Ferran Adrian Demonstrates Alginates

[Bobby4times]

@slowjoman.....ha ha ha good work.

[pwnsauce8]

can someone tell me what is that liquid that made olive pure settle like that?

I'm not an english speaker and I can't understand that word...

[carboney007]

my respect to the most creative chef and culinary chemistry of all timess!!! , y para el de abajo, yo tambien prefiero un buen filete a las brasas, es imposible comer comida con rate michelin diario o comida molecular, pero no digas, estoy hasta los cojones de un individuo que revoluciono la gastronomia, ten cuidado , muchacho baqueton!

[JOSEPORREZ]

Que va a ser un genio este. Este es un pedante al que veneran los imbéciles que jamás se han comido un buen filete en su vida. Lo que pasa es que la gente es muy inculta y ahora está de moda llamar "artista" a estos embaucadores para parecer que se tiene mucho mundo. ¡Pues yo no pararé hasta desenmascararte por completo, Ferrán Adriás! ¡Estoy de ti hasta los cojones!

[OscanoaErick]

@JOSEPORREZ va por q tanto atropello contra este personaje se ve q sabe lo q ase ....

[YentaY0]

Self indulgent hustlers and pigs... Deeeees Esssssplosssion In Jour Mouttt

[YentaY0]

Self indulgent Repug

[mezmaries]

I have this is my hoo hoo

[morinaivan]

if someone can tell the exact composition of these substances lead to what we put olives

[matsksm]

Bittman is an idiot

[getdown1983]

The relativ atom mass is to handel with (g/mol=x*10^-36) for the exactly molecularmass and so the exactly ratio.

Example: The molecular mass divide by the number of atoms and then to ratiomasses you want.

[KosmoAntoninus]

This was a bit surprising because I always thought that Bittman and Adria are at opposite ends of gastronomy.

[impressionsbysimon]

So would this intensify the flavour of the olive?

[bobduvar]

Chemical gastronomy...... The worst way to eat !!!!!

[MegaLarocks]

thanks god I love the olive!!!!

[strongbadassman]

This type of food is shit, i once had an oyster served that smells like pussy but taste like penis, wtf is up with that, you call that shocking your senses? I call it frying ur brains. There's much cheaper ways to do that like home-grown Ganja, so stay away from molecular crap like the plague.

[arisesupermaus]

@strongbadassman Hurm. whatever.

[knottytrevor]

Yes, Jose, the best jews.

[cupcakelee]

Interesting, they do something similar in china. except they make eggs and not olives.

[tldmatrix]

Ferran is a genius. Hope to go before it closes

[tldmatrix]

Ferran is an absolute genius. I hope to go before it closes.

teenchefteddy.blogspot

[hombredelpartido]

is it not better just to eat the delicious olives? i mean for a fresh product like this every process just ruin it....

the answer is easy, not for the new cooks...as it can not be sold for the same price!!!! do you get it? it is all about added value...I studied that at my business school

[intoximacated]

@hombredelpartido This is molecular gastronomy, not Marketing 101...

[hombredelpartido]

@intoximacated it seems to be related dont you think?

[SetiFur]

@hombredelpartido This is only taking into consideration that people decide on wheter or not they enjoy a food product solely by taste, which is not true. This process adds extra depth into the texture.

[hombredelpartido]

@SetiFur how do you know? did you try them? where you there when they were cooked? or you just assume they are delicious? thats an idea in you head and perception about the product....this is in the Kotler manual

[beats10tops]

i practise molec. gastronomy every day and is very cool. try

[paris82100]

nice

[deCaravagio]

Never had a chance to try molec. gastronomy food,,and looks like it is not a food for hungry ones.I think it is an about testing some new ,unusual,unexpected,bizarre,

provoking testes,textures and design.Like when you are drinking coffee its not because you are thirsty, or when you going to sea it 's not because you don't have an shower at home.

[SlowJoman]

@deCaravagio shut up u mug

[sleeekk76]

its alright but at the end we all wanna have some foooood,real foooood

[jonnycoyle]

alginates are not very good for you at all!!!

[tmafkap]

@jonnycoyle nothing is "very good" for you when you have too much of it. But just a little bit is rarely bad. And when that litle bit is delicious, it's actually very good for you... ;0)

[mistersavage23]

@jonnycoyle could you elaborate on why alginates aren't that good for you? would be really helpful.

[jonnycoyle]

@mistersavage23 bad for your liver

[mistersavage23]

@jonnycoyle thanks. good to know. i think my liver is pretty fucked anyways though haha

[verocity]

@jonnycoyle seaweed is an alginate you fucking tool

[villachef]

es una reata andando en la gastronomía, un hijo de p..., el mejor!!!

[emouch1]

I have been to El Bulli. Did not like it at all. The food has no texture, it is all gelies and foams and mashes... had to go back to barcelona and eat a proper meal...

[baroh2413]

@emouch1 You're right.. it looks very weird and chemical.. not like something you would enjoy...

[verocity]

@emouch1 No you were at Dairy Queen and got confused.

[imthemanbro]

ferran adriá and gordon ramsay! the best chefs in the world!

[beese84]

Seriously? ramsay? he has a decent palatte and an eye for quality, but no originality whatsoever. adria is no bocuse, but his ideas are very original. but ramsay is garbage.

[chuntara1]

I prefer a good olive!

[burugogorra68]

Placer intelectual es leer Boudieu la distinción

distancia con respecto a la necesidad ¿Cuanta? placer sin orgasmo: fustración.

