Molecular Gastronomy Masterclass! | MasterChef New Zealand | MasterChef World
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- čas přidán 30. 04. 2021
- Chef Simon Gault gives a masterclass on how to cook a Molecular Crab Salad with Nitro Gazpacho.
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"It's important when doing this sort of thing that the measurements are exact, if they're not, suddenly you'll find things won't work."
"Right, so 200g of red pepper juice, some sugar and a bit of white balsamic vinegar!"
I think he was referring to the ratio of the red pepper juice to alginate and it seems he measured both of them exactly
@@RexGalilae So that means if I have 200g of red pepper juice and add 1kg of sugar and 1L of balsamic vinegar it will still work? Cool thanks!
@@acer8123
Didn't say that, though you're free to try it yourself 💀💀
@@RexGalilaeMaybe but lowkey I think he was just being dramatic. Ofc the measurements are essential, but I think he was overplaying it to make it sound fancier. Nothing wrong with that tho I’d be hyping it up too most likely lol
@@RexGalilaeotta say I winced when he started shaking the Tabasco bottle coz you never know if you gunna get a drip or a waterfall 💀
Chef: *puts in a single drop of hotsauce.*
Me: Bruh
Using liquid nitrogen to create a red pepper sorbet and the use of a caviar maker to create melon caviar is a very unique and fresh idea. Chef Simon Gault provided a very interesting dish and the presentation was beautiful.
It’s not knew it’s old ppl been doing this over 10 years ago
I love the way this is explained and how precise his measurements are.. makes a world of a difference
No else going to mention the crack pipe with food LMAO
because it doesn't look anything like a crack pipe. if anything it looks more like a weed pipe.
@@sleeepybae1459 😂
Timestamp pls
@@sleeepybae1459 definitely a Marijuana pipe
@@nicholasmatz you've never seen a crack pipe have you? They don't have a recess in them like, as sleeepy bae pointed out, pipes for weed have where you can place what you're smoking in that bowl. If you notice, even though it has that recess in it, the product is still on the outside of the glass. A crack pipe is more like a fish bowl with a tube coming off of it so the crack can be heated inside the actual glass as opposed to a pipe for herbs.
I love how he says your hand will fall off if you touch the liquid nitrogen then he immediately calls some one over to help with the demonstartion. Leidenfrost effect
How is it that every single other Masterchef is better than the one I'm stuck with in the USA
And over here in the UK
lol i was having withdrawals from australian masterchef so decided to check out the american version. i was blown away at difference, its basically night and day when it comes to the level of food sophistication
Its all about attitude and open-mindedness to your team. Masterchefs are pretentious messy unorganized premadonnas.
Chefs in kitchens training younger cooks how to manage all of the BOH duties and shows techniques are the real bad asses. Chefs in kitchens developing recipes and techniques are the real bad asses. I could care less how many pleats your hat has in it. Masterchef=knowledgeable
Chef=Intelligent, creative, adaptive
@@slickjohnc1 too valid and strong emphasis on being adaptive
it looks like your about to smoke a bowl of crab and salsa lol
lmao
Damn wheres alice nakiri when you need her
Lmao Fr
Smiles in food wars
She would slay in here, that's for sure.
DAMN I DIDNT THINK I WOULD FIND A FOOD WARS REFERENCE
Preperation time: 12 hours
Serving size: 1/8
Chef: Now we’re going to put a little bit of sugar to sweeten it up
Chef: dumps enough sugar for instant diabetes
Amazing recipe! I love the presentation on the nitro glass!
Thank you 😊
Wow unbelievable recipe.
Fantastic; where did you source that wild glass dish? We're having a heck of a time finding interesting tableware.
"when people think it's caviar but it's actually lemon juice" lmaooo what a fun for sb who paid.
M-e-l-o-n, melon, not lemon
awsome creation..
This is so practical. I need a chem technically heavy version
Relatable
Is there a place to get the ingredients/steps listed out?
Excellent recipe 👍
5:57 I been a line cook for 4 years and those uneven cuts kill me 😂
Okay the picture showed me a crack pipe with food in it what is going on!?
😂😂😂😂
lol i've never seen a crack pipe that looks quite like that
Crack pipe is a tube
this should be an example of a how to edit properly. love the energy, lowly chaos at its finest.
Wow! So this is molecular gastronomy they are talking about. Impressive.
he put in a suggestion of a drop just a whisper of hot sauce
Absolutely wonderful ❤️ Greetings from Scotland 😊 Have a lovely day everyone 🌻
You too!
Where are the measurements and full recipe
*why are there only two contestants in attendance ?
Lets cut the cucumber casually 😂
I thought the plating was a thick glass spoon.
Two functions a bowl
Good
9:30 TKOR, Grant did this but it didn't freeze his hand.
I missed Grant.
Wow
How to store the caviar drops in busy restaurant for A la carte order
You store it in the freezer at - 3 degree from the academy of cooking :( What an imbecil question.
@@Potencyfunctionnot everyone takes that stupid academy they’re out here putting that work in
I guess he is after that hit!!
❤❤❤❤❤❤
Amurtart!
EXACTLY 200G, EXACTLY THIS EXACTLY THAT and at the end you pour tabasco in.. wow congratz 😂👏👏 next level cooking right there
yeah because tabasco doesn't have molecules that could go wrong while solidifying, while all the others ingredients do. It wasn't about taste, it was about molecular reactions.
Molecular gastronomy is working with such small amounts that, sometimes, even a couple more grams ruins a dish. It's literally working with food on an atomic level, of course you need to be delicate.
@@logicphile6207 educate that fraud !
its only a few drops ...
3:18 it will sieve on him?
The sieve it is invizible you cant see it?
BRUH THATS A WEED PIPE 👁👄👁
i aizisma
Cool…. After you eat the food you can smoke out of it
Hot Sauce not to be put in plastic beg I think ...
I dont understant if it is chemistry or food🍲
Is both: chemistry and food :) Better try to make it at home, as if you go to Michelin restaurants and you don´´t like it at all, it will just be waste of money to go there and not eat it. Why would you after all not eat if you go somewhere due the bad taste.
Incoming JRE fans in 3…2….1……
wake up
a masterclass for 2?
looks like salad
Did they put food on a crack pipe?? Only reason why I clicked on this
You've obviously never seen one, it looks like a weed pipe
Ey im early
how to cook in a meth pipe 101
That was some shoddy presentation.
Blimey, if you're gonna add tobasco then add it. That wasn't even a drip. Whimpy
Too much for me very Heston Blumenthal. Do you really need to do some of those things? That bowl everything goes in apart from the kitchen sink lol
for high end restauration the show is also part of the experience. customers that go want to be amazed and the experience needs to be original and memorable
It’s kind of disappointing isn’t it? Do you put so much effort into making melon and red pepper caviar but then you put it in a crab salad. Would people appreciate the incredible textures if they are all in one big mass? I love molecular gastronomy but this seems excessive.
Man why you lying like you can taste that one damn drop of Tabasco sauce
This is not cooking.. rubbish . Traditional cooking is the best way
Wow