Thanks for that explanation I knew it wasn't cloth as a friend of mine went there and he Said they do lay a silicone mat but he couldn't explain the squares
Ok so I had the same question, and I'm pretty good at using google. So it seems that the dynamic spreading of liquids on a solid surface is a legit branch of thermodynamics and materials science, albeit a niche one. From what I can gather, with enough viscosity and the correct medium, you can get liquids to perform the way you like. www.sciencedirect.com/science/article/abs/pii/S1004954107601542 I can only wager that the surface of the tablecloth is lined with very small, waffle-style indentations for which the liquids to spread upon, or maybe something similar. Instead of a flat surface to spread on, the liquid's "contact angle" is disrupted, and it naturally maneuvers into a (more) square orientation.
Matthew could be right in question of physics but I got the certain answer in this case.The guys from the restaurant told an interviewer, that they optimized the tablecloth by a specific weave-technique: The fibers are processed in small squares. Can't go into detail because I really have no fucking clue how this is made exactly but I think you get the answer you are searching for ;)
Two things of note the nitrogen turned a liquid hot chocolate into a solid tart dessert... It's a cool presentation to show it first and then you forget about it as they're doing the sauces. Also, the "violet" sauce is originally a purple color that turns more into deeper kind violet-pink that came from the same cup.
+Richelle T the silicon mat that is covering the table has horizontal and vertical lines, so the sauce doesnt form a round shape rather than a square thanks to the shape of the silicon mat.
My Theory: The sauce is made from purple flower petals that contain anthocyanin, the same pigment that is in purple cabbage. Anthocyanin is rather blue in an alkaline environment and red in an acidic environment. When stirring he propably breaks a capsule containing acid.
How does he make the sauce dots square can somebody tell me please
9 років тому
cvmiata Its not fabric, it a silicone tablecloth with a micro texture. The viscosity of the different fluids as well as the size of the droplets makes some of them to spread and take the square shapes and the more viscous or smaller dots remain in a circular shape due to surface tension.
Leonardo Meléndez González How he changes the colour of the sauce at 1:58
9 років тому
Filipe Pinto I don't really have an answer to that but my best guess would be that the amount of liquid poured in combination with the surface area has something to do with it. A thinner stroke of the sauce, distributed over a larger surface area, allows for more light to go through making it appear lighter in color as the light that passes through reflects in the lighter background and bounces back to the eye and a deeper more concentrated amount of sauce and pigmentation spread over a smaller surface area absorbs more of the light thus making it appear darker by not letting as much light to pass and reflect on the background. Just a guess, tho. I also think that the beating of the sauce before the second round of saucing could have something to do as well, redistributing the pigment and changing the color of the sauce. Don't really know for sure.
+Leonardo Meléndez González no that would still doesn't explain it coz even if it thinned out like that it shouldn't turn into squares, it should still naturally form a circle... there was definitely a technique used... either the silicone cover had indentations of those shapes, or there was some sort of vibration making it so... like how cornstarch dances on top of a speaker...
8 років тому
The turning into squares I already explained. It's due to a lower viscosity and a micro texture on the silicone mat that forms the passion fruit squares. As the lower viscosity passion fruit sauce spreads, it's bound by the square micro texture. The chocolate's higher viscosity helps it to retain a circular drop shape.
Next time rich folks are going to pay for a revolutionary elegant dish where a person stands on top of the table and takes a crap. lol
9 років тому+10
KnightWing408 This might seem superfluous at first glance but you have to take into account that in order to attain such an end result, a ton of work has taken place outside of the view of the common spectator. Years of research and development, conceptualization, learning from experimentation, trial, error and you name it, have been concentrated into a bunch of preparations that for the untrained eye might seem ridiculous. There is actually a lot of thought process poured into each and every one of this "pretentious" food items. There is also science and technology involved in the cooking process. Even if you can't appreciate it, there will always be someone who does. I am a chef, so I'm clearly biased, but regardless. Some say that when a person looses the ability of amazement he might as well be dead. To each their own, my friend.
