me
a few days ago I was preparing to do the
dinner I was going to prepare a white rice
but how I felt inspired
make a montadito with mashed
eggplant and a sheet of went to fresh
I put a peanut cover and
cheese type cotif it lightly with a
heat stroke to gray with olé with some
fences of cranberry confit and in
plate and paint some vinegar streaks
balsamic of modena
I then stared at me and I thought go
I ate it but I was disappointed
to the bone
because obviously he had not used nitrogen
liquid there was no emulsion and
spherification or caramelization no
had foams nor truffle oil nor
ginseng
Well, I’m not telling you that it has a
300 degrees when there could be
known low temperature and the worst of
everything is that the bread was not seed
I am Alberto I am a monologist
scientist in the disclosure group
big bang and minister of imax others and in
the gastronomic society oriza xàtiva
from Castellón and I think the kitchen
avant-garde is great while not
let’s forget that in the top 3 is the
paella the fried eggs with chorizo and
a lot of other dishes from all the
life and that until four days ago
any decent restaurant bar with flow
had a refrigerated showcase you counted
smell of fritanga and the tiki tiki waiter
I would like us to understand
that in parallel the modern kitchen
had a meteoric advance and has
brought super cool things like the
textures revolution truth now
you are going to take a bite of a hard boiled egg and
crunch like a toast has been a
wonder
the combination of the disciplines the
cooking and chemistry like music that
It has always been said that it goes hand in hand with
the mathematics what happens that I the
math
what fascinates me is the kitchen and
science and with all the weight of the
molecular gastronomy
today I’m going to talk about croquettes
just the word sounds really cool
definitively good if the sayings
will end with this would sound double good
at the blacksmith’s house croquettes who
good tree gets up croquettes
sounds good until the moment nature
chemistry path itself to me I do not think that
typify toxi silane that fuel
spend this reactor
a mixture of kerosene and I think it ‘s
no but that is because we consulted the guide
that we have more at hand
the dictionary and it says well portion of
massa
generally round or oval made with
a meat ham hash fish
egg or other ingredients that tied
with bechamel exam is coated in egg and
breadcrumbs and fry in oil
abundant
good to start we see that it has more
to that reassures me that a croquette
if massa would travel at the speed of
light
luckily we have the higgs boson
that shows us that the mass exists
thanks hicks for allowing us to have
croquettes
then we see that the ingredients
main are linked with bechamel
indeed if you are looking for bechamel in the rae
wearing bechamel that sounds like a kiss
snack what is a croquette a
wonder that he was born in france
because they did not know what to do with
the chicken works and the magazine gave
and now we have croquettes of all kinds
of tail cod blood sausage
bull
today we are going to cook liquid croquettes
something beyond the usual we had
what to explore
I thought them the first time I tried them
well this is how they are made or how
mold the liquid or inject it into a
batter capsule then no
The modus operandi is the same as that of
the bechamel croquettes but
uses gelatin that when it heats the
oil melts and we receive them
liquid in the mouth
gelatin is a network of fibers that
traps water these collagen fibers
the most abundant protein of our
organism
the collagen among other functions
keeps our skin firm
all the creams are behind him
anti-wrinkle
I am behind him, to make me
own ones usually in the
super
markets we find gelatin in
form of transparent sheets what
it’s called fishtail and collagen
is extracted from the pig is that
traditionally the fish tail is
got the sturgeon from the part of the
swim bladder if it is that putting
name we are the cane
now we are going to extract it naturally from
parts that contain a lot of collagen
as are the eggs the cartilage and the
skin
specifically skid we’re going to do some
seafood croquettes like this way
the gelatin comes out loose because we will help
putting a little bit of cola sheets
of fish very well let’s throw
boil the pieces of fish
we throw them in cold water because if
is hot due to thermal shock
the tissues contract and this
would make the
collagen dissolution
let’s take carrot leeks garlic and
a little bit of ginger that combines very
good with white fish for those
Citrus notes and the secret ingredient
that then we will see what is good we are going to
put to boil this about 45 minutes
then we will add the fish tail and
we will wait another four hours for
cool and gelatin and c
