you see, magnus is just amazing, truly one of a kind. but his cooking style is just so distant from normal people to try to reproduce the dish or the technique. it is just so sad that we kinda enjoy to watch him doing all this fancy stuff that we will never eat
Take Equal parts Spruce Tips and Good quality salt. In a thermomix add spruce tips with liquid nitrogen and blend until it becomes a powder, then add you salt and blend for just a few seconds. Store in freezer.
So the head chef that is responsible for the food talks about HIS food, and you are pissed cuz he is not the one cooking it? I think you need to check out what a head chef does
This technique usually takes about 2 months for larger fruit like crab apples and plums; my guess is they give it about a month, before its ready for service use, but since it's going to lacto ferment, and be kept cool in a cellar it'll be good to go basically indefinitely once the fermentation process/taste is on point
I'm going to agree with you on one level in that this kind of food just reeks of pretension and elitism. These chefs always strive to recreate an experience everyone can relate to, but at prices no one can afford. Having said that, consider this kind of food more like high fashion. It's mostly art experienced by other artists so they can be inspired to create more art and eventually it trickles down to us in some form or other.
you see, magnus is just amazing, truly one of a kind.
but his cooking style is just so distant from normal people to try to reproduce the dish or the technique. it is just so sad that we kinda enjoy to watch him doing all this fancy stuff that we will never eat
He is the best for me
I like this, the overall theme is interesting. But I wonder what he has done to the salt.
Just blend spruce tips with salt and you'll have spruce salt :).
Take Equal parts Spruce Tips and Good quality salt. In a thermomix add spruce tips with liquid nitrogen and blend until it becomes a powder, then add you salt and blend for just a few seconds. Store in freezer.
"Hey, Magnus, could you just stand in frame and talk while someone else makes the food? We need to put your name in the title."
So the head chef that is responsible for the food talks about HIS food, and you are pissed cuz he is not the one cooking it? I think you need to check out what a head chef does
maybe buy a set of clamps or pegs, attach it to something that can be used as a handle.
How long do the gooseberries stay in the cellar before ready?
This technique usually takes about 2 months for larger fruit like crab apples and plums; my guess is they give it about a month, before its ready for service use, but since it's going to lacto ferment, and be kept cool in a cellar it'll be good to go basically indefinitely once the fermentation process/taste is on point
i hope those stones are edible
'whole dish':
2 pork nuggets with fancy salt.
It's part of a multiple course menu, you idiot!
I'm going to agree with you on one level in that this kind of food just reeks of pretension and elitism. These chefs always strive to recreate an experience everyone can relate to, but at prices no one can afford. Having said that, consider this kind of food more like high fashion. It's mostly art experienced by other artists so they can be inspired to create more art and eventually it trickles down to us in some form or other.
Just like to remind every one that this is the same guy who served whole, tiny potatoes over a bed of soggy leaves
@@LaGitana87 Try looking up the work pretentious. Educating yourself may help you reach "elitism".
Over gravel, though, so…
While I highly appreciate and respect the man and his craft, his food does not appeal to me at all.
I can't stand this bullshit. Is this a meal for ants?
This part is one of about 30 in this restaurant.
Hipsters 😐
Magnus IS what hipsters try to be.
Haha true