Do yu even know how creative that dish is?? And how much time they spend on think about things like these??? Next tine b4 yu talk some shit abt this just go through thr recipe
Ja, haben wir. Das Gewebe des Tischtuchs hat quadratische Strukturen, so dass sich die Soße dementsprechend verteilt. Bitte entschuldige die späte Antwort.
sigh... so tired of people ruining food... I'd prefer to see all the flavors here condensed and presented in a small cube / egg shape. Then I'd be impressed. Splattering ingredients all over a table isn't much of an achievement as none of this food is consistent in appearance, it's like a kid in high school doodling in class.
Now for the best part, after they pay out the arse for this , they will view themselves as a self proclaimed elitist, BWHAHAHAHAHAHA , as for me , my special desert will be served to me at the North Rim of the Grand Canyon!
Thats nothing special..average for higher cusine.8 from 10 michelin-starred restaurants cook absolute boring stuff.its always the same..just with bit different foodpairings..
I live about 1 mile away from Alinea... I've never been there but I hope to go one day!
such beautiful piece of art and yum
Can we take this to go????
is that the same table cloth they are eating all time or do they switch
looks great, but how do you eat this desert?
So why is it when I try to eat like this at home, my parents always send me to my room?
LOL
May I ask what’s the name of the table?
Wo kann man das Tischtuch kaufen?
why does it nevery show anyone eating these kinds of deserts?
Because it's not as pretty to look at. Unless of course it's someone like Scarlett Johannson or Ryan Gosling that's eating it. :D
Ill take one to go please! Thank you
Everybody thought this was a joke, and then they did this dessert to go. They're still actually changing the game so many years later.
Thanks for that explanation I knew it wasn't cloth as a friend of mine went there and he Said they do lay a silicone mat but he couldn't explain the squares
01057351gt My pleasure, Sir!
the squares happen because of the silicone mat, the grooves naturally make the circles into squares
Anyone know why the droplets become square?
Ok so I had the same question, and I'm pretty good at using google.
So it seems that the dynamic spreading of liquids on a solid surface is a legit branch of thermodynamics and materials science, albeit a niche one. From what I can gather, with enough viscosity and the correct medium, you can get liquids to perform the way you like. www.sciencedirect.com/science/article/abs/pii/S1004954107601542 I can only wager that the surface of the tablecloth is lined with very small, waffle-style indentations for which the liquids to spread upon, or maybe something similar. Instead of a flat surface to spread on, the liquid's "contact angle" is disrupted, and it naturally maneuvers into a (more) square orientation.
Matthew could be right in question of physics but I got the certain answer in this case.The guys from the restaurant told an interviewer, that they optimized the tablecloth by a specific weave-technique: The fibers are processed in small squares. Can't go into detail because I really have no fucking clue how this is made exactly but I think you get the answer you are searching for ;)
Two things of note the nitrogen turned a liquid hot chocolate into a solid tart dessert... It's a cool presentation to show it first and then you forget about it as they're doing the sauces.
Also, the "violet" sauce is originally a purple color that turns more into deeper kind violet-pink that came from the same cup.
how those chocolate dabs remain squared
Mooi !
Nog steeds mooi
At 2:03 How he changes de color of the sauce oO ?
+Filipe Pinto he broke something that was inside it to begin with... no, the question is, how did the sauce turn into squares???
+Richelle T the silicon mat that is covering the table has horizontal and vertical lines, so the sauce doesnt form a round shape rather than a square thanks to the shape of the silicon mat.
My Theory: The sauce is made from purple flower petals that contain anthocyanin, the same pigment that is in purple cabbage. Anthocyanin is rather blue in an alkaline environment and red in an acidic environment. When stirring he propably breaks a capsule containing acid.
how can the drops of sauce become like a square ?
how did the sauces turn square!?!
Binh TC Nguyen it’s the texture of the fabric that it’s layer onto. We supply this kind of rubber at my work place
Excuse me waiter I didn’t order this!
Will we eat like that in restaurants now?🤔
That is an interesting ASMR
Kann man das essen? ^^
Ich glaube, dass man ESSEN eher als Kopfkissen benutzt.....
wieso sind die soßentupfer quadratisch geworden?!?
I möchte auch gern wissen.
Das Gewebe des Tischtuchs hat quadratische Strukturen, so dass sich die Soße dementsprechend verteilt. Bitte entschuldigt die späte Antwort.
