half roasted onions and half concentrated onion juice ,like a balsamic vinegar by jarious 17 Comments badgerj 2 days ago Wow! That’s a LOT of work. I wonder how it tastes??? NoMudNoLotus369 2 days ago Someone drop the full translation, please! 😩 hime-633 2 days ago Obviously I could *never* be bothered but I enjoyed everything about this video 🙂 lunterno 2 days ago I do like this. Thank you for sharing! cheddercaves 2 days ago the way he puts all the cebollas on the cutting board at the beginning SurgicalSnack 2 days ago I wanted to know what was happening. Oh wait. I don’t speak the language. SurgicalSnack 2 days ago What is this and what is happening and what is the process please Kaiser0106 2 days ago Molecular gastronomy is crazy man. Some of the stuff they come up with is like magic. PreviousBoss1854 2 days ago He reminds me of why I love spanish but also that i’ll never learn to speak it lol pushdose 2 days ago Lactofermented onion juice is some crazy shit. Flavor bomb with tons of uses. EveOCative 2 days ago What was the thing he was eating at the end? sharipep 2 days ago He’s so handsome and I love the Spanish, I’m both trying to understand what he’s saying and identify his particular accent 🤭 ChamberK-1 2 days ago I love my peoples language. Sure wish I could fuckin speak it more fluently JennySplotz 2 days ago ¿ jarious 2 days ago Recipe (not exact translation):10 kilos of onions ( roughly 22 lbs).Peel and cut in half’s.Divide in two portions (11lb raw and 11lb for roasting) .Chop half the onions in chunks to roast Cut the other half in small pieces to blend them.Put the reserved onions for roasting in the oven .Blend the raw portion and strain the juice.Weight the juice to measure 60% of the volume in salt (non iodated salt recommended).Add the salt and dissolve.Take the roasted onions out and let them cool.Blend with some of the raw juice.Strain the juice from the roasted onions.Add the juice into a container with a treaded top and don’t close it all the way or use a respirator/water trap lid.This process is called lacto fermentation.Leave in the container for 1 week ( he let it sit for 15 days but 1 week is enough).Check for mold and bacterial growth.If it’s clean strain again (use gloves).Boil until it smells like caramel or it’s reduced to half the volume .Bottle in a clean container with an airtight lid.Store in the fridge . kwquacks 2 days ago This was a thing of beauty. I have no idea what he said, but I’d for sure eat there. Spaghettibeach 2 days ago This rules, what a sick ass foo!
hime-633 2 days ago Obviously I could *never* be bothered but I enjoyed everything about this video 🙂
Kaiser0106 2 days ago Molecular gastronomy is crazy man. Some of the stuff they come up with is like magic.
PreviousBoss1854 2 days ago He reminds me of why I love spanish but also that i’ll never learn to speak it lol
sharipep 2 days ago He’s so handsome and I love the Spanish, I’m both trying to understand what he’s saying and identify his particular accent 🤭
jarious 2 days ago Recipe (not exact translation):10 kilos of onions ( roughly 22 lbs).Peel and cut in half’s.Divide in two portions (11lb raw and 11lb for roasting) .Chop half the onions in chunks to roast Cut the other half in small pieces to blend them.Put the reserved onions for roasting in the oven .Blend the raw portion and strain the juice.Weight the juice to measure 60% of the volume in salt (non iodated salt recommended).Add the salt and dissolve.Take the roasted onions out and let them cool.Blend with some of the raw juice.Strain the juice from the roasted onions.Add the juice into a container with a treaded top and don’t close it all the way or use a respirator/water trap lid.This process is called lacto fermentation.Leave in the container for 1 week ( he let it sit for 15 days but 1 week is enough).Check for mold and bacterial growth.If it’s clean strain again (use gloves).Boil until it smells like caramel or it’s reduced to half the volume .Bottle in a clean container with an airtight lid.Store in the fridge .
kwquacks 2 days ago This was a thing of beauty. I have no idea what he said, but I’d for sure eat there.
17 Comments
Wow! That’s a LOT of work. I wonder how it tastes???
Someone drop the full translation, please! 😩
Obviously I could *never* be bothered but I enjoyed everything about this video 🙂
I do like this. Thank you for sharing!
the way he puts all the cebollas on the cutting board at the beginning
I wanted to know what was happening. Oh wait. I don’t speak the language.
What is this and what is happening and what is the process please
Molecular gastronomy is crazy man. Some of the stuff they come up with is like magic.
He reminds me of why I love spanish but also that i’ll never learn to speak it lol
Lactofermented onion juice is some crazy shit. Flavor bomb with tons of uses.
What was the thing he was eating at the end?
He’s so handsome and I love the Spanish, I’m both trying to understand what he’s saying and identify his particular accent 🤭
I love my peoples language. Sure wish I could fuckin speak it more fluently
¿
Recipe (not exact translation):
10 kilos of onions ( roughly 22 lbs).
Peel and cut in half’s.
Divide in two portions (11lb raw and 11lb for roasting) .
Chop half the onions in chunks to roast
Cut the other half in small pieces to blend them.
Put the reserved onions for roasting in the oven .
Blend the raw portion and strain the juice.
Weight the juice to measure 60% of the volume in salt (non iodated salt recommended).
Add the salt and dissolve.
Take the roasted onions out and let them cool.
Blend with some of the raw juice.
Strain the juice from the roasted onions.
Add the juice into a container with a treaded top and don’t close it all the way or use a respirator/water trap lid.
This process is called lacto fermentation.
Leave in the container for 1 week ( he let it sit for 15 days but 1 week is enough).
Check for mold and bacterial growth.
If it’s clean strain again (use gloves).
Boil until it smells like caramel or it’s reduced to half the volume .
Bottle in a clean container with an airtight lid.
Store in the fridge .
This was a thing of beauty. I have no idea what he said, but I’d for sure eat there.
This rules, what a sick ass foo!