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Blown Sugar / Isomalt Sphere Filled with Smoke
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- Опубликовано: 2 сен 2014
- Get your Isomalt Blowing Kit at store.molecularrecipes.com/iso...
World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown sugar sphere filled with oak smoke to be smashed open at the table by the diner at www.molecularrecipes.com/surpr...
This could be a very fun way of presenting creme brulee completely encased in sugar, for the whole table to enjoy. Use the shards as utensils.
Very nice idea!
Ohh, I see glass blowing techniques. How cool!
simplemente.......Magico
i cant make any of this at home but its pretty amazing just to look at lol
This is some advanced human stuff
Wow
Great idea if you want to surprise a soon to be bride
ISNT ISOMALT AMAZING?
It's a very cool concept, but isn't isomalt a laxative? I'd hate to serve this to someone and make them sick. Can the same technique be done with sucrose?
Not generally. It is a sugar polyol, so if your gut cannot rapidly digest polyols, you might end up with too much intestinal fermentation and have bloating or even diarrhea. But if you (or your guests) can tolerate polyols well, it should be fine.
Molecular gastronomy is simply theater of food. I think it is a bit 'gimmicky' but entertaining...like the circus when you are a kidt
Breana Tangelino meh crowd pleasers are always crowd pleasers
can this isomalt balls be preserved in Freezer?
jacklin Anthony : no in airtight containers with silica gel pouches.
Hello Master, can you tell me what kind of smoke is this? Thank U so much🙂🤝
Wood flavour
does it come in diff colors?
No. Isomalt comes in clear/white. But there's no reason you can't add food coloring once it's melted
and whats the point of serving a piece of caramel with smoke?
+Alfonso Manuel Villegas Cirino It would just be a single component of a dish.
To look cool af
It's just a concept that can be utilized in a more complex dish. For example you could have your actual desert inside and use this as a dramatic reveal
You're saying this is caramel? It's isomalt, not proper sucrose, and it's not caramelized, only warmed enough to make it pliable. The smoke is just one feature; they often have something else inside. My favorite is to form it into a pear, apple, or pumpkin fill it with an appropriately flavored mousse (no smoke).
Some people have no imagination...
I would capture a fart in that sphere instead of smoke. Imagine some 3 star Michelin restaurant, some rich guests in designer clothing breaking the sphere and then being suprised with the disgusting fart smell.
I’d murder someone lmao
How do you call that? Air blow pumper?
While this is really cool, I feel like it, in this instance, is pointless because that is all there is to the dish. It needs actual food...
We absolutely agree. This is just explaining how to make a component of a dish; it is not meant to be a dish by itself.
Okay cool, I am a cook and I am really getting interested in molecular gastronomy. I want to start incorporating it into some specials I may run in the restaurant I work in. Out of curiosity, is there a school that focuses on this type of cooking? I have been wanting to go to culinary school for awhile, but this also has piqued my interest! Thanks.
tbf390 There are not many schools just focused on molecular gastronomy but several of current programs include some of the techniques used in modernist cuisine. The best way to learn is to get several ingredients / tools or a kit and start experimenting.
Molecular Gastronomy can these isomalt balls be preserved in Freezer?
l
Isomalt tastes like shit though
While your videos seem well done (although the ones I've watched really don't tell you anything), please stop using the irritating background music. Please.