Ferran Adrian Demonstrates Alginates
Loading...
Uploaded by cheft on Feb 5, 2008
Alginate is a viscous gum that is abundant in the cell walls of brown algae. Sphereification creates a tiny gel that contains a liquid interior.
- 199 likes, 10 dislikes
-
Link to this comment:
Top Comments
All Comments (96)
-
@slowjoman.....ha ha ha good work.
-
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...
-
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!
-
@deCaravagio shut up u mug
-
@JOSEPORREZ va por q tanto atropello contra este personaje se ve q sabe lo q ase ....
-
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!
-
Self indulgent hustlers and pigs... Deeeees Esssssplosssion In Jour Mouttt
-
Self indulgent Repug
-
@llozd1985 Or Adriano for the friends
-
@TheLukem Actually he should be called Ferrari Adrià :D
- 5:26Gelatina esferificación melocotón- Receta de Co...by recetasnet1779 views
-
MoleculeRflavorsChannel30 videos
- 3:55Molecular Gastronomy - Reconstructed Tomato Sou...by MoleculeRflavors74,728 views
- 59:20Un Dia En El Bulli - El Mejor Restaurante del M...by aldovega105,473 views
- 1:59Mixologia Molecularby lucianopaulista24,644 views
- 2:5724 Hours at Alineaby AlineaRestaurant94,509 views
- 2:32Molecular Gastronomy - Arugula Spaghetti - Spag...by MoleculeRflavors53,868 views
- 0:43How to make "Bouncy Egg".by samheb1,942,746 views
- 4:07Gordon Ramsay's Scrambled Eggsby WatchTheDaily202,623 views
- 1:34sferificaciones inversas y alcoholicasby aagmolecular76,006 views
- 0:10jellyby nicbarber287,558 views
- 3:29Molecular Gastronomy - Spherical Tzatziki - Tza...by MoleculeRflavors60,145 views
- 1:05La última cena de El Bulliby efe1,702 views
- 0:58Esferificandoby 3o4aldia92,669 views
- 2:31Lemon - Decoration Techniqueby Comfycuisine114,190 views
- 2:05Chocolate Mousse Recipeby ChefDePatisserie133,427 views
- 0:15Running on Water!by petermc7710,035,356 views
- 15:00Anthony Bourdain - No Reservations - El Bulli 1:3by kumquatsta62,289 views
- 3:33Fluodrink !by TheSylv1146,207 views
- 2:37Aviary Openingby AviaryCocktails47,902 views
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.
xocasgv 2 years ago 11
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!!
proudchef 2 years ago 5