Mojito Molecular Gastronomy

Mojito Spherification Recipe
Get the kit here: www.makesushi.com/product/mole...
This video will show you how to use the mojito spherification kit made by Molecule-R a company that makes molecular gastronomy kits for home use.
Chef Devaux will run through the recipe to show you how easy it is to cook a modern-day recipe like this reverse spherification technique, he will also put his own little twists on the original recipe.
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Produced by www.makesushi.com Chef: Davy Devaux
link to this video for sharing: • Mojito Molecular Gastr...
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[@duallove6909]

Your patience is astonishing!. I would never ever bother for this

[@manjunathshettigar2127]

Excellent Technique, Thank You So Much

[@dsb188]

I have this kit!! I used it once but its pretty cool.

[@bladedlady]

Oooh! Absolutely fascinating! :)

[@schuylerphillips494]

While this would be obviously pointless to drink just for drinking’s sake (just make a mojito), the first thing that came to my mind was party favors! Something for your guests to pop in their mouths when they arrive to kick the party off! Very cool!

[@paolarodriguez8498]

❤️ love your video and the way that explain step by step.

[@MakeSushi1]

Thank you very much Paola, please share this video with your friends to help me to get 1 million friends.

[@CakeTUBEjb]

It's sad to see so much negativity in these comments :( I think this is really cool and was interesting to learn about! I love your channel!

[@wangabo123]

Great sushi recipe!

[@ihsankib]

I have similar shot glasses, but I use them for espresso. They are so nice!

[@jasonssavitt5297]

I'm salivating, just watching this

[@morganlamb948]

This is so cool. Thanks for the video!!

[@MakeSushi1]

Indeed it is. You're welcome Morgan!

[@tlb017]

That is great! Thanks for the video.

[@MakeSushi1]

Glad you enjoyed it! and you're welcome :) tlb017

[@MsNamelesschick]

I always wondered how those were made pretty cool :)

[@MakeSushi1]

Pretty cool indeed :) MsNamelesschick

[@brinamarie9525]

This is so cool 🤩

[@varanasichefsassociation8006]

It's unique it's cool

[@lgrigri]

Nakiri Alice approves this video. (Is that too obscure of a reference?)

[@reynnmoon13]

i got the reference :D

[@Distant_View]

+Luke J I will always upvote a shokugeki no soma reference! I would kill to be in Kurokiba's place, Alice is awesome

[@cyur8979]

Shokugeki no souma

[@Distant_View]

I've seen it spelled both ways, but the translations I read are soma, and I can't read kanji so I have no way of knowing. Nice to see another fan though :)

[@dwaipayanchakraborty8518]

+Luke J Nope !, i got it :)

[@noraalhamed5658]

That is awesome

[@cloudylover2225]

I like it the video is so very good

[@alessioromeo4936]

WOWOWWOOWOWOW exelent dude

[@barshamishra1109]

your good at stuff like that

[@naturallyyounaturallyme1324]

Thank you

[@MsWatchdog]

Matey you are definitely one in a million.. no, you tuber has your skills and not one chef I have come across has taken out their time to show how to do real cooking as you do. Just wanted to say a huge thank you for coming up with this channel.. do you have catering schools where you can teach instead of learning online? even if they are crash courses?

[@bpositivebpositive928]

Wow its amazing

[@MakeSushi1]

Thank you!!!

[@utdpmi9993]

like the knife !!!!

[@xman2147]

very cool

[@ctsg125]

Thanks for all your videos Chef Devaux! I enjoy them. This video in particular is super duper cool!

[@D4NNYT92]

What hand blender do you use in this video? also do you know if its possible to mix Xanthan gum and animal Gelatin or are the two substances incompatible. I have tried mixing the two and find small lumps in my gelatin, I'm not sure if this is because I need a high shear mixer or they simply don't work together.

[@caseychan83]

Gotta love MoleculR products!!

[@MakeSushi1]

They are pretty neat

[@caseychan83]

***** I made blood orange "ikura" with mine. I wanna try this kit now!!

[@RagingInsomniac]

I died when he smacked the mint leaves.

