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

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

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

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re

opinionated alchemist

Search This Blog