Molecular gastronomy is not for everyone. Appreciating it doesn't make you a snob. Not appreciating it doesn't make you a Neanderthal. Cuisine styles are like musical styles. Modernist cuisine is about pushing the art and craft as far as it can go and exploring those possibilities. For some that is exhilarating. For others, it seems so removed from the realm of comfort and nurturing that it seem void of what many consider so great about food. In my opinion, which I make no claim to be superior to anyone else's, the greatest artisans in every field learn from their peers, find their own voice, and advance the state of the art for everyone. To that end, I think it is fantastic to experience the whole spectrum and I think it is important to be open to both new and old ideas. After all, the best ideas are timeless. Peace everyone.
Well put, Robert! Our household, no cooking method is either spurned nor embraced in it's entirety. Comfort foods are just that, but the molecular gastronomy is about whimsy, experimentation, fun, and a little madness. The one will never replace the other- but they can happily coexist in one kitchen!
I simply find it fascinating, I am a student of computer science who worked his way through school as a sous chef(obtained through experience, not education), so these videos are extremely interesting to me :)
That was great. I'm a home tinkerer and I could do the sous vide, the mushroom puree, but the steam oven is a technological advantage and well done with the clarified butter. That makes it 100% more appetising. I would love to experience that level of breakfast!
Great video. people think that just because it looks a certain way that it would taste bland. it's actually the other way around. Yes this isn't for amateurs who just cook at home. this is for the people in the industry and we love this kinda of stuff.
That is beautiful work, and I bet it tastes incredible. It's so ridiculous to see people calling this 'artificial' or 'unnatural', or even highly processed for that matter. This is made using totally normal, nutritious food, but prepared in an inventive and artistic way, and with a bit of good food science thrown in. In fact, cooking the egg with that fine temperature control is more likely to retain the nutritional benefits, and avoids the potentially harmful products of oxidized oils and greases.
Made from real food, but does not have that food appeal because it just seems so perfect and over done. Almost has the appearance of freshly made wall paper or like a weird hand bag. I just dont think 'omelette' when i look at that with its perfect lines and suepr high gloss finish. I mean im sure it is great and I can appreciate the skill required to make it, just really does not have the appeal it deserves BECAUSE its so controlled and refined. It does have an artificial look to it, as if it was made in a factory, molded out of wax and polished and voila.
yes, except the ingredients go from plastic bags, to plastic molds, to a bottle with NO2, then to another tray...etc. I dont know, its like having a slice of bread and putting it on a hundred different places in the kitchen to make it look like NOT food, and then eat it. Why? I dont see the point of this. Also, he doesnt seem like he enjoys what he is doing. Sounds lifeless, just like the food he makes.
The point? It's food, from a restaurant. I assume this type of food is their shtick, and I assure you, it tastes better than the 'natural' mushroom omelette you're getting from your Diner - more nutritious too.
This is the thing about modernist cuisine that I am always thinking; It so rarely appeals to me in any visual sense beyond pure aesthetics. I'm never driven to want to eat it. My mouth never waters looking at it, but the geek in me just loves it so much, and it does taste amazing. The geekiness is what is *so cool* about it. But instinctively I still want to eat food that *looks like food*. I would much rather combine the "plastic" look alongside something more... natural looking. If a chef used a combination of molecular gastronomy with traditional French cuisine it would make me so damn happy.
Holy moly so many people here griping about this... You can make your omelet the way you want it, and they can make theirs into art. If you can't appreciate that then obviously its not for you. I think this is beautiful, creating such a stunning piece of art from what is essentially a humble breakfast food, and that's the point.
So, at a restaurant, you would wait for 45-minutes for a SCRAMBLED EGG filled omelet? Based on how much my time is worth, price of the dish, and tip - sounds like that's a $30 omelet.
I don't get why people are so hatred towards this video. You don't like this type of cooking, there is many other ways to cook your food. I appreciated this video. It's cool how food have the ability to become something completely different. Someone must have told the majority of you as children "it's not nice to play with your food". Who said? I think it is quite fun.
+FlirtGourmet by Ann-Kristin People find no joy in their life, it is like they see something different, something that pushes the boundaries of what they are comfortable with, and they shun it. I find this interesting, cooking is a science, or an art, even this though over the top is really interesting how you can take a food we all know and love and turn it into something completely different just by preparing it differently.
namnhan2003 Some forms require less than others, there is the recipes people do that create orbs of liquid that only require a couple pots and a couple additives, oh and an ice try that makes spheres instead of cube, but over all it is just for people that want to experiment with food, it is of course not for everyone
You can do a variant of this without all the expensive equipment. All the "special equipment" does is making it more refined and smooths out the textures, we made this in culinary school with no special equipment at all.
