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I read this book back when I was younger and hadn’t yet gotten into cooking, or being curious about food really - I was in college, and had grown up on very basic, unseasoned, lower-middle class suburban white people food. I didn’t know anything about fine dining (let alone, the specific fine dining trends that were happening in Manhattan in the late 80s), so anytime the food was mentioned in the novel it was like trying to read a language that I’d never heard of before. Like, I didn’t even recognize the names of the _ingredients_ haha. Now a couple decades later, after having worked in the restaurant industry and greatly broadening my horizons, I’d really like to go back to re-read it and see what I missed. (I was actually specifically looking online for food excerpts from the book, and that’s how I found this video)
It's interesting what you wrote and how you found my channel. I would be happy if you visit it from time to time and maybe discover new interesting recipes :)
Is it evaporated milk or condensed milk? The milk in the video is too liquid to be condensed milk. I want to try this and make sure to use the correct milk. Thanks 😊
Great recipe! I do have a questions though, could I use the mixture of oil,parsley,garlic,lemon,pepper and salt and put it in the syringe? Would it also work? Cause that mixture has oil in it and I would put it in cold oil which is the same. Like would it dissolve or would it work? Thank you a lot!
Thank you! Unfortunately you cannot use oil in the mixture with this method, but I will upload video with reverse spherification method soon and then you can add oil to your caviar :)
this is so cool since it doesn't use the spherification method. i might try making it! If i wanted to make a basil one, what fruit juice or liquid should i pair it with? what do you think might happen if i mix it into ice cream and freeze it? :)
You can just blend basil leaves with cup of water and then add agar agar :) I think it should be okay, the caviar in ice cream will definitely be hard after freezing, but after all, chocolate in ice cream is also hard and nobody complain about that :) I next two weeks I will upload recipe for freshly cut grass ice creams and basil caviar would fit here perfectly :)
Strawberry is very nice with basil. But freezing them in ice? It’s water for what, 98%? Water turns into crystals when frozen, so , not a pleasant mouth feel I think.
Is it liquid inside or a homogeneous spere shaped agar agar. I went to a restaurant and each pearl bust with liquid inside as soon as you pop it with pressure.
It has homogeneous sphere, but I will upload recipe with reverse spherification method in near future, and these one will have liquid inside, its not easy to make it with lemon juice because of pH lemon, but I tried few times and found the solution for it :)
You know, I've seen a lot of cooking channels where different dishes are recreated, or are made by trained chefs, but I don't think I've ever seen a channel like this, where it's like real haute cuisine recipes being reproduced. I dig it. Imma Subscribe.
Thank you for this comment. It motivates me a lot to create more videos. I am a beginner youtuber but I hope that in the future you will see interesting content here ☺️
Hello everyone! Welcome to my channel! Subscribe for more interesting recipes www.youtube.com/@finedineathome If you find my content helpful, please give me a LIKE and SHARE this video. Thank you so much😊
Your channel never fails to amaze me with its innovative and imaginative recipes! Each video is like a journey into a world of flavors and creativity. I find myself captivated by the dishes you present, each one more enticing than the last. However, I must confess, as much as I'm inspired to recreate them in my own kitchen, my laziness often gets the better of me. Nonetheless, I want to express my sincere appreciation for the effort and passion you put into every recipe. Even if I don't always replicate them, watching your videos is always a delightful experience, fueling my culinary imagination! <3
Hi MrPh30 :) Kuzu (also known as Kudzu) is a traditional starch that is extracted from the roots of the kuzu plant. Originally come from Japan. Unfortunately there is no substitute for Kuzu (Kudzu) in this recipe. I bought this product online, I saw that on amazon its available. The best option is to buy WHITE kuzu not GREY (which is not filtered).
