oooohhh haters you dont like this kind of cooking maybe its better to watch your mom or grandma cooking a stew! dont judge what you not understand.......if there isnt anybody who pays him for doing it like that he wouldnt do this stuff-
There is no risk from touching the liquid nitrogen, the risk comes from touching some other surface that were cooled down by the nitrogen. Something with high heat transfer speeds like aluminium would easily freeze your skin.
@adwaitgadgil It's totally safe. Short amounts of exposure to liquid nitrogen is fine because it boils at room temp and especially when it touches your skin. If you give the nitrogen enough time to cool your skin, which obviously isn't long...then you're in trouble.
Why are there so many people here, who obviously know nothing about this industry, watching and giving opinions? Instead go watch videos about rocket science and voice your opinion there.
You have replied with a couple of fairly aggressive comments in here, I'm guessing you have or work in this potentious industry perhaps. Carry on loving food created with tweezers and liquid nitrogen using your hands if this turns you on but most normal level headed people laugh at it all whilst shaking our heads.
There was a lot of skill put into that from what i can tell. Some of these i don't even know what it is (a lot of ingredients found in fine dining aren't exactly common knowledge to common people) but it looks good. what was that thing he put in from that canister and that black container into that white chocolate balloon thing? and was that ice cream at 5:15?
While putting one's hand into liquid nitrogen a layer of gas state nitrogen appears around it instantly as the liquid is heated by your temperature, and this layer protects your skin from the frost, cooling it slowly, only if you leave your hand inside for too long you can be harmed. I have done so multiple times and it is harmless. You can even take some of the liquid in your hand and toss it around - its real fun! :D
yout comment is discusting... u dont have nearrly an idea how it is to cook in a star restaurant right??.. better u dont talk about things u dont really know...! =)
Pulled sugar. Search in google: duhlicious sugar caramel spiral. First link shows you how to do it, simple, but you have to keep it in an air tight container or they won't last.
Jesse Haapaniemi When you book a table at these places you normally only get to be max 8 per table. So wheb the order comes in maybe 3 people are helping with the plating of this dessert. So the time waiting time wouldn't be too bad, about 5-8 min max.
Ich bin Kochazubi und würde mir wünschen das ich auch eines Tages auf einem, wenn auch nur annähernden, Niveau koche wie die Köche die mit Michelinsterne ausgezeichnet sind. Aber.. Wtf Stickstoff mit den Fingern.. xD Ich hätte mir die Flossen "verbrannt".
Klassisches oldschool michelin dessert.fachlich völlig ok.leider vom geschmack völlig banal.ps:wenn man hybridhimbeeren mit himbeergeist benetzt-ist dies kein marinieren..lol
Looks good. Might taste good, how do you eat all of those little seperate things? It's going to take ages.. You'll have to peck like a chicken and make noises with the spoon to eat those little things.
a lot of modern techniques to compensate the lack of creativity. chocolate crumble with raspberries vanilla whipped cream in a frozen custard with pop rocks underneath. I respect the amount of work and discipline but I don't feel any personality or talent from this chef in particular. I agree with both sides haters and lovers.
Jul Bradley have you been to his restaurant? Lol buddy you clearly don’t know what fine dining is about neither do you understand german to know the ingredients..
The windows are wide open and the guys got a watch on if he was that profesional he would notice these things. I suppose arrogance comes to this level of cookery and he forgets the very basics!
the watch thing is really depending on what type of work you do in the kitchen. And talking about the windows... Do you have an idea how fucking hot a kitchen can get??? i guess not
You have never been to a michelin star restaurant have you, your just some random fucktard that thinks he knows, if you knew klaus erfort you wouldnt be calling him arrogant..
then go see those buzzfeed videos about food. this is for serious people who have a working knowledge of the pastry/patisserie. people pay to eat at those places to be wowed not to eat something... well normal/ordinary.
lol when people have no idea what he did there. most pastry chefs would actually take notes thats how good these videos are. they are for people who have some knowledge about the industry. it about creating a unique flavour to blow you away. so called normal doesn't cut it for people who want to create art.
