Ok maybe if not technically F-ing gelato but come people are alergic to gluten etc and maybe wouldn't buy a product called frozen pistacio oil and powder...
That's NOT gelato; that's FROZEN OIL and thickening powder. There is NO TRACE OF EGGS or a CUSTARD base. And heck there is no trace of cream or milk either. Pls, DON'T CALL IT GELATO because it is not gelato. Thanks.
@inkreotube don't you think these guys know better? what should they call the dish, frozen pistachio oil and powder? that just does not sound appetizing, does it? think a little more harder before you comment.
@kdg5636 he is perfectly right, this is not gelato, you can call it sorbetto, or pistacchio dessert or as many other names you want but gelato must follow a receipt, gelato or mantecato must contain milk product, and that's the difference between a gelato and other frozen desserts like sorbetto. if i make strips of meat out of a sheep leg, i just can't call it bacon, it's misleading, at high level cuisine these mistakes are inconceivable. you are tho one who should think harder before comment
@MARIOIFERRAR3 you are trapped in an old school thinking about foods, and that thinking will never ever lead the industry to develop and advance. if i make a strip of meat out of a sheep leg and make it taste just like bacon making new and creative technique, i can call it bacon (although i do not know how, but this guy does with gelato). i can see you are either not professional or too much less passionate about advancement of cuisine and food itself.
@kdg5636 well, i'm an italian chef with 10 years experience and i've been working in sweden, norway, australia, new zealand and italy of course, i have a cookery certficate and i am so damn serious about food, that's why i can't accept this kind of food manipolation, as example, thanks to chemistry now
Mc Donald is able to make a delicious burger at affordable price, but that's not food as you can see not even molded if left outside, i'm talking about food, you are not
@MARIOIFERRAR3 and plus you did not even taste the dish so you do not know if it's gonna taste like ice cream or sorbet. it's just such an amateurish thinking that it is not gelato because it does not look like gelato at all (i mean cooking process). modern avant garde cuisine chefs have been doing this for years, creating a sense of wonderment by either adding twist or changing the entire dish.
@kdg5636 look, i've been working for a while in tokyo japan, and walking on the streets i saw that restaurants have their dishes exposed outside that looks like real, but they are made of plastic, so they can stay there forever witout need to change it everyday, but really looks real....looks like food, but it's not food, same as a big mac made of plastic, if that's the way the food tecnology is going, i'm sorry, i'm proud to stick with my old school, where the food is made of food done properly
@MARIOIFERRAR3 for example check out El Bulli's churro. everybody would know that chef Adria would know how to make a traditional churro than so many people, but yet if you look at how he makes it, you'll say "nooooo that's not churro at all!" that is what modernist chefs are doing these days and if you are dissing that, you are one of those people who tries to put stop in progression, buddy. +this is just my guess, you do not happen to be a Gordon Ramsay's fan, are you...?
@kdg5636 look. i appreciate moderne cuisine, these chefs have for sure more knoledge than me and you in food processing and stuff..... i do not want to put a stop on progress, but it's the opposite, i'm ok with new tecnolgies in order to create better and heatier food..... i'm only asking to respect the tradition, if you develop a new dish by new tecnologies, then you must develop a new name as well, call it as you wish, but gelato is the wrong name for that
@MARIOIFERRAR3 i guess i understand why you say that since i know now that you are a traditional italian chef, but believe me, modernist cuisine DO NOT have anything to do with mcdonalds, and contribution to fast food and instant food. also, if they create new names for every new dish, people will not bother to try because they can not know what the heck it is. that is one of the reasons they call it gelato.
@MARIOIFERRAR3 i also can understand why you are asking to respect the tradition. i agree with you on that too. but i am also hoping people to respect the new aspects of cooking and progression as well. they have not completely humiliated gelato, they put (many too much but) twists to it.
... o.o
heyheytrinityishere 1 month ago in playlist Modernist Cuisine
Ok maybe if not technically F-ing gelato but come people are alergic to gluten etc and maybe wouldn't buy a product called frozen pistacio oil and powder...
Wiizkid69 1 month ago
You've taken the ideas of Margret Thatcher to new heights. BRAVO, Dumbass!
