Spherification: Molecular gastronomy
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- čas přidán 17. 04. 2020
- Spherification is one among the many molecular gastronomy techniques. Molecular gastronomy deals with the investigation of physical and chemical changes that happens in cooking. This provide a better platform for the presentation of the food and helps to derive better and perfect food products.
This video deals with the basic spherification using agar agar.
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Yummy food
Nice
Good
Wow
Good........
Woww looks so beautiful
Sharing this as well as saving this video.. make more of such videos
So nicely presented
Wow..super
Nice..looks good
Awesome presentation, and nice share
Woow....beautiful
Superbbb😍
Wow super
We want this types of video. Thnx
Adipoliyaaayitto
Adipoliyaaaayitttto
💯💯👌
How long can we keep this on the fridge? And what proper way to keep it? Soak jelly on water, oil, or just it?
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❤️❤️
👍🏻👍🏻👍🏻
പൊളിയാണ്.. nice
Chef... Share your knowledge dear
ഉഷാർ.. കലക്കി....
👍👍👍👍👍
👍👍👍👌👌👌💯💯💯
100💯👌👌👌👌
How much pourcentage agar n water please ❤ ?
നടക്കട്ടെ....... ഇനിയും പ്രതീക്ഷിക്കുന്നു
👍
Kaanaan nalla bangiyund
കാണാൻ നല്ല ഭംഗി ഉണ്ട്
enthu tharam Oil aannu use cheyyunnathennu Parayamoo
Any oil with a low freezing point.. Here it's sunflower oil
What was the agar agar soaked in? Water? Mango juice?
Better in mango juice..water will dilute the flavour
@@chefsujithcisock thanks, also, would it be the same ratio if using agar powder? Thanks again.
Agar agar powder is more concentrated and clarified. So use less quantity compared to agar agar sheets
@@chefsujithcisock thanks, subbed.
Thank you so much
Nice
Wow
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Nice
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