ISOMALT Magic
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- čas přidán 15. 11. 2020
- My Skillshare: www.skillshare.com/en/r/profi...
After so many requests from you to recreate some of the Jordi Roca's famous desserts, here's the video for you. In this video I will show you a mind-blowing, but also very simple dessert decoration technique, that Chef Jordi Roca uses, just like many other pastry chefs. This dessert decoration technique, requires minimum special equipment. All we are going to need is a hair dryer!😋
Yes, hair dryer! It's not a mistake. We are going to pull/blow some Isomalt sugar and create a beautiful dome, that you can put over your desserts, and your guests can smash with a spoon and eat.
There's of course many other ways you can use Isomalt for decoration. This one, however, would be the easiest and fastest, and all the rest we can explore in future videos (please comment, if you'd like to see more Isomalt blowing techniques). - Jak na to + styl
My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Really cool !!! How about tea bombs ?? Thank you 😊
OH helll yes!!! So beautiful!
More videos Chef Rudakova please. Youre videos are inspiring and fascinating to watch, as well as easy to follow
Thanks! keep on watching
I’ve been waiting for an isomalt case tutorial!! Thank you so much!!
No problem 😉
Do you want to know what else Isomalt can be used for in cooking?🤓🧐
Yes please, this is beyond fascinating... It's a day off for me, and I'm still engulfed in food lol. Thanks for the videos!
Yes please Chef! Please post more ways this can be used. This is really inspiring!
@@mandm2349 I’m glad you enjoy my videos! 🤓✌🏻
@@arjunakarunatilaka5998 check out the new video on Isomalt🤓✌🏻
@@ChefRudakova will do chef!! Thanks for posting!
Spectacular!! Simple and beautifully elegant
thanks
Really cool, thanks Chef.
Que lindo! Muito obrigada! 😍
Amazing as usuall! It's always a pleasure seeing your way of cooking.. can't wait to try this one!!
It’s so good! Please do🤓✌🏻
Beautiful! It's not only food... it's pure art! thanks to share your knowledge. Congrats!
My pleasure🤓✌🏻
This was one of the most magical techniques I've seen! I can't begin to express how thankful I am for you sharing this video!!
Wow, thank you so much, Alice🤓✌🏻
Very nice, beautiful, perfect 😍👏👏👏💖
Awesome thank you for sharing your knowledge chef!!!
My pleasure!! 🤓✌
increible video ,muchas gracias
It is such a pleasure to watch you vids 💖
Thank you for your kind words!🙃
Espectacular
Ughh this is so satisfying!!!
thanks🤓✌🏻
Awesome 🤩
Wow this is awesome
So fancy ❤
Wonderful
Gosh! This is amazing 🤩, I think I will place this beautiful dessert in my Chinese cabinet instead on my dining table ❤️
Haha 😆 that’s a great idea! Thanks✌🏻
I just found your channel few days ago and i binge watched all of your videos!!!
Thanks mate! I’m glad you’ve enjoyed them🤓✌🏻
Awesome thank you!
This is great!
thanks for watching 🤓✌
Loved this. Want to see more isomalt videos
I have lots of Isomalt videos on my channel🤓✌
Fantastic ❤
I think a heat cutting pen or hot wire cutter would work excellent with these creations. The pen is usually sold as a styrofoam cutter.
That’s so cool!
Cooler than refrigerator 😆🤓✌🏻
Great tutorial. Thank you.
Glad you’ve enjoyed it🤓✌🏻
GREAT
Great video. I like that you include the less successful ones to. Its a great way to better understand the process.
Thank you, Dan🤓✌🏻 I thought so too, since there’re so many IG FP type of videos that show this techniques as no-brainers, so easy to replicate... but in reality, they don’t actually work... or are not that easy at all to do🤷🏼♀️
Amazing!
Thanks🤓✌🏻
Beautiful thank you so much
Welcome 🤓✌🏻
Amazinggg❤️💯, I'd like to call your channel as "Breaking the magicians code" but for chefs 😂
Thanks again for enlightening us!
Wow, thank you, you are too nice!🤓✌🏻
Thank you Chef ! Definitely try it out 👍
Please do!🤓
Hi j j tang
Amazing. thank you chef
My pleasure🙃
Love it !!! Thank you . Subscribed 👍🏼
Awesome! Thank you 😊
In love 🥰
Very great idea.
Thank you! Cheers!🤓✌
Превосходно сделано и очень красиво снято
Gorgeous
Thank you 😊
Amazing
very good
Genius chef ever amazing
thank you 🤓✌🏻
Fabulous
thank you
Excellent 👍👍
Thank you 👍
Excelente
Thanks!🤓✌🏻
очень красиво)
Managed a nice mini serving nest of isomalt. BUT: for all considering using it, might want to think of your pot and mixing/drizzling tools as disposable. Also, isomalt creations seem to be hygroscopic and get sticky/gummy if left overnight.
All times Favourite King Of Gastronomy ❤️🔥
Thank you, Aqib!🤓✌🏻
Pure sorcery!
🧙♀️
I would LOVE to see some traditional Russian foods made vegan. In the US we don't usually get exposed to that cuisine much. There are tons of Mexican, Chinese, French, Italian and American vegan recipes on CZcams, but almost no Russian ones. That could be very interesting if you know any. EDIT: I just found the borscht recipe! Cannot wait to try it.