You spent over 1.5-hours cooking an omelet? I would walk out of your restaurant if I waited that long for an omelet... and I would leave bad reviews. It's one thing to learn new techniques at school - but when it comes to ME spending MY money at a restaurant - there's no way I'm waiting that long for an omelet filled with SCRAMBLED EGGS. AN NO F-ing CHEESE! Some of the best omelets I've had only spent MOMENTS touching heat. Get real, just because you CAN do this doesn't mean you SHOULD.
Lol, the video clearly states they steamed the omelette for about FIFTEEN minutes. Then they plated it. Done. I don't know where you're getting an hour and a half from. He made it in under 20.
psyneur that would be done well before a customer walked in the door... I believe even the video stated how many days the cooked egg sheets would last. They took this omelette to a cooking show of some kind and cooked the sheets before going on the road.
Siphon = $10 NO2 cartridge = $2 Pastry Comb = $5 Silpat = $5 Steamer = $50-100 and it can easily be substituted with an oven, turn the fan off, set the oven to use the bottom heating element only, put in a cooking tray with water at the bottom of the oven and set it to 90c, let it steam for 30 min and put in the omelet in a tray above the water.
Why are so many people angry? It looks like a beautiful recipe which takes a lot of technique and patience. I couldn't even eat it (allergies) and I gotta admit It looks pretty good
never thought of doing a breakfast/brunch tasting menu...until I watched this video...would love to use this technique...and try things like roasted red pepper puree that has been drained...adding some methycellulose F50 if needed
With goat cheese profiteroles and I also have an arugula Caesar salad. For entrées tonight I have a swordfish meatloaf with onion marmalade, a rare-roasted partridge breast in raspberry coulis with a sorrel timbale...
As a cook, I know a lot of cooks that cook to serve others, not themselves. This guy seems like a great cook that got put in front of a camera because his omelette game is this high. Wouldn't surprise me if he just forced that upon someone to eat and kept working.
You kiddin? he cant afford that. That food is reserved for the clientele. But seriously, as interesting as that is to look at, I think i'd prefer the texture of food to pastes, mashes, and purees.
Love all the simpletons crying about how long it took, wtf? the title of this film wasn't "3 MINUTE OMELETTE YOU CAN THROW TOGETHER AT HOME". There's plenty of those videos around you can watch. This was very different and a pleasure to watch!
chuchung712 clearly, you haven't eaten real modern cuisine. It tastes amazing. Never had a better meal that one that I had in one of those restaurants (sorry for the grammar, I'm from Spain)
It should still be fairly hot when plated, since it was in the oven, on a metal pan, etc. You'd also plate it onto a warm dish, but if you still wanted it warmer you could put it under a heat lamp, nuke it (briefly!), etc.
Steam, either way since the omelette sheet are quite "heavy" for a-la-minute, the sheets could be ready to go into a combi right before assembly, the shrooms marmalade rewarmed in a pan and the siphon in a sous vide bath; it actually is quite appealing and brings ideas for a bunch of breakfast things
Hmm. It looks interesting (and very foreign to me) and would like to try it, but I'm fairly sure I'd go back to a regular omelette. If not for the ease and simplicity of making it, but also for those childhood memories that I associate with having breakfast with my family. To each his own.
I think Modernist cuisine can be amazing. I haven't really eaten any, but from what I've seen, some of it looks amazing. The only thing is that for every step of preparation involved, there should be an equal or greater return in terms of flavour and texture. This seemed wasteful because I spent the whole video thinking about how excessive it was. If there were some incredible flavours described in the video and textures that baffle and delight, I'd be interested. This was a bit of a loss though.
I imagine this tastes quite delicious. The textures are probably fascinating. For example even that paste added in the filling at the end with chicken jus in it, man I can imagine how good that tastes I love chicken jus. The eggs are sous vide then aerated to a perfect fluffy texture. Every bite is also layered with those mushroom stripes. That constant intermingling of perfectly cooked eggs and mushrooms and the varying textures, all with the chicken jus to finish it off with a savory umami tone. And honestly this doesn't look very hard to do in a restaurant setting. Sous vide is pretty common now. And every restaurant has one of those siphons that you fill with nitrous to make whip cream, they simply replaced the cream with scrambled eggs. If you imagine the level of effort put into certain classical preparations such as freshly made croissants or demi glace this is actually pretty low on the effort scale.
hmm... while i would not go to lengths to prepare my own food in the same way they have done here. i can appreciate the artistry and effort they put into making their food more artistic, plus I'm sure that thing probably tastes pretty damn amazing. striped omelets like his are pretty, but I'm quite happy with my french and country omelets i prepare at home.
