I'm a culinary student, my course is full online, your videos are helping me to see in practice what i'm learning on my online classes! Thank you so much for your videos! Keep creating!
Just add backing soda and afterwards add the exact amount of vinegar (weigh them exactly or you overdo one ingredient and the taste is influenced) and start mixing while doing so. You get the CO2 bubbles in your mixure and nu need to use the Siphon.
I just discovered a GREAT Chanel! Can't wait to receive my isi siphon that is still on the way! Molecular Cuisine is like a whole new world I am hooked of now !
Hey Chef, I tried your Parmesan foam recipe but my yield is much smaller than yours, my unit conversion for the milk seems to be the problem, 75 ml = 1/3 cup if I’m not mistaken. Do you have any idea why I’m getting the improper yield I’ve double checked everything and can’t seem to figure out my problem, thanks so much and I love your videos
@@dorianbasner1923 wish I could help and knew anything but mostly I'm just here to say.. "wish I could help." Maybe someone else will see it now, answer, then help another person with the same problem in the future.
Nice one! I dont have a siphon. But heston uses one for an appetizer that he serves at the fat duck it is a merange frozen at the table. In liquid nitrogen. Check it out.
Hey Chef Rudakova, love your channel, your vibe and your talent. One question regarding Syphon, how do you use it for hot liquid (or can you use it for hot liquids), i tried making a Broccoli soup-foam, blended up everything, some cream, it was still warm and i loaded it with 2 canisters, but it was a disaster! All splattered around and didn't really get foamy 🙁 any ideas on how to work with warm liquid or what did i do wrong? (for easy whipped cream it all worked great) Thank you!
I love your question! Thanks for asking🤓 Culinary siphon can be used for making both hot and cold foams. But it depends on the type of siphon that you have. I believe that there are some types, that can be used only for cold foams, so you need to check about yours. Otherwise, you need to make sure that you have enough of the thickening agent (Cream/Xanthum Gum/Lambda Carrageenan/etc). If the amount is too small, it won't thicken properly. I hope it helps🙃
@@ChefRudakova thank you! I think i did put some cream, but that didn't work well enough, i need to get back you your video to see the ratio, or you have some other thumb rule? For cream, agar, or gelatin?
I'm wondering the same. I wanna make foams for drinks at my restaurant, but these are very loose aside from the Parmesan foam. I'm hoping I didn't miss any details, but, at least in regards to the gelatin technique, you'd just need to increase the amount of gelatin used against the liquid you're using. Today I tried and undershot it by a lot and it showed, but also I missed the blooming step 😅😭 gonna find out tomorrow if fixing my mistakes will make everything work.
For anything alcoholic, the foam will not be as good cuz the alcohol will sink through the bottom. I suggest you look for Gellan gum or Methylcellulose (Methylcellulose is very nice), these have a higher alcohol tolerances which allow them to 'hold' the alchol better.
lol I am loving your series and just personality in general. However, I cracked up because you could tell the second you tried the blue gel for the foam in the shots because your mouth turned blue.
hi there, can you touch on fast way with molecular gastronomy and not by dehydration( which long time )how to create veg or fruit dust or powder. what chefs use to do that in term of chemical reaction
I don’t quite follow the whole part of your question, but if you don’t want to dehydrate, and want to make fruit powder fast, another, more “molecular” way to make it faster is by using liquid nitrogen. The downside of this method, however, is that liquid nitrogen is not widely available everywhere... I hope it answers your question.
what chef said. N2O adds much smaller bubbles in solution so it won't stay carbonated in a liquid for instance. N2O also has a subtle but distinct sweetness that you will recognize from whipped cream - always better from a siphon than mixed in air in my opinion
I heard about lethal accident with the French blogger using syphon since then I have syphon phobia but I need to try using it in the kitchen because it’s so good and interesting to experiment with it🤗btw is it dangerous to use it? What’s your opinion?whats my chance of dying from it?😅
While xanthan & guar gums & agar are all hydrocolloids, they don't all form gels when used individually.Don't forget that xanthan and guar gums are thickeners. They don't form a gel like agar when used individually...but do have that synergistic action when used together, as you've demonstrated in another video. And, that synergism doesn't exist for all hydrocolloid pairings. .
