1. AGAR-AGAR: Ingredientes para una Cocina Vanguardista (High-Tech Cuisine Series)

    07:43

    from Manolo Gonzalez / Added

    218 Plays / / 0 Comments

    Es cierto que las gelatinas tradicionales, llamadas muchas veces cola de pescado, que normalmente vienen en láminas, se hacen a partir del colágeno extraído de los huesos de animales, por lo que la única salvedad que haría son los vegetarianos, que podrían abstenerse de usarlas por este motivo.Estas gelatinas son bastante sanas, no contienen colesterol ni azúcares, y sí muchas proteínas, y no vienen mal a los niños, sobre todo si las mezclamos con zumos de frutas naturales, para hacer gelatinas de frutas. Sin embargo, el agar-agar es muy diferente. Procede del extracto de varios tipos de algas rojas de los mares del sur de Africa, y su poder gelificante es muy superior a las gelatinas normales, ya que una mínima cantidad es capaz de espesar gran cantidad de líquido, absorbiendo 200-300 veces su peso, y produciendo una gelatina muy consistente. Se usa ampliamente a nivel industrial, como espesante alimentario, estando presente en helados, sopas, cremas y gelatinas de frutas, y además tiene la gran ventaja de que gelifica en caliente, algo que no hacen las gelatinas convencionales, lo que le ha hecho muy útil en la cocina molecular donde se investigan nuevas texturas. Además es un medio de cultivo utilizado en Microbiología para cultivos de bacterias y hongos. CONTENIDO DESCARGABLE: puedes descargar la presentación en la siguiente dirección: http://www.slideshare.net/ManoloGonzalez4/agar-38038252

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    • ALGINATO: Ingredientes para una Cocina Vanguardista (High-Tech Cuisine Series)

      08:42

      from Manolo Gonzalez / Added

      265 Plays / / 0 Comments

      Los restauradores profesionales llevan ya más de una década buscando en el mundo de la ciencia no sólo las explicaciones de su cocina tradicional y la manera de mejorarla, sino un tipo de gastronomía pensada para sorprender al comensal, una mezcla culinaria de magia y alquimia que sea capaz de rizar el rizo y conseguir lo nunca visto en la llamada "cocina molecular". Toda una ciencia que estudia el comportamiento y las transformaciones de los productos alimentarios. Estas modernas técnicas pueden implicar riesgos añadidos a los ya previsibles de una cocina tradicional. La cocina molecular, esta ciencia que hasta ahora estaba limitada a un exclusivo grupo de cocineros profesionales, se está popularizando; comienza a llegar a las cocinas domésticas. Ahora bien, estas modernas técnicas y estos novedosos, y en ocasiones casi desconocidos ingredientes, pueden suponer un riesgo añadido a los ya previsibles en la seguridad alimentaria de una cocina tradicional. A vueltas con el alginato: Se trata de uno de los ingredientes más asentados en la cocina molecular e imprescindible en la "esferificación", técnica para congelar controladamente un líquido de modo que, sumergido en un baño, forme esferas. El alginato debe su popularidad a su capacidad de reaccionar con el calcio (bien del alimento o bien añadido). Forma las llamadas estructuras de "caja de huevos", una especie de mallas semi-rígidas formadas por enlaces químicos que provocan que un producto líquido o semilíquido tome consistencia y forme esferas perfectas.

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      • All That Is Solid [Excerpt]

        01:00

        from Eva Kolcze / Added

        131 Plays / / 0 Comments

        All That Is Solid investigates Brutalist architecture through the surface of black and white celluloid. The film features three prominent examples of Brutalist architecture, Robarts Library, U of T Scarborough campus and York University campus. Footage of the buildings has been degraded using a number of chemical and physical processes. The film explores the utopian visions that inspired the Brutalist movement and the material and aesthetic connection between concrete and celluloid.

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        • ArtHouse Townhome, Lower Downtown Denver, CO

          04:14

          from David Scott / Added

          158 Plays / / 0 Comments

          I produced and hosted this tour of the ArtHouse residence of Paula and Rob Grey.

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          • Art & Stone

            03:06

            from Paula Kelly / Added

            14 Plays / / 0 Comments

            Art & Stone takes us behind the elegant, modernist lines of the Winnipeg Art Gallery, to reveal the passion and perseverance that transformed a modest civic gallery into one of Canada’s leading art museums.

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            • Beef Tartare

              02:17

              from ChefSteps / Added

              Many of us prefer to leave tartare to the professionals—we'll order it in a (nice) restaurant, but we don't even consider making it at home. There are some who believe it's risky to prepare raw meat, and others who think tartare is difficult or complicated to make. Well, we're here to dispel all your tartare-themed apprehensions. You'll be making it at home in no time. All the time. Click for the recipe: chfstps.co/1oKOId4

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              • BEN SHERMAN – CONVERSATIONS IN MODERNISM: PART ONE

                04:28

                from UMI / Added

                As part of the Ben Sherman e-commerce launch campaign, we created 'Conversations in Modernism', producing a series of three films exploring this subject. The first of Ben Sherman's Conversation in Modernism features bespoke shoemaker Sebastian Tarek talking to music entrepreneur Alex Robinson. From childhood ambitions of wizardry to the apparent decline of craftsmanship in the digital era, the conversation flows through the lives and times of these two gentlemen and explores much more in between. http://www.bensherman.com/conversations-in-modernism

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                • BEN SHERMAN - CONVERSATIONS IN MODERNISM: PART THREE

                  07:07

                  from UMI / Added

                  As part of the Ben Sherman e-commerce launch campaign, we created 'Conversations in Modernism', producing a series of three films exploring this subject. In our final episode we joined together sartorial and cultural raconteur Jason Jules and artist Justin Hibbs to talk about what they know best - the discussion certainly went deep. From modern architecture and art's failures and the liberation of expressing one's style to the meaning and value given to fashion by certain groups of people, this captivating conversation is well worth a look.

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                  • BEN SHERMAN – CONVERSATIONS IN MODERNISM: PART TWO

                    05:58

                    from UMI / Added

                    As part of the Ben Sherman e-commerce launch campaign, we created 'Conversations in Modernism', producing a series of three films exploring this subject. In the second episode, we brought together the visionary and witty minds of street photographer Matt Stuart and Mercury Award nominated musician Ghostpoet. The result is an entertaining and insightful discussion that discovers the commonalities they share, their approach to documenting the modern world around them and a whole lot more. http://www.bensherman.com/conversations-in-modernism-2nd

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                    • 2011 Bert King Interview with Kate Walker

                      25:38

                      from North Carolina Modernist Houses / Added

                      90 Plays / / 0 Comments

                      For more about this architect, see http://www.ncmodernist.org/king.htm. Most people are surprised, even shocked, to learn that North Carolina has the third largest concentration of Modernist houses in America, more than anywhere else except Los Angeles and Chicago. Who knew that little ol' Mayberry would be a center for great residential architecture? NCMH is America's largest open digital archive for residential Modernist architecture. We are an educational resource with a heartfelt mission for the documentation, preservation, and promotion of Modernist houses. NCMH offers the design-loving public an exciting source for NC Modernist house tours, an extensive catalog of NC and national residential architecture, and a community of knowledgeable advocates for new Modernist construction and renovation.

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