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Kaolin stones from the Mugaritz 60 recipe DVD

From - Posted: May 17, 2012 - 11,887 views
Cooking | Kaolin stones from the Mugaritz 60 recipe DVD | Kaolin stones from the Mugaritz 60 recipe DVD
Kaolin stones from the Mugaritz 60 recipe DVD
Kaolin stones from the Mugaritz 60 recipe DVD
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Mugaritz, Andoni Luis Aduriz en el Basque Culinary Action foro de empr...

En su paso por el Basque Culinary Center el cocinero y dueño de Mugaritz dice ser más emprendedor ahora con 42 años que cuando tenía 20. "De la gente feliz, aprendes a ser feliz; de la gente emprendedora, aprendes a ser emprendedor", afirmó, mientras hizo balance. "Nosotros hemos sufrido mucho por ir campo a través en un contexto en el que se castigaba el emprendizaje. Ahora, es al contrario". El chef vasco animó a los jóvenes a lanzar sus proyectos con una triple receta: constancia, socios adecuados y "entender que un proyecto, si es emprendedor, va a tener una trayectoria en el desierto". Con todo, el camino de emprender es duro. "Nadie te asegura que por el hecho de emprender vayas a tener éxito. A veces, tu proyecto se adelanta unos pasos al momento que le toca vivir; por eso, fracasa, muere por ser demasiado innovador y porque la sociedad no está preparada para el proyecto". Como ejemplo de caso emprendedor, puso la comida en spray 'New Food Spray', desarrollada por Mugaritz en colaboración con Azti-Tecnalia, con una inversión de 13 millones de euros y con la estimación de poner en la calle 9 millones de botes en la calle este año. "Para mí, es tan excitante hacer un proyecto innovador para meter churros en un bote, como hacer el mejor menú del mundo para dar a partir de abril en Mugaritz. Abordamos cada proyecto con el mismo nivel de ilusión y exigencia". Aduriz reconoció, además, que "de cada 10 proyectos emprendedores que se ponen en marcha, seguramente 9 fracasarán en la primera fase. Podemos y nos permitimos ser soñadores y equivocarnos". Y una idea más para emprendedores: "Da igual que otra gente tenga ideas diferentes a la suya. Con 42 años no tengo más que proyectos y sueños, sueños, sueños...".
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Mugaritz. Carpaccio vegetal.

Andoni Luis Aduriz, que dice de sí mismo ser "muy crítico conmigo mismo", preparó en 2007 este carpaccio vegetal. Piensa...
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Joan Roca makes one of his dishes

Spanish Chef Joan Roca at El Celler de Can Roca makes a dish.
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Molecular Gastronomy Mugaritz Candy

This molecular gastronomy recipe is brought to you by molecular gastronomy chef Andoni Aduriz from his restaurant Mugaritz. It is made with their signature Juniper Pineapple flavoring.The Recipe:16 g Pineapple-Juniper 600 ml white rum 400 ml water 2.5kg sugar Corn starchVacuum pack the rum and Pineapple-Juniper in a bag. Leave the mixture to macerate at 30ºC for 24 hours. Strain the resulting liquid and set it aside. Combine the sugar and the water and heat it to 117ºC to make a syrup. Turn off the heat and add the rum infusion. Cover the pot to prevent the alcohol from evaporating and leave it to stand for 5 minutes. Cool the mixture by transferring it from one saucepan to another 4 or 5 times. Then leave it to temper. Place corn starch that has been previously dried in a hot cupboard at 50ºC for 24 hours in a container. Make cavities in the starch in which the candies will be shaped. Fill the cavities with the rum syrup. Sift more maize starch over the candies until they are completely covered. Place the container in a dehydrator at 50ºC for 48 hours. Carefully remove the candies and brush off the excess starch. About Pineapple-Juniper (Mint, Pineapple, Peach, Juniper, Pepper): Its aromatic and gustatory structure ranges from the fruity aroma of peach and pineapple to the acrid bitterness of juniper. Served cold, it has the aromatic characteristics of a refreshing spiced fruit punch. When hot, it can be drunk on its own or used as the base for a soup. Used dry as a condiment, it can add fragrance to salads, fruit salads, chutneys, soups, glazed fruit, etc. http:www.mugaritzexperiences.comenherbalsPineapple-Juniper15Molecular gastronomy or molecular cuisine is the science of cooking commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensory and food science, borrowing tools from the science lab and ingredients from the food industry and concocting surprise after surprise for their diners. Formally, the term molecular gastronomy refers to the scientific discipline that studies the physical and chemical processes that occur while cooking. Molecular gastronomy seeks to investigate and explain the chemical reasons behind the transformation of ingredients, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. The term Molecular Gastronomy was born in 1992 (complete history on this post: Molecular Gastronomy History).Many modern chefs do not accept the term molecular gastronomy to describe their style of cooking and prefer other terms like "modern cuisine", "modernist cuisine", "experimental cuisine" or "avant-garde cuisine". Heston Blumenthal says molecular gastronomy makes cuisine sound elitist and inaccessible, as though you need a BSc to enjoy it. In the end, molecular gastronomy or molecular cuisine refers to experimental restaurant cooking driven by the desire of modern cooks to explore the world's wide variety of ingredients, tools and techniques. Molecular gastronomy science research starts in the kitchen and the learnings of how food tastes and behaves enable chefs to cook with it and discover new sensory pleasures with it.Molecular gastronomy experiments have resulted in new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. Ferran Adria from El Bulli restaurant used alginates to create his system of spherification which gelled spheres that literally burst in your mouth. Heston Blumenthal from The Fat Duck restaurant applied the learnings of the ability of fat to hold flavour to create a dish that had three flavours -basil, olive and onion - and each of them was perceived in turn. The potential of molecular gastronomy is enormous. It is revolutionizing traditional cooking and transforming eating into a whole new emotional and sensory experience.See more molecular gastronomy here: http:enthusio.combest11456Best-molecular-gastronomy-chef
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Black Quinoa recipe from the Mugaritz 60 recipe DVD