[@aimamy8906]

Alfred Jodl what he added after lime

[@leahanderson1576]

It is not a gimmick , it really does release flavour and fragrance!

[@dariusnova5547]

Sprite to Mojito, it's like ketchup on home made italian pasta :D

[@ryguy5859]

Darius Nova yeah, he lost me there. Cool video, but this is just one reason why I can't take this type of cocktail-ing seriously. Guarantee that a proper style mojito is waaaayyyyy better

[@realhiphopplaylist]

Couldn’t have said it better myself!!!!

[@fabriziograziani6069]

L’ Italia approva!🤣🤣🤣

[@NotChefCook]

@@fabriziograziani6069 Idem !

[@alonzoanna]

hi, your melecular mojito is really cool. what did you add from small white paper pack? i did not understand

[@adrianusariandi592]

when its done..... is it ok if that spheres i let it rest for a few hours before i serve it? lets say i put in the frezzer.... or something else so i cen keep that spheres cool?

[@masonang9058]

Concise and fundamentally explained! thank you

[@MakeSushi1]

that's what I was going for :) are you going to experiment with making some molecular gastronomy spheres?

[@masonang9058]

hmm not yet and im still studying on the various methods.. and based on my experience with my mentoring chef, the cryo-spherification (freezing method) is indeed the safest method to avoid the bursting spheres.

[@MakeSushi1]

Funny never heard it called cryo-spherification, I have always known it as reverse spherification. I think the best thing you can do is give it a try, if things go wrong hopefully you learn something from your mistakes.

[@masonang9058]

will do.. thanks for the tips :)

[@Sushijohns]

Hi, random question - can you keep the sodium alginate bath in the fridge overnight? Meaning will it still work the next day, or do you have to make a new bath? thanks!

[@SuigiMoto]

My mother would enjoy this.

[@menib7574]

wow great vid i sure learnd a lot this is amaizing

[@MakeSushi1]

I'm happy you enjoyed this molecular gastronomy mojito vid 😁 will you try making these+meni b

[@menib7574]

i wish i choled but no i dont think i will but my broter he is a speara fnatic he is soo good at cooking

[@MakeSushi1]

You should show him the video and get him to make it for you, anyway food always tastes better when you don't have to make it 😉 +meni b

[@menib7574]

i did showd him and he alredy knew about it and he alredy saw your vids

[@cindyli9776]

That's so cool! I'm going to try that today. Great video.

[@TOXTful]

i need one like these

[@ianhavila2420]

thys very good the tips :3

[@stevefranklin9176]

A brilliant tip Chef. Relax and become friends with the camera. Imagine we are in the room with you and we respect your lesson and want you to like us.

[@almederkati1472]

Awesome! Thanks a lot))

[@MakeSushi1]

You're welcome Almeder :) will you try making some of these awesome mojito spheres?

[@almederkati1472]

Yeah!Of course I will)))

[@D4NNYT92]

hello, I'm having trouble with the formation of my spheres. they don't look round and bubbly. when taken out of the bath they look squished and flat.

[@OleksandrYatsenko-cp5fr]

Hello everyone! I've tried doing this today and did everything alongside the video exactly the same, but sadly when I dropped pods in the sodium alginate water they didn't form a membrane, but just started dissolving completely and I was left with a bowl of half -water- half -mix and a bit of gel on the bottom of the bowl, so it looked like it couldn't form properly, what could be done wrong? Appreciate the advice

[@MrMosbig]

Awesome :)

[@mitchbolen4207]

How long will these hold before you serve them? I would want to make in advance

[@crunchblack1889]

Wow! Just ducking ace! This guy knows his sh1t! Thanks for another great video.

[@Jbpunto]

Hello, just a question: how many hours need mojito balls to freeze? 24h or less is possible?

[@AnimeQueenBeauty]

I love your knives in this video!! Where did you get them or what are they called???

