It is cool and all to watch and probably eat but I disagree. Then again, it is Modernistic Cooking. I do see the benefits of it for food plating purposes but more as a garnish than a main component of the dish.
It can definitely be incorporated into or combined with the products of more traditional cooking techniques. Whatever works best for you, and so long as it's fun! :-)
@tomas paz: That depends on the additive! Here you go: for Agar agar, Gellan Gum, Kappa & Iota Carrageenan, Sodium Alginate and Soy Lecithin 1 sachet = 2 g for Calcium Lactate and Citric Acid, 1 sachet = 5 g for Xanthan Gum, 1 sachet = 1 g for Cold Soluble Gelatin, 1 sachet = 4g
Out of curiosity, what is the advantage/disadvantage of using sodium alginate as an additive and doing a calcium lactate bath instead of vice versa? Is it that the sodium alginate adds more flavor/texture, so using the calcium lactate as the additive is preferred?
Richard Smith The technique featured in this video is called Reverse Spherification, and consists in pouring a high-calcium solution in a bath in which sodium alginate has been dissolved. Reverse Spherification works best to create large spheres such as the egg "yolk" here, as with this technique, the interior of the sphere remains liquid, creating a burst of flavor inside the mouth. Basic Spherification, on the other hand, consists in immersing a liquid containing sodium alginate in a high-calcium bath, and is best suited for smaller spheres, also called caviars. To find out more about these techniques, I strongly recommend the "Definitions" section on our site, which is linked to in the Description box below the video.
wow pretty mind blowing.... its kind of daunting to get started in molecular gastronomy i feel. like a whole other world i didnt even know about. any starter recipes and info on where i should start?
+F. Lpez We do recommend you check out our starter kits at www.molecule-r.com.They start at $49.95 and they make getting started in molecular gastronomy super easy and a ton of fun! The site also has a lot of information available in the "DEFINITIONS" section. Good luck!
I have always been interested in molecular gastronomy and am so excited to learn that I can experiment at home....most of our prcoessed food have chemicals in them....are the chemicals used in molecular gastronomy safe to eat? I recognize soy lecithin and others as listed in processed ingredients...
Yo, i'm at the novice level of modernist cooking. I do some sous vide and chamber sealing, as well as some spherification. What equipment do I need to up my game? Im looking for a temp controlled dehydrator. Im also looking for a temp controlled mini fridge, but i can only find full sized models in the U.S.
Congrats on getting into modernist cooking! I'm sure you'll have a lot of fun. Dehydrators and fridges aren't really our thing, though, as we tend to mostly carry food additives. If you'd like more information about techniques such as spherification though, you might want to check our website (link in the Description box), and more specifically the 'Definitions' section.
How long do the finished components last, in or out of the fridge?? For example, could you make this the day before or the morning of a dinner party? Thanks in advance! :)
Is there a difference between using calcium lactate baths with sodium alginate in the spherified item and sodium alginate baths with calcium lactate in the spherified item? Does it have to do with the texture of the ingredients?
Hi there! Those are actually two separate techniques, namely Basic Spherification and Reverse Spherification. To read all about it, I recommend the "Spherification" article in the "Definitions" section of our website. I can't paste the URL here, but you can find it in the Description box right below this video.
I'm just wondering, how many teaspoons of product are in one sachet? I bought the product in one-pound containers, and I am not 100% sure about the measurements I need.
Hi there! Because our sachets (as well as most of our recipes) were initially designed in terms of weight rather than volume, the most precise indication of how much of each additive you should use when one of our recipes calls for a sachet remains a number of grams. Please find these measurements below: for Agar agar, Gellan Gum, Kappa & Iota Carrageenan, Sodium Alginate and Soy Lecithin 1 sachet = 2 g for Calcium Lactate and Citric Acid, 1 sachet = 5 g for Xanthan Gum, 1 sachet = 1 g for Cold Soluble Gelatin 1 sachet = 4g We understand that without a precision scale, these measurements can be tedious to achieve, and so we have also measured the volume of additive per sachet. Please bear in mind though, these are approximate measurements: for Agar agar, Kappa & Iota Carrageenan, 1 sachet = 3/4 tea spoon (tsp) for Calcium Lactate and Citric Acid, 1 sachet = 1 1/2 tsp for Gellan Gum, Sodium Alginate and Soy Lecithin, 1 sachet = 1 tsp for Xanthan Gum, 1 sachet = 1/4 tsp for Cold Soluble Gelatin 1 sachet = 2 tsp I hope this helps!