RIngs/jewlery on thumb etc, health and safety hazard. Towel slung over shoulder another health and safety hazard. Cutting what looks like fruit on a red chopping board against HACCP rules. NO chef hats again another health and safety issue. Licking cutlery during tasting and then popping it back in your jacket pocket is hardly professional. The windows should also have some sort of netting when opened to prevent insects from invading.The dessert however, looks awesome.
@@altantyrepik6915, Yea, basic because I don't work in a 3 star Michelin restaurant. I do have eyes to see these faults though. I'm in training stage at the moment, Commis/apprentice/assistant, but even now, I try to avoid the avoidable in my duties. HACCP teaches you most of this stuff.
filmed in 2011 and still a 3 star dish today, incredible food
oooohhh haters you dont like this kind of cooking maybe its better to watch your mom or grandma cooking a stew! dont judge what you not understand.......if there isnt anybody who pays him for doing it like that he wouldnt do this stuff-
how long it takes to prepare if you need 20?
Stunningly looking I'd say. Would love to try it
What is the mix that he's frosting with the liquid nitrogen? Also, could anybody describe the elements of the dish? I would like to know, thank you!
There is no risk from touching the liquid nitrogen, the risk comes from touching some other surface that were cooled down by the nitrogen.
Something with high heat transfer speeds like aluminium would easily freeze your skin.
Thank you! Perfect answer to my question!👌👋
Nobody knows what it is but it makes people talk 😄
That is amazing. The effort in that is incredible
this example shows why a star kitchen costs so much. the preparation of the food is not expensive. Serving with brushes etc. makes it expensive.
This dish might not get 3 stars in 2023 but amazing dessert
sheer fucking art
@adwaitgadgil It's totally safe. Short amounts of exposure to liquid nitrogen is fine because it boils at room temp and especially when it touches your skin. If you give the nitrogen enough time to cool your skin, which obviously isn't long...then you're in trouble.
What's the spring like thing he puts on at the end?
Daniel a caramel spiral
Why are there so many people here, who obviously know nothing about this industry, watching and giving opinions? Instead go watch videos about rocket science and voice your opinion there.
the zodiac guru Then go eat your McDonalds and stay the fuck away from these videos. If you don't like it, don't watch it. Simple as that.
the zodiac guru They have Michelin Stars, they dont just randomly just give that shit out.
You have replied with a couple of fairly aggressive comments in here, I'm guessing you have or work in this potentious industry perhaps. Carry on loving food created with tweezers and liquid nitrogen using your hands if this turns you on but most normal level headed people laugh at it all whilst shaking our heads.
Nice dessert smile though chef lol
So... what did he make?
There was a lot of skill put into that from what i can tell. Some of these i don't even know what it is (a lot of ingredients found in fine dining aren't exactly common knowledge to common people) but it looks good. what was that thing he put in from that canister and that black container into that white chocolate balloon thing? and was that ice cream at 5:15?
Those canisters are common in europe. They just have whipping cream in them.
ahh ok thx for clarifying. so it's similar to the whipped cream we get in the store here in NA but fresh?
+cloudjin893 yeah I'm assuming it's some fancy fresh cream they're using. I've found european whipped cream is also not as sweet
+cloudjin893 its called an espuma if you want to learn more about it
laughing gas
Hmm... I'd like to try that.
can someone explain the ingredients? i heard vanilla xD
While putting one's hand into liquid nitrogen a layer of gas state nitrogen appears around it instantly as the liquid is heated by your temperature, and this layer protects your skin from the frost, cooling it slowly, only if you leave your hand inside for too long you can be harmed. I have done so multiple times and it is harmless. You can even take some of the liquid in your hand and toss it around - its real fun! :D
hi, just saw this comment rn, im curious if you worked as a chef too and if so, where
its some kind of sweet garnish he made himself , probably out of sugar or sugar based engineered molecular kitchen ingridient.
was he splashing liquid nitrogen on his hands?
i guess it doesnt matter iuf it is only for a short period of time ? but i dunno why
Leidenfrost effect
is this a whice chocolate ball?
