El Bulli's Famous Recipe: Transparent Ravioli, a Culinary Work of Art
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- čas přidán 6. 11. 2020
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Finally, after months and months of testing for this transparent ravioli recipe, I am ready to share the results with you. This disappearing transparent ravioli concept was created by the famous el Bulli restaurant, the pioneer of molecular cuisine, years ago. And, the idea behind it is that the outer layer of these molecular ravioli is not only transparent, it is also basically tasteless and melts, or some may say disappears in your mouth. In this way, you will only taste what’s inside your ravioli, i.e. the filling.
It’s also worth noting, that I’ve already done a video on Transparent Ravioli: • Transparent Ravioli: T... but that was a very different style of ravioli. Check out the video to learn more.
Finally, when using this molecular recipe, you would be able to seal the edges of your transparent dough easily with some heat application. On the downside, since the dough is ‘disappearing’ when it contacts water, you can only fill them in with oily and non-watery contents, such as parsley pesto & tomato sauce pearls floating in olive oil (as seen in this video).
The end product is extremely fragile, and it needs to be prepped (filled & sealed) to order and served immediately. It’s also important not to miss the correct time, when the transparent film is ready. If you leave it out for drying for too long it will over-dry and will break easily, like chips. In other words, this is not an easy recipe, and requires skills and attention to details to be executed perfectly.
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🤓 WATCH THE FULL VIDEO to learn the whole recipe. I mention ALL the ingredients and directions in the video. A few more notes on the recipe are below in the text. Thanks!
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when i discover a new video of Natalia , first step: thumbs up..second: watch the video :)
Haha 😆 Thanks, mate! ✌🏻
Omg you're a wizard! I loved this tutorial!
Let’s finish 2020 on a bright note, let’s make it a year of education and self-development!💯 What other el Bulli recipes do you want me to break down for you?🤓
Edible charcoal
@@umairraza6165 done that already 🤓 Check out the video HERE: czcams.com/video/fLUGtn7CXwM/video.html ✌🏻
Olive spherification please
Please breakdown Moss by Reynold,I want to learn the technique of each and every element in that dessert 🙏🏻
Thank you for this! 👌
Thank you Natalia for sharing these videos with us. You teach me things I wish they taught us in culinary school, things that can only be taught through experience 💯🤗 looking forward to your next lesson😁👌
You are so welcome!🙏 Thank you for watching my videos 🤓✌🏻
Your skills are impressive ! Suscribed and cant wait see all your videos 🤯
I just came across your channel,
This is amazing and can't stop watching!!
So inspired by you ❤️❤️❤️
Keep going!!!!
Can't wait to learn more!!!
I’m glad you enjoy my videos 😊✌🏻
I am glad to find you!! Stand by for your next video.oh God!
Thank you!😊 I’m glad that you enjoy my videos ✌🏻
Amazing dish! Congratulations! 😍 I will try to make it as well because it looks incredible 👩🍳
Please do! And thank you for your kind words🤓
Immediatly subscribed. Your dedication is inspiring!
Awesome! Thank you!🤓✌
What an art!
Incredible! Thank you!
MashaAllah! I am sitting here with my mouth wide open. How beautiful. Thank you for sharing.
Bravo chef amazing 👏 thank you for your knowledge
It’s my pleasure 🤓✌🏻
Thank you for sharing this incredible knowledge...lots of love from the Philippines
My pleasure 🤓✌🏻
So impressive!
Really awesome! These are actually sold in the US now under the name Blate Papes, but they're almost double the size so you can do even more with them! Definitely recommend using them!
Absolutely, using ready made plastic is much-much easier and more suitable for large-scale production 🤓✌🏻Thank you for this
Natalia I'm just blown away. We learn everyday new things here.
Thank you!🙏 As long as we live, we learn 🤓
O my god it's magistic 🤩 you are marvelous hats off to you 🙅🏽
I don't think you're a chef young lady. You are a Master Chef, artist, inventor, all rolled into one. And beautiful to boot!
Great video, thanks chef
Thats magical
You simply nailed it
Thank you so much! 🙃
Obrigada por colocar a tradução ❤️❤️
Very inspiring Chef. Tqvm .
Bytheway how should this ravioli be kept...chilled or frozen n how long will it last.
If frozen will it crack ? Tqvm
Fantastic 👌 content as always, more power to you🙏
Thank you! 🤓
Chef i Salute you and your Passion.
