As a aspiring chef, your technique and the right way using liquid nitrogen really help me broaden my knowledge using liquid nitrogen in culinary, so i want to thank you and your video.
You are a culinary genius! Thanks for this video! I'm an expert in cryogenic fluids but have much less experience in blending my scientific knowledge with food creation/art. I have, however, made some of the tastiest liquid nitrogen (and, at times, liquid oxygen) ice cream. I've impressed my guests the most with my peanut butter ice cream.
Amazing inspiring video 👌 can u suggest another book where I can learn more how to use liquid nitrogen , and rotary evaporator other then liquid intelligence?
Th only others that spring to mind are Modernist Cuisine, and maybe the Cellar Can Roca Book, but to be honest there isn't much out there on the rotavap especially for culinary uses, I'm going to work towards filling that gap a bit :)
Thank you for many great example using liquid nitrogen, I have learnt a lot from you! I am very fond of ice cream using liquid nitrogen. May i know how could we get liquid nitrogen from and how many mililiter of nitrogen do we need to make a particular amount of ice-cream? do you have recipe for ice-cream shop? :D Thank you!
Hello, great video. I was wondering if you do cryo poaching with any vegan mousee, like for example orange mousse? Follow the same recepie as for your vegan chochollate mousse, just substitue chocholate for orange juice? Or does it work just for chocholate mousse becouse of some properties that chochollate has? Take care!
Hi, yeah you can make vegan mousses with other ingredients. I have two other video - a vegan chocolate mousse full video and a black sesame dessert video that go more into the technique but the basic method is take your liquid - in this case orange juice and how ever much sugar / other flavour you want to add, heat that with with a small amount of agar (try 0.5-1%, set that gel, blend gel to puree, aerate puree in a whipping siphon and the poach in liquid nitrogen if desired
I would let them that again after the rapid freezing before eating them . They taste very fresh, the freezing is rapid enough not to rupture their cells so that are like fresh but just in smaller pieces
What happens if the raspberries defrost? what is the working time? also can you put Fahrenheit degrees on the video for us American viewers? Thanks! You're doing great! a little more detail would be appreciated though.
As a aspiring chef, your technique and the right way using liquid nitrogen really help me broaden my knowledge using liquid nitrogen in culinary, so i want to thank you and your video.
So nice of you to say, thanks :)
You are a culinary genius! Thanks for this video! I'm an expert in cryogenic fluids but have much less experience in blending my scientific knowledge with food creation/art. I have, however, made some of the tastiest liquid nitrogen (and, at times, liquid oxygen) ice cream. I've impressed my guests the most with my peanut butter ice cream.
Aw thanks so much! Wow liquid oxygen, I'd love to have a play about with that too one day. The cryogen ice-cream really is a game changer isn't it!
Superb! I loved this video thank you!
Thank you for sharing. Can you give me a recipe for cookies with the nitrogen smoke ? Thank you
Such a wonderful video so useful thx❤😊
Amazing inspiring video 👌 can u suggest another book where I can learn more how to use liquid nitrogen , and rotary evaporator other then liquid intelligence?
Th only others that spring to mind are Modernist Cuisine, and maybe the Cellar Can Roca Book, but to be honest there isn't much out there on the rotavap especially for culinary uses, I'm going to work towards filling that gap a bit :)
Thanks for the video! A nice set of techniques and examples 👍
Glad you liked it!
I would love to taste that miso carmel ice cream you described. Sound delicious yet interest.
I have a video on that actually
Thx
Anyone can help me to figure out how to freeze Jackfruit for long period use. thank you
Real cool
link to your ice cream video? I can't find it. meh
Its here - ruclips.net/video/legA__-dVCU/видео.html
Thank you for many great example using liquid nitrogen, I have learnt a lot from you! I am very fond of ice cream using liquid nitrogen. May i know how could we get liquid nitrogen from and how many mililiter of nitrogen do we need to make a particular amount of ice-cream? do you have recipe for ice-cream shop? :D Thank you!
Cool !!😂
Hello, great video. I was wondering if you do cryo poaching with any vegan mousee, like for example orange mousse? Follow the same recepie as for your vegan chochollate mousse, just substitue chocholate for orange juice? Or does it work just for chocholate mousse becouse of some properties that chochollate has?
Take care!
Hi, yeah you can make vegan mousses with other ingredients. I have two other video - a vegan chocolate mousse full video and a black sesame dessert video that go more into the technique but the basic method is take your liquid - in this case orange juice and how ever much sugar / other flavour you want to add, heat that with with a small amount of agar (try 0.5-1%, set that gel, blend gel to puree, aerate puree in a whipping siphon and the poach in liquid nitrogen if desired
I'm wondering how the rasphberries taste like, is that taste like ice in it
I would let them that again after the rapid freezing before eating them . They taste very fresh, the freezing is rapid enough not to rupture their cells so that are like fresh but just in smaller pieces
@@EddieShepherd Its great to know, I hope you can put this up in a video, is not that common for us to try
i like u video
#from indonesia
Cucumber in liquid nitrogen? Good? Bad?
S
What happens if the raspberries defrost? what is the working time? also can you put Fahrenheit degrees on the video for us American viewers? Thanks! You're doing great! a little more detail would be appreciated though.