That omelette would look amazing in a bento box. In fact, I may just try this on a smaller scale just to see the effect. I wonder what other patterns could be made? Zigzag? Time to 3D print up some "omelette rakes" 😄
Hurr durr that's so pointless, so unnecessary equipment, so little serving, I prefer my jumbo home cook meal hurr... So funny, most of the comments on these kind of vids always go like that.
It may be a common viewpoint because it's rational and sensible. The omelette doesn't even look appetizing, it looks like a striped patent leather wallet, not like food. I'm sure it tastes okay, but the point of presentation is to make the food look appetizing, and the kind of sterile, over-pretentious aesthetic here is about as appetizing as a trip to the doctor's office. If they invested as much energy and equipment into just making the food taste good as they did to making it look like a miniature ladies' handbag, I'm sure it would be the best thing in the world.
+Sam Reads Because it's fun and interesting. Sure, there's nothing wrong with a classic omelette, but it's been done millions of times and isn't particularly interesting, though perhaps delicious. This is delicious and something new.
zarblitz ... point taken. Although, this does fall to into the "pretentious" zone where anything done by a fancy chef and charged obscenely high prices for appears to us commoners as though it's "art"... well nope, this particular dish don't impress me much in terms of presentation.
Honestly? The only "pretentious" thing I've seen about this video are the people in the comments section jumping to call this video "pretentious." Like, the dude is just showing how to cook something in a way that's totally weird and awesomely unique, but folks are like "WHY isn't this FUCKER cooking food the way it's been done for HUNDREDS of YEARS? Innovation? What's that??" Also, if he was being a douche in the video, I'd understand that. But he's presenting it in a very calm manner. So, grow up.
hundreds of years ago somebody said what if we put these eggs in a fire and new things were discovered about eggs. This is that , this is not about grabbing an egg sandwich on the way out of the door. this is about exploration and discovery. this is playing with your food at a high level of thought and skill.
Just to suggest a correction in your information: It is nitrous oxide, not carbon dioxide. Carbon dioxide is fizzy and is used for soda. it will taste and have a wierd mouth feel.
Because it takes 10 minutes to cook an omelet not 45 minutes plus an hour of prep time. I would walk out at 30 minutes and leave bad reviews if I had to wait that long for a SCRAMBLED EGG filled omelet... that looks like a sheet of silicone or plastic. Sure it's neat, but just because you CAN do something doesn't mean you SHOULD. Also - NO CHEESE?! GTFO!
Well, part of it is that that cartridge of gas was like $1.50, not including the device, and you can get the same effect with a little arm action. Its super overkill. As was the sous vide, the mushroom paste, and pretty much all of it. Its not wrong, but this is so far from an omelet that it doesn't even look like food to me. Also, because all of his ingredients are processed and are boring, he still adds a layer of butter, which is pretty much the answer to flavor in a mom-and pop diner.
sounds delicious but I must say presentation personally is not making me want to eat it at all looks like a tile floor or something, but everyone has different taste and i do appreciate the process and thought in the dish
I would like to try this sometime to see if all those steps are really worth the effort for the final product. IMO at first it doesn't look appetizing nor edible.
but how much is this thin strip of moderated eggs with some mushroom stripes? I'd need like 5 of those to be full, or just give me some eggs and i'll make me a scramble with some cheese and toast.
Nullll1111 Only for dillitants. Real art comes from vision, not just from a need to be special or different, and you can tell artists who have vision from the attention-seekers at first glance. That said, chefs are not "artists" in the pretentious art school sense of the word, they are more like artisans, what they have is not an art but a craft, and the point of a craft is to make something that is as ideal for its intended purpose as humanly possible. An artisan's goal is not to make an artistic statement, but to make a thing which people can use, and dedicate all of their skill and energy into making it the best version of that thing attainable. This is true of every other class of artisan: shoemakers strive to make the most durable and attractive dress shoe, boat builders strive to make the most graceful and well-balanced wooden boat, and chefs strive to make the most delicious and delicious-looking food.
isnt the only "molecular-like" thingy here the syphon (sorry for bad english) thing? the gas? because i may be wrong but i dont consider sous vide as molecular..neither pattern-ing
How can this be done in the rush of breakfast service? I guess you can refrigerate the omellete part of it but wouldn't it affect the freshness, it's egg after all.
