Mojito Molecular Gastronomy
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Date: 2020-05-17
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Comments and reviews: 10
Giggles
The science in this is pretty cool, and I think it's great that things like this can be done. It also looks like fun, if you have the patience. I do think that this kind of technology should be used in more useful things. Not saying molecular gastronomy should be banned, no way. I just get frustrated. all that work for a handful of bubbly swigs of mojito. I'm like, just make me a regular mojito, plenty of bubbles without the long wait, and satisfying.
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The science in this is pretty cool, and I think it's great that things like this can be done. It also looks like fun, if you have the patience. I do think that this kind of technology should be used in more useful things. Not saying molecular gastronomy should be banned, no way. I just get frustrated. all that work for a handful of bubbly swigs of mojito. I'm like, just make me a regular mojito, plenty of bubbles without the long wait, and satisfying.
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Rob
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?
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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?
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Ricky
Chef I am working on a strawberry soda dessert and wondered if you think this would work well with natural soda that is carbonated? The only difference is I want to make caviar sized pearls to add to the inside of my dessert. That way you get the flavor and fizz from the soda just in a different form. Let me know what you think.
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Chef I am working on a strawberry soda dessert and wondered if you think this would work well with natural soda that is carbonated? The only difference is I want to make caviar sized pearls to add to the inside of my dessert. That way you get the flavor and fizz from the soda just in a different form. Let me know what you think.
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D4NNY_T
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.
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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.
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Schuyler
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!
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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!
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RagnarIsAmazing
Do not slap the mint. As a fifth generation farmer bruising herbs will create a temporary release of essential oils, but after a while they will be less flavorful. You would bruise herbs if your are making something that is not frozen.
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Do not slap the mint. As a fifth generation farmer bruising herbs will create a temporary release of essential oils, but after a while they will be less flavorful. You would bruise herbs if your are making something that is not frozen.
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SciGuy
I just drink rum whilst chewing Doublemint gum. It's fast and effective. I call it the scumdog mojito. If I want to feel classy, I extend my pinky finger and don't swallow the gum as I drink the crappy rum.
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I just drink rum whilst chewing Doublemint gum. It's fast and effective. I call it the scumdog mojito. If I want to feel classy, I extend my pinky finger and don't swallow the gum as I drink the crappy rum.
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yyrkoon13
What kind of knives are those and that magnetic knife block? Also these techniques are for visual aesthetic. If you just want to drink a Mojito then this prolly isn't for you. Just saying.
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What kind of knives are those and that magnetic knife block? Also these techniques are for visual aesthetic. If you just want to drink a Mojito then this prolly isn't for you. Just saying.
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MattsGotIssues
Haha. I HAGDEEE (agree. Mohhhjittuuo. This cock snapped his fingers to let us know its time to make science. No star wipe. No quick cut. Snapping for scene transitions.
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Haha. I HAGDEEE (agree. Mohhhjittuuo. This cock snapped his fingers to let us know its time to make science. No star wipe. No quick cut. Snapping for scene transitions.
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noname
i really like mojitos, and i love your accent but, what is the point of making this? (don't mean to be rude, just want to know. Maybe like jelly shots or something like that?
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i really like mojitos, and i love your accent but, what is the point of making this? (don't mean to be rude, just want to know. Maybe like jelly shots or something like that?
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