Love from India❤
🤓✌🏻
Thank you !
You are very welcome!🤓✌🏻
💌 danke schön, Chef ❤️🔥
This one is incredible 👍
🤓✌
You are very innovative
This is fantastic! What is the purpose of the soy lecithin in the recipe please?
I just found you in instagram by luck and here I am. Good work chef 🏅
Thank you! 🤓✌🏻
A MASTERPIECE!! I have a question.. can i serve this jewel temperated/hot? or it is just a cold dish?
Did you opt for cold oil spherification vs traditional/reverse because of the moisture content?
You are amazing 😻
Perfect 😍
🤓✌🏻
Hi chef really so gorgeous but I have problem in my country there is no soy lecithin so what I can do please tell me
This is wonderful
Thank you! 🙏
You have amazing skills
Great job
Best culinary regards
Umair raza Qureshi
Thank you so much! 😊
Where are you originaly from ? :] Your doing amazing job !!!!
Wow😍
so cool
Amazing..
Thanks a lot!🤓✌🏻
Damn thats amazing
SUBSCRIBED!
Wow that is so awesome
🤓✌🏻
You just killed Me when You 're crushing the lemons with some seeds on and then, came the safe☺️ nice.. very nice set up ❤
I've done these a handful of times with various filings and the last few times I've just got the "lazy" way and used Filipino spring roll rice paper.
Not sure why, but if you lightly brush the paper with diluted vinegar instead of water it's less opaque (More transparent) Not as clear as these, but still very nice in appearance and I personally like the mouthfeel a bit better.
The only problem however is if you don't have an under layer of flavorful oil or sauce they can get very sticky.
Great insight! Thank you for sharing 🤓👍🏻
where can i get soy lecithin
Wow amazing! 10x for sharing! What does the "transparent wrapper" taste like? And if say, hot sauce is added, will the wrapper lose texture quite immediately?
Yes it will. It's quite tasteless 🤓All the flavour comes from the filling✌
@@ChefRudakova 10x ^_^
Chef Rudakova, could the Ravioli be heated or warmed up for service??
Thanks in advance
Awsome !
🤓✌🏻
Amazing as always! 2 questions: 1) is it necessary to use glicerine or can ben replaced with something similar? 2) why didn't you spherificate the pearls with calcium lactate and alginate sodium? THK YOU ! Ciao
Hey, Gerardo! 1) I'm not sure what to substitute Glycerine for, but it works well for this recipe, giving the dough elasticity. 2) That's a reverse spherification method.
@@ChefRudakova Why would you not use reverse spherification? What made you use oil? Thank you so much you are so cool Ciaooo
@@giordanodigloria5496 great question! Thanks for asking. Reverse spherification would be cool to use, but when making small, caviar size, droplets, it get's very difficult without special tools, like caviar dropper. But otherwise, RS caviar is very cool👍
most creative chef ever
thank you, Leondra!🤓✌
At service you heat up the raviolis or just plating them? I want to see more desserts and if you can or want it I like to see crazy fermentations of you authory, love your work and energy
No, you definitely would not heat it. The transparent film is super fragile and the pearls are made with Agar Agar, which is sensitive to heat. You would assemble these ravioli to order and serve them immediately. As for desserts and fermentation, I’ve already done quite a few videos on these subjects (feel free to explore my CZcams playlists on the channel). Also, I’m currently working on a new video on one of the Jordi Roca’s desserts, so stay tuned for that 🤓✌🏻
@@ChefRudakova I'm soo tuned, I'm plugged in jajajajaja
There is a dessert from Jordi that want to see more than anything and its the ice cream from sourdogh, its insane
@@AndrewPROACH17 haha 😆 wow, I’ve never heard about this ice cream. Thanks for sharing, I’m gonna check it out🤓
What is the texture of the bite?(of the translucent shell)
pörfekt..bravoo
Looks great 😊
Thank you 😊
Thumbs up before I even watch.💯💯💢💥
Awesome wow, would it just kinda melt in your mouth then? Woah😍😍
Yes, Maria🤓 exactly that✌🏻
How do you cook Trans rav?
Not in boiling water...so maybe just pan fry in oil??
Has lecithin any side effects 8s that kids safe food ??
