Molecular Gastronomy - Reconstructed Tomato Soup
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Find everything you need to experiment at home at http://MolecularGastronomy.com. And for more molecular gastronomy recipes, go to http://bit.ly/MolecularRecipes.
Comments
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Hi! my boyfriend gave me a kit and I absolutely love it but I'm wondering how to know how much stuff to put? like the proportion if for example, i want to use the agar agar powder on a different recipe? or like if it's w/ pureed fruit, is it the same amount? Is it also possible to just make a little bit? my friends and I made some mango spaghetti jelly but after awhile the mixture solidified so we reheated it butt hen when we put them in the tube and place din the cold water, it wasn't really solidifying as well as before
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I am watching this because of Jean Reno's movie "Chef" about a classic and a modern chef and a turn around of the entire menu to this style cooking in order for it to stay open, it is a comedy in French, 5 star and about molecular gastronomy, I recommend everyone see's it! It does look fun, liking playing w your food..
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Crazy People!
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Mmm! You could make some really good chips out of the purée!!!
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Another good idea, instead of the olive oil drops, is to lay down a few of the oil encapsulated in isomaltar sugar. :)
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A couple strands of the soup spaghetti, a little fresh cream, a few sprigs of basil, and you're good to go! :D
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@Gabriel Freeman It does! All our molecular gastronomy kits are available to purchase on our website, the address of which can be found in the Description box below this video.
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Well not made
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This all comes in a kit
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Hi there! What we try to bring to the table is mainly an experiment in texture. We try to re-shape and reconstruct familiar foods and tastes to create an element of surprise. In this case, for example, one gets to experiment eating soup in the shape of a spaghetti, which makes for an unusual experience!
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Hi there! We carefully select the food additives used in our recipes (in this case agar-agar) in order to make sure that they leave no aftertaste. Therefore, this reconstructed soup tastes just like it did before being gelified; it's the texture that changes, from a liquid soup, to a soup spaghetti.
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Looks awesome, but I question the taste... Has anyone tried this? Does it actually taste very good? I just imagine the jelly form will make the soup less tasteful, the flavor extracts more slowly from the jelly.
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yeah! space food! or what the tomato soup would look like in space!
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That's epic!!!!!
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Make 50 of this for a table d' hote.
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So this is a classic vegetable aspic ot kanten in a new shape. Pretty clever! Those saying it's frankenfood or just a fad shouldn't be eating gelatin. The bouillon cube comments are fair, but I think this video was intended for home cooks, not professional chefs. I've never made a stock at home before, and I don't call myself a chef, but I'm still happy to have learned this technique.
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wow thats amazing.
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Hi there! Thanks for the question. We suggest that you warm up the spaghetti by submerging it in hot water, however please keep in mind that to maintain its firmness and shape, the agar-agar gel must remain below its melting temperature of 85°C (185°F).
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can this be served hot??? if you can, then how??
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Randomly came across this video and hate how much I want to make it now. Basically fancy soup jelly but I still want to eat it soo bad.
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