Mojito Molecular Gastronomy
ฝัง
- เผยแพร่เมื่อ 1 มิ.ย. 2024
- Mojito Spherification Recipe
Get the kit here: www.makesushi.com/product/mole...
This video will show you how to use the mojito spherification kit made by Molecule-R a company that makes molecular gastronomy kits for home use.
Chef Devaux will run through the recipe to show you how easy it is to cook a modern-day recipe like this reverse spherification technique, he will also put his own little twists on the original recipe.
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Produced by www.makesushi.com Chef: Davy Devaux
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Your patience is astonishing!. I would never ever bother for this
Excellent Technique, Thank You So Much
I have this kit!! I used it once but its pretty cool.
While this would be obviously pointless to drink just for drinking’s sake (just make a mojito), the first thing that came to my mind was party favors! Something for your guests to pop in their mouths when they arrive to kick the party off! Very cool!
Oooh! Absolutely fascinating! :)
❤️ love your video and the way that explain step by step.
Thank you very much Paola, please share this video with your friends to help me to get 1 million friends.
Nakiri Alice approves this video. (Is that too obscure of a reference?)
i got the reference :D
+Luke J I will always upvote a shokugeki no soma reference! I would kill to be in Kurokiba's place, Alice is awesome
Shokugeki no souma
I've seen it spelled both ways, but the translations I read are soma, and I can't read kanji so I have no way of knowing. Nice to see another fan though :)
+Luke J Nope !, i got it :)
It's sad to see so much negativity in these comments :( I think this is really cool and was interesting to learn about! I love your channel!
That is great! Thanks for the video.
Glad you enjoyed it! and you're welcome :) tlb017
Great sushi recipe!
This is so cool. Thanks for the video!!
Indeed it is. You're welcome Morgan!
I'm salivating, just watching this
That is awesome
This is so cool 🤩
I always wondered how those were made pretty cool :)
Pretty cool indeed :) MsNamelesschick
I have similar shot glasses, but I use them for espresso. They are so nice!
It's unique it's cool
I like it the video is so very good
I died when he smacked the mint leaves.
Alfred Jodl what he added after lime
It is not a gimmick , it really does release flavour and fragrance!
very cool
Wow its amazing
Thank you!!!
Matey you are definitely one in a million.. no, you tuber has your skills and not one chef I have come across has taken out their time to show how to do real cooking as you do. Just wanted to say a huge thank you for coming up with this channel.. do you have catering schools where you can teach instead of learning online? even if they are crash courses?
Thank you
like the knife !!!!
Gotta love MoleculR products!!
They are pretty neat
***** I made blood orange "ikura" with mine. I wanna try this kit now!!
WOWOWWOOWOWOW exelent dude
Thanks for all your videos Chef Devaux! I enjoy them. This video in particular is super duper cool!
thys very good the tips :3
That's so cool! I'm going to try that today. Great video.
Sprite to Mojito, it's like ketchup on home made italian pasta :D
Darius Nova yeah, he lost me there. Cool video, but this is just one reason why I can't take this type of cocktail-ing seriously. Guarantee that a proper style mojito is waaaayyyyy better
Couldn’t have said it better myself!!!!
L’ Italia approva!🤣🤣🤣
@@fabriziograziani6069 Idem !
your good at stuff like that
Concise and fundamentally explained! thank you
that's what I was going for :)
are you going to experiment with making some molecular gastronomy spheres?
hmm not yet and im still studying on the various methods.. and based on my experience with my mentoring chef, the cryo-spherification (freezing method) is indeed the safest method to avoid the bursting spheres.
Funny never heard it called cryo-spherification, I have always known it as reverse spherification.