La única distancia posible es el orgasmo (demostración de placer).

Las prostitutas obtienen demostración de placer obtiene capital social (reconocimiento) o económico

¿Como se la trata? No creo que a ferran le gustase ser tratado igual... Es demostrable que un producto es muy vendido, nunca que cause placer.

[zagatbuzz]

Great video! Amazing what Adria does.with food.

[FlipSnipeZ]

unbelievable

[TheMiffter]

hi im new to all of this but very very interested, i cant get my head around a few things but can someone please explain to me the difference between spherification and reverse spherification, what are the different end products and in your opinions which one is better?

[ucfsig03]

You spelled his name wrong you dimwit...Ferran Adria

[southdance1]

biological experiments???

[itsbone141]

is the translator the brother of ferran? he looks a bit like mr. adrian...

[dropfry]

No, they're childhood friends.

[cookandfoodman]

no he isn´t , he is Jose Andres, an excellent chef from the North of Spain called Asturias, bye!

[jslhernandez2266]

Jose Andres, former sous chef at el bulli.

[badmedusa]

it's not the brother.....it's another spanish famous cook! Jose Andres!

[TheRetardonion]

He's the best chemical chef in the world!!!

makin spheres it's a very funny thing, all you need is some calcic and algin, and maybe som citras.

[jeppius]

chemistry amateurs pretending to be master cookers...just because till now little chemistry was known in gastronomy.

[ikbenyo]

ingenioso flocular jugo de olivas,

[Lyserg93]

Sencillamente Impresionante Ferra Adriá!!

Mercedes

[xocasgv]

What a bunch of dumb asses those who criticize with no idea of who the people involved are!! Ferran Adriá is the best chef in the world—no need for English with that achievement— according to Restaurant magazine and the inventor of the culinary foam. José Andrés is a pretty awesome chef now based on D.C. And Marc Bittman is a guy who knows food and has a beautiful way of explaining it.

[proudchef]

OMG!! this chef is unbeliveble.... this is magic, yet is a chimical reaction!! I wish one day to tast myself his creation!! wow, the food has take, with this genius of a chef, a hole different meaning. thank you Ferran for your creativity!!

[hargtholan]

He does not speak a fucking word, hahaha

and the guy whi is translating is a dumb ass.

Hahahahha

[lucidtime]

so creative and so grounded

[puremage000]

tis very interesting

[kipperlana]

interesante

[florian268]

hallo

[emiliosp]

pobre adria... se ve anulado por Jose Andres que fue su discipulo y expulsado de su escuela...

[hargtholan]

Lo dices pq no pilla nada en inglés?

supongo que sí. el tio ese que traduce es el peor cocinero del mundo!

[Bac19ru]

Woohohoooooooooooooo!!! Gorgeous!!!! :D

[signalssignalssignal]

thats some gross ass food

[talamasca1113]

mr signals, i think you're a dumb ass cunt!

[signalssignalssignal]

its the food you eat raptard.

[TheLukem]

He is Ferran Adrià not Ferran Adrian!

[rodrigoml87]

@TheLukem yes Adriá not "Adrian" haha

[chefcito25]

@TheLukem wiwiw sounle wenny fatucchini curine adentru di tui milli

[hombredelpartido]

@TheLukem is that important? any feelings hurt? its just a name man....take it easy I believe adrà and adrian is the same name as they are john for juan etc...

[albert5555]

@hombredelpartido Ferran Adrià es un nombre, Fernando Adrián es otro. Los nombres no tienen traducción. ¿O acaso Michael Schumacher es Miguel Zapatero?

[hombredelpartido]

@albert5555 el apellido es diferente. Los nombres tienen traduccion y por tanto correcto en amb@s acepciones o idiomas. Ejemplo "Juanito Muehlegg". Y lo mas importante que le llamen como prefiera el y ya que para eso es su nombre. Eso si, si es impronunciable pues con acento local va bien.

[albert5555]

@hombredelpartido calla

[hombredelpartido]

@albert5555 pareces un niño que no le gusta oir que no lleva razon :) lo siento...

[20dasdave07]

@TheLukem xxD FAIL

[llozd1985]

@TheLukem Actually he should be called Ferrari Adrià :D

[TheLukem]

@llozd1985 Or Adriano for the friends

[ruth941964]

Inmersion invertida del oliva en agua con Alginato. el oliva aporta sodio,debido a que es el ingrediente base de la salmuera.Alginato de sodio es la sal sódica del ácido algínico se usa como un aditivo alimentario, especialmente en la producción de gel- lo aprendi en Wikipedia.Entren al video Cuisine moléculaire,les perles d'alginate

Publique un comentario y coloque por error alginato de potacio y es alginato de sodio, disculpen.

[ruth941964]

Hola para los que no entendieron es agua con Alginato de potacio.

[imagesofdying]

translator is jose andres.

amazing amazing chef

[ciudadfutura]

agua con ke dijo ??????'''

debio hacer esa entrevista alguien ke hable español no ese gringo ke hace perder la hilacion de la presentacion

[DISCIPULO86]

esta muy bueno , pero alguien me podria decir q contien el medio q hace q la preparacion q tiene calcio cambie de estado

[bahyasta]

Translator looks like Juli Soler, Adrian's longtime culinary partner and his former head chef and exec chef at el bulli- brilliant in his own right.

[jt311]

Soler is a great chef but the translator is Jose Andres, another very famous Spanish chef.

[greg979]

the translator is quite a character

[shrynakesavan]

he's my hero...the culinary alchemist ...