One of the world’s best turbot dishes at 3 Michelin star Hof van Cleve by chef Peter Goossens

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Chef owner Peter Goossens prepares one of the very famous signature dishes. A perfectly grilled turbot steak with fresh lobster-bearnaise sauce.
www.wbpstars.com/hof-van-cleve.
Wbpstars.com - or World's Best Places - is a multichannel platform about the very best restaurants and hotels in the world. Here you will find many thousands of films and images of the world’s best places in the hospitality sector. Exclusive content - a documentation of the very best. Welcome to the ultimate content guide for food lovers, travellers and hospitality experts.
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Опубликовано:

25 май 2020

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Комментарии : 1,1 тыс.

@bengt_axle 3 года назад

Unpretentious quality. You have top quality fish, expert technique and simple ingredients. The light texture of the béarnaise is just sublime. This is one of the few Michelin 3 star chefs who does not go on with superlatives when describing what he is doing. He just explains what he is doing and why he does it that way.

@TomMillerArtist Год назад

Glorious. Just the Lobster Bearnaise alone is a work of artistry and skill. The Turbot steak is perfection. Butter!

@susannepreuss4358 Год назад

Like Julia Child already said:" You can never have enough Butter in the house!"

@Alexander711 3 года назад

Watching him make bearnaise is amazing

@rider2260 2 года назад

Advanced as phuk making it on the stove

@Feuerbasis 2 года назад

He just whipped it out like it was nothing. Awesome - yes.

@JamesMilliganJr 3 года назад

This disc is requires both labor and utmost skill in addition to the best ingredients. He deserves every cent he receives for this wonderful dish!

@EvilestGem 3 года назад

Amazing dish though I couldn't afford some of the ingredients so I made some substitutes.... ...I swapped the Turbot for Fish Fingers and the bearnaise sauce for a tin of beans, pretty versatile little dish, not too light not too heavy. Simple and very tasty. Thanks for sharing!

@johnsrome8459 3 года назад

Did you add three packets of butter to the beans to give it that authentic Michelin taste? :-)

@elephantcheeze 3 года назад

so... you just fried something else and added a side of canned beans- that's just a sad dinner not a variation of this dish hahaha

@EvilestGem 3 года назад

@@elephantcheeze I was joking! :)

@johnsrome8459 3 года назад

@@elephantcheeze Dunno. There's just something fishy about your comment...

@angelogandolfo6374 3 года назад

@opachki Um really dude? You couldn’t tell he was joking/being ironic? C’mon, now......

@johnlander3194 2 года назад

A true classic cooked by a real chef , I salut you chef

@charlesferrin5 2 года назад

He beat that Bernaise sauce like it owed him money.

@henseleric 2 года назад

@Humanprototype-wh8qr Год назад

😂👌

@sheratona1978 5 месяцев назад

😂

@augurcybernaut4785 4 месяца назад

She better not be gone all night and come back with no money!😤

@Memo-GT 2 месяца назад

💀😭

@frederiekvandenheed 3 года назад

A great chef and person. His restaurent is just 1km from my home.

@whowawoo 3 года назад

And you still can't afford to eat there

@G-man45444 3 года назад

You’re very fortunate .... if you have this dish you should let us know how good it was ... it looked amazing so I can only imagine how wonderful the taste is

@GRaToMiC 3 года назад

I once ate a human

@jordancox8280 3 года назад

@@whowawoo actually the average Belgian can afford to eat there. Average bank balance in UK (minus €35,000)... Average bank balance in Belgium (plus €35,000)... Minimum wage in Belgium for a dishwasher is €11.62 an hour and that is indexed so it increases every year! Someone who washes dishes!!!

@arthurllewelyn8080 3 года назад

@@jordancox8280 Obviously average people from the civilzed world can afford to eat there if they want to. Such a strange thing to say..

@SAMR33 3 года назад

Nice, simple, no bs decoration and pretentious skill, great!

@winner3924 3 года назад

This was a classic French dish, timeless and authentic ..... Well done chef !!

@timkrygiel7333 3 года назад

I understand leaving the skin on with it being roasted but why not remove the cartilage? Whenever I've cooked halibut t-bones its something I've always been told to do.

@titusazaphale1589 3 года назад

@@timkrygiel7333 The flavour my friend ! The flesh next to the bone is wonderful. Plus, it has a better standing for presentation.

@bengt_axle 3 года назад

@@timkrygiel7333 Turbot bones and cartilage have a wonderful flavour. The way this guy cuts and cooks it is the absolute best. Filleting is just for show. I cook this fish the same way without the sauce and still end up crunching on the bones, because they are so tasty.

@jontraut9396 Год назад

Spectacular. A true chef. Simple and good.

@stianaslaksen5799 4 года назад

He is a master using that whisk.