[@arancibia2006]

Friend , as they call those envelopes they occupy in molecular cuisine and where can I find them? sell individual or box? approximately how much better one? or pack? thanks now head looking envelopes !!!

[@wanaan]

What's the difference between the jelly membrane versus normal jelatin? Is it only so that it can still carbonate?

[@user-xj9lj3nj5t]

Is it okay to keep them in the fridge just like that or do I need to put them in water bath or something?

[@miguelenriquesanchezjimene9405]

quiero saber la sustancia que se utiliza para hacer gelatinoso ese mojito

[@crystalsalton]

In the event you want to make them in advance how would you store them?

[@MrLuckienumber13]

what is the shelf life for these? i would like to prepare them the day prior to an event. is this realistic?

[@PellegrinosTratt275NMainSt]

Thanks

[@keep7smiling]

Do you have a background in chemistry or chemical engineering? I am a chemist myself and you definitely have way above average (if not more) knowledge of certain things!

[@zhukal7437]

Can someone tell me the exact hand blender and siphon that he uses in this video?

[@maryam8709]

Does sodium and sodium alginate different? Or both over the use of sodium alginate?

[@SairaSaadTheNikonGirl]

great sir whoch knives you are using

[@vetmed2777]

is there some way to pre make these and store them?? for at least 1 night? :\

[@irgendwelchedinge]

Oh and btw, would you be able to do a video on "sushi bowls"? I am forever too lazy to roll but addicted to sushi. The recipes I have found on the internet are ok but not that great! Thanks

[@iamdaejin]

저거 소주잔인데 알흠답네요~

[@awakeLLc]

8:06 the face you make when you spent 3 weeks making 1/10th of a shot

[@rachaelt1858]

How long did u put the mold in the freezer?

[@ChickenArmyBros]

I love his knifw

[@ChickenArmyBros]

knife

[@noraalhamed5658]

+Ryne Cetroli what the fuck is rong with you

[@lukasmuller7995]

+Nora Alhamed What is so bad about liking a certain kind of knife

[@noraalhamed5658]

+Lukas Müller it is scary 😒

[@ChickenArmyBros]

+Nora Alhamed nothing I just really like the way his knife looks it has a really cool design on it that I like. :|

[@80shaimaa]

did you use co2 in isi whip cream siphon?

[@luisrodolfomolinadominguez5541]

¿Alguien puede pasar la receta? Desconozco uno d los polvos blancos q utiliza

[@irgendwelchedinge]

dat slap doe... :D

[@jwan8890]

ikr *claps*

[@kiwiartofficiel218]

kzbin.info/www/bejne/mnK2ZmmIqM2jp7s

[@AnalogX64]

In what setting are these spheres used? do you drop them in a another drink? or they are served in a bowl with a spoon?

[@MakeSushi1]

Yes to both scenarios AnalogX64

[@RobCobbW]

Once that you take the time to make these, how do you store them until you are ready to serve them? I know that you said that you can't keep them in the liquid that eventually it would devolve the membrane. I have mine in the freezer right now. However, I am wondering once I take them out an do the second part. How do I keep them until I am ready to give them to guests?

[@Platooplumo6226]

Lol. You keep them frozen until the guests arrive, then apply it to the 2 baths.

[@brinamarie9525]

Could I use this without alcohol 🥃? For example, could I use this with soda, juice, or sparkling cider?

[@perfectlyinsane3318]

I love how he ses that

[@xalener]

7:05 woah those captions mate

[@bobbymartins7349]

At what stage he's used xanthum gum since it's listed as one of the ingredients

[@Alexanderisawsome]

And now I know how to make sushi

[@lorenaospina8214]

Cuanto pueden durar?

[@Sam18elnino9]

Do you actually live in Sigüenza or is it just like the brand of your water? I was there on a class trip last year :)

[@xavisanchez7522]

hahahaha nice guys youve been discovering something the catalan chefs are using a 2 decades ago regards from barcelona catalonia !!*!!

[@abcxyz7468]

+Leo Landi Nice question. HAHAHAHA.