+Adrian San Juan The striped omlette is made everyday before service and stored, the shittake marmalde is made every morning before service, the scrambled eggs is made fresh and placed in the siphon every day before service. These type of restaurants don't open for breakfast.
Guys, molecular gastronomy is not somethink you throw on your microwave when you're hungry... It's the same as if you'd put on some weird cubist metal overall from a fancy runaway when you don't know what to wear for a meeting... THAT'S F**KING CONTEMPORARY ART! deal with it I wouldn't eat this for breakfast, I wouldn't wear that piece of clothing either... but i admire the conceptual design and the techniques used to achieve that result
the level of enthusiasm is just amazing
Isn't it? I'm so fired up to eat what looks exactly like a buttered baking mat.
hm... who cares
Me and the other people commenting?
meanwhile at foodwishes,com
leezus .
Molecular gastronomy is not for everyone. Appreciating it doesn't make you a snob. Not appreciating it doesn't make you a Neanderthal. Cuisine styles are like musical styles. Modernist cuisine is about pushing the art and craft as far as it can go and exploring those possibilities. For some that is exhilarating. For others, it seems so removed from the realm of comfort and nurturing that it seem void of what many consider so great about food. In my opinion, which I make no claim to be superior to anyone else's, the greatest artisans in every field learn from their peers, find their own voice, and advance the state of the art for everyone. To that end, I think it is fantastic to experience the whole spectrum and I think it is important to be open to both new and old ideas. After all, the best ideas are timeless. Peace everyone.
Well put, Robert! Our household, no cooking method is either spurned nor embraced in it's entirety. Comfort foods are just that, but the molecular gastronomy is about whimsy, experimentation, fun, and a little madness. The one will never replace the other- but they can happily coexist in one kitchen!
Kaotiqua Thanks for your well-expressed contribution. I wholeheartedly agree with you. Cheers!
Kaotiqua Very well put!! I completely agree with you. Only an artistic mind could truly understand the magic behind molecular gastronomy.
I simply find it fascinating, I am a student of computer science who worked his way through school as a sous chef(obtained through experience, not education), so these videos are extremely interesting to me :)
***** Excuse you? Take your insult-flinging hater ways elsewhere. You have no right to speak that way to anyone.
when it's 8 am and u want to eat a floor tile
spikeboy101 epic comment, floor tile sheet*
That was great. I'm a home tinkerer and I could do the sous vide, the mushroom puree, but the steam oven is a technological advantage and well done with the clarified butter. That makes it 100% more appetising. I would love to experience that level of breakfast!
Great video. people think that just because it looks a certain way that it would taste bland. it's actually the other way around. Yes this isn't for amateurs who just cook at home. this is for the people in the industry and we love this kinda of stuff.
These guys are having too much fun! Good food as art, love it!
That is beautiful work, and I bet it tastes incredible.
It's so ridiculous to see people calling this 'artificial' or 'unnatural', or even highly processed for that matter. This is made using totally normal, nutritious food, but prepared in an inventive and artistic way, and with a bit of good food science thrown in. In fact, cooking the egg with that fine temperature control is more likely to retain the nutritional benefits, and avoids the potentially harmful products of oxidized oils and greases.
Made from real food, but does not have that food appeal because it just seems so perfect and over done. Almost has the appearance of freshly made wall paper or like a weird hand bag. I just dont think 'omelette' when i look at that with its perfect lines and suepr high gloss finish.
I mean im sure it is great and I can appreciate the skill required to make it, just really does not have the appeal it deserves BECAUSE its so controlled and refined. It does have an artificial look to it, as if it was made in a factory, molded out of wax and polished and voila.
yes, except the ingredients go from plastic bags, to plastic molds, to a bottle with NO2, then to another tray...etc. I dont know, its like having a slice of bread and putting it on a hundred different places in the kitchen to make it look like NOT food, and then eat it. Why? I dont see the point of this. Also, he doesnt seem like he enjoys what he is doing. Sounds lifeless, just like the food he makes.
The point? It's food, from a restaurant. I assume this type of food is their shtick, and I assure you, it tastes better than the 'natural' mushroom omelette you're getting from your Diner - more nutritious too.
