Molecular Gastronomy - Reconstructed Tomato Soup - Potage de tomate reconstruit

[adarioa]

You can get agar-agar in any chinese grocery

[Itachi4real]

that got me.. hungry?

[TopChefFan17]

From the Youtube preview page I thought this was going to be a reconstructed tomato.......

[swedesam]

Waiter, I would like a disc of ribeye steak, a cloud foam of home fries and a side of tomato soup rope.

[whatdhellusername]

Omg that's so fucking cool

1

[MrAudiopain]

this is retarded, i wouldnt call that "food" nor would i eat it, and especially i wouldnt pay for it

[tagada555]

Ok, so we loose a lot of the fibers and nutrients that were in the non strained version, and replace them with agar. Sorry for being totally unconvinced...

[amulmuzz]

Dumping veg into water with chicken bullion cubes and tomato paste is bad cooking no matter how you serve it.

[AethosGames]

Molecular gastronomy for the sake of it being molecular gastronomy is ridiculous. It should just be a new toolkit for the chef, not some way to serve new gimmicks. I doubt a cold brittle agar agar gel is the optimum way to serve a tomato soup. Don't get me wrong, I practice molecular gastronomy and even bought your Molecule-R toolkit. I just think that it should be used in ways that benefit the end product.

[TheOnlineBusker]

Can I heat it?

[AethosGames]

@TheOnlineBusker yes, agar gels are not thermo-reversible

[Dominikmj]

A great idea - however it is a pity to use a bouillon cube!

[Cineenvenordquist]

@Dominikmj Hey, you fill 3 fridges full of extracts and carcass, you realize it gets in the way. Maybe you can substitute marrows and pollen without blinking, though.

[8xngc]

this seems like a lot of dishes for a tomato soup noodle

[arcanaXx]

What is the agar you use? The only agar I know of is the nasty stuff we use in microbiology to grow bacteria. What could I use in place of it if I cant find what you use?

Great videos by the way :) really creative stuff

[MoleculeRflavors]

@arcanaXx Hi there! The agar agar used in the recipes you can see on our channel is completely edible, safe and has no after-taste. It is available to purchase on M O L E C U L E - R [dot] C O M .

[Cineenvenordquist]

@MoleculeRflavors Phew! I'm used to the horticultural agar, which is formulated to be the opposite of edible and safe (for non-plants, to encourage grafts to take, etc.) So there's a relief! I want to know if I used #00 Ga. tubing; could I skip some insoluble fiber extraction, or would it both stick in the tube too much and look like veg. larder garbage?

[MoleculeRflavors]

@arcanaXx Go on our website in the DEFINITION section to know more about agar. It is a gelling agent extracted from algae. You can also buy some from our online shop :)

[aopdjasldksa]

@arcanaXx Most grocery/asian stores have them. If you have a 99 ranch nearby they usually have them.

[clhsb78]

amazing i would love to figure out how to do that



[TheFirstClassLounge]

couldn't you also just make a soup spaghetti and put it over some tomatoes? :D

[lisaking22]

I would make a whole plate of these and twirl them on a fork with mini meatballs :P heheh

[stringsdafistmcgee]

YUM! :D

[TheUberPeople]

LOLWUT

[jackfrost1027]

I just got mine in today, and made mango ravioles.simply EXQUISITE. I will never look at normal food the same way again.

[Lucky13Athlete]

i would totally try it, but i daresay it'd be less than a snack

[waldo2384]

Is it al dente?

[batmanalk]

That looks amazing.

[RobDaBankz]

1 tip when u squeeze the cheescloth ur actaloly opening up the fibres,use a chinoise or super bag?

[agile52]

hold the basil, little too strong for me

[TheSafehouseSeries]

What is the consistency like? Similar to jelly or does it have a liquid center with just a jelly casing? Fantastic vid btw! :)

[karajo77]

Sopa de tomate gelatinisada, .no gracias.

[kawaiilotus]

cool

[Jeronimous84]

Why o why the bouillon cube? Just make a broth yourself, add more herbs & spices, or buy a can of soup that already has the huge amounts of salt and E621 in it (Because that is all you will add with the cube).

[Cineenvenordquist]

@Jeronimous84 Well, if you made the bouillon yourself with a micelle setup and evaporator, or drafted water chestnuts, you saved 22 minutes turnaround time. What, no saffron?

[TheSweetalchemist]

IS THIS SERVED COLD?

[Cineenvenordquist]

@TheSweetalchemist You think that, but the server comes up behind you with your plate, grabs your entire outer ear in her teeth, and rasps 'Slurp it nowwwww' five times before letting go, so it almost certainly liquefies a bit in the mouth.

[elliottonyt]

so could you make the noodle and put them in a warm broth?

[Black45th]

I just recently purchased the starter kit. Amazing! I started a tasting bar menu at my restaurant for people who want to try new things but not get full while they are drinking their alcohol. They love the food! It has also gotten me to explore the world of Ultratex 3 and liquid nitrogen. Keep putting up videos, your inspiring a lot of people!

[RobDaBankz]

@Black45th is ultratex a thickner like xantham gum?

[Black45th]

@RobDaBankz its similar, the reason i like it is because it doesn't need heat in order to thicken a sauce, unlike corn starch or xantham gum. Its pretty cool stuff.

[RobDaBankz]

@Black45th Kool how do u find nitrogen?

If u use a hobart and whish attachment and poor nitrogen in it then poor a fruit juiice/ice cream base over it slowly, u get and incredible grinita if u havnt tried that lol

[Tawichi]

Tomato soup noodle!

[1998Zombi]

q coño es agar lo blanco q le echa?

[1998Zombi]

q coño es agar

[jaime6434]

i cant wait to buy my own kit

[ilithya31]

Amazing..!! 

[piimpet4]

why would u play with food like that!

no one is going to eat that slugish thing!

[MoleculeRflavors]

@ piimpet; Molecular cooking is a trent that actually got hocked up quite a few people. Some like sushis, some don't...

[danielmartinex]

@piimpet4 Im sure many people would

[thatRUGA]

@piimpet4 I beg to differ, I would eat it. As would hundreds/thousands of adventurous people. Trying new things makes the world go 'round

[wesleyis16]

@piimpet4 Would you lighten up? This is super super amazing!

[JPG412]

Definitly buying the kit!

[impressionsbysimon]

One word - wow! I'm interested in nutrition and am fascinated by these videos. There is something I'd like to find out and that is does the body still absorb the nutrients in food when cooked like this in the same way if cooked more traditionally? Hoping video uploader may be able to help with this one. Thanks!

[MoleculeRflavors]

Thanks a lot Pistolen08, we are very pleased that you like our videos! : )

[chllywllyd]

@MoleculeRflavors

Great vids, can we use gelatin in place of agar and still get the same results?

[Pistolen08]

wow that was awesome! thanks so much for sharing these videos :D