Lobster Bisque Liquid Raviolis: Reverse Spherification Technique скачать в хорошем качестве

Lobster Bisque Liquid Raviolis: Reverse Spherification Technique

Lobster Bisque Liquid Raviolis: Reverse Spherification Technique #LobsterRavioli #ReverseSpherification #LobsterBisque #LiquidRavioli #GourmetCooking #FineDining #Foodie #ChefLife #CulinaryCreations #FoodPorn #FoodScience #MolecularGastronomy #ChefTips #FoodTrends #FoodieFinds #FoodVibes #FoodLover #FoodieGram #FoodieCommunity #FoodieLove #FoodieHeaven #FoodieGoals #FoodieNation Two colors raviolis This is a very nice technique. You will be making two color raviolis. Kind of Orange and white. The video is part of my Molecular Gastronomy category. They are great for cocktail party, serve them as canapés. Use them to compliment a pasta. It is like having a sauce enveloped into a gel. Using the same technique you could use different flavor. For example, the lobster bisque could be replace by a mustard sauce. You could then place the ravioli on a steak of fish. When you cut into it, the sauce will released itself on the protein you decided to accommodate it with. It look amazing and create innovation on a plate. I like to call it eccentric cuisine. It is a very easy process that any home cook can realize. I hope you enjoy the video. If you have any questions please let me know. Press the like button if you liked it. You could subscribe to my channel so you won't miss out on my up coming videos. Happy Cooking to you!!! Ingredients Needed: 500 ml lobster bisque ( could be other liquid, but it need to have a certain thickness) 6 grams calcium Alginate 5 gelatin sheets 150 ml heavy cream 2 grams calcium 2 Gelatin sheets. For the sodium Bath: 400 ml Water 100 ml Bandy ( this is optional. Since brandy is part of the components of the lobster bisque, it is a nice touch) 2.5 grams Sodium Alginate. Blending each preparation help for more homogeneity of the mixture. Culinary Classes Online Cooking school Free cooking classes ICE French Culinary Institute International culinary center CIA Culinary institute of america