Mugaritz ingredients and DVD available at
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Jason Atherton Pro Chef Training 2012 Heat 1

On the 23rd January 2012, Jason Atherton hosted a stunning day of Pro Chef Training at the University of West London. Heat 1 was won by Braden Charlesworth, Head Chef at Flemings Mayfair. Braden will now move into the final with Jason against 9 other pairings of top mentors and candidate chefs.
13,201 views | Jan 26, 2012


Ingredients: 250 gr. Lychee pure 100 gr. Simple syrup 0,5 gr. Kit ph 1,25 gr. Alginat 1 l. Water 10 gr. Clorur ( Calcium Chloride) Bath of clean water Process: - Combine and mix with an immersion blender, lychee pure + simple syrup + Kit ph + Alginate - Mix water + Clorur - Take the mixture with a measuring spoon and drop the lychee mix in the Clorur bath. Keep the sphere in the bath for one minute. - Wash the sphere in the bath of clean water
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Kuzu Mugaritz 60 Recipe DVD

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Molecular Gastronomy Reverse Spherification to Make Spheres with Liqui...

Get a molecular gastronomy kit to start experimenting at Learn how to make spheres with liquid inside with Reverse Spherification, a molecular gastronomy technique developed by Chef Ferran Adria. This video shows you the possibilities of reverse spherification, how it works and how to make spheres of different flavors with this technique.- Reverse Spherification is more versatile than Basic Spherification as it can make spheres with almost any product. It is best for liquids with high calcium content or alcohol content which makes them great for cocktails and dairy products like cheese, milk, cream and yoghurt.- The resulting sphere is long-lasting and can be stored for later consumption. Contrary to Basic Spherification, the process of jellification can be stopped when the sphere is removed from the sodium alginate bath and rinsed with water.Learn everything you need to know about spherification at http:www.molecularrecipes.comspherification
149,674 views | Dec 12, 2013

Mugaritz 2012 Harnessing the Beauty of Nature

The Greatest Chefs in the world fuse with nature to control the elements to provide an unforgettable experience. For this inspirational film a group of top UK chefs travelled to Mugaritz in San Sebastian to not only understand how natures beauty is controlled in the pursuit of perfection, but to test themselves against nature on the world championship surfing beach at Biarritz. It was a stunning 48hrs that the chefs present will never forget. This is why we travel to restaurants around the world. This is what we don't find a lot of in the UK. To join one of behind the scenes visits to a world class restaurant viist
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Ferran Adria Cocina Facil 1

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Our Life at Mugaritz

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Busy at 3 Michelin star Aqua during service

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Caramelisation kit

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ANDONI LUIS ADURIZ ESPAÑA PARTE 2 Grandes Maestros de la Cocina Mundia...

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How to make Orange Juice Liquid Raviolis. How to make Sphérification C...

Thank you for watching: How to make Orange Juice Liquid Raviolis. How to make Sphérification- Cuisine Moléculaire Encapsulated Juice. Leave me a comment or questions. Please share the video to your family and friends. More of my videos on my Channel ; use that-Gelification-Sperification technique- a lot in professional kitchen. -Calcium Alginate -and -Sodium Lactate- is a great seaweed Gelatin. - Vegan and Vegetarian cuisine -since it is a non animal product.Here are some great chefs who make- Molecular gastronomy recipes:Grant Achatz, Ferran Adrià, José Andrés, Sat Bains, Richard Blais, Marcel Vigneron, Heston Blumenthal, Sean Brock, Homaro Cantu, Michael Carlson, Wylie Dufresne, Pierre Gagnaire, Will Goldfarb, Adam Melonas, Randy Rucker, Kevin Sousa, Sean Wilkinson, Will LaRue, RJ Cooper and Laurent Gras. how to make spherification how to make liquid raviolisThe French culinary Institute The international culinary center culinary school cooking school
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