Great idea! Have a look at my channel playlists, there's one called Russian and there're a couple of recipes that are actually vegan 🙃One more is coming up soon, that was inspired by the Soviet/Urkanian Cutlet Kiev dish🤓✌
Love this and would like to make it for a dinner. Can I make it ahead of time and how much ahead? How do I store it.
I tried making some today, but they came out short and stout 😮
Магия❤❤❤
🙏top❤👌
Thank you for sharing your knowledge :-) please can you tell me : how many degre celsuis you have to cook the isomakt to keep it clear ?? .thank you
Waaw beautiful
I always Watching your video chef. And always interested with your product.
Even i don't understand your ingredients.
Well, thanks! But if you don’t understand any of the ingredients, you let me know 🤓✌🏻
Красиво)
Hello, amazing technic!
I don't understand why it's doesn't work with my isomalt, I haven't the same texture at all, is there multiple type of isomalt?
❤🔥from Mauritius..
❤❤
I don't know that I would call those fails. I mean I guess if I was a professional and knew more I'd feel it was a fail🤷🏽♀️ 😊 Thought her "jar" was super cool and can't wait to try. I appreciate her encouragement, "I'm sure you will get it on your first try". 😉
Thank you, Carla!
Nice channel. New subscriber
Thanks!🤓✌🏻
3:12 I don’t want to be the waiter serving this dessert
WHAT are the little clear bubble looking things? Please advise. Thank you!
I'm seriously interested in your book of recipes if at all you can send the link or place to buy
Cool technique,
But what are the temperatures , for boiling and cooling sugar ?
Can you also blow bubbles etc. with sucrose and water?
Do you have the recipe at hand for this tear drop idea as can't find it on your website?
👏👏👏👏👏👏👏👊👍🏼
Tried... Made a beautiful glass... I wish if I could show you mine....😢
I like you ❤️☺️🤗☺️☺️
Super 💖
What’s up guy.... u build your own way...
What that isomalt can be replaced with?
hello chef could recommend some books for molecular gastronomy technique it would be a great help
Спасибо за версии с неудачей, это прям жизненно)
haha
Nice work what is the recipe and boiling temperature
Chef thanks .we don't add water to the isomalt?
Video nuzu görsel olarak beğendim Türkçe alt yazılı olsaydı çok çok daha da güzel olurdu. Sizi Türkiye den izliyorum.
Hi Chef! Do we able to put some liquid (drink) on the isomalt? In this case I will use the isomalt as the glass of the drink. Thanks.
No ok its a form of sugar. Even humidity cant compromise its integrity
Раз рашн субскрайбс, то подскажите что добавляют в состав карамели для её пластичности и зачем в сахар добавляют глюкозу, если по сути сахар и есть глюкоза?
Can i use sugar instead?
Can I use sugar and not isomalt for this
It would be fun if you filled that with smoke on a fancy cocktail (or cocktail).
Hi Chef, I hope you’re well! 🤗 What kind of flavored caviar spheres did you use? Thanks 😊
Hello 👋 I was hoping someone would ask me this question! Thank you 😊 The flavour of these spheres is sweet grapefruit. You can make them using a reverse spherification process 🤓✌🏻
@@ChefRudakova Do you have a video for that process?
I would like to make coffee candy, can you explain me how. Tks
Hi chef ! Could you please do macarons with isomalt?
sure. Isomalt will work just the same as regular sugar. the only difference is the sweetness level🤓✌🏻
glue the sugar dome to the plate with a small flame.
can isomalt make low-sugar ice cream?
how much did you use to melt
How many cups did you use in the pot? How many min on avg until you dip the metal ring in and starting the hair drying technique?
Hello 👋 Those are both good questions, but to be fair the amount of Isomalt doesn’t matter so much. And, there’s not specific time until it starts to cool down, as it all depends on your room temperature. I’d say about 1-2 minutes and you can start testing it out. I hope it helps 🤓✌🏻
Can you make a Honey noodles with ice cream please
Chef could you please show us decorations with caramelized sugar
yes 🙌 I'm working one of of such videos right now in fact🤓✌🏻
Это ❤✨🎩✨✨🎩✨
Can this be done with normal sugar as well and what is the difference if I use sugar instead
Hey there 👋 Yes, you can use regular sugar, however it’s much harder to handle. I would recommend you to watch my other video on Isomalt🤓 I explain there more about the ingredient itself and how you can use it in cooking✌🏻 I hope it helps
can you make fusion dishes please make it Iam a learner
Like, comment and watch! For the algorithm! :)
You’re the best!🤓✌🏻
You have got to try Heston's notoriously difficult dishes...which is thankfully posted in the net! :
1. Botrytis Cinerea
10play.com.au/masterchef/recipes/botrytis-cinerea/r190614jlxwr
2. Verjus in Eggs
10play.com.au/masterchef/recipes/verjus-in-egg/r190614mndpq
3. Counting Sheep
10play.com.au/masterchef/recipes/counting-sheep/r190614qyzkr
Thanks for sharing! I’m gonna for sure check them out 🤓✌🏻
There’s always 1 bummer with Heston’s recipes: he loves freeze-drying stuff.... I need to get my hands of liquid nitrogen for that, which is not as easy🤷🏼♀️
@@ChefRudakova I understand, it is very difficult especially his methods. But hopefully, you will be inspired!
I'm from algeria. what's the isomalt?