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Loved it! Would like to make a meal out of this but it seems like it loses the WOW factor if there more than 3 in the plate. Will keep on looking for your next videos for more recipes like this and hopefully be able to make an entire meal. Really loved this!
What muse inspired you to include so many ingredients in one recipe without creating an unpalatable disaster? This was culinary alchemy to the extreme. I’ll never make it, but watching you work is something I wouldn’t miss!
hmmm 🧐 Thank you, I guess. I wasn't actually inventing any new recipe here in terms of ingredients. I've literally used exactly the same ingredients that usually go into regular Fish & Chips. All I did is treated them differently, created different textures and presented in a modern way🤓✌🏻
i know what im gonna make fr my next exam now thanks chef also if i get a reply on this one do you have any ideas for dishes involving cured eggyolks? i wanna incorporate those into one of my courses
that's a good idea 👍 I'm sure your professors will be blown away. Don't forget to adopt the dish for yourself, so it reflects your ways & your recipes🤓 To answer your egg yolk question, I've actually already used it several time on the channel. Check out my previous videos✌🏻
@@ChefRudakova ill be sure to watch them and yeah ill mix things up coz its slightly harder to source some of the ingredients where i am and also i was kinda thinking of incorporating something like japanese yuzu as like a final thing they taste in their bite i think itll work but ill have to try it first to make sure it doesnt overpower everything else
excellent question! 🤓 I've been sharing this on my IG stories some time ago, actually. Peony flowers are among the edible flower types, so I've dehydrated mine and broke them down into flakes. It adds the colour obviously, but also some gentle parfumy flavour to the end product🤓✌🏻
@@TheNotoriousRS it depends where... the "microgreens' madness had already passed in most developed countries, but it's just starting in other countries. And nevertheless, most of the restaurants nowadays use microgreens and edible flowers in one way or another, but I wouldn't say that the demand is as huge as it used to be, when they just appeared on the food fashion radars.
Can you tell me more about the addition of calcium lactate to the sauce? EDIT - Nevermind, I kept watching and immediately saw the Alginate get brought out lol
I am trying to do this recipe but I have a problem with the potato juice chips. They keep making this layer on top that doesn't wash out. I can't get them to be fully transparent like yours are. Tried different temperatures, ovens and nothing seems to be working 😭😭😭😭
Hi there! You should be able to wash off the top layer with "bubbles" if you follow the instructions in the video and wait after you take the pan out of the oven, so you let the bottom layer fully set. I hope it helps