Lemanic89 2 months ago in playlist Uploaded videos
GELATO ??? are you guys kidding me ?? -___-
you obviously don't know what a gelato is !
oth131 3 months ago
That's NOT gelato; that's FROZEN OIL and thickening powder. There is NO TRACE OF EGGS or a CUSTARD base. And heck there is no trace of cream or milk either. Pls, DON'T CALL IT GELATO because it is not gelato. Thanks.
inkreotube 3 months ago 7
@inkreotube don't you think these guys know better? what should they call the dish, frozen pistachio oil and powder? that just does not sound appetizing, does it? think a little more harder before you comment.
kdg5636 1 month ago
@kdg5636 he is perfectly right, this is not gelato, you can call it sorbetto, or pistacchio dessert or as many other names you want but gelato must follow a receipt, gelato or mantecato must contain milk product, and that's the difference between a gelato and other frozen desserts like sorbetto. if i make strips of meat out of a sheep leg, i just can't call it bacon, it's misleading, at high level cuisine these mistakes are inconceivable. you are tho one who should think harder before comment
MARIOIFERRAR3 1 month ago
@MARIOIFERRAR3 you are trapped in an old school thinking about foods, and that thinking will never ever lead the industry to develop and advance. if i make a strip of meat out of a sheep leg and make it taste just like bacon making new and creative technique, i can call it bacon (although i do not know how, but this guy does with gelato). i can see you are either not professional or too much less passionate about advancement of cuisine and food itself.
kdg5636 1 month ago
@kdg5636 well, i'm an italian chef with 10 years experience and i've been working in sweden, norway, australia, new zealand and italy of course, i have a cookery certficate and i am so damn serious about food, that's why i can't accept this kind of food manipolation, as example, thanks to chemistry now
Mc Donald is able to make a delicious burger at affordable price, but that's not food as you can see not even molded if left outside, i'm talking about food, you are not
MARIOIFERRAR3 1 month ago
@MARIOIFERRAR3 and plus you did not even taste the dish so you do not know if it's gonna taste like ice cream or sorbet. it's just such an amateurish thinking that it is not gelato because it does not look like gelato at all (i mean cooking process). modern avant garde cuisine chefs have been doing this for years, creating a sense of wonderment by either adding twist or changing the entire dish.
kdg5636 1 month ago
@kdg5636 look, i've been working for a while in tokyo japan, and walking on the streets i saw that restaurants have their dishes exposed outside that looks like real, but they are made of plastic, so they can stay there forever witout need to change it everyday, but really looks real....looks like food, but it's not food, same as a big mac made of plastic, if that's the way the food tecnology is going, i'm sorry, i'm proud to stick with my old school, where the food is made of food done properly
MARIOIFERRAR3 1 month ago
@MARIOIFERRAR3 for example check out El Bulli's churro. everybody would know that chef Adria would know how to make a traditional churro than so many people, but yet if you look at how he makes it, you'll say "nooooo that's not churro at all!" that is what modernist chefs are doing these days and if you are dissing that, you are one of those people who tries to put stop in progression, buddy. +this is just my guess, you do not happen to be a Gordon Ramsay's fan, are you...?
kdg5636 1 month ago
@kdg5636 look. i appreciate moderne cuisine, these chefs have for sure more knoledge than me and you in food processing and stuff..... i do not want to put a stop on progress, but it's the opposite, i'm ok with new tecnolgies in order to create better and heatier food..... i'm only asking to respect the tradition, if you develop a new dish by new tecnologies, then you must develop a new name as well, call it as you wish, but gelato is the wrong name for that
MARIOIFERRAR3 1 month ago
@MARIOIFERRAR3 i guess i understand why you say that since i know now that you are a traditional italian chef, but believe me, modernist cuisine DO NOT have anything to do with mcdonalds, and contribution to fast food and instant food. also, if they create new names for every new dish, people will not bother to try because they can not know what the heck it is. that is one of the reasons they call it gelato.
kdg5636 1 month ago
@MARIOIFERRAR3 i also can understand why you are asking to respect the tradition. i agree with you on that too. but i am also hoping people to respect the new aspects of cooking and progression as well. they have not completely humiliated gelato, they put (many too much but) twists to it.
kdg5636 1 month ago
Comment removed
inkreotube 3 months ago
Comment removed
inkreotube 3 months ago
Just got the book and it is incredible! Got my first tub of Xanthan gum today.
hartror 4 months ago
thanx for sharing! looks tasty! ^^
LadyMyara 4 months ago