Molecular Gastronomy: Mugaritz Candy
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This molecular gastronomy recipe is brought to you by molecular gastronomy chef Andoni Aduriz from his restaurant Mugaritz. It is made with their signature Juniper Pineapple flavoring. The Recipe: 16 g Pineapple-Juniper 600 ml white rum 400 ml water 2.5kg sugar Corn starch Vacuum pack the rum and Pineapple-Juniper in a bag. Leave the mixture to macerate at 30ºC for 24 hours. Strain the resulting liquid and set it aside. Combine the sugar and the water and heat it to 117ºC to make a syrup. Turn off the heat and add the rum infusion. Cover the pot to prevent the alcohol from evaporating and leave it to stand for 5 minutes. Cool the mixture by transferring it from one saucepan to another 4 or 5 times. Then leave it to temper. Place corn starch that has been previously dried in a hot cupboard at 50ºC for 24 hours in a container. Make cavities in the starch in which the candies will be shaped. Fill the cavities with the rum syrup. Sift more maize starch over the candies until they are completely covered. Place the container in a dehydrator at 50ºC for 48 hours. Carefully remove the candies and brush off the excess starch. About Pineapple-Juniper (Mint, Pineapple, Peach, Juniper, Pepper): Its aromatic and gustatory structure ranges from the fruity aroma of peach and pineapple to the acrid bitterness of juniper. Served cold, it has the aromatic characteristics of a refreshing spiced fruit punch. When hot, it can be drunk on its own or used as the base for a soup. Used dry as a condiment, it can add fragrance to salads, fruit salads, chutneys, soups, glazed fruit, etc. http://www.mugaritzexperiences.com/en/herbals/Pineapple-Juniper/15/ Molecular gastronomy or molecular cuisine is the science of cooking commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensory and food science, borrowing tools from the science lab and ingredients from the food industry and concocting surprise after surprise for their diners. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. The term Molecular Gastronomy was born in 1992 (complete history on this post: Molecular Gastronomy History). Many modern chefs do not accept the term molecular gastronomy to describe their style of cooking and prefer other terms like "modern cuisine", "modernist cuisine", "experimental cuisine" or "avant-garde cuisine". Heston Blumenthal says molecular gastronomy makes cuisine sound elitist and inaccessible, as though you need a BSc to enjoy it. In the end, molecular gastronomy or molecular cuisine refers to experimental restaurant cooking driven by the desire of modern cooks to explore the world's wide variety of ingredients, tools and techniques. Molecular gastronomy science research starts in the kitchen and the learnings of how food tastes and behaves enable chefs to cook with it and discover new sensory pleasures with it. Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. Ferran Adria from El Bulli restaurant used alginates to create his system of spherification which gelled spheres that literally burst in your mouth. Heston Blumenthal from The Fat Duck restaurant applied the learnings of the ability of fat to hold flavour to create a dish that had three flavours -basil, olive and onion - and each of them was perceived in turn. The potential of molecular gastronomy is enormous. It is revolutionizing traditional cooking and transforming eating into a whole new emotional and sensory experience. See more molecular gastronomy here: http://enthusio.com/best/11456/Best-molecular-gastronomy-chef
Comments
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ahahahhahahahahaha wtf is this?GO get a burger people
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and then you lick the stone
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yes that is called bonbon liqueur.... They are made since centuries...
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The fuck did you break them on rocks for?. Food may be art... but it is also meant to be eaten.
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lol i thought the rocks were the actual candy from the thumbnail.
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And now what?? You lick the rock? Is very interesting to see but not to degustate
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where do get the rocks for this dish, whaat is the purpose of the rocks
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For all the haters, Have you eaten deli meats, bacon, breakfast cereal,big mac or yogurt to mention just a few, If yes time to get hold of yourself and get a grip. This is also an art form not for all, chemicals have a place in food, without them many more would starve and die and live even more desperate lives .Again I say grab your granola bar and an adult pacifier,curl into a ball and cry yourself to sleep.
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Can't you guys just enjoy science? Its a youtube video, not a freaking motion picture.
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Your ignorance amazes me. Everything you interact with ever is either space or chemical. All of the components of the treat in the video were completely edible and digestible. Styrofoam is a false form of food, not alcohol and granola. Your disinclination does not negate the dish. And lastly, the effort always out weighs the product. That is why you pay a chef at a restaurant, or spend hours laboring over a meal for your family. It is a craft.
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It's to show in an artistic and visually interesting manner that the center is still liquid. Youtube was never about important things, just interesting ones.The link was at the very beginning of the video. Over all your comment was "boring and forgettable".
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Everything is a chemical my good person.
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Candies like that have been made since a long time ago. There is also no "chemical" added in there.
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HAHAHA LOL U STUPID
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Everything you eat is made of chemicals. Every time you cook, you apply chemical principles to chemicals to make them appetising and safer-to-eat. Food is always mixed with chemistry, you just aren't familiar with this format. 'Meant to' is the only falsity: attributing it to anything is solely about perspective, not the thing itself. 'Meant to' is irrelevant when a person isn't closed minded. But I agree, this form of cooking is wasteful in time and effort. It's gimmicky and unappetising.
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Molecular gastronomy is something I will never try. First of all I like to see my food...on a larger size than molecular. And why should food even be mixed with chemistry to create something that it might have never been meant to eat? I think it's false form of food. I've watched alot of these videos and I would not be inclined to make or eat any of these. The effort for outweighs the end product.
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I honestly dont see the appeal. And placing the liquid candies on rocks then cracking them open? What the fuck. why is that appealing? why does that make me want that? sure cool whatever your playing with your food making it and displaying in stupid ways. Way is this important enough for youtube? there is no link to buy this stuff. so way is this here? boring and forgettable
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