Wow what an art of cooking! Good choice for fancy restaurant.
It looks like plastic and tastes like amazing: molecular gastronomy.
+Robert Coffey most accurate definition ever
This is the thing about modernist cuisine that I am always thinking; It so rarely appeals to me in any visual sense beyond pure aesthetics. I'm never driven to want to eat it. My mouth never waters looking at it, but the geek in me just loves it so much, and it does taste amazing.
The geekiness is what is *so cool* about it. But instinctively I still want to eat food that *looks like food*.
I would much rather combine the "plastic" look alongside something more... natural looking.
If a chef used a combination of molecular gastronomy with traditional French cuisine it would make me so damn happy.
just like ur mum.
wtf..
is it really that tasty? my impression was that they are all pretty much tasteless since they focused so much on texture lol
That looks really cool once it is complete.
Holy moly so many people here griping about this... You can make your omelet the way you want it, and they can make theirs into art. If you can't appreciate that then obviously its not for you. I think this is beautiful, creating such a stunning piece of art from what is essentially a humble breakfast food, and that's the point.
So, at a restaurant, you would wait for 45-minutes for a SCRAMBLED EGG filled omelet? Based on how much my time is worth, price of the dish, and tip - sounds like that's a $30 omelet.
@@flapyack869 why do you think these are made to order?
I don't get why people are so hatred towards this video. You don't like this type of cooking, there is many other ways to cook your food. I appreciated this video. It's cool how food have the ability to become something completely different. Someone must have told the majority of you as children "it's not nice to play with your food". Who said? I think it is quite fun.
+FlirtGourmet by Ann-Kristin People find no joy in their life, it is like they see something different, something that pushes the boundaries of what they are comfortable with, and they shun it. I find this interesting, cooking is a science, or an art, even this though over the top is really interesting how you can take a food we all know and love and turn it into something completely different just by preparing it differently.
+swhaw exactly!
FlirtGourmet by Ann-Kristin Yeah, I mean without this kind of cooking we lose out on knowledge that can be useful in other forms of cooking.
If it is not for the complexity, ultra modern kitchen tools which none of us have, i would like it...otherwise, it is not for a regular person.
namnhan2003 Some forms require less than others, there is the recipes people do that create orbs of liquid that only require a couple pots and a couple additives, oh and an ice try that makes spheres instead of cube, but over all it is just for people that want to experiment with food, it is of course not for everyone
Where in NYC can i try this dish. I have no idea how it tastes but from a pure presentation it looks AMAZING.
Just a little bit too much work for me to do in the morning for breakfast, thank you very much!
did you record your voice 100 feet away from the mic? Please talk louder.
I have all the series of modrenist cuisine and i just want to say that "its Just Amazing".
I wonder if it could be rolled and sliced like sushi?
Nice job
Fascinating, and very clever!
You can do a variant of this without all the expensive equipment.
All the "special equipment" does is making it more refined and smooths out the textures, we made this in culinary school with no special equipment at all.
You spent over 1.5-hours cooking an omelet? I would walk out of your restaurant if I waited that long for an omelet... and I would leave bad reviews. It's one thing to learn new techniques at school - but when it comes to ME spending MY money at a restaurant - there's no way I'm waiting that long for an omelet filled with SCRAMBLED EGGS. AN NO F-ing CHEESE! Some of the best omelets I've had only spent MOMENTS touching heat. Get real, just because you CAN do this doesn't mean you SHOULD.
Lol, the video clearly states they steamed the omelette for about FIFTEEN minutes. Then they plated it. Done. I don't know where you're getting an hour and a half from. He made it in under 20.
there was the 35 minutes or so time to sous-vide (idk how to spell it) the eggs
psyneur that would be done well before a customer walked in the door... I believe even the video stated how many days the cooked egg sheets would last. They took this omelette to a cooking show of some kind and cooked the sheets before going on the road.
Radical! very well executed.
Beautiful and creative.
The total cost of the equipment to cook that omelette was about the same as a new car.
More than that actually.
Kendra Ayrey depends what car you're buying..
Whats your point
Siphon = $10
NO2 cartridge = $2
Pastry Comb = $5
Silpat = $5
Steamer = $50-100 and it can easily be substituted with an oven, turn the fan off, set the oven to use the bottom heating element only, put in a cooking tray with water at the bottom of the oven and set it to 90c, let it steam for 30 min and put in the omelet in a tray above the water.
DOGMA1138
Don’t forget the immersion circulator.
