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Inside the Modernist Cuisine Kitchen: Elote and Pistou
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- Опубліковано 22 лип 2012
- Our visit to the Modernist Cuisine laboratory-kitchen begins with Maxime Bilet preparing two light dishes for us: a fresh take on Mexican Elote and a pea pistou using ingredients extracted with a centrifuge. Have you ever had pea butter?
Watch more from our trip to Modernist Cuisine at www.tested.com
Kick ass chef and no arrogance whatsoever!
When eating this kind of modern cuisine, these dishes are usually served as part of a huge tasting menu. Max Billet mentioned serving around 30 courses in his feasts. Of course while individually they're not much, you'd definitely get your fill by the end of the meal. And yes, this stuff is expensive but many people happily pay for it anyway because it's such an amazing experience. Note, I'm talking about modern cuisine/molecular gastronomy/ nouvelle cuisine in general.
This guy is SO into his craft, He is really cool to watch.
That chef seems like a really cool, smart guy.
YES
Jesse Taylor He's the guy who co wrote modernist cuisine o.o
Cool. Thanks Michael Tang.
This chef seems really cool. Like that one science teacher that convinces you to take science in college because he made it interesting.
Almost every sentence he says is loaded with information you just can't find anywhere else. Brilliant.
Maxime mixed a couple of those up. Malic acid comes from apples, tartaric acid comes from grapes.
that's what I thought. had to check comments to confirm.
The chef reminds me of Fred Armisen. He should be a character he plays on Portlandia!
Ani K. It's almost as if he's trying to talk that way
i feel like fred mustve taken his character from this dude. i was thinking the same thing
I had a shit-eating grin for all 22 and a half minutes of this! To think they're less than an hours drive from me... I really hope to get to see this in person some day. Will, you really did an incredible job, I loved every second of this.
I love how enthusiasitc this dude is about his job. I imagine he wakes up excited every morning to go into work. I know I would be. Fascinating.
I would love to wake up excited every morning.
We're shooting the Nexus 7 Quick Look tomorrow. Ours just came middle of last week, and we like to spend a fair amount of time with anything that high profile, if we get it late. Since everyone else did their coverage post Google I/O, I'm happier spending 5 extra days and getting it right than rushing something. This stuff was all shot in mid-June, so it's been in the pipeline for ages.
I want to go to this place. So good!
Yes of course. Many soft cheeses are rolled in ash. It provides a smokey and somewhat bitter flavour that compliments rich cheeses well.
Someone give Max a show. He's fantastic!
Maxime Bilet, such a gent!
He is a VERY talented chef.
I am glad he said that he enjoyed the salty pea juice.
Ça semble excellent!!
it would be so much fun to experiment and manipulate food in a kitchen like that x3
The centrifuge will also take grass stain out of your skinny jeans, and reduce drying time. Gotta use freeze dried HE soap though.
"The pee, i feel peace in my mouth now!"
Haha what a golden sence sentence!
Is that Fred Armisen? Why the extra syllable at the end of words. LOLOL
Portlandia needs to spoof this!
I dread to think of the time effort and money that goes into a 30 course meal prepared by them.
Mallic acid is from apples (Mallus domesticus) and tartaric acid is from grapes as a byproduct of wine production.
40000G? Does he happen to mean RPM or are centrifuges really that insane? o.o
So what did the pea butter end up being composed of?
wow that second chef was really good :)
any one have a link to him online?
"that was the strongest pee flavor i think i've ever tasted"
+Richard Wu I love the P-Juice.
what like the beer cooler steak? cause that was cool
They have actually done a little bit of it, they've done some Sous Vide and some wine-blending. Try searching for "Steak" on their channel, and you'll find the Sous-vide, and search for "Blender" to find the wine video.
I'd really like to see videos of Will and Norm doing the in-home versions of this stuff.
what is (licorne )powder?
what is petit ha?that look like cheese?
and the the what was with cilantro?soory for the spelling
Hi question on sous vide..does varying pressure of vacuum package matter ? Seems many thinking sous vide is only temperature control..
Nikita Onassis
Yes it does. it breaks the membranes in some fruits, for instance.
Nikita Onassis I just got a sou vide and have been studying... from what I have found so far, you only need to remove the air so the food doesn’t float. The air pressure doesn’t matter...
