Molecular gastronomy-frozen yohurt blini & carrot caviar

[mariebreska]

I'm a big FAN!!!!!!! thanks so much for sharing Marie Breska

[madchef360]

I know this chef and he a truly outstanding guy, In My kitchen we push and push each day to create and provide something that is just that little bit different, special and most of all creative, full on respect to Oliver !

People who don't really understand what we are doing as chefs, can and do very often dismiss what we are doing with out having the open mind to try it first !

[LaraBoudreaux]

In this day and age we have the luxury to take things to an extreme. Thats what's going on here. Its just like any other specialization. It seems a little crazy but its just humans doing what they love and taking it as far as possible. Whats wrong with that.

You keep your sturgeon caviar on warm potato blinis, you don't have to give that up. But why not let people go really crazy with it. I think its just lovely and I would be honored taste.

[TheEdwig]

molecular gastronomy is just a word, and its not even the chefs who came up with it, its critics. It's just used to describe ppl who use scientific knowledge of foods, their components and their properties to present food in a texture and form your mind does not expect.

[zitta505]

you're an idiot. the creator of molecular gastronomy came up with the term. the actual cooking implemented by the teachings of molecular gastronomy is called molecular cooking. the media has nothing to do with this except for misusing the original term.

[TheEdwig]

the term molecular and physical gastronomy was just invented to be able to participate in a scientific conference at Erice i think.... can never remember. its just words, its all about understanding what you do, not just putting stuff together and making food. its all cooking, just using new tools and techniques! i know i work in this domain, i work with alginates, liquid nitrogen, gelling agents, unsweet sugars all day long at the restaurant where im starter chef

[ldc62]

is carrot caviar really Molecular Gastronomy? Sure u use a specific cooking method, but is it GastronomY?

[broccoliflower]

I get the shock value of "molecular gastronomy" or "modern techniques" or "deconstructivism" or whatever term chefs want to use. At the end of the day, I'd much rather eat some real sturgeon caviar on warm potato blinis than carrot juice and frozen yogurt.

[CulinaryWorld]

I really wish people would stop saying wannabe to people doing Molecular gastronomy... So you were the first person ever to make shperes? No you were not, so your a wannabe also trying to impress more customers minds and palates, along with impressing your own.

[Hugopato]

wannabe

[FerrariLifeStyle]

amazing

[gggnarly]

that seems like an unnecessarily deep clear box of alginate for those tiny faux caviar - i guess it was a demo or somthing? anyways gnarly post man keep up the work in MG.

[thesinglecook]

I'm pretty sure that the deep container is so that the beads have time to form a thicker skin before they strike the bottom of the container. If the skin is too thin, they will break.

[Nocturne06]

I don't get it..?

[tripleventi]

amazing..

[CDAWWGG043]

I need to give this a try, so cool!

[sourcetags]

Awesome anti griddle.

[morningraisin]

I wonder if it tastes good...

[dahwugui]

haha another wanna be.

nvm.

anyway its very dangerous that u are not wearing any protection while handling liquid nitrogen.

[jctripper]

What a smart arse! keep your negativity to yourself!

[sfg078]

wonderful video!! i had no idea that was possible!!!

and what is this music?? i like it very much!