Why are so many people angry? It looks like a beautiful recipe which takes a lot of technique and patience. I couldn't even eat it (allergies) and I gotta admit It looks pretty good
It looks like a sheet of plastic or silicone. WTF have YOU been eating?
You don't even have to add any spices to the omelet
The comment section has enough salt.
never thought of doing a breakfast/brunch tasting menu...until I watched this video...would love to use this technique...and try things like roasted red pepper puree that has been drained...adding some methycellulose F50 if needed
Absolutely stunning
why are people saying that this looks like junk food it looks absolutely amazing
Based on that recipe alone. I subscribed. Amazing technique and great channel to learn and pick up new skills and methods
With goat cheese profiteroles and I also have an arugula
Caesar salad. For entrées tonight I have a swordfish
meatloaf with onion marmalade, a rare-roasted partridge
breast in raspberry coulis with a sorrel timbale...
That looks really cool
I admire the techniques.
Why did you not eat a piece at the end of the video?
Yeah. Interesting that you don't actually get to see anyone eating the thing, isn't it?
As a cook, I know a lot of cooks that cook to serve others, not themselves. This guy seems like a great cook that got put in front of a camera because his omelette game is this high. Wouldn't surprise me if he just forced that upon someone to eat and kept working.
You kiddin? he cant afford that. That food is reserved for the clientele. But seriously, as interesting as that is to look at, I think i'd prefer the texture of food to pastes, mashes, and purees.
Love all the simpletons crying about how long it took, wtf? the title of this film wasn't "3 MINUTE OMELETTE YOU CAN THROW TOGETHER AT HOME".
There's plenty of those videos around you can watch. This was very different and a pleasure to watch!
+clipzed I love how butt hurt they are too, makes this video all the better.
It's amazing how much better you guys are than everyone!
You guys are amazing!! I love the way cook!!! Just got the books! Fantastic!!!
Souvede...I’m stunned. Never would have guessed.
Looks great but how do you serve it hot?
It doesn't matter anymore when you make modernistic cuisine because whether hot or not it just doesn't taste good.
You could use a warm dish to help, and hold the siphon in a bain marie/double boiler (for example)
chuchung712 clearly, you haven't eaten real modern cuisine. It tastes amazing. Never had a better meal that one that I had in one of those restaurants (sorry for the grammar, I'm from Spain)
It should still be fairly hot when plated, since it was in the oven, on a metal pan, etc. You'd also plate it onto a warm dish, but if you still wanted it warmer you could put it under a heat lamp, nuke it (briefly!), etc.
Steam, either way since the omelette sheet are quite "heavy" for a-la-minute, the sheets could be ready to go into a combi right before assembly, the shrooms marmalade rewarmed in a pan and the siphon in a sous vide bath; it actually is quite appealing and brings ideas for a bunch of breakfast things
It's so interesting! I have never seen the omelet like that before!
It was weird and precise and cool!
Hmm. It looks interesting (and very foreign to me) and would like to try it, but I'm fairly sure I'd go back to a regular omelette. If not for the ease and simplicity of making it, but also for those childhood memories that I associate with having breakfast with my family. To each his own.
I think Modernist cuisine can be amazing. I haven't really eaten any, but from what I've seen, some of it looks amazing. The only thing is that for every step of preparation involved, there should be an equal or greater return in terms of flavour and texture. This seemed wasteful because I spent the whole video thinking about how excessive it was. If there were some incredible flavours described in the video and textures that baffle and delight, I'd be interested. This was a bit of a loss though.
I imagine this tastes quite delicious. The textures are probably fascinating. For example even that paste added in the filling at the end with chicken jus in it, man I can imagine how good that tastes I love chicken jus.
The eggs are sous vide then aerated to a perfect fluffy texture.
Every bite is also layered with those mushroom stripes. That constant intermingling of perfectly cooked eggs and mushrooms and the varying textures, all with the chicken jus to finish it off with a savory umami tone.
And honestly this doesn't look very hard to do in a restaurant setting. Sous vide is pretty common now. And every restaurant has one of those siphons that you fill with nitrous to make whip cream, they simply replaced the cream with scrambled eggs. If you imagine the level of effort put into certain classical preparations such as freshly made croissants or demi glace this is actually pretty low on the effort scale.
Wow, looks great!
SICK!! THAT IS SOOO SICK!!
+Steve Blount How?
+KaizenChef Sick as in AWESOME!!!
Very cool.