I think the best thing you can do is give it a try, if things go wrong hopefully you learn something from your mistakes.
will do.. thanks for the tips :)
Hi, random question - can you keep the sodium alginate bath in the fridge overnight? Meaning will it still work the next day, or do you have to make a new bath? thanks!
wow great vid i sure learnd a lot this is amaizing
I'm happy you enjoyed this molecular gastronomy mojito vid 😁 will you try making these+meni b
i wish i choled but no i dont think i will but my broter he is a speara fnatic he is soo good at cooking
You should show him the video and get him to make it for you, anyway food always tastes better when you don't have to make it 😉 +meni b
i did showd him and he alredy knew about it and he alredy saw your vids
Awesome! Thanks a lot))
You're welcome Almeder :)
will you try making some of these awesome mojito spheres?
Yeah!Of course I will)))
hi, your melecular mojito is really cool. what did you add from small white paper pack? i did not understand
i need one like these
Awesome :)
I love your knives in this video!! Where did you get them or what are they called???
My mother would enjoy this.
What hand blender do you use in this video? also do you know if its possible to mix Xanthan gum and animal Gelatin or are the two substances incompatible. I have tried mixing the two and find small lumps in my gelatin, I'm not sure if this is because I need a high shear mixer or they simply don't work together.
dat slap doe... :D
ikr *claps*
th-cam.com/video/dAS56RshpqY/w-d-xo.html
8:06 the face you make when you spent 3 weeks making 1/10th of a shot
A brilliant tip Chef. Relax and become friends with the camera. Imagine we are in the room with you and we respect your lesson and want you to like us.
I love his knifw
knife
+Ryne Cetroli what the fuck is rong with you
+Nora Alhamed What is so bad about liking a certain kind of knife
+Lukas Müller it is scary 😒
+Nora Alhamed nothing I just really like the way his knife looks it has a really cool design on it that I like. :|
Raj and Howard approves this
Thank you for your approval :)
+How To Make Sushi are you Hispanic in any way?
+How To Make Sushi I'm Cuban
+【ᎶᎶ】 Gaming I think he's spanish.
aR0ttenBANANA96 nice me too
Thanks
Wow! Just ducking ace! This guy knows his sh1t! Thanks for another great video.
when its done..... is it ok if that spheres i let it rest for a few hours before i serve it? lets say i put in the frezzer.... or something else so i cen keep that spheres cool?
Wow! Amazing⭐️
Yes indeed :)
Oh and btw, would you be able to do a video on "sushi bowls"?
I am forever too lazy to roll but addicted to sushi. The recipes I have found on the internet are ok but not that great! Thanks
I love how he ses that
Friend , as they call those envelopes they occupy in molecular cuisine and where can I find them?
sell individual or box? approximately how much better one? or pack? thanks now head looking envelopes !!!
In what setting are these spheres used? do you drop them in a another drink? or they are served in a bowl with a spoon?
Yes to both scenarios AnalogX64
How long will these hold before you serve them? I would want to make in advance
quiero saber la sustancia que se utiliza para hacer gelatinoso ese mojito
저거 소주잔인데 알흠답네요~
Do you have a background in chemistry or chemical engineering? I am a chemist myself and you definitely have way above average (if not more) knowledge of certain things!
Hello, just a question: how many hours need mojito balls to freeze? 24h or less is possible?
Hello everyone! I've tried doing this today and did everything alongside the video exactly the same, but sadly when I dropped pods in the sodium alginate water they didn't form a membrane, but just started dissolving completely and I was left with a bowl of half -water- half -mix and a bit of gel on the bottom of the bowl, so it looked like it couldn't form properly, what could be done wrong? Appreciate the advice
Once that you take the time to make these, how do you store them until you are ready to serve them? I know that you said that you can't keep them in the liquid that eventually it would devolve the membrane. I have mine in the freezer right now. However, I am wondering once I take them out an do the second part. How do I keep them until I am ready to give them to guests?
Lol. You keep them frozen until the guests arrive, then apply it to the 2 baths.
cool
Glad you enjoyed it Frederika 😁 +Frederika Katuuk
U r amazing it is soo kool I don't drink but kool
Thanks Sophie! You can always substitute the booze for some more sprite or a little fruit juice.