Butter powder?
i scrolled through the comments to find a comment like this hahahah! i have mixed feelings about it. i love the experiments and using such fresh ingredients, but if i were eating it i don't think it would fill me up and i'm wondering about the prices of these dishes
How do you spell that oil-absorbing tapioca?
I am sure this maxim is not only of French heritage but also speaks French!
Probably from the french part of Canada
Anyone know what happened to Max? Seems he completely disappeared.
Kereeeeeen
an ultracentrifuge for spinning pea mash!!
ok....i want a centrifuge!!!
i would pay a members fee to see this stuff early
Better than the Food Network!
this chef reminds me of a Fred Armisen character
ethan?
am i the only one childishly laughing to myself every time he says there pea in his mouth
He says gas isn't energy efficient... in a kitchen where they use large quantities of liquid nitrogen. Condensing nitrogen takes a ton of energy.
Awesome vid though. Chef kicks ass
+Benjamin Palmer You can't really replace the liquid nitrogen with something more energy efficient, but you can replace gas with induction, that's what he meant.
I am thinking about drinking pea...
spin for 01 hr 😕 .. what hapn 2 quick service
how is that a waste?
"the over arching sense of pea"
Covid 19 .... Watching.... Is this dead now, what skills
Actually, malic acid is from apples and tartaric acid is from grapes.
D R grapes contain both malic and tartaric acid. It's the malic acid in white wines that can give a green apple taste.
This is actually drawing me away, I would love to hear their take on the Nexus 7. I know they are on backorder, but I would assume they would of had one by now.
Why not try new things you might like it better than the old
Oh, my! You've discovered the secret to Whirled Peas!
Malic acid is from apples, tartaric acid is from grapes
In this video: if Avey Tare was a chef.
Finally someone who commented about Avey!
Major interrupter vibes from the ginger.
Modernist chefs are the type of people to play Gordeau in UNIEL.
Starch makes peas lame?!
"we use peajuice in our cocktails"
how expensive is this? it looks like so little...
I SEE THE ICE CREAM MAN
ha he said doo doo....
14:15 - All this tech and no smarter Way to decorate the plate, than with a spoon, where the corn is sticking on. Every portion/serving should be exactly the same, cuz it all has the same price.
tapioca maltodextrin
cut to the chase already
You would improve this dish if you very gently blowtorched the corn first.
I kinda wanna marry Maxime Billet
Myself, I avoid eating maltodextrin (sp)- I'll admit that it isn't an informed stance, just a gut feeling I've gone with for a while. Anyone happen to know a lot about maltodextrin, if it's ok to eat, maybe not in large quantities or maybe it's totally safe and I'm just being weird?
Max Flanagan Maltodextrin is very safe to eat. don't sit down with a big 'ole bowl of maltodextrin, but if you do, it has a limited effect on your "Gut Flora," *POTENTIALLY* making you mildly susceptible to common bad food borne bacteria. It's a carbohydrate, so keep that in mind if you're diabetic.
It is a refined processed form starch typically made from corn. It's over used in most processed food. Potential for GM contamination and pesticide contamination.
Fooooood
This guy thinks you get ricotta from milk and lemon juice? Oy
lulz, umadbro? causeuseemmad.
who is here because of food wars?
If youre eating AIR and Gas and Ham Farts, you need 30 courses, I'd assume.
weird
Know what....just eat an elotte.....too complicated.....corn...mayo...lime juice....chilli powder...how simple is that....nothing beats old school....
Agreed.
Yeah! And why are the kids using their cell phones these days? I remember when people would write each other letters. Nothing beats old school.
Who needs medicine? Just stick some leeches on your arm and let the bad blood disappear.
buddhacion19 roast the corn first...
I dont mind you ask question when hosting the show, but lets not ask too many stupid questions….
its very annoying
It's probably because people on UA-cam will complain, and end up pronouncing their ignorance in the comments. (e.g. derp, what's freezedried?? derrrrrrp)
they talk too much...
That chef creeps me out...
I find this all annoying.
Over engineered. Just use petite pois.
8:59 This chef is a total CLASSIST....from his own lips, the washing machine is "far less interesting." How absurd...egregious