@@DerpyChef dont play w yr food--or turn it into bad art.
:3 I actually want to try it. Looks pretty expensive with the processes taken to make such a elegant piece of work/food.
did you build that sous vide machine yourself? its awesomeeeee... i want to make one too!
hmm... while i would not go to lengths to prepare my own food in the same way they have done here. i can appreciate the artistry and effort they put into making their food more artistic, plus I'm sure that thing probably tastes pretty damn amazing.
striped omelets like his are pretty, but I'm quite happy with my french and country omelets i prepare at home.
Try it on Saturday kitchen live omelette challenge
how beautiful is that!!
Looks so amazing!!
'Oh no! This guy cooks in a different way than I am used to! I should voice my fear for the nontradition!'
He spent over an hour and a half to make an omelet... I would have walked out of the restaurant by then and left a bad review.
They start making it before you order.
@@flapyack869 the odds of you making it to a place that would serve this are ZERO
thats incredible!!!
That omelette would look amazing in a bento box. In fact, I may just try this on a smaller scale just to see the effect. I wonder what other patterns could be made? Zigzag? Time to 3D print up some "omelette rakes" 😄
Wow. Precision
a very nice food art...
*after 5 second*
is there more ?
Hurr durr that's so pointless, so unnecessary equipment, so little serving, I prefer my jumbo home cook meal hurr... So funny, most of the comments on these kind of vids always go like that.
It may be a common viewpoint because it's rational and sensible. The omelette doesn't even look appetizing, it looks like a striped patent leather wallet, not like food. I'm sure it tastes okay, but the point of presentation is to make the food look appetizing, and the kind of sterile, over-pretentious aesthetic here is about as appetizing as a trip to the doctor's office. If they invested as much energy and equipment into just making the food taste good as they did to making it look like a miniature ladies' handbag, I'm sure it would be the best thing in the world.
damn................... this is such a beautiful piece of art................ best for us with OCD..... LOL.....
is this in Melecular gastronomy?
I made this, but put shrimp inside, instead of the duxelle, and topped it with a piece of crispy chicken skin, yumm!
Why would you try so hard to make freshly cooked food look like processed supermarket junk food?
cause why not
Hex Animation Studios ...same reason you wouldn't wanna pave paradise to put in a parking lot. Ya, sing it baby...!
+Sam Reads It's more about pushing the boundaries with what you can do with food and other materials rather than the practicality of it.
+Sam Reads Because it's fun and interesting. Sure, there's nothing wrong with a classic omelette, but it's been done millions of times and isn't particularly interesting, though perhaps delicious. This is delicious and something new.
zarblitz ... point taken. Although, this does fall to into the "pretentious" zone where anything done by a fancy chef and charged obscenely high prices for appears to us commoners as though it's "art"... well nope, this particular dish don't impress me much in terms of presentation.
Awesome!
beautiful!!
Holly crap this just amazing ! Simple things but made it hm how many star ????? Eh wish i have a time to play like that :)
That was entrancing
very cool
I like how you say "be careful to cut away the edges" as if I'ma be doing this in my kitchen of nothing
Honestly? The only "pretentious" thing I've seen about this video are the people in the comments section jumping to call this video "pretentious." Like, the dude is just showing how to cook something in a way that's totally weird and awesomely unique, but folks are like "WHY isn't this FUCKER cooking food the way it's been done for HUNDREDS of YEARS? Innovation? What's that??"
Also, if he was being a douche in the video, I'd understand that. But he's presenting it in a very calm manner. So, grow up.
Do you have the tools to do this kind of omelet?
namnhan2003 that's like saying can you make a Ferrari in your shed, or Hollywood CGI on your iPad.
What's your point?
TerrorTheTurtle you're really trying to make sense of TH-cam comments? really?
I cant eat a Ferrari. Where's my food?
hundreds of years ago somebody said what if we put these eggs in a fire and new things were discovered about eggs. This is that , this is not about grabbing an egg sandwich on the way out of the door. this is about exploration and discovery. this is playing with your food at a high level of thought and skill.
I thought using the co2 aeration was a really cool trick to getting egs consistently fluffy. I don't understand the hate.
It's jealousy
Just to suggest a correction in your information: It is nitrous oxide, not carbon dioxide. Carbon dioxide is fizzy and is used for soda. it will taste and have a wierd mouth feel.
didnt use CO2 you idiot, he clearly said nitrous oxide.