How does he make the sauce dots square can somebody tell me please
cvmiata Its not fabric, it a silicone tablecloth with a micro texture. The viscosity of the different fluids as well as the size of the droplets makes some of them to spread and take the square shapes and the more viscous or smaller dots remain in a circular shape due to surface tension.
Leonardo Meléndez González How he changes the colour of the sauce at 1:58
Filipe Pinto I don't really have an answer to that but my best guess would be that the amount of liquid poured in combination with the surface area has something to do with it. A thinner stroke of the sauce, distributed over a larger surface area, allows for more light to go through making it appear lighter in color as the light that passes through reflects in the lighter background and bounces back to the eye and a deeper more concentrated amount of sauce and pigmentation spread over a smaller surface area absorbs more of the light thus making it appear darker by not letting as much light to pass and reflect on the background. Just a guess, tho. I also think that the beating of the sauce before the second round of saucing could have something to do as well, redistributing the pigment and changing the color of the sauce. Don't really know for sure.
+Leonardo Meléndez González no that would still doesn't explain it coz even if it thinned out like that it shouldn't turn into squares, it should still naturally form a circle... there was definitely a technique used... either the silicone cover had indentations of those shapes, or there was some sort of vibration making it so... like how cornstarch dances on top of a speaker...
The turning into squares I already explained. It's due to a lower viscosity and a micro texture on the silicone mat that forms the passion fruit squares. As the lower viscosity passion fruit sauce spreads, it's bound by the square micro texture. The chocolate's higher viscosity helps it to retain a circular drop shape.
mehr Show oder auch ein tolles Dessert?
Definitiv ein gutes Dessert, wenngleich die Pâté schon sehr süß ist. Es gab andere Kombinationen mit dieser Anrichte, die besser waren.
Miro gegen Pollock: Am Ende dann Spoerri.
I'll take my dessert on a plate please!
Then go to every other restaurant on the planet. If you want something fun then go to Alinea.
Rene Deleon Thank you, exactly what I was thinking
yup yyup food on table is fun..
Amazing, food theatre. ( Loving the hater comments. Do better, no actually do half as good and invite me along).
The emperor's new clothes!
ok now what?
...and not one question about the taste? Sorry, but this is rediculous.
Next time rich folks are going to pay for a revolutionary elegant dish where a person stands on top of the table and takes a crap. lol
KnightWing408 This might seem superfluous at first glance but you have to take into account that in order to attain such an end result, a ton of work has taken place outside of the view of the common spectator. Years of research and development, conceptualization, learning from experimentation, trial, error and you name it, have been concentrated into a bunch of preparations that for the untrained eye might seem ridiculous. There is actually a lot of thought process poured into each and every one of this "pretentious" food items. There is also science and technology involved in the cooking process. Even if you can't appreciate it, there will always be someone who does. I am a chef, so I'm clearly biased, but regardless. Some say that when a person looses the ability of amazement he might as well be dead. To each their own, my friend.
You are right
Do yu even know how creative that dish is?? And how much time they spend on think about things like these??? Next tine b4 yu talk some shit abt this just go through thr recipe
sternefresser, habt ihr gefragt warum die punkte quadratisch werden? eigentlich kann es nur an einer bestimmten tischdecke liegen, denk ich mal.
Ja, haben wir. Das Gewebe des Tischtuchs hat quadratische Strukturen, so dass sich die Soße dementsprechend verteilt. Bitte entschuldige die späte Antwort.
Alla fine una dona nuda in caze a rete sale sul tavolo e lecca tutto il dessert.....
sigh... so tired of people ruining food... I'd prefer to see all the flavors here condensed and presented in a small cube / egg shape. Then I'd be impressed. Splattering ingredients all over a table isn't much of an achievement as none of this food is consistent in appearance, it's like a kid in high school doodling in class.
Now for the best part, after they pay out the arse for this , they will view themselves as a self proclaimed elitist, BWHAHAHAHAHAHA , as for me , my special desert will be served to me at the North Rim of the Grand Canyon!
Thats nothing special..average for higher cusine.8 from 10 michelin-starred restaurants cook absolute boring stuff.its always the same..just with bit different foodpairings..