Amazing dish! Love both plating ideas! For the full sphere, I probably would have poured the liquids like the first one you did to keep the colours, but both are amazing. Def worth a try and maybe flavour the tofu? :-)
hi chef, i have been trying to get a book on modernist cuisine, sadly i haven't been able to do so. your video keeps me passionate about that though, still wish i can get the book as well so i can study more and maybe be the next Adrian loll!!!
I really have to finally pick up molecular cuisine as a hobby! Your videos always look so amazing and like the perfect thing to serve when I have friends over! THank you so much for making these! ^_^
Thank you 😊 but no. Agar gives a different texture. I mean you can, but it wont be the same🤓✌🏻 Thats why I talk about many different ingredients on my channel to breakdown the differences.
Sure I've eaten this in my mind's eye. It's a banging plating and really cool looking but what can we do to really make that tofu POP? Like maybe Vanilla infused silken tofu.
I really like your video. I want to try this recipe out but since it is very hard to find those chemistry ingredients. Is it possible for using cornstrach, gelatin or agar powder as thicken substitues ? Thank you in advanced for the answer.
Thanks, Adam! You can, of course, but the result won’t be the same... It’s going to be a different texture. Try Amazon, I have links on my blog. It depends where you are located.... but you should be able to purchase Molecular Cuisine ingredients online. I hope it helps🤓✌🏻
Oh yeah, Emad🤓 I’m so glad, that so many people are starting to grasp all my little hints in the videos✌🏻 Carrageenan is a very useful ingredient to have in your pantry. Expect a separate video on it, explaining in more details what it is and how you can use it in cooking 🙃
@@ChefRudakova Ok, I tried it out. But I needed 3% of carragenan, as I didn't have jota and kappa, just carragenan. (0,3g was not enough to thicken). The Isomalt Layer needs to be very very thin - otherwise it will glue the teeth :). I also testet the Tofu in misosoup, but this will not work. So IMHO we can only use tofu the molecular way in cold dishes - can you confirm this issue? But thanks for this great amuse bouche idea - the Tofu tastes like fine silken tofu and your plating is great. I will try out tofu with nigari, but this will not allow to put it in fancy moulds. - Waiting for your plating idea and video with tofu made with nigari. Thanks a lot.
@@AndrewPROACH17 Good question. I didn’t think at the time and a powder would elevate the dish.... BUT🤓 if you decide to plate the dish differently, send me a photo, I’d love to check it out✌🏻
@@ChefRudakova Unfortunately I don't have the tools, I'm a baker and an a cook but in Argentina this kind of gastronoimy its just a dream. The people are just basic with their food and the leticine, or the other chemics that your use are very hard to find so I just study your methods to know, to create someday or just to dream with a more sophisticated plating and gastronomy
I enjoy your videos...but what you made is what is referred to as "vegan cheese", but it is really more appropriately called "silken soy pudding". It is NOT tofu. Cheese is coagulated protein from milk, whether it is of animal or vegetable origin. Silken tofu is, by that definition, "cheese". If you added starches, gums &/or hydrocolloids like carrageenan to animal milk, and tried to sell the result as "cheese", that would be considered fraudulent. Even if the result tastes and has the mouth-feel of cheese, it is, at best, a cheese substitute. Most troublesome is that your product contains all the original soluble sugars (carbs) of the original milk...whereas cheese is sugar-free. I don't have a problem with such "faux cheese", as long as one recognizes what it is, and what it contains. Someone trying to reduce their carb intake would fail with such a product.
![Tee Grizzley - Detroit (Feat. 42 Dugg) [Official Video]](http://i.ytimg.com/vi/aeKfTtt0x14/mqdefault.jpg)
Would you eat Tofu if its plated like this?🤓
Absolutely :D
Definitely !
Perhaps...only after marveling at what I saw before me and deciding whether it was to be consumed or placed on exhibit at the reopening of The Louvre.
@@bparrish517 haha 😆
Nathalia this looks lovely. Full of inspiration. Can't wait to try exactly the same for my guests.
That looks absolutely beautiful. Wow. Greetings from Scotland. Have a lovely day everyone 🌻
Greetings back! 🤓✌🏻
this is great! being that i cook mostly vegan, i'm very happy i came across your channel. you're a very talented chef. keep it up!
Thank you! Will do!🤓✌🏻
Dish looks beautiful just like you... Got some great enlightenment about modernist cuisine and molecular gastronomy from this channel... Greetings ❣️✨
Thank you for your kind words🤓✌🏻 I’m happy we are learning from each other here!
youre awesome for sharing these beautiful dishes! Thank you!
thank you 🤓✌🏻
The change in the quality of the videos is just awesome!!!
🤓✌🏻
Ily! U are an amazing chef! Thanks for the video
Thank you, Sheetal🤓✌🏻
Love your idea and plating. I think it can also be a bean curd dessert.
Yes! You get my idea correctly 🤓 if you use other sauces to accompany it, it might be a dessert as well✌🏻
I thought of it before and the same here. You've got the patients' of a saint.
Amazing dish! Love both plating ideas! For the full sphere, I probably would have poured the liquids like the first one you did to keep the colours, but both are amazing. Def worth a try and maybe flavour the tofu? :-)
Thanks🤓 Yes! The next idea is to flavour the tofu✌🏻
Nice
Excellent! Can’t wait to try doing it! Thanks
Good luck!
hi chef, i have been trying to get a book on modernist cuisine, sadly i haven't been able to do so. your video keeps me passionate about that though, still wish i can get the book as well so i can study more and maybe be the next Adrian loll!!!