Gonza Ungvar Hi there! Thanks for the question. These are actually two different techniques; the first is called basic spherification, and works best when making small pearls, while the latter is called reverse spherification, and allows one to make large spheres with a liquid interior that will burst in one's mouth. To learn more about this, I recommend you check out the 'Definitions' section on our website, www.molecule-r.com. Cheers
+Luka S. (DJ Kaly) Hey there! Of course, if what you're craving is a poached egg, then that's definitely what you should make. ;-) This is just for a little bit of fun and for something different. As for the chemicals in the recipe, these are food-grade additives found in many standard products on the shelves of your grocery store. They're all perfectly safe to consume. :-)
This is more chemistry skill than actually cooking skills.
Kinshun Mui We like to think it's equal parts of both! :-)
It is cool and all to watch and probably eat but I disagree. Then again, it is Modernistic Cooking. I do see the benefits of it for food plating purposes but more as a garnish than a main component of the dish.
It can definitely be incorporated into or combined with the products of more traditional cooking techniques. Whatever works best for you, and so long as it's fun! :-)
ruclips.net/video/gXFhkZQLmJU/видео.html
Isn't cooking just chemistry? Using temperature and mixtures and agitation to create chemical reactions?
The larger bubbles have always reminded me of egg yolks and it was quite satisfying to see you embrace that.
ruclips.net/video/gXFhkZQLmJU/видео.html
Moleküler gastronomi NEDİR? ruclips.net/video/gXFhkZQLmJU/видео.html
@tomas paz: That depends on the additive! Here you go:
for Agar agar, Gellan Gum, Kappa & Iota Carrageenan, Sodium Alginate and Soy Lecithin 1 sachet = 2 g
for Calcium Lactate and Citric Acid, 1 sachet = 5 g
for Xanthan Gum, 1 sachet = 1 g
for Cold Soluble Gelatin, 1 sachet = 4g
Out of curiosity, what is the advantage/disadvantage of using sodium alginate as an additive and doing a calcium lactate bath instead of vice versa? Is it that the sodium alginate adds more flavor/texture, so using the calcium lactate as the additive is preferred?
Richard Smith The technique featured in this video is called Reverse Spherification, and consists in pouring a high-calcium solution in a bath in which sodium alginate has been dissolved. Reverse Spherification works best to create large spheres such as the egg "yolk" here, as with this technique, the interior of the sphere remains liquid, creating a burst of flavor inside the mouth.
Basic Spherification, on the other hand, consists in immersing a liquid containing sodium alginate in a high-calcium bath, and is best suited for smaller spheres, also called caviars. To find out more about these techniques, I strongly recommend the "Definitions" section on our site, which is linked to in the Description box below the video.
This is like a great way to trick people thinking its just egg.
the texture of the "yolk" is incredible
I love the music in this channel! And the videos are crazy addictive!
wow pretty mind blowing.... its kind of daunting to get started in molecular gastronomy i feel. like a whole other world i didnt even know about.
any starter recipes and info on where i should start?
+F. Lpez We do recommend you check out our starter kits at www.molecule-r.com.They start at $49.95 and they make getting started in molecular gastronomy super easy and a ton of fun! The site also has a lot of information available in the "DEFINITIONS" section. Good luck!
They did this in Shokugeki no Soma
this looks good
and verry verry simple
This is the coolest thing I've ever seen
Eh, why did he slice that bit in half?
To demonstrate that the "white" had set and become solid.
Awesomeee !!! Admirable
I have always been interested in molecular gastronomy and am so excited to learn that I can experiment at home....most of our prcoessed food have chemicals in them....are the chemicals used in molecular gastronomy safe to eat? I recognize soy lecithin and others as listed in processed ingredients...
Can I use calcium chloride for the calcium rich bath?
ThIs is the final exam.
Yo, i'm at the novice level of modernist cooking. I do some sous vide and chamber sealing, as well as some spherification.
What equipment do I need to up my game? Im looking for a temp controlled dehydrator. Im also looking for a temp controlled mini fridge, but i can only find full sized models in the U.S.
Congrats on getting into modernist cooking! I'm sure you'll have a lot of fun. Dehydrators and fridges aren't really our thing, though, as we tend to mostly carry food additives. If you'd like more information about techniques such as spherification though, you might want to check our website (link in the Description box), and more specifically the 'Definitions' section.
how many gramms are in one of the agar agar... thank you
BR
Heike
This is so surreal
What is the amount of water for sodium alginate bath in this recepie ? Thanks :)
2 cups! Sorry that wasn't clear from the video!