@andrewpinter4563 3 года назад

Worth seeing on it's own.

@jackofalltrades8353 4 года назад

I loved his little swim/wiggle example of the fish swimming on bottom of ocean!

@upahtv 3 года назад

yeah. 17 minutes to cook a food for just 2 minutes eating, what a waste of time .

@kendallwi 3 года назад

@@upahtv huh?

@NavidIsANoob 3 года назад

@@upahtv You would eat all that in 2 minutes? Are you an American?

@nacholopezpardo2871 2 года назад

@@upahtv is 17 minutes a lot?

@scrubber1986 24 дня назад

@@upahtv You are either just trolling, or an imbecile. I think maybe both.

@MrDamo34 4 года назад

Unbelievable. Was just wondering what to do with all the turbot I have in my fridge and this video comes up on my watch list.

@samk7717 3 года назад

And did you have the rest of the ingredients?

@captainroger 3 года назад

You silly nanny

@horseaphoenix1016 3 года назад

Sam K They are simple enough ingredients aside from the lobster no? Just Turbot with Béarnaise sauce is heavenly already.

@nrfh637 3 года назад

And creepy at the same time..

@123TauruZ321 3 года назад

Feed it to the gulls.

@chrisbradshaw9494 5 месяцев назад

So glad I found this channel, AMAZING channel brilliant documentarys

@BGMPR33 3 года назад

Real cooking. Real classic .

@ExeAction 4 года назад

Thanks mine came out exactly like yours

@MrFunkhauser 4 года назад

I love all the high quality cutting boards he's got all over the kitchen

@georgedragomirescu6428 3 года назад

Teiteitrotoetwurottwutrutrtyuwrtuwtrtrtwutuwtuworewtuwt

@uriavandamme2418 3 года назад

MrFunkhauser maybe thats the reason why he ownes a 3 stars restaurant for more then 20 years

@RenePfluger 4 года назад

perfect and what a man.. thanks for sharing

@johanhermans6503 3 года назад

experiance , skills and equipment , what a chef , respect

@SoulfulSmokie 2 года назад

Wow this dish looks absolutely amazing. I could imagine the smell and taste mmmmhh.

@Samurai78420 2 года назад

Jesus. I can't get tarragon that looks anything like this. Amazing. All of this is amazing. The entire process. Re-heating some leftover Chinese, and drooling over this dish.

@myopenmind527 3 года назад

Loving care and attention to detail. ❤️

@TheSataraid 3 года назад

Thank you so much for sharing... I always had difficulties with hollandaise and béarnaise sauces I see my past mistakes!!!

@axdambient 3 года назад

That thing looks like a piece of pie! Amazing knife and whisk skills

@dragonflyworkshop 4 года назад

Great chef and great drummer. 160bpm.

@-RandomBiz- 3 года назад

Drummer?

@dragonflyworkshop 3 года назад

@@-RandomBiz- when he prepares the sauce his movements are really fast and with tempo. Like a drummer.

@-RandomBiz- 3 года назад

@@dragonflyworkshop Oh ok lol he got that stick control lmao

@lancerogers9694 Год назад

Bravo, great idea and looks amazing

@johndonohoe3778 3 года назад

Simply awesome!

@gurk2k 3 года назад

Looks so easy when a pro makes it. I am impressed and drooling 🤤

@user-ef4lr7to5m 4 года назад

I love this kind of 3 Michelin stars restaurant. Not some full of gold fancy diamond covered place, where 10 dudes put 1 leaf on the top of the dish with tweezers and ruler, and the head chef is controlling the process with such rough face, like he gonna eat that dude, who will put the leaf 0.0001mm wrong. This place feels warm and cozy, food looks simply delicious. Eatable gold and caviar might not be necessary for 3 stars of Michelin.

@Alexander-eu3mu 3 года назад

So true, i would rather want 100 % taste like this dish than a freaking flower and some useless gold on my food

@nacholopezpardo2871 2 года назад

Believe me, this guys will also tear you into pieces if you fuck up

@peanutbutter5463 3 года назад

That looks amazing.

@thomascool1335 3 года назад

not too fancy not too rustic, I love it

@TheRealSamPreece 3 года назад

It's amazing to consider that every movement made by a michelin star chef is not without reason. Comparably, my cursor is all over the place before it reaches its target destination.

@tonydee6658 3 года назад

It’s amazing, all of the love and effort for one dish. To me, you either feel it or you don’t-

@Samurai78420 2 года назад

Damn Brother, you nailed it. Perfect. There should be more comments like yours on these types of videos. Me? This kinda thing never, ever gets even a little bit old to me. Been a while since I been in a professional kitchen, but the love and desire to continue soaking up every bit of the art as possible, hopefully will stay with me until I check out. Respect to you Bro.

@hoangbachle9310 4 года назад

Thanks chef!