I guess it depends on what exactly you wish to achieve... If you're referring to soft goat cheese, try to dilute it a bit with cream and whip with a whisk or mixer 🤓 I hope it helps you✌
well, for such a small amount of each, compaired to the ton of dishs used it nough to stay far away from this, the whole idea of these units is you dont need really any dishes to make things
It’s an interesting idea. I haven’t, but I don’t think starch would do the job. It doesn’t stabilize foams. However... if you decide to try, let me know, I’m curious 🧐
Thanks Chef. Love the three methods, and much simpler and quicker than the lecithin bubble method I used when working for a Japanese chef here in Sydney. You said something about the types of gas in the cylinder? "Nitrous Oxide" OOOO no, if you used that (rotten egg gas) you would know about it for sure! Its toxic. Defnitely carbon dioxide or Nitrogen gas!
please add subtitles by default to Spanish, I am a new subscriber and I am interested in all your haute cuisine videos, but many things I deduce by intuition since my English is basic, thank you.
Hi! I was searching foam tutorials but what you've made isn't foam, please, don't be upset. I hope that you know that those 3 are no foam, kind of, but no foam. Cheers!
The name of the product in English is simply Agar. The doubling of some words for emphasis, like Agar Agar, is Malaysian. It should have nothing to do with an English name for a substance. You wouldn't refer to it as Ага́рь would you?. We don't refer to rice by an Asian name because it originated there. Nor should we refer to agar by a Malaysian name for the same reason...especially since it was discovered in Japan, where it is called Kanten
My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
I'm a culinary student, my course is full online, your videos are helping me to see in practice what i'm learning on my online classes! Thank you so much for your videos! Keep creating!
Welcome Chef
I made the cheesy cream foam at home, using garlic and herb sartori belavitano cheese instead of parmesan. Works really well!
This is easily one of the best RUclips channels
Thanks 😊
Sei serio o sei ironico?
Promuove il terrorismo 😁
Thanks for the vedio. It is really useful. Can you please tell me how much millimeters water was and how much agr agar you added in grams?
Hi thx for your nice work the Parmigiano is the one I like most but how can I get the recipes plz
Is it write on top,down the video
Just add backing soda and afterwards add the exact amount of vinegar (weigh them exactly or you overdo one ingredient and the taste is influenced) and start mixing while doing so. You get the CO2 bubbles in your mixure and nu need to use the Siphon.
Thanks chef. Love the way you explained it (with giggles) haha ❤️
Loving your cooking videos, but I just can’t stop getting distracted when watching them because how CUTE you are !😍😍😍
This channel is everything I need! Thanks for all the recipes
Thanks, Andres! You are so welcome🤓✌🏻
What method would you use to create a bacon foam would it be the cream based? Any suggestions on making bacon foam
I just discovered a GREAT Chanel! Can't wait to receive my isi siphon that is still on the way! Molecular Cuisine is like a whole new world I am hooked of now !
That's amazing! I'm so excited for you🤓 You're gonna have lots of fun✌
N2O dissolves well in fat. That's why the last one was runny. For such things N2 charges are better N2O are great for mayonnaise, cream etc.
Hey Chef, I tried your Parmesan foam recipe but my yield is much smaller than yours, my unit conversion for the milk seems to be the problem, 75 ml = 1/3 cup if I’m not mistaken. Do you have any idea why I’m getting the improper yield I’ve double checked everything and can’t seem to figure out my problem, thanks so much and I love your videos
@@dorianbasner1923 wish I could help and knew anything but mostly I'm just here to say.. "wish I could help."
Maybe someone else will see it now, answer, then help another person with the same problem in the future.
LOL! Love the "Bond" intro 😂
😎✌🏻
Definitely great tutorials
What siphon brand are you using? Thanks!
great!!!!! how did you obtain the blu liquid here? TYSM! ... .PARMIGIANO.. SO TASTY!! :-)
Just add blue food coloring to a transparent liquid. That's it!:)
thank you ,thank you, thank you 😊
Enjoyed nice presentation 👍🏻✌️
Thanks for the visit🤓✌🏻
Ordering my self a syphon right this instant! 🤓😍😉😎
great video loved it !!!
thanks so much
Nice one! I dont have a siphon. But heston uses one for an appetizer that he serves at the fat duck it is a merange frozen at the table. In liquid nitrogen. Check it out.
I will! Thanks for the tip 🙃
Thanks for the video.
Does the agar agar foam also works with guar gum instead of the xanthum gum ?
Do I need to strain the parm-milk mixture through the cheese cloth? Can‘t I just put the mixture into the espuma bottle?
