Awesome stuff! But it was really hard to find. Maybe you can include Dave Arnold's name in the title (and everyone else obviously). That would make it easier to search and to find.
The only problem with doing everything that he's encouraging is that it would be up to everyone from ownership, management, and bar staff to buy into his scientific approach. Problems with his approach could be, I worked at a bar that used liquid nitrogen but am now working where they haven't used it. A centrifuge requires space, time and money to implement. Some of the ingredients hoja Santa, Thai basil, epazote are not readily available throughout the United States.
@@petercortez1142 I'm just an amateur home bartender, so I couldn't pull off any of the liquid nitrogen and centrifuge stuff. But I actually pulled off carbonation with cap, pressure regulator and a soda stream cartridge instead of a big tank (you need an adapter, of course), and apart from being great fun, you can make a wicked bubbly gin with agar-clarified grapefruit juice or a sparkling scotch and clarified apple juice cocktail. Acid adjustment of orange juice is also pretty helpful even for home users, and rapid infusions with the ISI Cream Whipper could be worth a try as well. Milk washing doesn't seem too hard to do either. So, I'd say he's got pretty much to offer. Yeah, but I agree with you: If you actually own a bar and want to turn to the more techy stuff Dave presents, you'd basically need a lab in the basement, which he has.
Awesome stuff! But it was really hard to find. Maybe you can include Dave Arnold's name in the title (and everyone else obviously). That would make it easier to search and to find.
Awesome content but seems like it’s the camera man’s first day on the job
I'm a bartender and am going to read his book!
Fantastic Learning Seminar! Especially if you use Dave’s book Liquid Intelligence as a “textbook”.
Great lecture. Shame about the camera work.
What an amazing video for bartenders! I cannot believe this doesn't have more views!
The only problem with doing everything that he's encouraging is that it would be up to everyone from ownership, management, and bar staff to buy into his scientific approach. Problems with his approach could be, I worked at a bar that used liquid nitrogen but am now working where they haven't used it. A centrifuge requires space, time and money to implement. Some of the ingredients hoja Santa, Thai basil, epazote are not readily available throughout the United States.
@@petercortez1142 I'm just an amateur home bartender, so I couldn't pull off any of the liquid nitrogen and centrifuge stuff. But I actually pulled off carbonation with cap, pressure regulator and a soda stream cartridge instead of a big tank (you need an adapter, of course), and apart from being great fun, you can make a wicked bubbly gin with agar-clarified grapefruit juice or a sparkling scotch and clarified apple juice cocktail.
Acid adjustment of orange juice is also pretty helpful even for home users, and rapid infusions with the ISI Cream Whipper could be worth a try as well. Milk washing doesn't seem too hard to do either.
So, I'd say he's got pretty much to offer.
Yeah, but I agree with you: If you actually own a bar and want to turn to the more techy stuff Dave presents, you'd basically need a lab in the basement, which he has.
50:00 you do not need to use N2O. You can use CO2 just the same.
CO2 imparts it’s own flavor where Nitrogen doesn’t.
How can you clarify it without lime juice? 13:45
the lime juice is clarified separately, and added in the glass.