I made America's Best Restaurant's signature dish - EDIBLE HELIUM BALLOONS (recipe included)
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- Опубліковано 24 кві 2020
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Edible Helium Balloons is a signature dish of a 3 Michelin Star restaurant in Chicago, called Alinea (also known from the “Chef’s Table” show on Netflix). “Wouldn’t it be SO COOL to learn how to make those edible balloons?!” - I thought to myself… Watch this video to see my numerous failed attempts to replicate this signature dish, and definitely stay until the end to see how I’ve finally mastered the art!
Chef Grant Achatz and Chef Mike Bagale from Alinea spent probably years in R&D for those edible helium balloons, and I naively thought that I can learn to make them in one go…
Boy, I was wrong…
First of all, the recipe was not that easy to find. The one that I’ve managed to find on web, was simply not working. So, I had to tweak the recipe several times, test out different variations, run out of ingredients a few times, and finally, after a few weeks, I’ve made it! The balloon was inflating!
And just when I thought the hardest part was oven, the second problem revealed itself. Balloons where getting tiny little holes and could not float properly. A few trials and failure and that problem was also fixed.
Then, came the third problem, that I honestly though I won’t be able to eliminate. I almost gave up… No matter how many times I’ve tried, I could not figure out how to put a twine on the balloon without destroying it… But then, by accident (like all the genius solutions come across), that was mastered as well.
So, enjoy this little video and I challenge all of you to attempt replicating this cool molecular gastronomy dish by Alinea as well! Exact “tweaked” recipe and my notes follow below.
Right now, creating food content for UA-cam and other SM is my full-time job, and as fun and satisfying as it may seem, it’s also very challenging, and without YOUR SUPPORT I would be nowhere. So, thank you for watching my videos, you are awesome!
Edible Helium Balloons ingredients:
- 15 g (1 sachet bag) of Powdered Gelatin
- 2 tbsp Water
- 1 cup White Sugar
- 2 tbsp Corn Starch
- 2/3 cup Corn Syrup
- ½ cup Carrot Juice (or water)
- ½ tsp Salt
- ½ tsp Xantham Gum
IMPORTANT TIPs (what I’ve learned):
1) When you attempt any molecular gastronomy recipes, make sure your thermometer is properly working. It’s like with baking, temperatures and exact measurements are super important! In this case, it is important to bring the mixture up to 255F in internal temperature. My thermometer was not working properly as it turned out, so I had to buy a new one.
2) Use a wider plastic tube. Inflation does not work as well with tubes of a small diameter.
3) Make sure that no mixture is hanging off the tube when you start inflating your balloons. Whatever is handing off will create a hole later, so get rid of it.
4) The more mixture you wrap around the tip of your tube, the bigger the balloon you would be able to inflate.
5) But do not inflate too big of a balloon, it will fly away before you know it.
6) Wait a few seconds before trying to put a twine around your edible helium balloon. Helium inside the balloon will push a balloon upwards and stretch the bottom part, so it actually would become possible for you to put a twine on without touching and destroying your balloon.
Watch until the end to see all the attempts of making Edible Helium Balloons and bloopers😜
00:36 Ingredients for making Edible Helium Balloons (*check the description for an extra ingredient and tweaked exact measurements)
00:54 Required equipment
01:02 Blooming gelatin
01:12 Mixing other ingredients for the edible balloons
01:55 Heating up the mixture (255F)
03:09 1st failed attempt of making Edible Helium Balloons
03:19 Other attempts
05:01 Successful final result
Chef Rudakova you tried to do alone, don’t beat yourself up, at Alinea there are always at least 3 people doing this job. Also, the string they do there is edible. Those are the hard part of this ballon.
Hi Chef, in the video description you say that you need Xanthan Gum, but in the video itself it does not say you need it. So would one need the xantham gum for this recipe?
I’ve been looking everywhere for a tutorial on Alinea’s famous dish! I’m currently a culinary student and this gives me so many ideas! Thank you so much!!