Wow just wow chef😍😍😍. Now we don't have to spend lot of money to buy edible film for pasta
Hi can we make this ravioli but with the edible disc you made in the first video(transparent ravioli)can we fill it with oil and pearl like you did in this video
Hi, Shannah! Good question, but no, the first version is very sealable, if you know what I mean 🤓✌🏻
I've tried this recipe, and tried to dry the dough on a plate. The film was stuck to the plate and I couldn't get it off. Next time I'll try and use silicone baking sheets to dry the film on. Will this achieve a better result?
Love from India ☺️👍🏻
Chef. ice cold oil its from mixing ice cube and oil? or just oil?
just oil. from the freezer
where you dehydrate it
what is the purpose of lecethin? I thought we use it for foams not as a thikening agent
Lecithin binds some ingredients together. Check out my video on Soy Lecithin: czcams.com/video/-ZOiajRmxv0/video.html to learn more 🤓✌🏻
So they are served cold?
nice...
.is this transparent sheet have long shell life ???
If you store it properly, yes. But if you leave it outside for too long, it will start to crisp up, unless the humidity is too high, then it will melt...
Doesn't it need to boil?
Can you share the music title please, thanks!
can i serve this with some sauce, wont it be melt in the sauce?
it will
Please, how is this pasta preserved?
Unreasonable. Looks beautiful but this is far to technical for a home cook. It could definitely earn lots in a pro kitchen. Good job.
Is the 1% agar agar measured in weight or volume?
Always weight in professional cooking🤓✌🏻
Can you tell me about ingredient
Finally, I female chef su CZcams
Can I use any lecithin other than soy?
yes, it should work the same
Crazy and beautiful as always
🤓✌🏻
🎉❤
Do you cook them after that?
no, they are ready to eat
make a complete dish, will help to make it more visual.
Шеф Рудакова а у вас есть русскоязычный канал?
Ah great! I wish the font in the steps were bigger, I'm old enough to be half blind LOL and I can't read the given steps 😫
written recipes are on my website. check it out 🤓
Здраствуйте Вы молодец, я все сделал по Рецепты , но равиоли у меня ломаються при сгибе
Тимур, вы их пересушили☹️ У меня несколько листов ещё осталось после этого видео и через пол дня они тоже начали ломаться... надо их делать как только они высохнут, что можно трогать. Чуть дольше и они пересушиваются в комнатной температуре. Попробуйте ещё раз!🤓 напишите мне как получится.
@@ChefRudakova спасибо что ответили буду стараться
Can you eat it raw?
It’s not really “raw”... but yes, you can eat it as it is🤓✌🏻
My apartment is so dusty that leaving the ravioli out for 3 days to dry will turn out not transparent but brown-colored ravioli, and the flavor will be closer to that of a 15th century castle's un-vacuumed sub-basement floor.
I think I'll have a cheeseburger now. Thank you
My heart just stopped. What red or white wine based mini 'cocktail' with parmesan shavings? My spelling stinks but
I'm poor. I tend to imagine NOVEL food as familiar tastes in a fancy glass. I'm not a chef. I just watch. I'm really poor and society is determined I stay there so 🤷 Here I am poor and struggling.
Parmesan noodles
That’s a cool idea 🙃 Thank you for sharing! I’ve already done a similar video, using the same technique. Check it out: czcams.com/video/361qcYHzd7s/video.html
The original recipe is made with obulato. Whan you it it (the real one) the obulato disapears in your mouth
algum brasileiro!? kkkk
So, half day to made 1 portion ravioli, very intersting 😂
Yes, it might be surprising, but many delicious foods that you enjoy in cafes & restaurants quite often take more than a day to make.
Bakers start their work on breads 1 or 3 days before baking to allow enough time for fermentation.
Some cooks forage for fresh ingredients in summer, process them for days, so you can enjoy them once they are ready in winter time.
Patissiers work on their cakes & pastries for days as well, as there're several stages of preparation in a single product, that cannot be done in 10 min.
And, even prepping and assembling regular, classical ravioli takes more time than most people imagine.
Restaurants and supermarkets make it seem so easy & fast. You make an order and in 10 min your delicious food is ready. But it takes days of prep and maybe even years of developing an efficient workflow process to make it that way.
@@ChefRudakova and when you coming in Crotia? 🤪😊
Can i be your biggest fan
🤫😭
Make an edible tide pod lol
That's an idea 🤓✌🏻
On a serious note, your culinary talent astounds me! The stuff you do is super cool; keep it up!
@@alexhanson5985 thank you 😊
OMG. OMG. D*m. HOW I WISH I COULD! Pierogi's also! With sexy dip. WOO!!!
I like u