Encapsulated Olive Oil | Chef Studio Modernist


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Learn how one can make encapsulated olive oil bon bons. The first 1000 individuals who click on the hyperlink gets 2 loose months of Skillshare Premium:

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A modernist, molecular gastronomy taste methodology, at first created through Chef José Andrés, those little bon bons are made through trapping olive oil within a skinny layer or isomalt sweet. Difficult and finicky to make however with surprising effects. These are onerous to stay for carrier and can not actually be saved for lengthy so it’s best to make proper sooner than serving. If you’ll stay your isomalt held at 140 C then you’ll cause them to at the spot.

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45 thoughts on “Encapsulated Olive Oil | Chef Studio Modernist”

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  2. Me encantaría poder tener la opción de escucharte con subtitulos en español, puedo comprender lo que haces por las imágenes y mi poco inglés, pero se me escapan muchísimos detalles. Aún así Is lovely and wonderfull. ..todo lo que haces…Saludos..

  3. Nice, but… What to do with it? I mean, great idea various dishes. But then you'll end up with the sweetness from the isomalt. Any of you can suggest one application for those oil drops?

  4. This is amazing… You just gave something incredible to do. This was SOO cool. Does this work for any application such as chocolate? Can I encapsulate chocolate?😁😁

  5. Wow you’ve got legit skills. Haven’t seen any other channel like this on YouTube. Keep it up! This technique is unlike anything I have seen before, along with some other videos you’ve got. They’re things I’ve always wanted to learn how the restaurant do. Thank you 😊

  6. Couple of questions :
    How far in advance can you make these? Will they hold for a while or are they a last job just before service kinda thing?
    Does acid affect isomalt? Would they work with an acidic dressing?

  7. As soon as I saw the thumbnail I knew my mentor had came up with this technique, Chef Jose' has been a unrivaled culinary mind when it comes to molecular gastronomy

  8. Isomalt is just the best!! Would encapsulation work with puree as well, Chef? I thought of doing a live plating where it's encapsulated and then we smash it and turn it into like an Eton mess or something.

  9. Awesomely cute little edible oil ampoules! I'm thinking of adding a little Asian flair by filling them with Szechuan "mala" numbing chili oil. I wonder if you could double-dip them in an alginate bath and then spherify them in another chewy shell to obtain an interesting chewy/crunchy texture?

  10. I tried this technique today and the capsules turned out great initially. However, after a while (5-6 mins) it started disintegrating/thinning resulting in the oil escaping. Could you please assist me by telling how or where I went wrong? Thanks in advance.

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