I've seen it spelled both ways, but the translations I read are soma, and I can't read kanji so I have no way of knowing. Nice to see another fan though :)
Darius Nova yeah, he lost me there. Cool video, but this is just one reason why I can't take this type of cocktail-ing seriously. Guarantee that a proper style mojito is waaaayyyyy better
Matey you are definitely one in a million.. no, you tuber has your skills and not one chef I have come across has taken out their time to show how to do real cooking as you do. Just wanted to say a huge thank you for coming up with this channel.. do you have catering schools where you can teach instead of learning online? even if they are crash courses?
Do you have a background in chemistry or chemical engineering? I am a chemist myself and you definitely have way above average (if not more) knowledge of certain things!
seriously: Sprite? white sugar ? for mojito prep ? and that "kit" has nothing to do with "molecular cooking"... don't get fooled, ths is only advertizing...
Jesus Curbelo KingOfKink a Spanish speaking person would emphasize the j, but a j in Spanish doesn't make the flemy sound he is making. It annoys me, but i guess it is more correct than how most people say it
Jesus Curbelo you never made that clear, and to be honest if you were edgucated at all youd know different hispanic countries pronounce things differently and lastly did i say i gave a fuck about it was correct, if thats the correct way to say mojito, i dont give a damb it sounds like shit
While this would be obviously pointless to drink just for drinking’s sake (just make a mojito), the first thing that came to my mind was party favors! Something for your guests to pop in their mouths when they arrive to kick the party off! Very cool!
Yes but when you keep them in a mojito bath they absorb it and become a little fuller, also its not meant to be a whole mojito just a little special taste of the cocktail
Once that you take the time to make these, how do you store them until you are ready to serve them? I know that you said that you can't keep them in the liquid that eventually it would devolve the membrane. I have mine in the freezer right now. However, I am wondering once I take them out an do the second part. How do I keep them until I am ready to give them to guests?
How to ruin a good knife: cut a lime. Lime, lemon, tomato are blade corrosive. Use serrated knife. Why did you slap the mint if you mash it? Mojito is topped with soda, not sprite.
Haha. I HAGDEEE (agree). Mohhhjittuuo. This cock snapped his fingers to let us know its time to make science. No star wipe. No quick cut. Snapping for scene transitions.
With steady hands like a surgeons... you can place it on a flat plate or the lid of a tupperware box before you fill it with liquid, if you have very shaky hands you can fill it up in the freezer :P bokelund917
What kind of knives are those and that magnetic knife block?? Also these techniques are for visual aesthetic. If you just want to drink a Mojito then this prolly isn't for you. Just saying.
there is no subtitles in video, and my english is not very well. So i cant understand what u add to shugar and lime and mint. Cant understand your voise. sorry. What was it?
What hand blender do you use in this video? also do you know if its possible to mix Xanthan gum and animal Gelatin or are the two substances incompatible. I have tried mixing the two and find small lumps in my gelatin, I'm not sure if this is because I need a high shear mixer or they simply don't work together.
hmm not yet and im still studying on the various methods.. and based on my experience with my mentoring chef, the cryo-spherification (freezing method) is indeed the safest method to avoid the bursting spheres.
Funny never heard it called cryo-spherification, I have always known it as reverse spherification. I think the best thing you can do is give it a try, if things go wrong hopefully you learn something from your mistakes.
Hi, random question - can you keep the sodium alginate bath in the fridge overnight? Meaning will it still work the next day, or do you have to make a new bath? thanks!
Friend , as they call those envelopes they occupy in molecular cuisine and where can I find them? sell individual or box? approximately how much better one? or pack? thanks now head looking envelopes !!!
i really like mojitos, and i love your accent but, what is the point of making this? (don't mean to be rude, just want to know). Maybe like jelly shots or something like that?
A brilliant tip Chef. Relax and become friends with the camera. Imagine we are in the room with you and we respect your lesson and want you to like us.
Do not slap the mint. As a fifth generation farmer bruising herbs will create a temporary release of essential oils, but after a while they will be less flavorful. You would bruise herbs if your are making something that is not frozen.
Hello everyone! I've tried doing this today and did everything alongside the video exactly the same, but sadly when I dropped pods in the sodium alginate water they didn't form a membrane, but just started dissolving completely and I was left with a bowl of half -water- half -mix and a bit of gel on the bottom of the bowl, so it looked like it couldn't form properly, what could be done wrong? Appreciate the advice
Chef I am working on a strawberry soda dessert and wondered if you think this would work well with natural soda that is carbonated? The only difference is I want to make caviar sized pearls to add to the inside of my dessert. That way you get the flavor and fizz from the soda just in a different form. Let me know what you think.
when its done..... is it ok if that spheres i let it rest for a few hours before i serve it? lets say i put in the frezzer.... or something else so i cen keep that spheres cool?
They last quite a long time, just become a bit more fragile as time goes by and tend to pop easier... my recommendation is to use them as quick as possible, but they can make it several hours just make sure to keep them suspended in a liquid like the one on the inside. So if its filled with mojito float them in a mojito since the membranes let liquids pass.