Stop hating, and start loving art :)
great, now how do u eat it
Nobody here knows what he is making, but I sure learned a lot about liquid nitrogen.
What's wrong with having an open window? All the restaurants I've worked at have that, at least when it's needed.
Bester Koch an der Saar
yout comment is discusting... u dont have nearrly an idea how it is to cook in a star restaurant right??..
better u dont talk about things u dont really know...! =)
They know as much as you do.
Because neither have worked in 1.
Pulled sugar. Search in google: duhlicious sugar caramel spiral.
First link shows you how to do it, simple, but you have to keep it in an air tight container or they won't last.
it's fine it wont freeze your fingers.
Thank you so much anyway. Sure we did!
My chem professor would freak out and mail him with a lab safety manual if he sees this video.
- ok, that's gotta be it... no there's more...
- now it's finished?... no..
- ok... almost
takes like 10 hours to make try to make those in a rush hour to like 100 customers :DD
restaurant like this one doesn't serve more than 50 customers everyday
Jesse Haapaniemi When you book a table at these places you normally only get to be max 8 per table. So wheb the order comes in maybe 3 people are helping with the plating of this dessert. So the time waiting time wouldn't be too bad, about 5-8 min max.
Das beste Restaurant der Welt. Schon klar.
So bau ich mir nen Joint... ähnlich geil!
bei mir dauert es mittlerweile nur noch 45 sek ^^
so many negative comments. youre all basic.
nah, this shit desert is basic.... very basic
call restaurant 24 hours in advance for dessert please.
That dessert costs 100 bucks. Just give me a McFlurry.
wow mis en place not ready!!!! lol
Dude, this guy shouldn’t be working with liquid nitrogen with his bare hands 😂
This is how I want to play with my 3930K.
Can I eat the gold?
Goldfinger 😊
Forget the gold. He should sprinkle some honeycomb all over the whole dish
DOVE è LO CHEF DI UNA VOLTA?
Raspberry: 1$ each
White Globe : 5$
Crumble : 4$
Liquid on Raspberry : 2$
Hôtel : Trivago
Someone who speaks gibberish ,please translate
any one no what the sphere is made ov
Cream....he made a hallowed ice cream sphere
Ich bin Kochazubi und würde mir wünschen das ich auch eines Tages auf einem, wenn auch nur annähernden, Niveau koche wie die Köche die mit Michelinsterne ausgezeichnet sind. Aber.. Wtf Stickstoff mit den Fingern.. xD Ich hätte mir die Flossen "verbrannt".
Klassisches oldschool michelin dessert.fachlich völlig ok.leider vom geschmack völlig banal.ps:wenn man hybridhimbeeren mit himbeergeist benetzt-ist dies kein marinieren..lol
looks like hes strugglin to get the balloon back out.
not a bad erfort 😀
Erfort or Erfurt or Effort?
I'll just have a DQ Blizzard, thanks. ;P
kekekek.
Looks good. Might taste good, how do you eat all of those little seperate things? It's going to take ages.. You'll have to peck like a chicken and make noises with the spoon to eat those little things.
Kulsonicninja123REAL ROBLOX Unless you lick the whole plate (which I would do)
zum essen braucht man zeit.
Yes, but if you make more than 10 of these balloon dishes a day, can you guarantee that nothing harmful will happen?
Yes, I would guess it's just caramel
handling of liquid nitrogen is not safe while turning the balloon
Probably mint
The teamwork is worst look their hand from the beginning of video, they absolutely want to take every step of make that dessert... How pathetic
a lot of modern techniques to compensate the lack of creativity. chocolate crumble with raspberries vanilla whipped cream in a frozen custard with pop rocks underneath. I respect the amount of work and discipline but I don't feel any personality or talent from this chef in particular. I agree with both sides haters and lovers.