to get this a block of gelatin
jet black due to the ink of
squid
let’s make a sample croquette
cut a piece of gelatin
and we wrap it in filo paste to
protect the liquid future
this thing that is sealing the juices is
well now let’s rebozar we have for
there modern batters with shavings
kick of kikos we have out there battered
coconut
well we are going to bounce with bread
shredded of all life and let’s take
to fry
if you have a 175 ° programmed fryer
it’s a good temperature and it’s very
away from the smoke point of the oil that
is the temperature of the refined oil
which is used to fry the point we must
the temperature at which the oil
it starts to smoke and they are produced
compounds that react with the
oxygen from the air undesirable oxidants
well there we have
at this temperature sobradamente
[Applause]
on the other hand
at this temperature the gelatin melts
amply and the
mayak reactions that are the
associations between amino acids and
sugars that produce all those
compounds of all kinds that enrich
organoleptically the food and by
course that color for dead or not
well let’s see how it came out
this
there we have the guillo equals sorry
by those in the first row because it is that
the croquettes are not going to arrive
it is not ready this so that it lowers
I now
but good to me I think croquettes
They are a nice way to wear a
ingredient for not calling them works
to see you do not have anything you can always
take something new to turn around and if
They are liquid croquettes because nobody goes to
suspect that they are from the works of
yesterday
and I speak in general any idea
kept in a tupper for tomorrow
then one day they will write today
son is making post-it croquettes
lady nothing happens if the role of
rice is that you die
in short this story reminds me of
little bit to the breast we have tomorrow
to eat something do not say and to the day
next May and we have to eat
something do not say and to the other and today
Face meatballs and mom always
meatballs or I’m hamburger and if you
tired of the hamburger then croquettes
of hamburger and if you want more then
sandwich of hamburger croquettes and
if you still want to go back then
Reboza the sandwich and you have a maximum of
hamburger croquettes and if you want to go
beyond but this is another dish and
must be cooked on another occasion
thank you very much
[Applause]
me
a few days ago I was preparing to do the
dinner I was going to prepare a white rice
but how I felt inspired
make a montadito with mashed
eggplant and a sheet of went to fresh
I put a peanut cover and
cheese type cotif it lightly with a
heat stroke to gray with olé with some
fences of cranberry confit and in
plate and paint some vinegar streaks
balsamic of modena
I then stared at me and I thought go
I ate it but I was disappointed
to the bone
because obviously he had not used nitrogen
liquid there was no emulsion and
spherification or caramelization no
had foams nor truffle oil nor
ginseng
Well, I’m not telling you that it has a
300 degrees when there could be
known low temperature and the worst of
everything is that the bread was not seed
I am Alberto I am a monologist
scientist in the disclosure group
big bang and minister of imax others and in
the gastronomic society oriza xàtiva
from Castellón and I think the kitchen
avant-garde is great while not
let’s forget that in the top 3 is the
paella the fried eggs with chorizo and
a lot of other dishes from all the
life and that until four days ago
any decent restaurant bar with flow
had a refrigerated showcase you counted
smell of fritanga and the tiki tiki waiter
I would like us to understand
that in parallel the modern kitchen
had a meteoric advance and has
brought super cool things like the
textures revolution truth now
you are going to take a bite of a hard boiled egg and
crunch like a toast has been a
wonder
the combination of the disciplines the
cooking and chemistry like music that
It has always been said that it goes hand in hand with
the mathematics what happens that I the
math
what fascinates me is the kitchen and
science and with all the weight of the
molecular gastronomy
today I’m going to talk about croquettes
just the word sounds really cool
definitively good if the sayings
will end with this would sound double good
at the blacksmith’s house croquettes who
good tree gets up croquettes
sounds good until the moment nature
chemistry path itself to me I do not think that
typify toxi silane that fuel
spend this reactor
a mixture of kerosene and I think it ‘s
no but that is because we consulted the guide
that we have more at hand
the dictionary and it says well portion of
massa
generally round or oval made with
a meat ham hash fish
egg or other ingredients that tied
with bechamel exam is coated in egg and