@bella007adb 3 месяца назад

A true master at work.

@desaiFER 3 года назад

Yup.. thats a portion in my book~ worth the money paid. Simple to the point no fuss cooking and the end product is superb. The food i want to eat.

@prodigypenn 3 года назад

this type of food is more in the traditional french style of high cuisine, which is totally different from the tasting menus of alot of modern Michelin starred restaurants. Although this particular dish does seem like a very large portion even for the traditional style, but no doubt you will pay alot for this meal, because of all the expensive ingerdients, and the fact that it is a 3 michelin star restaurant.

@desaiFER 3 года назад

@@prodigypenn true, food now evolves alot and i agree that the price maybe high. Its just that for me if given an choice, i would go for a 3 course meal that is solid in the size of portions rather than 15 course tasting menu of bits and bite portion. How about your choice?

@ahpadt 3 года назад

that dish would almost certainly be for 2 people on the menu :P update: checked and it is.

@wusulus 3 года назад

Wow, thats a HUGE portion.

@PatriotMango Год назад

thats was so great i wish i could have seen the plating

@159India1 Год назад

Chef Peter Goossens, Thank you for your detailed demonstration and instructions for your preparation of the turbot and the bernaise sauce. Hartelijk bedankt, David, Brooklyn, New York

@MaFd0n Год назад

Look Peter, it's David from NYC ...

@159India1 Год назад

@@MaFd0n What was the purpose of your comment? Does the chef know you; and do you also live in Brooklyn?

@zacmorrison4314 4 года назад

Just Amazing looks delicious. Made by a true professional.

@Centrioless 3 года назад

And decent portion as well. At least it's unlike other pretentious restaurant, where i dont need a microscope to find where my dish is at

@philc9940 3 года назад

I'm going to use the Bearnaise technique shown to start Hollandaise. Do the emulsion with the softened butter second, after first binding the yolks. New to me, anyway.

@viktorkools2909 3 года назад

Isn't that how it's normally done Clarify the butter Beat your yolks with tarragon vinegar or gastrique, till they become quit thick(this is like sabayon) then slowly add the butter till u have the right consistency. Add tarragon and season with salt and cayenne( won't make it grey-ish and no chance to get big chunks of the pepper)

@thomasahlers8681 3 года назад

normal way !

@philc9940 3 года назад

He used softened raw butter, not clarified. I thought Hollandaise was prepared in a double boiler, adding clarified butter as the yolks heated until the proper consistency is reached. Then finishing with salt and lemon juice. This method binds the yolks with water, then adds raw, unclarified butter.

@couerl 2 года назад

30 years in hotels and it's also new to me, though it all makes perfect sense too.

@dirktimreinbold5821 10 месяцев назад

Outstanding!

@whitecollartradie4862 2 года назад

I’ve watched this like 10 times for over a 6 year period 👌🏾👌🏾

@culturekingsboy6555 3 года назад

Now I can finally use the turbot in my garden haha

@headlessgourmand8876 3 года назад

Have eaten there a few times.One of the best in the world!

@jslfcs6655 2 года назад

Out of interest. How much did it cost???

@Gillozz 2 года назад

@@jslfcs6655 cheapest menu about 200€ p.person

@osantudor4687 4 года назад

The way he make the bernaise,it make me wanna start cooking.Best chef,you see it also by his cut finger!

@forestroads 3 года назад

If you mean with "cut finger" the one from his left hand: it is not cut, it is just bent inwards.

@InvisionTM2 3 года назад

Looks amazing

@peterl47 4 года назад

3:04 tap tap ... push push push ... tap tap

@JorgeSaenz1913 3 года назад

This dish looks absolutely delicious!

@stianaslaksen5799 Месяц назад

whenever I need a refresh on how to make Bearnaise this is the video I go to 😀

@yvesdepaifve4418 3 года назад

Genius in the Kitchen! Top dish!

@DaGrebbsbuadrumsinc 4 года назад

very interesting technique on the bernaise with the fresh butter ill try it next time :) good stuff thx for sharing this :)

@jp_hl 4 года назад

This tecnique is necesary that the bearneise sauce is not cut in the process.👍

@joshuadalton6063 3 года назад

Though not sure about his technique of scraping the butter off the spoon with the whisk which has the bernaise sauce on it, then putting that spoon back into the butter from what I could see. Could be wrong, and if that butter is only for making bernaise with then maybe its ok, but that otherwise is quite a bit of contamination :/

@5ynthesizerpatel 3 года назад

@@jp_hl - I was wondering how he avoided splitting the bearnaise when he added the hot lobster and butter that it had been fried in - I guess you answered the question :-)

@AlanHope2013 3 года назад

@@5ynthesizerpatel He added the bearnaise to the lobster, not the other way round.