Hey Chef Rudakova, love your channel, your vibe and your talent.
One question regarding Syphon, how do you use it for hot liquid (or can you use it for hot liquids), i tried making a Broccoli soup-foam, blended up everything, some cream, it was still warm and i loaded it with 2 canisters, but it was a disaster! All splattered around and didn't really get foamy 🙁 any ideas on how to work with warm liquid or what did i do wrong? (for easy whipped cream it all worked great)
Thank you!
I love your question! Thanks for asking🤓 Culinary siphon can be used for making both hot and cold foams. But it depends on the type of siphon that you have. I believe that there are some types, that can be used only for cold foams, so you need to check about yours. Otherwise, you need to make sure that you have enough of the thickening agent (Cream/Xanthum Gum/Lambda Carrageenan/etc). If the amount is too small, it won't thicken properly. I hope it helps🙃
@@ChefRudakova thank you! I think i did put some cream, but that didn't work well enough, i need to get back you your video to see the ratio, or you have some other thumb rule? For cream, agar, or gelatin?
Awesome video, it so interesting. I love the Parmigiano foam the best.
🤓✌🏻
Amazing 😍😍❤
Where do i find measurements? What the difference between the two capsels? Important for the outcome?
Do you have a culinary siphon? How do you use it?
Yes chef! My siphon is like my baby in kitchen. Use it for vegetables foams. But I don't use gelatines.
@@pancook1008 What do you use than to stabilize your foam?
@@ChefRudakova nothing else than . just use a puree base and it's always works
e.g. for Sauce Hollandaise or aerated chocolate (Siphon first, followed by a Chambers vacuum sealer)
Don't use any gelatines in my recipe, keeping it pure
I can't get n2o gas, can I use co2?
Technically you, can but the result will be slightly different. I have a video on Culinary Siphon that explains the difference. Have a look 🤓✌🏻
Can it work with CO2 as well or just N2O?
Hello! Is there any way to get stiffer, whipped cream-like peaks with agar agar? Is it more about your liquid's structure or texture? Thanks so much!
I'm wondering the same. I wanna make foams for drinks at my restaurant, but these are very loose aside from the Parmesan foam. I'm hoping I didn't miss any details, but, at least in regards to the gelatin technique, you'd just need to increase the amount of gelatin used against the liquid you're using. Today I tried and undershot it by a lot and it showed, but also I missed the blooming step 😅😭 gonna find out tomorrow if fixing my mistakes will make everything work.
your channel is underrated chef.. learn a lot from you thank you!
That’s very nice of you, I appreciate it😉 Feel free to share my content, if you enjoy it✌🏻
what does xanthan do that agar agar doesnt for why you added it?
Simpaticissima
Thanks for the great video!! How about a champagne foam? Do I have to heat it up with the gelatine or agar agar?
For anything alcoholic, the foam will not be as good cuz the alcohol will sink through the bottom. I suggest you look for Gellan gum or Methylcellulose (Methylcellulose is very nice), these have a higher alcohol tolerances which allow them to 'hold' the alchol better.
@@gekwish thanks for the tips!!
Xanthan gum has been around for a very long time, just getting out not long ago.Very important and popular ingredient It is the best!
🤓✌🏻
lol I am loving your series and just personality in general. However, I cracked up because you could tell the second you tried the blue gel for the foam in the shots because your mouth turned blue.
So freaking good. The blue one of course :p
Quick question why didnt you make a milk broth with parm. ends they have just as much flavor as the parm. itself?
hi there, can you touch on fast way with molecular gastronomy and not by dehydration( which long time )how to create veg or fruit dust or powder. what chefs use to do that in term of chemical reaction
I don’t quite follow the whole part of your question, but if you don’t want to dehydrate, and want to make fruit powder fast, another, more “molecular” way to make it faster is by using liquid nitrogen. The downside of this method, however, is that liquid nitrogen is not widely available everywhere... I hope it answers your question.
how much soy lecithin should i add with the gelatin to make it a much more stable foam chef?
Hey Chef Rudakova,
How long does the foam take to make from prep to end time?
Can the foam be hot ?
Wow! I just came across your channel and I’m hooked! You have serious skills Chef!
Thanks so much!
Chef! That was just great! But what's the difference between using Co2 and N2O at a final result?
