@@KBH4you can buy pasteurized eggs, but I had the same thoughts. A cooked custard cream would have been better imo. But not as easy. I own several old cookbooks (1960s-80s) that include raw egg in frozen desserts to make it more airy. At least in bartending, I can see the alcohol sterilizing the egg in the shaking process, but I've never had an egg based drink. I used to make mayonnaise, and it's much tastier homemade, but I don't know how to pasteurized raw eggs. I lacked the equipment last time I researched. I felt a bit uncomfortable about the safety. Chickens are not raised well here.
я не знаю зачем вам эта информация, но я мечтаю выучить японский язык, и видеть в вашем сообщении хирагану и катакану, которые я усердно учу это прекрасно
@@rlatndksacredito que as bactérias que podem conter na gema crua só morrer em altas temperatura. Gostei da ideia do cone, acho que se fazer um creme diferente fiquei ótimo.
Depends on your country’s regulations. In some places, it’s dangerous to eat raw products as they’re often badly kept or not regulated. Other places, it’s perfectly fine as long as you do research/precautions and are completely sure.
Is there a full recipe? I am so curious to try. The vanilla part needs to cook a bit right? Those raw eggs didn't sit right with me. Is it pasteurised?
Clever idea! I think making a crème anglaise with egg yolks and heavy cream first is best so that the yolks are delicately cooked otherwise, in the video, they’re being frozen raw.
Creo que la leche está algo mas que tibia y por eso bate ràpido para que no se coagulen las yemas, por eso el salpique a la camara. Osea, ese calor "cocina" las yemas.
@@lochinqoshshayev6881 The Messenger of God, may God bless him and grant him peace, said: “There will come people from my nation who will consider adultery, silk, alcohol, and musical instruments permissible.”
😮eggcelent recipe Just a few notes. If you're not a japanese people or korean or cannot get pasteurized eggs, you shouldn't eat raw yolks and meringue,if you wanna try this recipe do sabayon sauce,maybe even creme angle or curd with the egg yolks and a swiss meringue with the egg whites,to reduce the risk of getting any ftd
Please be careful with egg yolks, in Japan they can use them raw but in other countries it NEEDS to be cooked, cook the mixture first and let it cool down, or if you don't want to do that, use whipped cream instead, be careful!!!
2 yumurta sarısı 55g şeker 3g vanilya özü 100 gr süt 220 gr krem şanti Bitter çikolata 8gx4ea Bitter çikolata 20g 2 egg yolks 55g sugar 3g vanilla extract 100 g milk 220 g whipped cream Dark chocolate 8gx4ea Dark chocolate 20g
I have tried making baking shorts before and you have NO idea how hard it is, I used to think it was easy but I was wrong lol even doing stop motion is easier then this 😅😅😅
