thanks chef. this is one of the best video I have seen so far.
@ChefRudakova3 жыл бұрын
Glad you've liked it 🤓✌🏻
@lixu16363 жыл бұрын
Chef, You're also a chemist ! Amazing ❤️🤗🙏
@ChefRudakova3 жыл бұрын
Not really 🤓 but thank you✌🏻
@Facetiously.Esoteric Жыл бұрын
@Chef Rudakova Every chef is a food chemist, even if most don't understand it you still have to have a basic knowledge of the physics of cooking. Chemists study the composition of matter and its properties. Chemists carefully describe the properties they study in terms of quantities, with detail on the level of molecules and their component atoms. Chemists carefully measure substance proportions, chemical reaction rates, and other chemical properties. Everything a trained chef does. And you are literally doing a demonstration of a style of cooking named " molecular gastronomy ". Lol
@ubeidhabibi17182 жыл бұрын
Im indonesian , n i got shock on the first step 6 that u use sambal . Thanks for introducing my country authentic dish And thanks for very detail explain of how to make molecular dishes
@robertedmonds25895 ай бұрын
I made some fruit pearls but now have a dome mold I'm eager to use this weekend. I like the tomatoes in the video, maybe I'll do something breakfast related
@СемёнЯровой-з9и4 жыл бұрын
Идеально! Спасибо
@ChefRudakova4 жыл бұрын
🤓✌🏻Thanks for watching!
@nicknmm094 жыл бұрын
I just found your channel yesterday and wanted to say wow you have fantastic content
@ChefRudakova4 жыл бұрын
Glad you enjoy it! Welcome aboard🤓✌🏻
@MosesJrLin4 жыл бұрын
thank you very much for sharing this knowledge, lots of love from the Philippines
@ChefRudakova4 жыл бұрын
My pleasure!🤓✌🏻
@algorithm14133 жыл бұрын
Well done Chef. thanks for sharing your knowledge.
@ChefRudakova3 жыл бұрын
Thanks for watching!
@KYNDFOOD4 жыл бұрын
One of the best Channels out there creative, professional and very sympathetic thank you!!!
@ChefRudakova4 жыл бұрын
Thank a lot! I really appreciate this🤓✌🏻
@anitat144 жыл бұрын
Thank you for sharing ! Must try 😄
@ChefRudakova4 жыл бұрын
Please do!🤓✌🏻
@cookingheavenly3 жыл бұрын
Beautiful 👍
@asepdianlukman3 жыл бұрын
Fully support your channel without skip the ads😇😇 keep it up dear chef!!!
@ChefRudakova3 жыл бұрын
Thanks, Mang! You are a true supporter🤓✌🏻
@mikhailsimoencantor6338 ай бұрын
is it possible to use small fruit chunks for this recipe?
@michaelp.nguyen78723 жыл бұрын
When you injected with the basting syringe, the sphere didn’t leak afterwards? Does the hole seal up again, or is there a hole that can leak out at the top?
@raisafahiya11753 жыл бұрын
Hello chef, i look Your videos have 3 both. And i want to ask : Are those 3 both all filled with sodium? If so, why is he different?. Thank you
@ChefRudakova3 жыл бұрын
I'm not sure what you're asking, Raisa... Yes, in all the shown in this video spheres the flavoured liquid is mixed with Sodium Alginate... I.e. the underlying technique of reverse spherification is the same...
@yash4943 жыл бұрын
That's so cool chef . Thankyou for sharing . Can I use calcium chloride instead of calcium lactate ?
@ChefRudakova3 жыл бұрын
thank you🤓 that's a good, but very common question. I don't recommend that, since CC gives a bitter taste to the end product, and you probably don't want that✌🏻
@Dina_tankar_mina_ord4 жыл бұрын
Great video. I have the equipment but never got around to actually use it. I wanted to mimic russian caviar. Since I dont like the way its harvested. This inspired me to return to that idea. Thanks :)
@ChefRudakova4 жыл бұрын
Yes, Dan, that’s a great idea! I’ll suggest you to get the speacial “caviar” making tool for that (the one that drops exactly identical drops). The result is very cool, these caviar will pop in the mouth🤓✌🏻
@Dina_tankar_mina_ord4 жыл бұрын
@@ChefRudakovayes :) i have one with multiple tips. I just didnt get around to do it after a couple of failures to get the dropplets to form. Im going to rivisit it following your guidelines. :)
@yolandalolong329910 ай бұрын
chef, is there any specific kind for the calcium lactate because mine turned out so bitter
@syeksyek79005 ай бұрын
Chef! Can Calcium lactate b substituted with CaCl2?
@coffeesali2 жыл бұрын
stay connected dear friend 🙏🙏 have a holly jolly Christmas🎄🎄🎁🎁🎉🎉✨✨🎆🎆
@НикитаСучилкин-м3э4 жыл бұрын
The content is amazing, you give us not only technique but also ideas for recipes, do you have any courses for cooks?
@ChefRudakova4 жыл бұрын
Thank you very much, Nikita! 🤓 No courses or books yet, but I sometimes give away my written notes on ingredients to my Members✌🏻
@khairunnisareswara34923 жыл бұрын
What's the function of delute lime juice to scalop?
@ChefRudakova3 жыл бұрын
good question🤓 It's a ceviche, and ceviche seafood is being cooked with high acidity from limes or lemons. If there's no acidity it's just raw seafood. With acidity it's cooked✌🏻I think that answers your questions.