***** kool will have to try for sure now that u said that
como puedo bajar a mi ordenador esos vídeos son fenomenales
muy simple ves que en cada video esta la url?por ejemplo th-cam.com/video/gZch1skigBE/w-d-xo.html simplemente borra todo hasta donde esta la parte de "youtube" y agrega "ss" asi ssth-cam.com/video/gZch1skigBE/w-d-xo.html y entra ahi te llevara una pagina y podras descargar tu video sin problemas ajajaj
7:05 woah those captions mate
What's the difference between the jelly membrane versus normal jelatin? Is it only so that it can still carbonate?
In the event you want to make them in advance how would you store them?
And now I know how to make sushi
great sir whoch knives you are using
Do you actually live in Sigüenza or is it just like the brand of your water? I was there on a class trip last year :)
hello, I'm having trouble with the formation of my spheres. they don't look round and bubbly. when taken out of the bath they look squished and flat.
Super ! Mais les demies sphères sont un peu petites... ;)
Super ! But the half spheres are a little small... ;)
Yes but when you keep them in a mojito bath they absorb it and become a little fuller, also its not meant to be a whole mojito just a little special taste of the cocktail
Is it okay to keep them in the fridge just like that or do I need to put them in water bath or something?
what is the shelf life for these? i would like to prepare them the day prior to an event. is this realistic?
I love your knives. Can you tell me where I can purchase them?
Thank you Noemi, here is the internet page www.makesushi.com/product/miyabi-5000mcd-7-santoku/ also please share this video with your friends.
hahahaha nice guys youve been discovering something the catalan chefs are using a 2 decades ago
regards from barcelona catalonia !!*!!
+Leo Landi Nice question. HAHAHAHA.
Does sodium and sodium alginate different? Or both over the use of sodium alginate?
is there some way to pre make these and store them?? for at least 1 night? :\
did you use co2 in isi whip cream siphon?
So fizzy bubbly , I want to eat it
¿Alguien puede pasar la receta?
Desconozco uno d los polvos blancos q utiliza
Could I use this without alcohol 🥃? For example, could I use this with soda, juice, or sparkling cider?
Cuanto pueden durar?
Can someone tell me the exact hand blender and siphon that he uses in this video?
My new experiment at work... :3
How long did u put the mold in the freezer?
Seguenza, is that in Spain? :)
7:11 that was awkward haha
so much for little balls of mojito!!!
At what stage he's used xanthum gum since it's listed as one of the ingredients
can you use any other soda to mix it up? or only sprite
I don't understand using soda and sugar
hi there ; how long can they wait with this shape?
They last quite a long time, just become a bit more fragile as time goes by and tend to pop easier...
my recommendation is to use them as quick as possible, but they can make it several hours just make sure to keep them suspended in a liquid like the one on the inside.
So if its filled with mojito float them in a mojito since the membranes let liquids pass.
Nice timing with this video. I am thinking of the passing of Juli Soler. RIP.
Strange, I had never heard of Juli Soler until now, I think it's because I associated El Bulli with Ferran Adria more than anyone else. ap3b0y
What do you use these for ?
+D.j.Y GAMING5 To eat.
+D.j.Y GAMING5 mojitos
Art.. It's gastronomy recipe anyway, right?
+Dara Wulan yup
Nn this is kind of cooking and having fun thats all
Tell us drink to the material.thanks
If Fidel Castro could see you preparing mojito woth bacardi and sprite! Couls send you on guantanamo..😂
could you just make the spheres completely out of water (as long as there's not calcium) or with coffee ?
This is molecular gastronomy. You can use any liquid you want.
Chef I am working on a strawberry soda dessert and wondered if you think this would work well with natural soda that is carbonated? The only difference is I want to make caviar sized pearls to add to the inside of my dessert. That way you get the flavor and fizz from the soda just in a different form. Let me know what you think.
Can I know what is the power name please
Mohhhhhhito
where can I get that spice rack behind you?
+Alonso Quesada www.amazon.com/Magnetic-Spice-Stainless-Backsplash-Cupboard/dp/B009CUIYM0/ref=sr_1_9?ie=UTF8&qid=1460061277&sr=8-9&keywords=soho+magnetic+spice+rack
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