Advanced Techniques - Foams (molecular mixology)
ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2024
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Mr Black Instagram: / mrblackspirits
A foam is created when gas is dispersed into a liquid, and if done correctly, it can result in a wonderful mouthfeel. In this video we go beyond shaking with egg whites to create some next level foams, and an amazing hack to make the legendary Ramos Gin Fizz.
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Can you provide a link for the Coupe glass?
I never noticed until now that he’s wearing only 15 pieces of flair... Brian, on the other hand, is wearing 37 pieces of flair, and has a great smile.
Best. Movie. EVER!!!
Legendary comment
You do want to express yourself? Don’t you? 🙄 Great, that’s all I ask.
What are you talking about? The stickers on his apron?
I mean, I’m the guy who just usually drinks malibu with energydrinks but dayum this do be looking tasty.
Time to up your game hoss
You just have to make the cocktails once to justify owning the whipped cream dispenser and several dozen nitrous chargers to be available for any future trips
@@gastonmarian7261 remember that time when the dude said don't do nefarious things?
@@thomasrogers8239 hell nah I just had another night of fake Flügel and Malibu with OJ and I regret nothing.
Jesus Christ man, Malibu and energy drinks what a sugary combination
I love what you can do with foams when creating cocktails, so I really enjoyed this episode! I've made a really similar coffee foam for an Inverted White Russian, it's so good!
That sounds amazing! I usually do a quick whip in my shaker with a blender ball to layer my cream to elevate my White Russian. Great for when you don't have a siphon.👍
Master
3:57 i wonder why he arranged the items this way :O
That’s just the equipment & ingredients he needs to STIFFEN COCKtail foam.
just casual.... as casual as that coff after the word "stiffen" XD
B E P I S L O C A T E D
Wtf is wrong with you?
@@Dancingontgesun1942 I would have been fine if you followed the damn train CJ
Everytime I come back to this channel, I always get amazed by what you do, love your work!
HEY currently i am making a research project for my final semester on molecular mixology and your videos are really helping me thank you so much .
I literally just started learningvabout moleculat gastronomy yesterday. Great timing. 👍
Exactly what I was looking for!! Can't wait to try this technique
very thankful you mentioned agar agar would work as a substitute. It make's me feel a whole lot more confident trying this out.
Why not dissolve the gelatin into hot water first, chill a bit, then mix the thickend solution into the alcohol - you won't denature the alcohol and organic esters so much.
Glad you're back! Hope the little one is doing well! Man I need to get one of those whippers.
Game changer! Mine is a life saver!
Glad you're back! Very cool foam vid
Love my iSi Whipper! Use it for foams and infusions all the time!
I love the liquor of Fred Jerbis, I live near his shop.
The kit for the Negroni is one of my favorites
Love the casual condescension for the production mishaps 5:38 & 7:39
I can't even drink a regular cocktail but watching you is all so satisfying.
i thought this was some kind of joke or meme, but people actually like drinking foam? i find it...unappetizing.
Got to have your foam to enjoy some of the finer cocktails. Love sours in particular
Nick, I think I prefer the egg white method just for ease of use. Great video.
One thing to be mindful of when using agar agar instead of gelatin. With gelatin, the finished product has good flexibility to it. With the agar agar it is more, for lack of a better term, brittle. This will effect the end texture and probably make the mixture less fluid.
I have challenges to float whipping cream in making Irish coffee. After watching the video, I definitely need this advanced technique. Thank you for sharing!
Ideally with Irish Coffee you want to use liquid whipping cream and then shake it back and forth so that its hitting both ends of the container as you shake.
You dont want it to be whipped, only shaken enough thicken it a bit. Ideally there shouldnt be any bubbles but they are a good sign that you have definitely shaken it enough
Ramos hack is dope
Mr Black again. Thanks for the video.
This channel is a good companion to my Aviary cocktail book.
Can't wait visiting my favorite bars again and getting some nice espuma drinks
Thank you for this awesome video.
Yay Mr. Black sponsorship!!!
Have isi Whipper. Will try! Thanks, Nick
The purple ISI's are also my fave for 'nefarious purposes'
What “nefarious purposes” did he, or you, mean?
@@JasminMiettunen You can inhale the gas without filling the charger with cream to get high
Miles Evans thanks! I looked it up, and for anyone else curious, it’s basically laughing gas
We really need to try this Mr. Black!
It's the best. Luckily my walmart has it
Wooow... that's amazing
Dang, that looks good!
Great video!
The 4K quality looks amazing on my TV
Mr. Black needs to get to Canada already
Could you do a video with liquor substitutes like Seedlip? Gonna miss this channel and my cocktail ritual when I'm pregnant!
Foam food items are fun; just be careful with the salmon mousse.
I adore the Monty Python references.
Wow, if that bottle you used in the Manhattan was the same bottle of Mr. Black that you had when you mentioned the sponsor, that went fast.
Ooh I love Fred Jerbis
My guy went ham on that Mr. Black right before starting to give the recipe 😂 full to empty in 2 seconds
03:48
🤔 Was it just me, getting off-topic 2nd thoughts while watching that special way he presented the two eggs and the shaker....
he knew what he was doing lol
The way he said “stiffen” with the visual gag 😏
love me a froth
Yep... Still waiting for mr black in canada...
I’m just hear because I hand beat egg whites for my waffles . Now I know I can use that whippet foam thing
For the first recipe, why not dissolve the gelatin in the water first, that way the none of the coffee liqueur has to be damaged with heat.