CO2 gives carbonation🤓✌🏻
what chef said. N2O adds much smaller bubbles in solution so it won't stay carbonated in a liquid for instance. N2O also has a subtle but distinct sweetness that you will recognize from whipped cream - always better from a siphon than mixed in air in my opinion
Awesome mam
Pretty without eye glass Chef 😉
chef ❤
I heard about lethal accident with the French blogger using syphon since then I have syphon phobia but I need to try using it in the kitchen because it’s so good and interesting to experiment with it🤗btw is it dangerous to use it? What’s your opinion?whats my chance of dying from it?😅
Ok i searched for safety and there is a limit of charges that you put. So doing less than 3 charges is ok and quite safe
Also if the cap is made out of plastic it’s not safe
@@aleksandperelygin well.. you’ve just answered your question 😆 I’m not sure if I’m qualified to give any advise on this matter though 🤓✌🏻
How much agar agar do you use if you don’t have the xanthom gum
While xanthan & guar gums & agar are all hydrocolloids, they don't all form gels when used individually.Don't forget that xanthan and guar gums are thickeners. They don't form a gel like agar when used individually...but do have that synergistic action when used together, as you've demonstrated in another video. And, that synergism doesn't exist for all hydrocolloid pairings. .
superb100%
mmm roquefort foam on tenderloin steak. heaven. and now i know HOW :D
🤓✌
How can i make a bourbon foam?
This is fascinating :o
The colour depends on bubble size, the smaller the whiter!
How can make goat cheese creamy without siphon?
I guess it depends on what exactly you wish to achieve... If you're referring to soft goat cheese, try to dilute it a bit with cream and whip with a whisk or mixer 🤓 I hope it helps you✌
I love you 😁
learning a lot chef and your so cute
Thank you so much
well, for such a small amount of each, compaired to the ton of dishs used it nough to stay far away from this, the whole idea of these units is you dont need really any dishes to make things
u have to love it when she s saying agar agar🐥😅
I knew it! 😝 still don’t know how to pronounce it correctly 🤪
I know I'm late to this and you prolly don't read these but you should try to make a souffle with the siphon.
will do🤓✌
EAT the BLUE!
güzel...
So beautiful 😘😘😘😘😘
Can you also make foams with corn starch?
It’s an interesting idea. I haven’t, but I don’t think starch would do the job. It doesn’t stabilize foams. However... if you decide to try, let me know, I’m curious 🧐
What type of gum I don't understand what you're saying. Chrysanthemum ??
Xanthan gum
Amazing..This is Prasad here commenting from my mom's account
🤓✌🏻
Is there a way to make foam without the siphon?
Sure there is 😉 Check out my Molecular Gastronomy playlist on my channel, I’ve made several videos already of culinary foam topic 🤓✌🏻
I make it with potato & avocado
Thanks Chef. Love the three methods, and much simpler and quicker than the lecithin bubble method I used when working for a Japanese chef here in Sydney. You said something about the types of gas in the cylinder? "Nitrous Oxide" OOOO no, if you used that (rotten egg gas) you would know about it for sure! Its toxic. Defnitely carbon dioxide or Nitrogen gas!
It isn't Nitrous Oxide which smells like rotten eggs, that is Hydrogen Sulphide (H2S).
Здравствуйте! У Вас нет канала для рускоязычных?
not any more
the blue foam seems like a bit of a fail
👨🍳🍀🇨🇱 Señorita muy bonito
🤓✌🏻
Hi where you from
💯💯❤
please add subtitles by default to Spanish, I am a new subscriber and I am interested in all your haute cuisine videos, but many things I deduce by intuition since my English is basic, thank you.
Please give measurements
0:46 Thanks for watching 🤓✌🏻
@@ChefRudakova hahaha thank you sweetheart
I fall in love you 😁😁😁lol
Hi! I was searching foam tutorials but what you've made isn't foam, please, don't be upset. I hope that you know that those 3 are no foam, kind of, but no foam. Cheers!
She's too cute
The name of the product in English is simply Agar. The doubling of some words for emphasis, like Agar Agar, is Malaysian. It should have nothing to do with an English name for a substance. You wouldn't refer to it as Ага́рь would you?. We don't refer to rice by an Asian name because it originated there. Nor should we refer to agar by a Malaysian name for the same reason...especially since it was discovered in Japan, where it is called Kanten
ΓΙΑ ΣΟΥ ΚΟΥΚΛΑ ΜΟΥ.....ΜΗΛΑΣ ΕΛΛΗΝΙΚΑ !!!