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Alex Stupak - Molecular Gastronomy Demonstration
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- Опубликовано: 14 апр 2010
- Iron chef winner Alex Stupak conducts a science-themed demonstration of his cooking skills at the Busch Dining Hall on March 29, 2010
Great presentation! And this chef is such an intelligent man and great speaker! Any culinary school would be lucky to have him.
Also, I don't know why some are talking about gender profiling under a culinary video, but just to set things straight - this is a professional presentation, and it is his gig with her being the assistant to the chef. It doesn't mean that she is "the obedient quiet wifey" back home. They're simply professionals.
I cant give this video enough likes!
Great stuff, but the sound is incredible. THX to Alex.
I learned so much from this. Thank you!
this is awesome. thank's for posting.. alex your a legend... some one who tries to pass on knowledge.... cant beat it.. awesome!!!
Awesome video; thanks for sharing
@BelleDiamond Exactly..Chef Stupak is very professional and has set trends with his desserts..now he's doing it with his Mexican rest. Just because his wife is assisting him during a professional demo on "progressive cooking" as i call it instead of Molecular Gastronomy doesn't mean he's "trained her". If she didn't want to assist her husband she wouldn't be there.
I had cheesecake with raspberry & chocolate balsalmic vinegar. So good!!!
How did you get the ice cream OUT of the mold?
i find it amazing that we've pin pointed flavours down to their exact molecules.
Just you. He said he likes abstract, and not only do you see it here, the majority of dishes at WD-50 are presented in this way. Negative space on plates is a very modernist trend, and the team at WD are very much trendsetters.
recipes?
could somebody post the recipes...
this video is very interesting i´m form Mexico and i study gastronomy but he say some thing that i don´t stand heellpp!! i love this video but please you can put captions? is very important i don´t speak very well English an i love his work!
The 'personality' gets in your way. I don't care how you got where you are! Just tell me where you are going !!
well said...and...who am I to say something like that....
My friend did you ever get the recipes-Can you forwARD TO ME,MUCH tHANKS
Gordon Ramsey might have said, the plate presentation was an insult to every beautiful molecule in the nature...
sorry i feel the same, a lot work but mmmm!!! Sorry Alex
You say you aren't a scientist but as a scientist, I give you permission to say you are one too. You use the scientific method to experiment in creative ways using scientific principles; you understand the underlying scientific mechanisms behind your creations and results; if that isn't what a scientist does than I don't know any scientists. You're not a chef, you're a scientist feeding people's stomachs and imaginations one plate at a time.
Glad you replied, i wouldn't have known otherwise; that was actually a reply to a since deleted comment. Now mine is deleted too. Thanks Doc. ☺
higher fat milk is foaming better!
noup
@abonawas
So, you have now fully admitted you know NOTHING about cuisine. You simply disregard a "modern" technique cause you dont like it? I cook professionally, have for almost four years and I will tell you what you see here almost all of the kitchens I have worked in may not be complete Advant Garde or Molecular spots. But 90-95% modern or contemporary restaurants use some "modern" techniques. It really bring another element to the food.
V!VA AR+E...
is it just me or the first dessert PLATE...the presentation was horrible!
sorry i feel the same, a lot work but mmmm!!! Sorry Alex