I see cocktail chemistry, I click like. It's simple really
Hi! Great video as usual. I'm lactose intolerant but I love gin cocktails. Do you have a suggestion for a non dairy substitute for the Ramoz gin fizz?
Absolutely there is actually the regular Gin Fizz. Its the exact same recipe only remove the cream. It's one of my favourite cocktails, try it out!
That foam looks tasty AS!
Biased maybe? Lol
Such a great way to elevate a cocktail!
@@Barprints 100%
How long can I keep this pre-made mixture in the fridge in the whipping siphon? Is it only good for 1 night?
I gotta get me one of those ISI whippers
Specifically thinking about the Gin Fizz, but can you build more than one cocktail in the whipper at a time, or do you need that space for expansion of the foam somehow?
Why not dissolve the gelatin in the water only? Would make the best result in taste, would it not?
What a great topic for a video! Excellent job! Have you tried the egg white foam with pasteurized egg whites?
I believe he did during an episode where he made a drink from a show. I forgot what it was from
Hmm, dont think I have
always when i watch bartender related stuff on TH-cam i always get the itch to make my own but i am not even an amateur mixer so it always ends up with a rum and coke xD
Does anyone know if aqua faba would work as an agent instead of whites? I have yet to mess around with nitrous containers but want to keep it veg, so everyone can drink the cocktails.
Would it work with aquafaba ? Instead of gelatine or egg whites ?
Hey just a quick quest, what's that transparent sheet u added in that mixture known as??
Thank you in advance
I’m so depressed I can’t order any mr black would love if they could ship to Denmark 🇩🇰
Hey Nick,
In Ramos Gin Fizz, when u shake it with ice so u dilute all the ice first or u just make foam with ice in it. How foam can be made if ice is there in siphon does it not block it ?
Really looking forward for this one.
This may not be the case with all nitro whippers but the iSi Gourmet Whip (pronounced 'easy') uses a protruding style valve that should prevent anything from clogging the spout.
If you're concerned about heat affecting the flavor of the coffee liqueur/cocoa bitters, couldn't you instead dissolve the gelatin in simmering water first, then remove from heat, then add the flavored agents after?
Very good observation
Where can I get nitrogen(n2) chargers for my isi gourmet whip ?
Why do you add two chargers?
Is it safe to use 2 chargers in the smaller dispensers?
Would you still recommend same books as in one of your previous videos about Cocktail books?
Cheesy Nick Alert (or Compilation)
3:30~3:49
5:36~5:55
8:24~8:43
Ramos Gin Fizz is my favorite cocktail. Takes some prep but easy to make with an immersion blender with a whip attachment. So very delicious!
I can imagine the price for those fancy cocktails would be around $18-40
hello in argentina dont have Gelatin like that, just in dust gelatin how much gelatin dust needs for this formula if you know let me a coment plz
Hey, is "COCKTAILCHEM10" that the correct voucher code?
I'm entering it in at checkout but it's invalid. I'm in the UK so that might be the issue if this is only valid for US customers? Thanks!
The auto-generated Vietnamese subs are... Wild.
Can i add foam agent instead?
your whipping cream dispenser is half a liter?
does it work with soy lecythin??
Why not add water already with dissolved gelatin, instead of adding water to liquor and then heating up everything together?
No risk of damaging flavour/evaporation if you do it in this order
Do you think Fee Foam Egg White Substitute would work in a whipper?
I had this question too - I would assume a vegan/non-dairy foamer would work, but I haven't tried it.
Not a lot of people give a thought about vegetarians and give alternative options for them.
Uh... No sugar in the sazarac?
He used maple syrup instead of normal sugar, and separated the other ingredients from the whiskey in the form of the foam
you just bum up another sale for that mr black from me goddamit
What vegan substitute could you replace gelatin and egg whites with?
He mentions it right before filling the cream whipper with the gelatin mixture
Agar agar instead of gelatin and aquafaba (chickpea liquid) instead of egg white
Can you help us out with vegan foam recipe? Pretty pls
He says that agar can be used in place of gelatin. Don't know about sub for egg white in this case. For shaking sours the chickpeawater trick can be used though.
@@pseudomonad Thank yoouuuuuu
what is going on with captions here XD
Does anyone else ever notice that he always looks exactly the same when trying the drinks? Like he always looks at the same spot on the ceiling and almost always has the same reaction without ever really looking at the camera.
Me: 30 years old.
Also me: Hehehehe. Mouthfeel.
Is it Fate?
Is it Destiny?
Or is it just Coincidence?
Today my new Mr. Black bottle was delivered... Or should I say first?
Can't wait to test it out for a Cocktail.
0:12
Why is nobody talking about the #Mouthfeel gorge?
квас
my dispenser broken 😭
ALL OF THEM INCLUDING MR MONROE NO ONE
3:54 hmmm....
LMAO I THOUGHT THIS WAS LIKE ALCOHOL MIST OR SMTH
Why do all of these pressurized whippers have big warning labels not to use 2 NO2 canisters, and only one? Yet every bartending video I see calls for two charges?
lawsuits
We're gonna be weighting out the ingredients
*Proceeds to give us the recipe in volume*
I see you have the minimum amount of flair..
ALLOWED A LADEN OVER THE INTERNET TAKE THAT
ugh, maple doesn't belong in a sazerac!
No, I def have nefarious intentions!!!!
What does that mean?
This is a foamy video
today on binging with boozebag,,
FOR EATING ROADSIDE DEER DEAR
YOUR LITTLE GOOGLE THINGS YEAPO