Great youtube.com channel: Fine Dining Lovers

If you are following my blog for quite some time, you might realized my affection for chefs de cuisine and everything culinary.

I believe that chefs are miles ahead about discipline, work load, and non-nonsense. There are only very few bar personalities, which could show as much diligence as any typical Michelin starred chef [and even though, it is pretty hard to get one Michelin star, there are almost a couple of thousand chefs who have one and even a couple of dozens 3 star chefs - this would be the highest rank]. I guess, that Toni Conigliaro is one of those, who can be compared with great chefs. I don't know him personally, but read quite a lot about him - yes he is doing crazy sh*t...

I also believe, that a bartender can only emerge, if he has an advanced culinary understanding.
There are a lot of analogies in "mixology" and culinary - you need to know the process/method, you need to know the produce - you need to know the aromas - the references [which is the connection between haut culinary art and guest].

The youtube channel Fine Dining * Lovers is actually created by S. Pellegrino. And while other companies always cross promoting their own product, Pellegrino is just showing a small logo of its brands and just concentrate on the chefs / wine makers etc. Kudos to them - others should definitely take this as example.

Please see below a video of Bellavista, an Italian wine maker... and subscribe to their youtube.com channel!

Comments

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most ...

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai — with Rhiandro Gardiner and Louie Aquias at Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course ...

opinionated alchemist

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