No problem 😊 Make sure to check out all my tips and notes (in my blog) before you start making them, so you avoid my mistakes 🙃
I've had the chance to stage in Atelier for a while, the chef (Marc Lepine) who used to work at Alinea has made his version of the balloons and they're the biggest joy of the kitchen. Try using a narrow tube compare to the one in the video, will make the process much easier. Use a steady stream of air flow to the balloon so it doesn't get miss shaped or punctured. Last step is to guide the balloon to the string instead of the string coming to you. Hope this helps with literally the most entertaining part!
Great! I bet you had lot’s of fun working at Atelier🤓 Jealous ✌🏻 Thanks for sharing your insights with us!
I could like this video 100 times! Thanks for sharing your effort and experience! Congratulations... you made it! 👏🏽👏🏽👏🏽
Thanks for watching! 😊
I can imagine this video took a while to finish but the outcome is great
Your videos make me feel young again, full of wonder!! Thank you, Chef Rudakova!
Oh, that’s nice 😊 Thank you for watching!
The dedication! You're amazing and super under rated
Appreciate that
i had a similar idea as a kid i used to make bubbles with gum the gum would expand to the size of my head used to compete with classmates who's gonna make the biggest fun times
This is amazing
super , great idea
Thankyou so much ♥️♥️♥️♥️
Amazing
really awesome video need to try this as well...looks really awesome
KYND FOOD you should! It was lots of fun 😋 let me know how it goes for you!
@@ChefRudakova i will let you know thank you
just retired after 30 years in the kitchen and several restaurants in Ireland and Japan. Love your work and your brilliant smile!
Wow, thank you!
Good chef
Its really really amazing 👌
Thank you! Cheers!🤓✌
Amazing work
Thanks again🤓✌🏻
When blowing glass or sugar, it is vital to constantly turn it. Your tubing makes this impossible.
Also, expand it with a lot less pressure.
Therefore, first blow balloon with a hand pump for air, turning constantly but slowly. Use heat gun or hair dryer to warm thicker cool spots.
Pipe on pump should be copper, so easily heated or cooled. Caramelized sugar on it holds balloon to it.
Once properly inflated, allow it to cool, replace air with helium.
Allow opening to expand just enough to allow air to escape while using helium. Helium will rise, pushing air out.
Warm opening enough to seal, cool.
Now apply string.
Also, by inflating balloon first with air, you can turn balloon upside down while turning, expanding it.
That’s a great insight🤓 Thank you for sharing✌🏻
it was nice watching making a edible sugar baloons
Great vid. Thank you. Subcribed.
I've had this balloon twice. They make the "twine" out of the same candy. The entire dish is edible. I'm not sure if that would make it easier or harder for, but I wasn't sure if that's something you wanted to know. Regardless, you did so amazingly well. You have so much patience.
Thanks for your comment! You are so lucky, you had a chance to tasty it twice! Jealous 🤓 I knew the original twine was edible as well, I just didn’t have any more patience to get that done as well... It’s about persistence, I guess! Never give up✌🏻
Congratulations you did it.
Hey chef, we need to see your look in your chef jacket in the next video. Love from Madagascar again.
Incredible and so funny ! 😂👏👏👏👍👍👍👍❤❤❤
Thanks for watching🤓✌🏻
Most Underrated Chef 😔
Thanks🤓 I appreciate it✌🏻
😮
Good try!❤
Maybe gelatine isn't the best medium for this. Perhaps you could combine your isomalt bubble technique and fill the rigid structure with helium easier this way. The helium will always want to rise, so it should stay in the upright balloon. Might even be fun to make one of those and let it rise until it hits the ceiling and shatters into a bunch of isomalt shards 😆
Oh wow 🤩 I can imagine that 😆
Difficult work well done, damn it 🤣
thanks 🤓✌🏻
KUDOS! lol :D
Where do you get a helium tank
party supplies usually have them
Awesome!! Chef how bout the recipe in grams, IT'll be more accurate.
Love the video and the strugle!! Btw they made the twine out of apple strings and do some sort of cooking
Good one, Dany! Yes, grams is definitely a better choice here, especially taking into account “the struggle” haha 😛
Could you use grams instead of volumetric measurements ? that'd be lovely
💯 🤓✌🏻
It would be nice if you convert in metric not just imperial
Hey there 👋 It’s pretty easy to convert, if you want to try the recipe for yourself. Nevertheless, please note that all the recent videos have both systems noted 🤓✌🏻