breadcrumbs and fry in oil
abundant
good to start we see that it has more
to that reassures me that a croquette
if massa would travel at the speed of
light
luckily we have the higgs boson
that shows us that the mass exists
thanks hicks for allowing us to have
croquettes
then we see that the ingredients
main are linked with bechamel
indeed if you are looking for bechamel in the rae
wearing bechamel that sounds like a kiss
snack what is a croquette a
wonder that he was born in france
because they did not know what to do with
the chicken works and the magazine gave
and now we have croquettes of all kinds
of tail cod blood sausage
bull
today we are going to cook liquid croquettes
something beyond the usual we had
what to explore
I thought them the first time I tried them
well this is how they are made or how
mold the liquid or inject it into a
batter capsule then no
The modus operandi is the same as that of
the bechamel croquettes but
uses gelatin that when it heats the
oil melts and we receive them
liquid in the mouth
gelatin is a network of fibers that
traps water these collagen fibers
the most abundant protein of our
organism
the collagen among other functions
keeps our skin firm
all the creams are behind him
anti-wrinkle
I am behind him, to make me
own ones usually in the
super
markets we find gelatin in
form of transparent sheets what
it’s called fishtail and collagen
is extracted from the pig is that
traditionally the fish tail is
got the sturgeon from the part of the
swim bladder if it is that putting
name we are the cane
now we are going to extract it naturally from
parts that contain a lot of collagen
as are the eggs the cartilage and the
skin
specifically skid we’re going to do some
seafood croquettes like this way
the gelatin comes out loose because we will help
putting a little bit of cola sheets
of fish very well let’s throw
boil the pieces of fish
we throw them in cold water because if
is hot due to thermal shock
the tissues contract and this
would make the
collagen dissolution
let’s take carrot leeks garlic and
a little bit of ginger that combines very
good with white fish for those
Citrus notes and the secret ingredient
that then we will see what is good we are going to
put to boil this about 45 minutes
then we will add the fish tail and
we will wait another four hours for
cool and gelatin and c
to get this a block of gelatin
jet black due to the ink of
squid
let’s make a sample croquette
cut a piece of gelatin
and we wrap it in filo paste to
protect the liquid future
this thing that is sealing the juices is
well now let’s rebozar we have for
there modern batters with shavings
kick of kikos we have out there battered
coconut
well we are going to bounce with bread
shredded of all life and let’s take
to fry
if you have a 175 ° programmed fryer
it’s a good temperature and it’s very
away from the smoke point of the oil that
is the temperature of the refined oil
which is used to fry the point we must
the temperature at which the oil
it starts to smoke and they are produced
compounds that react with the
oxygen from the air undesirable oxidants
well there we have
at this temperature sobradamente
[Applause]
on the other hand
at this temperature the gelatin melts
amply and the
mayak reactions that are the
associations between amino acids and
sugars that produce all those
compounds of all kinds that enrich
organoleptically the food and by
course that color for dead or not
well let’s see how it came out
this
there we have the guillo equals sorry
by those in the first row because it is that
the croquettes are not going to arrive
it is not ready this so that it lowers
I now
but good to me I think croquettes
They are a nice way to wear a
ingredient for not calling them works
to see you do not have anything you can always
take something new to turn around and if
They are liquid croquettes because nobody goes to
suspect that they are from the works of
yesterday
and I speak in general any idea
kept in a tupper for tomorrow
then one day they will write today
son is making post-it croquettes
lady nothing happens if the role of
rice is that you die
in short this story reminds me of
little bit to the breast we have tomorrow
to eat something do not say and to the day
next May and we have to eat
something do not say and to the other and today
Face meatballs and mom always
meatballs or I’m hamburger and if you
tired of the hamburger then croquettes
of hamburger and if you want more then
sandwich of hamburger croquettes and
if you still want to go back then
Reboza the sandwich and you have a maximum of
hamburger croquettes and if you want to go
beyond but this is another dish and
must be cooked on another occasion
thank you very much
[Applause]
me
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