@khairunnisareswara34923 жыл бұрын
@@ChefRudakova Understood Chef, Thank you 🙏🏻
@juanrojas75054 жыл бұрын
You are awesome 😉
@ChefRudakova4 жыл бұрын
U2 🤓✌🏻
@crystalau39694 жыл бұрын
This is a cool looking apron where did you get it do you have a link to it please ?
@ChefRudakova3 жыл бұрын
Here's a similar one on Amazon (affiliated link) amzn.to/3pHeFld
@Alfrebaut4 жыл бұрын
Question: when these recipes call for % of the gelling agent(such as 3% Calcium Lactate in the first recipe) is it 3% of the water weight or 3% of the total weight? As in, if you were making 100g of solution, would you weigh out 100g of lime juice and water and 3g of Calcium Lactate, for a total solution weight of 103g, or 97g of lime and water and 3g of Calcium Lactate, for a 100g total solution weight?
@ChefRudakova4 жыл бұрын
Good question 🤓✌🏻 If you have 100g of Water, 3% is 3g, total 103g. I hope it helps.
@AndreCooks Жыл бұрын
I saw something interesting tonight and I'm not sure how it was achieved. I did reverse spherification for a sauce and left a couple blobs of it in the alginate bath while we ate dinner. I came back and poured everything in the sink so I could wash up. There was water in the sink and when I let the water drain, what I saw was the brown sphere with the edges set and the alginate bath was set around that. When I took it up, it looked like a clear ball, with the brown sphere inside it. I cut through the clear ball & into the brown sauce sphere and it oozed out and now I wanna know how to actually do it.
@Zanderzummi2 жыл бұрын
Hi. It looks like the scallops are raw when cutting. Are they raw???
@nemonobody36673 жыл бұрын
Can the spheres take heat? I'm planning to make soy sauce spheres to put on hot foods.
@chittanantthiankaewkittich18604 жыл бұрын
Do we need to add xantham gum in every juice in order to make it work for reverse spherification?
@ChefRudakova4 жыл бұрын
Hi! You don’t need to add Xanthan Gum for the spherification to work. I add XG to thicken the juice to my preference. You can go ahead and freeze a cube of juice and then spherify it without adding XG 🤓✌🏻
@chittanantthiankaewkittich18604 жыл бұрын
@@ChefRudakova Got it! Thank you :) Will try to do it and if there’s any question I may need your advice hehe
@opalrunga52303 жыл бұрын
Hi, do you think i could use other ingredients to substitute calcium lactate and sodium alginate??
@ChefRudakova3 жыл бұрын
yes🤓✌🏻
@lucylopez5003 жыл бұрын
can I use calcium chloride instead of calcium lactate?
@ChefRudakova3 жыл бұрын
I wouldn’t advise that. It’ll give a bitter taste🤓✌🏻
@science27262 жыл бұрын
What kind of health affects does sodium alginate cause?
@rasketyr844 жыл бұрын
hello, do you use normal tap water or distilled water?
@ChefRudakova4 жыл бұрын
Hi 🙋♀️ I’m using tap water. But I guess, it depends on what king of tap water you have in your country🤓✌🏻
@chittanantthiankaewkittich18604 жыл бұрын
How can we measure or calculation of 0.5% of alginate? Is there any ways to measure to equivalent to grams?
@ChefRudakova4 жыл бұрын
It’s a good question👍🏻 To measure 0.5% of Sodium Alginate, look at the amount of water as 100%. So, you will need 0.5% of this amount in SA, i.e. if you had 1000g of water, you will need 5g of Sodium Alginate. I hope it helps 🤓✌🏻
@chittanantthiankaewkittich18604 жыл бұрын
@@ChefRudakova Many thanks chef :)
@niyolofsouth Жыл бұрын
Я с ума с ними сойду. Клубничный кули с кокосовым молоком сделал, проверил ph, добавил цитрата, через время опять проверил, хорошо, выше 5, кальция лактат добавил, взбил, оставил на ночь, сделал ванну альгинатную, 0.6% оставил пять часов. Приступил делать, ни в какую! Не образуется мембрана хоть убей. Сижу и плакаю.
@Hadi-qm1hm3 жыл бұрын
sambal ouelek 👍
@Lemon-kw5gk4 жыл бұрын
When the sphere is sour, it won't come perfectly 😔 I tried apricot one and it ruined
@ChefRudakova4 жыл бұрын
Hmmm... it didn’t seem to be a problem for the Ceviche capsules, they basically where lemon juice. Have you tried freezing the liquid before spherifying it?🤓
@321unni2 жыл бұрын
Chef iam interested for studying plz help me
@ChefRudakova2 жыл бұрын
My Molecular Gastronomy online course is coming out soon. Subscribe to my newsletter to be the 1st one to know when the class is available🤓✌ www.subscribepage.com/subscribe_chefrudakova1
@Nogavalde3 жыл бұрын
Put 0.5% sodium alginate: **drops half a kilo**
@Bleepbleepblorbus Жыл бұрын
Imagine someone does this in a cooking challenge by Gordon Ramsey and he's just like "WHAT THE FUCK?!?!?!"
@sweetymarie1004 жыл бұрын
2:49 Wow that just looks like a small cooked egg.
@ChefRudakova4 жыл бұрын
Haha 😛 and in reality it’s so much more🤓✌🏻
@sweetymarie1004 жыл бұрын
Thanks for hearting my comment.
@govin.mahatahd Жыл бұрын
tooo strong calcium test ho do you eat
@Lilrocfamily4 жыл бұрын
You make me wanna learn how to cook and make things every looks good