Encapsulated Olive Oil | Chef Studio Modernist
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- เผยแพร่เมื่อ 14 ก.ค. 2024
- Learn how to make encapsulated olive oil bon bons. The first 1000 people who click the link will get 2 free months of Skillshare Premium: skl.sh/chefstudio6
This video was sponsored by Skillshare.
A modernist, molecular gastronomy style technique, originally created by Chef José Andrés, these little bon bons are made by trapping olive oil inside a thin layer or isomalt candy. Difficult and finicky to make but with stunning results. These are hard to keep for service and can't really be stored for long so it is best to make right before serving. If you can keep your isomalt held at 140 C then you can make them on the spot.
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Also can we just talk about how it was to do something this finicky and try to keep things in focus? Sorry for the fuzzy shots but oh my word, le stress.
Incredible. Does demi glace or bisque or any other creamy sauce apply to this technique? Or only oily sauces? Thx a lot. Incredible work you are doing out here!
Can u make a video on how to make a edible candy plastic wrap
May I ask a question? Cause I am a bit curious if the olive oil will taste sweet 😅
Wow you’ve got legit skills. Haven’t seen any other channel like this on TH-cam. Keep it up! This technique is unlike anything I have seen before, along with some other videos you’ve got. They’re things I’ve always wanted to learn how the restaurant do. Thank you 😊
As soon as I saw the thumbnail I knew my mentor had came up with this technique, Chef Jose' has been a unrivaled culinary mind when it comes to molecular gastronomy
This technique opens up to a wide range of possibilities ♥️ thank you :)
Forgive me for asking, but what possibilities?
@@dualmoon7096 other liquids, other foods, or i'm assuming you could even encapsulate air like a bubble and make bubbles. Or you could use a larger ring to get a larger encapsulation. But I wonder if it would work with water based liquids would probably just dissolve it..
I have searched for months looking for exactly this. Thank you so much!!!
Love this! It's a great inspiration for many recipes
Oh, I was waiting for a modernist video. Thank you.
That is beautiful, what an idea
Love it I have never seen this ! Saving this one to try it out
that looks absolutly incredible, I just discovered this channel couple of weeks ago and I can already notice huge improvements in my dishes, unfortunately doesn't seem like I will have opportunity to use them in work as I just get sacked 2 days ago due to coronavirus outbreak anyway thanks a lot for posting.
I would like to see plating ideas using this encapsulated olive oil, seems good for simple appetizers imo.
Thank you for your lovely and inspiring ideas ❤😊
Im so glad to see that your channel is growing. Keep it up lady And you'll be in the hundreds of thousands til next summer. Great video btw :)
pretty impressive and cool!
Beautiful presentation 👏👏👏
This channel is so D O P E keep it up I've always wanted to know the secrets of high end cuisine
Thanks for sharing this technique
wow really cool thank you....still one of the best you tube channels on you tube super cooking skills thanks for the inspiration
This one is amazing👍
Amazing, thanks for sharing!
amazing technique!
Wow I’ve never seen this before! Thank you!
Magic 💥
Chefs Table: S4 - Jordi Rocca: At 30:35 you can see this technique used with a "cream" and later by blowing air in it. Very cool!!
Lovely thanks ❤️👏🏾
Amazing.
yet another great video !!
wow
Thank you
Wow 😍😍that amazing
Amazing tips, thank you for sharing this amazing art.
No problem :) thanks so much for watching
This is amazing ..give me lot of ideas.. thx for the video really😋😋.. never thought like that🤭
Great....
You are awesome
Inspired
👍 very good good luck
awesome idea! what would you use this for? Dessert or appetizer?
Awesomely cute little edible oil ampoules! I'm thinking of adding a little Asian flair by filling them with Szechuan "mala" numbing chili oil. I wonder if you could double-dip them in an alginate bath and then spherify them in another chewy shell to obtain an interesting chewy/crunchy texture?
A big big thank you and I want to ask that what can we encapsulate other than olive oil
Hi, can you please tell us the quantity of isomalt & water
Thanks
Art! Can I encapsulate any other liquid beside olive oil?
This is amazing... You just gave something incredible to do. This was SOO cool. Does this work for any application such as chocolate? Can I encapsulate chocolate?😁😁
Me encantaría poder tener la opción de escucharte con subtitulos en español, puedo comprender lo que haces por las imágenes y mi poco inglés, pero se me escapan muchísimos detalles. Aún así Is lovely and wonderfull. ..todo lo que haces...Saludos..
This looks really awesome, tou think I can make this with demi glace or just works with oil?
wow. amazing. does isomali melt in fridge like regular caramel? Is it possible to use fruite juice or gel intead of oil?
Celler de Can Roca 2008
Y'all wanna crank up the volume of the file before render. Its a wee bit on the quiet side.
how sweet is the isomalt candy? can you add colouring or balsamic to it?
Kristin can u pls tell in what can i use beetroot and pea puree
Imagine doing it with other kinds of sauces or liquids!! 😲
Great videro,can we replace the oil with beetroot juice,or any fruit juice?
In what dishes we can use this
Isomalt is just the best!! Would encapsulation work with puree as well, Chef? I thought of doing a live plating where it's encapsulated and then we smash it and turn it into like an Eton mess or something.
It should work! Just anything more water based will eventually melt the isomalt. If your serving it straight away though it shouldn’t be a problem :)
What other liquids can be used besides olive oil
I tried this technique today and the capsules turned out great initially. However, after a while (5-6 mins) it started disintegrating/thinning resulting in the oil escaping. Could you please assist me by telling how or where I went wrong? Thanks in advance.
Is it sweet?
Couple of questions :
How far in advance can you make these? Will they hold for a while or are they a last job just before service kinda thing?
Does acid affect isomalt? Would they work with an acidic dressing?
exact same qs I have, lets hope for an answer ...
not getting an answer gives you the opportunity to try it yourself and get the satisfaction of founding it yourself, I guess that’s what I’ll do
@@pepepepov1919so what did you discover?
I knew it was some sugar sculpture
Nice, but... What to do with it? I mean, great idea various dishes. But then you'll end up with the sweetness from the isomalt. Any of you can suggest one application for those oil drops?
Literally anything. Any dish can take a touch of sweetness. Just balance the seasoning of your dish accordingly.