I made some fruit pearls but now have a dome mold I'm eager to use this weekend. I like the tomatoes in the video, maybe I'll do something breakfast related
Greetings from India I am a homebaker and I would like to know that How can i use it for no baked Mango cheesecake? Quantity, Do we need to bloom it first? If yes then at what temperatures
I totally agree with the proportion of salt and sugar. Started mixing same amount of both but had to add a bit of salt when serving it. Did not see spraying the salmon with some vodka, what I always do.
I'm having issues with my agar not forming especially when I'm using lime or lemon or orange the period and you just told me the reason why my gel is not setting properly. i'm trying to make Tick Tock Edible Crystals and my flavor profile of preference is citrus. I know that I need to bloom my agar first wait for it to solidify then add my acidics. Thank you for teaching me about this! And I even tried putting my agar in the freezer we tried to get it the set but it's still not working and you even mentioned to not put it in the freezer! I'm always still learning thank you
WOw!! You are just amazing!! As a former culinary teacher, I have been looking all over for someone to explain, in video form, how lecithin works as an emusifier, plus as a stabilizer of foams! You have covered EVERYTHING and more in such a short video, and made it really fun and easy to understand! Thanks SO much 😀
Natalia, I love your jokes and your fun approach to cooking. You're probably the most refreshing chef of any channel I've seen on RU-vid, ever!! 🏆 🥇 👌🏼 On a side note, have you ever watched Chef Jean Pierre (The old Italian/French guy)? You'll love him, I'm sure. He's all about fun, and butter etc. Have a look at how he uses his microplane...
Your channel is excellent. I learn a Lot. I have a question: is it just powdered charcoal in the stock? Doesn't it makes it taste funny or be weird at bite? I havent done the recior, just curious Tx