MAKING CAVIAR with MOLECULAR GASTRONOMY & REVERSE SPHERIFICATION – YANYUM 6 (分子美食 분자요리)

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Today, I took my first attempt at molecular gastronomy with the Molecule-R Cuisine R-Evolution Kit that I received as a present. I used reverse spherification to make (failed) matcha caviar and decent sriracha caviar.

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Get on Amazon:

Molecular gastronomy kit: http://amzn.to/1wEBhzm

Comments

Inyoman Atmaja says:

where can I order that things

정우성 says:

이런거어디서사요

Mohamed Galal says:

wow

Yasmine Karkouch says:

What was the agar agar and soy lecithin for?

Jacoby U says:

Patrick, is this how they make boba at frozen yogurt shops?

SoundlessEcho says:

Anyone came here because of shokugeki no soma?

블루에이드 says:

안녕하세여

EVA 12 says:

wow thats amazing!

Dason Kharisma says:

did you where i get this package where i am in indonesia

Asad Khan says:

where I get packaged I m in Pakistan

papo papo says:

Outstanding

Eduardo Escalante says:

hey i see that you reply to every comment and I’m a culinary student and i wanna learn more about Molecular gastronomy so would u please tell me what each component does?

Mohamed Galal says:

wow

Tiny Speck says:

ew, green one looks like tadpoles!

Dani C says:

this is so strange and cool at the same time

Diana says:

목소리도 좋으시고 재밌어요ㅎㅎㅎ 예전 영상들 보니까ㅜㅠㅠㅜ 언어에 되게 능통하신 것 같아요!! 분자 요리 신선하네요

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