Edible Tea Blobs: The Future of Beverage Bites You Have to Taste!
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- Опубликовано: 12 сен 2024
- Learn on Skillshare: www.skillshare...
Is the creation of edible spheres all there is to reverse spherification?🤔 Let me show you how you can take this molecular gastronomy culinary technique on a different LEVEL! In this video I'll share with you not only the process of how to make an edible water bubble, but also how to carbonate it, and create a carbonated sphere filled with magic tea!🤩 A little gassy, bloated, yet beautiful edible water sphere.
Enjoy!✌🏻
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All my career, I've been saving up and spending to travel the world. Unfortunately for me, getting a visa to Europe proved very difficult. I've been rejected so many times for my honesty. I guess it isn't quite believable that a guy from a 3rd world country is willing to go country to country, learning about the root of every culture's Culinary identity by staging at different restaurants. Saving up to travel for Culinary knowledge has and always will be a small price to pay. With all the limitations and roadblocks I've endured during my career, I have been limited to things I see on RUclips (which is not bad)
And for someone who has limited knowledge, but willing to go learn every aspect of Gastronomy, this has been indeed the next best thing.
Chef, I've been watching your channel for some time now, and I never thought I could learn these things just by watching your channel. Please keep doing what you do. You are definitely an inspiration for people on the same boat as I am. Thank you so much for your videos!
Amazing 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
👋
So cool, thanks so much for sharing. What you do helps keep the techniques alive and while the world is thrown in a different more simple needs driven way at the moment we also need magic like this. And sharing that magic is the whole point to life, so cheers from Australia!
Cheers back, Ryan 👋
I have a cool dish idea involving the tea bubbles. You plate these bubbles on a bed of something acidic (yuzu, different vinegars, ext). That way when you pop it, it will turn purple. You could also put another bubble with something basic (baking soda, ext) so when you pop that one after, it will turn back to blue
That's a cool idea 🤓 If you do that, you need to make sure that you don't thicken the liquid (as I did) and instead you freeze it before spherification (to ensure that it spherifies before licking out). Then when you pop the sphere, it'll be pure loose liquid and will easily change colour✌🏻 Not sure about soda... taste concerns
@@ChefRudakova I totally agree with the flavor considers of the soda. I couldn’t think of a food that’s a base so I just said soda. You could use soy or something along the lines of that
this is so beautiful and impressive, thanks chef
thanks for watching🤓✌🏻
Nice one!
Something out of the world
galaxy tea 🤓✌🏻
Your videos inspire me to create!
glad to here that
this is insanely gorgeous. just WOW
Thanks 😊
Very nice chef
thanks 🤓✌🏻
Great one ! Need me mozzarella buffala water sparkling spheres :P
that would be interesting 🤓✌🏻
Waooo this is amazing👏👏👏👏thanks chef Natalia
my pleasure🤓✌🏻
so cooool
🤓✌🏻
I'm speechless chef. Amazing creation
and yet you still write an great, inspiring comment🤓 Thank you for that and thanks for watching✌🏻
@@ChefRudakova it's a great learning to watch your videos chef, I really get inspired to create something new in kitchen everyday by watching your videos. Thankyou so much chef.
@@karthikv9517 that makes me smile and happy 😊 thank you!
Simply stunning.i whish I had them skills
it's very easy!🤓 you should give it a go✌🏻I'm certain you can do it as well!
Absolutely gorgeous
thanks
Really fantastic mam
Thanks 🤓✌🏻
wow great to see you have many Ideas with my blue Flower Tipp
Haha 😂 right? Thanks for sharing this flower hack with me✌🏻
Wonderful..
Thank you! Cheers!🤓✌🏻
Wow 👏 tnx for sharing your incredible creativity
not a problem 🤓✌🏻
I will not try it, but i love so much to watch it. Peace of mind
haha 😂 fair enough 🤓✌🏻
It's really cool but, what's the purpose of it? (I don't mean to be rude😅). I mean, so much work and then what would you eat it with? Nevertheless, it seems like a fun experiment😊
How long does the carbonation last? It looks really nice!!!!!
