Molecular Gastronomy - Spherical Tzatziki Recipe
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- Опубликовано: 24 сен 2024
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The presentation you just did with 3 of the tzatziki spheres on a cucumber, that is an excellent summer snack!
Hi there! Thanks, and yes, a taste function on RUclips would be amazing!
This is so cool. I bought this kit online yesterday and cant wait to get started!!! Finally i can extend my lab work into the kitchen :P
Hi there! In some forms, yes, sodium alginate is used to make dental impressions. It is also used in the biological experiments for the immobilization of cells to obtain products such as alcohols, organic acids, etc. Obviously, the variety that we sell and use as a gelling agent is food grade, and 100% edible :-)
Thank you for your comment Jazzierocks1999. We actually have about 20 videos on RUclips. If you want to be notice when we put new one, you only have to register as a Fan.
Hi there! You can re-use the sodium alginate bath as many times as needed :-)
excelent!!! love it! i bought the chefs first kit and i am so happy! how much agar-agar is per sucket? in teaspoon? thxs!
@thekrakenism Unfortunately we won't be able to provide the lab coat (nor the mad scientist hair) but you will find sodium alginate, calcium lactate and many other additives in both our 'refill' and 'Pro' formats on Molecule-R[dot]com.
@josephheffernan37 But we can! We ship worldwide on M O L E C U L E - R [ d o t ] C O M. Please email us at I N F O [ a t ] M O L E C U L E - R [ d o t ] C O M if you need help placing your order.
I have a question. After making the spheres, is it possible to coat in panko and fry without the sphere bursting?
is it possible to get two smaller spheres in a larger sphere? like a small peach schnapps sphere and a baileys sphere inside a large sphere with grenadine so when it pops in your mouth the baileys begins to curdle?
@demlikposet just curious. It's just a matter of textural contrast. Crisp then smooth in a bite would be quite pleasant. And I'm not American.
The presentation on this one is just STUNNING. Although I would have went mildly more traditional and lined them up on a piece of pita bread. XD Or some kind of bread gelatin maybe... can you make bread gelatin? o.o
Is it possible to put the tzaziki first in a mold and freeze them? Then out of the freezer in to the calcium bath?
@uberathlete
You should try to make it and update us on how it went, that's a really great contrast!
Bonsoir, je vous remercie de me dire où je peux acheter les différents produits nécessaires.
hello, will a vegan version of this work, using coconut yogurt & coconut milk?
Thank you.
Omg so cool! Can you make more videos!!
so if i do the same process of the sodium, and then the calcium bath, wit any liquid mixture.. would I still get them same results (as far as the texture and the bubbles)
I don't think you need to add the calcium lactate, im pretty sure both the milk and the yogurt have enough calcium to react with the alginate
@thekrakenism Unfortunately we won't be able to provide the lab coat (nor the mad scientist hair) but you will find sodium alginate, calcium lactate and many other additives in both our 'refill' and 'Pro' formats on M o l e c u l e - R [dot] com.
Chefs are showing off these fancy foods and I'm thinking, "WHERE ARE THE PLATES?!"
@thekrakenism Unfortunately we won't be able to provide the lab coat (nor the mad scientist hair) but you will find sodium alginate, calcium lactate and many other additives in both our 'refill' and 'Pro' formats on M o l e c u l e - R [dot] c o m.
Now for something like this it'd probably be better to reverse spherify just because the membranes less of a brittle gel.
On top of that the site is competitvely priced for Australia. You can't import from Canada cheaper
how many times can we reuse the sodium alginate bath?
Is sodium algeanate the same substance used to make dental impressions?
@josephheffernan37 For caviar I would suggest that you buy/use sodium alginate and calcium lactate, both of which are available on M O L E C U L E - R [ d o t ] C O M, ust as shown in our 'Mint Caviar' video.
except the website you mentioned charges so much extra for everything
thats kind of cool...
So, is there anything else other than sphereification with Molecular Gastronomy? Cause thats all I keep seeing.
so im curious if tzatziki works how about something along the lines of romesca? seeing they both have simular textures
Definitely worth giving a try!
where did u get the little hand mixer that u used for the sodium alginate, i need to get one of those but i dont know where to find it
Hi there! Those are called hand blenders or immersion blenders and can generally be found in most kitchenware stores. Good luck!
Stupid question, but could this be done with Salmon if it's poached and grounded into a mousse?
+MG OC Hey there! We haven't tried it, but it sounds like it would be worth trying! Thanks for the question, and sooo sorry about the late response.
Not a problem, because this came in at the perfect time, We are doing molecular dishes tomorrow in class so this would be something worth trying since we have to come up with something 'different'. if it works I'll be sure to let you know. :)
I didn't get the salmon, but I did try it with chocolate mouse and it worked out nicely. Plus I did a salad dressing that was creamy and added it to a deconstructed grilled chicken salad. Got an A for both. :)
May I ask the good molecular food can store a few days?thank you .
陆路 Hi there! These can be stored for up to a week in a closed container in the fridge. Enjoy!
Oh, thank you, there is a need to release the water in a container that is completely enclosed? What water is it
陆路 Hi there! I think we may have misunderstood your initial question. We though you were asking how long the tzatziki spheres could be stored and how, to which we replied that they can be stored for up to a week in a closed container in the fridge. If this wasn't your question, please let us know!
how many grams are your sachets?
Hi there! Calcium Lactate sachets are 5 grams each; Sodium Alginate sachets are 2 grams each.
no cucumber?
还是天朝的重构假鸡蛋更胜一筹啊
Μα παπάρες πώς θα κάνουμε?
Yeah you should start with spherification first. Hey its now available in Australia and New Zealand molecularfoods[.]com[.]au. Finally molecular gastronomy has come to australia - molecular foods
Hmm. You do alot of reverse spherification.
@teacozy heh yes i did comment before it was over O:-)
@iamafractal it's plated on a slice of cucumber.. haha
that's not correct - even souseverde and other competitors are as dear - you need to import from Canada which is not cheap
Funny...
Why are you mixing things in vases? Haha
Hey, actually it is these are our glass square bowls, you can purchase them on our site!
im greek and i know how is the real taste of tzatziki this is totaly wrong.....cucumber yogurt garlic and pepper thats the real one....
Hi there! We're sorry this came off as inauthentic. We adapted it from a few different traditional recipes, and we did have to switch off some ingredients in order to enable spherification (yogurt, for example, was a little too thick, and so we went with milk instead). We do not aim nor claim to present an authentic traditional tzatziki, but rather to offer our own fun little twist on a classic.
you are professionals i didn't say that in an angry way.....
johnny kos No worries -- we know you didn't. :-) Thanks for commenting!
MOLECULE-R Flavors Not a traditional tzatziki, but defenetely an art of gastronomy, i would be very curius to taste it. Sounds space gastronomy.... well done
Johnny Johnakos I am greek and cook u are wrong in some places they put dill.and the original is spicy cucumber yogourt dill garlic vinegar salt peper