Because it takes 10 minutes to cook an omelet not 45 minutes plus an hour of prep time. I would walk out at 30 minutes and leave bad reviews if I had to wait that long for a SCRAMBLED EGG filled omelet... that looks like a sheet of silicone or plastic. Sure it's neat, but just because you CAN do something doesn't mean you SHOULD. Also - NO CHEESE?! GTFO!
Well, part of it is that that cartridge of gas was like $1.50, not including the device, and you can get the same effect with a little arm action. Its super overkill. As was the sous vide, the mushroom paste, and pretty much all of it.
Its not wrong, but this is so far from an omelet that it doesn't even look like food to me. Also, because all of his ingredients are processed and are boring, he still adds a layer of butter, which is pretty much the answer to flavor in a mom-and pop diner.
Excellent excellent excellent
would you be willing to share the mushroom paste recipe? I want to use that as a filler for a pesto ravioli I'm thinking of
I'm not a fan of the overall omelet, but those scrambled eggs from the siphon look amazing.
The whole time I'm saying "The hell is this?" but I'm also thinking "I bet that tastes FANTASTIC."
Wonderfull
is this a cold dish?
Is it even food???
I think it it judging by the components
I looks like a cold entree
Love it. Just need a steamer...
sounds delicious but I must say presentation personally is not making me want to eat it at all looks like a tile floor or something, but everyone has different taste and i do appreciate the process and thought in the dish
I would like to try this sometime to see if all those steps are really worth the effort for the final product. IMO at first it doesn't look appetizing nor edible.
Holy shit! Looks terrific!
is there anyway of knowing where you buy the silpat frames ?
Damn this is so amazing. I bet it tastes like ... Mushroom Omelet
but how much is this thin strip of moderated eggs with some mushroom stripes? I'd need like 5 of those to be full, or just give me some eggs and i'll make me a scramble with some cheese and toast.
beautiful
Fannie Dafuq Yes, you are.
Where can you buy the metal frame for this?
Thanks.....
Unfortunately, no one can't do this recipe at home due to equipment lacking..!!!
Wher is this served as dish,in which restaurant?
no seasoning?
Of COURSE not, you MONSTER!!!
Where I can purchase the tool
A simple quick recipe for those mornings when I'm in a hurry and cereal just takes too much time
how to go overkill on an omelet
Exactly what I thought. Why?
Why can't food just look like food?
Cause it becomes boring over time.
Nullll1111
Good food can never be boring.
Alan Horton
It sure can for those who make it the same every day for 8-10 hours.
Alan Horton
Exactly, as with all arts.
Nullll1111
Only for dillitants. Real art comes from vision, not just from a need to be special or different, and you can tell artists who have vision from the attention-seekers at first glance.
That said, chefs are not "artists" in the pretentious art school sense of the word, they are more like artisans, what they have is not an art but a craft, and the point of a craft is to make something that is as ideal for its intended purpose as humanly possible. An artisan's goal is not to make an artistic statement, but to make a thing which people can use, and dedicate all of their skill and energy into making it the best version of that thing attainable. This is true of every other class of artisan: shoemakers strive to make the most durable and attractive dress shoe, boat builders strive to make the most graceful and well-balanced wooden boat, and chefs strive to make the most delicious and delicious-looking food.
isnt the only "molecular-like" thingy here the syphon (sorry for bad english) thing? the gas? because i may be wrong but i dont consider sous vide as molecular..neither pattern-ing
the real achievement here is that you've made something that's 300% more involved than necessary, absolutely anti-appetizing, but probably super tasty
wait, so is it cold when you eat it?
That's dope.
is it served cold?
what a beauty
Wow 😍
How can this be done in the rush of breakfast service? I guess you can refrigerate the omellete part of it but wouldn't it affect the freshness, it's egg after all.
+Adrian San Juan The striped omlette is made everyday before service and stored, the shittake marmalde is made every morning before service, the scrambled eggs is made fresh and placed in the siphon every day before service. These type of restaurants don't open for breakfast.
Thanks for the info! 👌
Wow!😍
Guys, molecular gastronomy is not somethink you throw on your microwave when you're hungry... It's the same as if you'd put on some weird cubist metal overall from a fancy runaway when you don't know what to wear for a meeting... THAT'S F**KING CONTEMPORARY ART! deal with it
I wouldn't eat this for breakfast, I wouldn't wear that piece of clothing either... but i admire the conceptual design and the techniques used to achieve that result
How to purchase the stripe mushroom steam egg's frame
DO YOU EAT IT?