Spherification: Molecular gastronomy
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- Опубликовано: 10 сен 2024
- Spherification is one among the many molecular gastronomy techniques. Molecular gastronomy deals with the investigation of physical and chemical changes that happens in cooking. This provide a better platform for the presentation of the food and helps to derive better and perfect food products.
This video deals with the basic spherification using agar agar.
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Yummy food
Nice
How long can we keep this on the fridge? And what proper way to keep it? Soak jelly on water, oil, or just it?
Wow
Good........
Awesome presentation, and nice share
How much pourcentage agar n water please ❤ ?
Woww looks so beautiful
Wow..super
Nice..looks good
So nicely presented
Wow super
💯💯👌
Good
👌
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Sharing this as well as saving this video.. make more of such videos
Woow....beautiful
❤️❤️
Superbbb😍
👍👍👍👍👍
👍🏻👍🏻👍🏻
👍👍👍👌👌👌💯💯💯
We want this types of video. Thnx
Adipoliyaaaayitttto
കാണാൻ നല്ല ഭംഗി ഉണ്ട്
Adipoliyaaayitto
👍
100💯👌👌👌👌
Chef... Share your knowledge dear
Kaanaan nalla bangiyund
enthu tharam Oil aannu use cheyyunnathennu Parayamoo
Any oil with a low freezing point.. Here it's sunflower oil
നടക്കട്ടെ....... ഇനിയും പ്രതീക്ഷിക്കുന്നു
What was the agar agar soaked in? Water? Mango juice?
Better in mango juice..water will dilute the flavour
@@chefsujithcisock thanks, also, would it be the same ratio if using agar powder? Thanks again.
Agar agar powder is more concentrated and clarified. So use less quantity compared to agar agar sheets
@@chefsujithcisock thanks, subbed.
Thank you so much
ഉഷാർ.. കലക്കി....
പൊളിയാണ്.. nice
Nice
Wow
👌
👍
Nice
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