[@sophiecooks09]

U r amazing it is soo kool I don't drink but kool

[@MakeSushi1]

Thanks Sophie! You can always substitute the booze for some more sprite or a little fruit juice.

[@sophiecooks09]

***** kool will have to try for sure now that u said that

[@TheFgc94]

Raj and Howard approves this

[@MakeSushi1]

Thank you for your approval :)

[@galacticgaming5058]

+How To Make Sushi are you Hispanic in any way?

[@galacticgaming5058]

+How To Make Sushi I'm Cuban

[@aR0ttenBANANA]

+【ᎶᎶ】 Gaming I think he's spanish.

[@galacticgaming5058]

aR0ttenBANANA96 nice me too

[@mobiustwister]

So fizzy bubbly , I want to eat it

[@mulsso7965]

Can I know what is the power name please

[@latikalegacy1632]

Wow! Amazing⭐️

[@MakeSushi1]

Yes indeed :)

[@ProJoshuu]

My new experiment at work... :3

[@miguelenriquesanchezjimene9405]

como puedo bajar a mi ordenador esos vídeos son fenomenales

[@demonshadow5584]

muy simple ves que en cada video esta la url?por ejemplo kzbin.info/www/bejne/nYvGmWSpoM6aeKc simplemente borra todo hasta donde esta la parte de "youtube" y agrega "ss" asi sskzbin.info/www/bejne/nYvGmWSpoM6aeKc y entra ahi te llevara una pagina y podras descargar tu video sin problemas ajajaj

[@maryam8709]

Tell us drink to the material.thanks

[@gerganakaymakanova6320]

Seguenza, is that in Spain? :)

[@tobifreedman5598]

so much for little balls of mojito!!!

[@noemicarrion6883]

I love your knives. Can you tell me where I can purchase them?

[@MakeSushi1]

Thank you Noemi, here is the internet page www.makesushi.com/product/miyabi-5000mcd-7-santoku/ also please share this video with your friends.

[@wafflestrawberry]

cool

[@MakeSushi1]

Glad you enjoyed it Frederika 😁 +Frederika Katuuk

[@grabotte]

Super ! Mais les demies sphères sont un peu petites... ;) Super ! But the half spheres are a little small... ;)

[@MakeSushi1]

Yes but when you keep them in a mojito bath they absorb it and become a little fuller, also its not meant to be a whole mojito just a little special taste of the cocktail

[@RazerzoneVEVO]

could you just make the spheres completely out of water (as long as there's not calcium) or with coffee ?

[@RoryRenee24]

This is molecular gastronomy. You can use any liquid you want.

[@awfulawfulawful]

Have you considered buy a lav mic?

[@tylerlu5651]

7:11 that was awkward haha

[@Giacint]

there is no subtitles in video, and my english is not very well. So i cant understand what u add to shugar and lime and mint. Cant understand your voise. sorry. What was it?

[@lucywalsh7858]

Sodium alginate

[@lucywalsh7858]

Sorry it was calcium lactate added to the sugar and mint, it was a sodium alginate "bath"

[@apefu]

Nice timing with this video. I am thinking of the passing of Juli Soler. RIP.

[@MakeSushi1]

Strange, I had never heard of Juli Soler until now, I think it's because I associated El Bulli with Ferran Adria more than anyone else. ap3b0y

[@Gaggingonacorpse]

can you use any other soda to mix it up? or only sprite

[@chairmanm3ow]

I don't understand using soda and sugar

[@leahanderson1576]

Can someone please tell me, do they add flavour, to mojito, or just a gimmick?

[@noexpert1481]

You should put the mold in a plate to make it easier to transport

[@ilkerchef]

hi there ; how long can they wait with this shape?

[@MakeSushi1]

They last quite a long time, just become a bit more fragile as time goes by and tend to pop easier... my recommendation is to use them as quick as possible, but they can make it several hours just make sure to keep them suspended in a liquid like the one on the inside. So if its filled with mojito float them in a mojito since the membranes let liquids pass.

[@salmabueno1468]

Can you show us how to make the sweet eel sauce? *****