down to liquid, but once it cools down it will solidify again. It’s one of the main benefits of using Agar Agar instead of gelatine for example. I hope it helps 🤓✌🏻
Vaibhav Verma they will dissolve, yes. But I’m not sure how instantly... I wouldn’t say it’s the best method, but you can try. Let me know if it works for you 🤓
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Should I post the next video on molecular gastronomy topic or let’s take a break and test some more down to earth, but still cool & exciting recipes? 🤓🤪 Comment below “Molecular” or “Basics”, so I know which video you want to see next 🙃
Molecular chef then after more vegan. Love from Madagascar.
Molecular for sure, but just those you can make at home. btw is there a possibility to use normal gelantin in this recipe?
MOLECULAR!!! Your channel is fantastic!
@@michellemelo2339 Thanks 😊
for sure chef.
I love your energy of Golden Retriver but, man, I love more than ever your work and brain to explain so well the overcomplicated stuff that make a three michelin stars meal. Keep it up, greetings form Argentina!
Hahaha 😆 That’s a very interesting compliment, but I will take it🤓✌🏻
Excellent idea. I really LOVE YOUR VIDEOS, especially those ones with agar. They are not difficult to make while looking great at the same time.
Glad you like them!
Wow
So nice!! 😍
Wow amazing will try defiinatly chef
Hope you enjoy it 🤓✌🏻
Hi! I love your videos :) Have you tried doing noodles using gelification (and Agar-agar) with a cold metal rod like a macarron kit (by 100%chef)? You put the cold metal rod in the agar-agar solution and some gel is supposed to form around it. I tried it at home; the gel is forming into my bowl instead of staying around the metal rod and I'm looking for tips to succeed :) Thanks!
Gw gtew konsep ager² dimata bule, tapi aku appreciate!
How does it taste? Good?
Is it possible to heat the noodles before serving or will the dissolve when in contact with heat?
Unfortunately, it will most definitely dissolve...🤷🏼♀️ Agar Agar mixtures are firm, when they are cold and liquid again when hot. They are also reversible, i.e. you can melt it down to liquid, but once it cools down it will solidify again. It’s one of the main benefits of using Agar Agar instead of gelatine for example. I hope it helps 🤓✌🏻
So beautiful noodles...... beautiful as like you smile👌
Need recipe
I would love to see more "accidentally" vegan recipes, please. :-)
So, you serve that dish COLD?
Chef will these noodle dissolve in Hot water ??
Vaibhav Verma yes, it will loose the shape
I want to make bisque tagliatelle and dissolve it using hot broth in a bowl.. Can i use this method?
Vaibhav Verma they will dissolve, yes. But I’m not sure how instantly... I wouldn’t say it’s the best method, but you can try. Let me know if it works for you 🤓
@@The_meandering_chefreacts I was thinking something similar.. did you ever test the recipe with heat? Please let me know, thanks!
Molecular, molecular, molecular than basic and repeat 😁
Nice shirt chef 👌
Presentation is exceptional, Process though needed greater level of detail.
🌟