I was wondering if you have considered developing an online culinary course, similar to a culinary school program? Your expertise and teaching style would undoubtedly benefit many aspiring cooks.
Hi, Love love love your video, my mouth was watering when you destroyed the masterpiece. following that I have a few questions: a. Normally i will bake the choux dough right after get them out of the freezer. Shoud I unfreeze them at first like your clip? And what is the purpose of unfreezing them? b. I Keep my baked cookie in room tempature and they quick soft after a few hours, I have to re-heat before serve. "keep them in the tight container' -> this will prevent the cookie from being soft. not crunchy right? and how long they gonna stay in form/crunchy?
I find the choux puffs up more if I let it thaw a bit. And for cookies I keep them in an airtight container with a packet of silica gel, they should stay crispy/crunchy for at least 3 days, after that I’m not sure since I usually eat all of them in 3 days or less lol
what an amazing recipe; well done! just one question…why after cooking the pork belly to 80C do you put it back at 250 for about 30 min when you could achieve the same by using the broiler for a lot less time avoiding the risk of overcooking the meat?
Thanks! I tried other methods including broiling or pouring hot oil on the skin and found this method yielded the most even browning and crispness without drying out the meat as you see in the video
Ah muỗng này a mua ở walmart bên Mỹ lâu rồi, giờ hình như ko còn sản xuất nữa. E dùng muỗng nào sâu với cong vừa là được, thử nhiều muỗng khác nhau xem muỗng nào ra viên kem đẹp nhất nhe
hola,una vez mas nos sorprendes con otra gran receta...Gracias por tu gran trabajo y compartirlo con nosotros,asi nos inpiras y nos das animos para aprende mas💪💪💪r.Saludos desde Tarragina /Spain
@@HaiCooking quite an enigma you are. Watching your appliances is not very USA. Then your tools are very American 🇺🇸 but then you are fluent in Viet … hm… end the sentence with an “e”? That is Canadian 🇨🇦! Hahaha … maybe Chef Hai doesn’t really exist ???? 🤣🤣🤣
Thank you so much for the Beauty! Looks great and delicious, will try to repeat this week 🙂. Just one question - I did nit understand why you add agar and gelatin together? it's not enough just agar? Thank you ❤❤❤