Hi chef,
Base of what country the measurement that you use ? ( USA, AU/NZ or EU )
How long do the finished components last, in or out of the fridge?? For example, could you make this the day before or the morning of a dinner party? Thanks in advance! :)
+Jessica Stephens These will keep for up to a week in the fridge, depending on the usual shelf life of the ingredients used!
WOAH, can you tell me what tsoundtrack is this?
Why my molecular egg always mess up when I move it from alginate bath to water bath
Not the right pH, usually. Add some sodium citrate to stabilize the gel.
Happy early Easter
Is there a difference between using calcium lactate baths with sodium alginate in the spherified item and sodium alginate baths with calcium lactate in the spherified item? Does it have to do with the texture of the ingredients?
Hi there! Those are actually two separate techniques, namely Basic Spherification and Reverse Spherification. To read all about it, I recommend the "Spherification" article in the "Definitions" section of our website. I can't paste the URL here, but you can find it in the Description box right below this video.
MOLECULE-R Flavors Thank you!
I'm just wondering, how many teaspoons of product are in one sachet? I bought the product in one-pound containers, and I am not 100% sure about the measurements I need.
Hi there! Because our sachets (as well as most of our recipes) were initially designed in terms of weight rather than volume, the most precise indication of how much of each additive you should use when one of our recipes calls for a sachet remains a number of grams. Please find these measurements below:
for Agar agar, Gellan Gum, Kappa & Iota Carrageenan, Sodium Alginate and Soy Lecithin 1 sachet = 2 g
for Calcium Lactate and Citric Acid, 1 sachet = 5 g
for Xanthan Gum, 1 sachet = 1 g
for Cold Soluble Gelatin 1 sachet = 4g
We understand that without a precision scale, these measurements can be tedious to achieve, and so we have also measured the volume of additive per sachet. Please bear in mind though, these are approximate measurements:
for Agar agar, Kappa & Iota Carrageenan, 1 sachet = 3/4 tea spoon (tsp)
for Calcium Lactate and Citric Acid, 1 sachet = 1 1/2 tsp
for Gellan Gum, Sodium Alginate and Soy Lecithin, 1 sachet = 1 tsp
for Xanthan Gum, 1 sachet = 1/4 tsp
for Cold Soluble Gelatin 1 sachet = 2 tsp
I hope this helps!
what is the name of this track?
this music makes me want to play Dudley in third strike
What is the machine used to mix the water and sodium alginate?
Hello, we would love to answer your question but we will need to look more into it. We will get back to you as soon as we have an answer :)
Just realized that those chinese fake eggs are molecular gastronomy.
L o n g e g g
you mean the century old egg, not this dessert?
Arkey
No they are not, those are plastic (or so I think that’s what you’re talking about)
cool
Why sometimes you put Sa in meal and Cl in bath and sometimes Cl in meal and Sa in bath???
Gonza Ungvar Hi there! Thanks for the question. These are actually two different techniques; the first is called basic spherification, and works best when making small pearls, while the latter is called reverse spherification, and allows one to make large spheres with a liquid interior that will burst in one's mouth. To learn more about this, I recommend you check out the 'Definitions' section on our website, www.molecule-r.com. Cheers
why not put sugar on fried egg u get more protein and it's faster&easier to prepare
The taste is like the egg?
+tabletuno uno They used vanilla yogurt for the white and mangos for the yolk, so no it won't taste like an egg XD but probably still yummy =D
Amazing video. But what makes me think how does it taste like? Probably not like a real egg. :D
this made on the movie cook up storm
how many gramms does each sachet contain?
2
👍🏻
hm... sugar-ed eggs... is there a savory and saltier alternative?
Hello, we would love to answer your question but we will need to look more into it. We will get back to you as soon as we have an answer :)
@@MOLECULERFlavorsInc whaaaaatt? You replied? This is amazing. Thanks!
Wanted to see a cruelty free version of your runny eggs.
its better to just make pouched egg, i guess because its easier and its not using this chemicals
+Luka S. (DJ Kaly) Hey there! Of course, if what you're craving is a poached egg, then that's definitely what you should make. ;-) This is just for a little bit of fun and for something different. As for the chemicals in the recipe, these are food-grade additives found in many standard products on the shelves of your grocery store. They're all perfectly safe to consume. :-)
Oh hell yes! :D
Where is finest hotel in india molecular gastronome
sorry, we don't know!
Alice Nakiri !
ekmek banaman
if a Chinese did this, people would dismiss it as a fake egg lol
hiiiii
Lose the "music" !
Nakiri alice mfs
boş
FAKE!! Tried it and it tastes horrible! 0/10