Chef, You're a magician 🤔🤔😊👍❤️
That maybe 😎
❤🎉 nice al. gin 😅
I want to know how to make ice berg like eucalyptus dessert from Jordi roca
very cool, i love it. 🥰🥰
thank you 🤓✌🏻
If you have a savory butternutsquash recipe would you be willing to share it?
İlham verici...
awesome effect! If you leave it to pressurise for longer than 5 hours, does it increase the chance of them rupturing?
Or if a sphere is going to rupture, does it just happen the moment the siphon is pressurised?
If only they made transparent siphons 😛
good question🤓 I haven't left the spheres inside for more than 10 hours so far. There's a difference in their looks though. 10h spheres are way more full of gas than the 5h ones✌🏻
@@ChefRudakova your culinary school link did not work
In your other reverse spherification video, you said to freeze liquids that are thin, like wine. Instead of freezing did you decide to use xanthan Gum to help hold its shape?
Yes 👍 good observation! There're basically 2 things you can do with very thin texture liquids: you can pre-freeze them (preferred way, but takes more time), or you can thicken them up with some kind of thickener, such as Xanthan Gum, With the 2nd method, you'd obviously end up with a slightly different texture and mouthfeel of the end product🤓 but it saves time, you can spherify them right away✌🏻
for the carbonation, did you shake the siphon at all? or just plug the cartridges and put them in a refrigerator?
Shake 1 time🤓✌🏻
is that the calcic powder that you added in the beginning?? if not could you please tell us
There's no secret. The full recipe is on my website (link in the description)🤓✌🏻
@@ChefRudakova thank you
I’m a chef as well, honestly amazing job 🤗you’re great! May I ask the full written recipe where I can find it? 😄 I’m imaging to make a “galaxy space carpaccio of red shrimps” thank you 🙏
Hey, the shrimp is a quite a space idea ; can u please send me the full "fiche technique "? Thank you
Longer videos in which you talk are always better than these short kind.
haha 😂 I don't like to be like everyone else and I like to play with formats 🤓✌🏻
@@ChefRudakova fair enough. In my opinion these type of short, non narrated videos are best to watch. And I enjoy them. But when I have to recreate the recipe I almost always go to videos with narration.
I tried to make a corn soup sphere. But the sphere got a bitter tastes. Do you know how to fix it?
don't use calcium chloride... use calcium alginate
@@ChefRudakova I use calcium lactate but it's doesn't work with corn soup. Idk why but I use it with yogurt or milk it's fine. Btw thanks for replying me Chef🙏🏻❤️
Hey Chef, can you pls tell me what do you mean with "add in a little water" into the syphon in the recipe? In the video there seems to be a lot of water in the glass :).
BTW, small syphon or the large one?
add enough water, so the spheres can float in it🤓
that depends on your culinary needs✌🏻 I have a small one for home use
@@ChefRudakova Fine for me. THX.
@@ChefRudakova Does the water help prevent the spheres from rupturing? Since water cannot be compressed I would think it might help a little.
Mam please make a video on edible cutlery
Do you have an idea in mind for this?
@@ChefRudakova no mam bot I have seen many videos in youtube but not provide the best information
Is molecular gastronomy dead?🤔
What about the recipe?😊
The basics do not change but molecular gastronomy continues to change shape
@@user-qk9qc3ju4r 🤓✌🏻
@@damank.k3835 as usual, check out my website for the written recipe 🤓✌🏻
Chef Rudakova! That's a very nice question ! I don't think it is yet as all high end restaurants still use the techniques. And I am sure the techniques will keep increasing in future. People may call it different but it will still be there. I have been a fan of MG for a long time now . Tried making few videos as well. Would appreciate your feedbacks that is if you have time to check it out!😊
Hi
hey🤓✌🏻
Imagine putting those on lemonade
Yes! I’ve actually tried that it would do the magic amazingly well 🤩 as long as you don’t use a thickener at the beginning 🤓✌🏻
@@ChefRudakova that would have been soo satisfying, Thank you for showing us another make another great inspiration.
I love you
love you too ❤️✌🏻
Did you use blue juice 😂😂😂
nope...🤓
Water with Butterfly blossom.
Timestamp: 0:25 - Anchan Flower Tea from Thailand.