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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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Also can we just talk about how it was to do something this finicky and try to keep things in focus? Sorry for the fuzzy shots but oh my word, le stress.
Love it I have never seen this ! Saving this one to try it out
This technique opens up to a wide range of possibilities ♥️ thank you 🙂
This is amazing ..give me lot of ideas.. thx for the video really😋😋.. never thought like that🤭
Y'all wanna crank up the volume of the file before render. Its a wee bit on the quiet side.
Inspired
Lovely thanks ❤️👏🏾
amazing technique!
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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..
I knew it was some sugar sculpture
Amazing, thanks for sharing!
Art! Can I encapsulate any other liquid beside olive oil?
👍 very good good luck
Love this! It's a great inspiration for many recipes
wow. amazing. does isomali melt in fridge like regular caramel? Is it possible to use fruite juice or gel intead of oil?
Hi, can you please tell us the quantity of isomalt & water
Thanks
What other liquids can be used besides olive oil
Great videro,can we replace the oil with beetroot juice,or any fruit juice?
You are awesome
Celler de Can Roca 2008
Imagine doing it with other kinds of sauces or liquids!! 😲
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?
Kristin can u pls tell in what can i use beetroot and pea puree
Wow 😍😍that amazing
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?😁😁
yet another great video !!
Thanks for sharing this technique
This channel is so D O P E keep it up I've always wanted to know the secrets of high end cuisine
Great….
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 😊
In what dishes we can use this
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?
Wow I’ve never seen this before! Thank you!
wow really cool thank you….still one of the best you tube channels on you tube super cooking skills thanks for the inspiration
A big big thank you and I want to ask that what can we encapsulate other than olive oil
Im so glad to see that your channel is growing. Keep it up lady And you'll be in the hundreds of thousands til next summer. Great video btw 🙂
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
Chefs Table: S4 – Jordi Rocca: At 30:35 you can see this technique used with a "cream" and later by blowing air in it. Very cool!!
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.
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?
Is it sweet?
I have searched for months looking for exactly this. Thank you so much!!!
Amazing.
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.