Molecular Gastronomy – Molecular Burger

Molecular Gastronomy - Molecular Burger

Molecular Gastronomy - Coco-almond Fondant

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40 Responses to Molecular Gastronomy – Molecular Burger

  1. Amandeep Singh September 24, 2015 at 3:18 pm #

    how much agar agar is in one pack I cannot order the stuff coz i am from india and u dont ship here so pls if u could tel me the quantity pls

  2. Farhad Firouzi September 24, 2015 at 3:25 pm #

    Hi, is it a must to use Agar Agar or it also would work with gelatin as well as Agar?

  3. Erika S'Santos September 24, 2015 at 4:24 pm #

    Someone can tell me what is Agar? Please

  4. Duke of Italy September 24, 2015 at 5:17 pm #

    This looks so cool!

  5. irvan khongchun September 24, 2015 at 5:43 pm #
  6. Cambu82 September 24, 2015 at 5:57 pm #

    Spheres made with agar agar are liquid inside or are gelatine balls ?cant wait for my kit!

  7. thaJagman1971 September 24, 2015 at 6:19 pm #

    I don't like the flavor of the ketchup on beef, can you do the same thing to mayo?

  8. FriiDa MfDa September 24, 2015 at 7:08 pm #

    ¿como cuántos gramos de angar tiene un sobre?
    Pd. me encantan sus videos <3

  9. Leylelem September 24, 2015 at 7:20 pm #

    Vay kafanıza sıçam

  10. Palesa Mdakane September 24, 2015 at 7:24 pm #
  11. Tiffany Purdy September 24, 2015 at 7:53 pm #

    that soo cool

  12. Marianne Nordberg September 24, 2015 at 8:49 pm #

    But why?

  13. Giovanni Young September 24, 2015 at 9:14 pm #

    yes

  14. MASHPOTATO September 24, 2015 at 9:23 pm #

    Molecular Gastronomy http://ow.ly/FrXN7

  15. Gotovim Vkusno September 24, 2015 at 9:39 pm #

    Хуйня какая то
    Соус шариками пиздец, молекулярщики 

  16. Adiaha Alexander September 24, 2015 at 10:23 pm #

    The title of this video is misleading. I thought I was going to see a molecular burger being made not molecular condiments. I'd like to try it at least once though.

  17. Maria Garcia September 24, 2015 at 10:54 pm #

    Dont seat the small stuff judge dredd he also doesnt doesnt show hownyournmost likely supposes to spoon out the oil that floats up i think thats a more imoortant stel cus it kinda confused me bht than figured it out cud it is kinda common sence :)

  18. HeavyDemir September 24, 2015 at 11:30 pm #

    how do this balls store ? can u keep in fridge for a while or is it use as u make ? 

  19. levi September 25, 2015 at 12:19 am #

    Why do people have to bitch about this? This is interesting. Something the artists in this video love. It's creative. Innovative. It's not meant to be a filling meal but instead a small artistic experience. Stop comparing it to regular cooking, even though that's an art in itself. Just chill the fuck out.

  20. klefdnb September 25, 2015 at 1:17 am #

    How much agar-agar does the package have?
    Cuanto agar-agar tiene el paquete?
    Thanks/Gracias

  21. rajat kumar September 25, 2015 at 1:25 am #

    ooooooooooooomygod that was really awesome

  22. David Jebadiah Freeman September 25, 2015 at 2:17 am #

    sooooooooo it's a super dope fancy jello shot

  23. Chris Bird September 25, 2015 at 2:33 am #

    That looks AMAZING!!! I am looking to purchase ingredients so that I can make these at home.

  24. Juan Pablo Lojano September 25, 2015 at 2:41 am #

    I can say it amounts to the envelope because here my country did not sell well thanks for envelopes

  25. Sanjeev Kumar September 25, 2015 at 3:12 am #

    this is not cooking it is chemistry. i can not eat science sorry….

  26. Adrian Cabouli September 25, 2015 at 3:36 am #

    hi!, water should be destilated (for sodium alginate and calcium lactate) or i can use regular or tap water ? thks!

  27. Othy1980 September 25, 2015 at 4:27 am #

    Can you suggest something else than the alcohol beverage please?

  28. Abed Batta September 25, 2015 at 5:17 am #
  29. The Chef House September 25, 2015 at 5:30 am #

    Molecular Gastronomy – Coco-almond Fondant

  30. Christine Antonius September 25, 2015 at 6:29 am #

    i've tried to make that pearls several times now with agar – agar, instant jelly and gelatin, but i still cant make it burst, it always get solid inside, can you help please :(

  31. Cheeky Monkey Cream Chargers September 25, 2015 at 6:30 am #

    #Molecular #Gastronomy#Coco-almond #Fondant http://ow.ly/HzVns

  32. Alberto Fajardo September 25, 2015 at 7:02 am #

    Hola cuantos gr. tiene los sobre de agar agar ,algianato de sodio y el lactato de calcio , gracias

  33. Cent Maninang September 25, 2015 at 7:30 am #

     like a chemist 

  34. Nick de jong September 25, 2015 at 8:28 am #

    how many grams each are the bags of agar-agar and sodium alginate?

  35. Wall- Flower September 25, 2015 at 8:33 am #

    Really facinating, this is really new to me that i asked myself is this really edible.

  36. 001kibe September 25, 2015 at 8:37 am #

    i have a very silly question… How many gr is a bag of agar agar, a bag of calcium lactate, a bag of sodium alginate and a bag of calcium lactate?

  37. Flemming Rukjær September 25, 2015 at 8:37 am #

    Lidt inspiration:)

  38. very80s September 25, 2015 at 8:49 am #

    Yeah great video. One quick question: I've read that if we do direct espherification (the one you did with amaretto), the liquid will end up, after sometime, turning completely into some sort of gelatin (even after water washing) Is it true?

  39. uniqoua September 25, 2015 at 8:51 am #

    How does it tastes?

  40. barry wallace September 25, 2015 at 9:35 am #

    I would like to no why you use agar agar to set the fondont instead of using gelatine as gelatine is cheaper and more widly avalable but very very nice dish also the perls that you make are they store able if so how long ??
    

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