This looks fabulous
Αs always original and excellent thank you for the recipe🙌❤❤
Thanks, Maria🤓✌🏻 Your kind words made my day today!
I really have to finally pick up molecular cuisine as a hobby! Your videos always look so amazing and like the perfect thing to serve when I have friends over! THank you so much for making these! ^_^
No problem at all, Ivandis! I’m happy that you enjoy my videos 🤓✌🏻
You are so amazing!
thanks
wait a minute this looks amazing!! holy shit
Wow, I love it! Thank you! In Blessings!
So glad! Same to you🤓✌🏻
Wow
🤓✌🏻
Another one, usually I wait for your video ☺️
@Chef Tanvir
Просто невероятно )
Спасибо, Егор!🤓✌🏻
Amazing!!
thanks for teaching us
Thanks for watching, Chef🤓✌🏻
Excellent recipe, beautiful presentation. I wonder if iota and kappa can be substituted for agar agar?
Thank you 😊 but no. Agar gives a different texture. I mean you can, but it wont be the same🤓✌🏻 Thats why I talk about many different ingredients on my channel to breakdown the differences.
Thanks chef...😊😊
Прям как Фаберже, здорово!
Нико тоже так сказал 😆
Great idea. Can you use a different milk other than soy?
In this channel first you like the video and then watch the video, cause it'll always be amazing.👍👍
Haha 😆 thanks! You are the best🤓✌🏻
Good morning Chef I live in U.K. where will I be able to get your Recipe Book as I love to have them . Please let me know.
legend
This looks really good But did you flavour the tofu? It tastes very bland and there are not that many other flavourings in the dish.
Sure I've eaten this in my mind's eye. It's a banging plating and really cool looking but what can we do to really make that tofu POP? Like maybe Vanilla infused silken tofu.
Yes, mate🤓 you’re getting me✌🏻 expect more Tofu themed videos coming up soon
Your amazing!! Is this a hot or cold plate?
It could be both, in case you decide to go with a warmer broth. But this specific one is cold🤓✌🏻
yees please more amazing vegan recipes like this!
I really like your video. I want to try this recipe out but since it is very hard to find those chemistry ingredients. Is it possible for using cornstrach, gelatin or agar powder as thicken substitues ?
Thank you in advanced for the answer.
Thanks, Adam! You can, of course, but the result won’t be the same... It’s going to be a different texture. Try Amazon, I have links on my blog. It depends where you are located.... but you should be able to purchase Molecular Cuisine ingredients online. I hope it helps🤓✌🏻
Would the same idea work with another application like silken potatoes using the kappa and iota? Thank you
Oh yeah, Emad🤓 I’m so glad, that so many people are starting to grasp all my little hints in the videos✌🏻 Carrageenan is a very useful ingredient to have in your pantry. Expect a separate video on it, explaining in more details what it is and how you can use it in cooking 🙃
Hi Chef, as I have only Carragenan can't say what kind of, would you think it will work?
there's only one way to know...
@@ChefRudakova Ok, I tried it out. But I needed 3% of carragenan, as I didn't have jota and kappa, just carragenan. (0,3g was not enough to thicken). The Isomalt Layer needs to be very very thin - otherwise it will glue the teeth :). I also testet the Tofu in misosoup, but this will not work. So IMHO we can only use tofu the molecular way in cold dishes - can you confirm this issue?
But thanks for this great amuse bouche idea - the Tofu tastes like fine silken tofu and your plating is great.
I will try out tofu with nigari, but this will not allow to put it in fancy moulds. - Waiting for your plating idea and video with tofu made with nigari. Thanks a lot.
👌👆
А для рускоговорящих?
Wow,making tofu from scratch is quite difficult
Thanks, David! Not really.... once you get your 1st tofu done, it’s easy-peasy, really🤓 I highly suggest everyone to try it one day✌🏻
Awesome and original, but RIP that poor knife!!
And one question, you can make oil to dust with some technique, you just though that sesame oil dust are too much for the plating?
Haha, no need to RIP it so early, it was cleaned and polished just fine 🤓✌🏻
@@AndrewPROACH17 Good question. I didn’t think at the time and a powder would elevate the dish.... BUT🤓 if you decide to plate the dish differently, send me a photo, I’d love to check it out✌🏻
@@ChefRudakova Unfortunately I don't have the tools, I'm a baker and an a cook but in Argentina this kind of gastronoimy its just a dream.
The people are just basic with their food and the leticine, or the other chemics that your use are very hard to find so I just study your methods to know, to create someday or just to dream with a more sophisticated
plating and gastronomy
I enjoy your videos...but what you made is what is referred to as "vegan cheese", but it is really more appropriately called "silken soy pudding". It is NOT tofu. Cheese is coagulated protein from milk, whether it is of animal or vegetable origin. Silken tofu is, by that definition, "cheese". If you added starches, gums &/or hydrocolloids like carrageenan to animal milk, and tried to sell the result as "cheese", that would be considered fraudulent. Even if the result tastes and has the mouth-feel of cheese, it is, at best, a cheese substitute. Most troublesome is that your product contains all the original soluble sugars (carbs) of the original milk...whereas cheese is sugar-free. I don't have a problem with such "faux cheese", as long as one recognizes what it is, and what it contains. Someone trying to reduce their carb intake would fail with such a product.