Jul Bradley have you been to his restaurant? Lol buddy you clearly don’t know what fine dining is about neither do you understand german to know the ingredients..
crest
I see plastic, rubber and chemicals.
2 star
A well knowed Chef but what a impatience, authoritarian donky! :-(
lol jeez! dessert science! do the ice cream taste like rubber?
that looks dangerous!
why can't we all just get along ? abusing people over each others opinions. stupid
The windows are wide open and the guys got a watch on if he was that profesional he would notice these things. I suppose arrogance comes to this level of cookery and he forgets the very basics!
the watch thing is really depending on what type of work you do in the kitchen. And talking about the windows... Do you have an idea how fucking hot a kitchen can get??? i guess not
You have never been to a michelin star restaurant have you, your just some random fucktard that thinks he knows, if you knew klaus erfort you wouldnt be calling him arrogant..
Mmmm, tastes like balloons.
my dermatologist will cringe while watching this !!
Don't feed the trolls
Is he touching liquid nitrogen? Wtf?
$400
This is stupid, lol at the video end pic tho.
5 minutes working and didn´t even got a close up.
Compared to his other dishes, this one looks kind of boring.
после этого и не пойдешь в ресторан,без перчаток все делает
what do you mean live ants? like ants sneak up in the food?
food like that doesn't look appetizing to me. It looks to fiddily, we need more normal looking 3 star food.
then go see those buzzfeed videos about food. this is for serious people who have a working knowledge of the pastry/patisserie. people pay to eat at those places to be wowed not to eat something... well normal/ordinary.
Come on, fools. This is TH-cam. Not YüTübe. English captions, or earn a thumbs-down.
German cooking lol
Erfurt wird immer noch mit U geschrieben und nicht mit O!
Luftballon? Nein, Danke
i doubt that crap tastes any better then a bowl of premium ice cream.
i seriously was expecting him to just smash the plate at the very end and pull a bowl of ice cream out lol
I bet it tastes much worse
lol when people have no idea what he did there. most pastry chefs would actually take notes thats how good these videos are. they are for people who have some knowledge about the industry. it about creating a unique flavour to blow you away. so called normal doesn't cut it for people who want to create art.
And this is supposed to be a 3 ms dessert?
A noob can replicate it at home
yes so what?
RIngs/jewlery on thumb etc, health and safety hazard. Towel slung over shoulder another health and safety hazard. Cutting what looks like fruit on a red chopping board against HACCP rules. NO chef hats again another health and safety issue. Licking cutlery during tasting and then popping it back in your jacket pocket is hardly professional. The windows should also have some sort of netting when opened to prevent insects from invading.The dessert however, looks awesome.
you're basic ;)
@@altantyrepik6915, Yea, basic because I don't work in a 3 star Michelin restaurant. I do have eyes to see these faults though. I'm in training stage at the moment, Commis/apprentice/assistant, but even now, I try to avoid the avoidable in my duties. HACCP teaches you most of this stuff.
Not knocking the dessert though, it does look good.
Zu gekünstelt, gestelzt, wirkt nicht authentisch.
this is so over the top and ridiculous
Such pretentious dessert. Real life, good food should be simple and fresh.
That was the most pretentious and painful 5 minutes I've ever sat through.
That's why i don't give a shit about michelin and it's guide. To me, that's not food.
+Alessio Sem you better try, instead of judging
Raffaele Romagnoli no thanks, that's not food to me.
+Alessio Sem how can you know if you like something without tasting it? that's acting like a 3 year old.
PipeSmokingBearGuzzlingBassist respect others opinions or you will seem younger than what u claim about me.
pretty sure, by all definitions, that's 'food', guy
Nothing special