@xBMFxGenxSpears 3 года назад

@@5ynthesizerpatel it was room temp butter, that brought down the sabayon temp down, and the lobster brought it back to temp.

@Eyelinerz333 3 года назад

I love it,old school,honest,simple.Good.😍 In the restaurant I work atm we would dott dott dott dott line line another line shiso miso cream creme creme creme mayonnaise mayonnaise mayonnaise crispy crispy something more crispy, scarlet here oyster leaves there, something fermented yeah, a perfect egg, green oil, red oil, black oil,Sous Vide,Smoked Butter, Maltodextrin.......And in the end the plate looks spartanic😂😭😱😆😜 Really miss the old school.

@ericdalton7904 3 года назад

Simple and beautiful

@superspeederbooster 3 года назад

I love that it is a proper portion.

@Bizkete 3 года назад

Hahaha..I was waiting to see if he was going to cut a small portion for the dish

@fatihgunaydn5757 3 года назад

First time seeing a menu from a 3 started cheff that can actually fix your hunger problem.

@FLMKane Год назад

You should check out Paul Bocuse's recipes. Enough food to feed a village .

@N3XT 3 года назад

This is not Cooking, This is Art.

@leonleon4055 3 года назад

PERFECT !!!

@ZhijunLiu 3 года назад

Amazing job

@monsterxpancake 3 года назад

The only thing I was thinking the whole time was damn that’s gonna be a lot of dishes

@pc4mlc451 3 года назад

Ahh, the dishwasher. The unsung hero of every restaurant on Earth.

@SheldonBeldon 3 года назад

Wow this guy is incredible, I would love to meet him.

@tombarker5640 3 года назад

Hi I’m ze chef from the video. Where would you like to meet?

@Felix-bw8hf 3 года назад

@@tombarker5640 wtf man

@ladallance12 4 года назад

Merci Chef.

@EtienneRoussin 3 года назад

Une plat des années 80 mais en ce moment elles reviennent à la mode. Sûrement délicieux. Le meilleur poisson avec du homard et une sauce classique c’est toujours gagnant.

@fukpoeslaw3613 2 года назад

I could understand all you wrote malgré it's in French 🥳🥳🥳

@Hudthestuddy 3 года назад

watching this with a spoon of nutella in my hand

@erikbogerman2048 3 года назад

Nutella sucks

@luigibarbieri2352 3 года назад

😂

@grendelum 3 года назад

pocky sticks here... chocolate and strawberry at the same time ;¬)

@carljones7992 3 года назад

Amazing tips for perfect Bearnaise. The main body of the base sauce is actually water and egg yolk. Very little butter. Love this video

@evelyn4885 2 года назад

where’s the red wine flavor? the tarragon vinegar, perhaps?

@geronimoxxxxxcvx Год назад

@@evelyn4885 red wine flavor does not belong in bearnaise sauce.

@francoismarty6222 3 года назад

J'ai adoré! Je regrette d'être si éloigné de votre restaurant. Bravo

@fukpoeslaw3613 2 года назад

éloigné in distance or money?

@franriding6473 3 года назад

Love to go there for a meal. His food looks delicious. Neoclassical in style I would say.

@wernerdesmet6298 2 года назад

Me too but it's expensive.

@buzza7840 3 года назад

never seen a bernaise made this way, amazing

@davenelson4334 3 года назад

This is a proper béarnaise.

@DrtyFck 3 года назад

This is how I was taught to make it. Hollandaise as well.

@fucker1714 3 года назад

I make mine over an open burner in a stainless bowl. Quicker, but easier to fuck up.

@KizWhalifa. 3 года назад

"gordon taking notes" tap fish, butter on, in the pan, done

@joshuabarlow9048 3 года назад

Forgot the 'season beautifully'

@FALLENLOLEN 3 года назад

beautiful

@stevestefler880 3 года назад

4 minutes instead of 14, cause gordon's meals 90% uncooked ;)

@johnbaprac 3 года назад

Gently sweep and squeeze fresh lemon

@confitdcanard 3 года назад

@@joshuabarlow9048 Rather have a chef say that, then having someone explain the process of applying salt & pepper for 2,5 minutes.

@cncaliguy09 4 года назад

Turbot looks nice but that watch. Now that is a timeless classic.

@bills3216 3 года назад

Omg that looks so good

@lemon58421 3 года назад

I've already eaten there and it's Fabulous!!!! :-)

@wm.d.nelson4912 3 года назад

Please take me next time!

@colin1656 3 года назад

jep, zalige ervaring met een prijskaartje :p

@lemon58421 3 года назад

@@wm.d.nelson4912 :-)

@lemon58421 3 года назад

@@colin1656 idd

@sushikebabguy4579 3 года назад

10:15 Just discovered a new ASMR spot. Peter Goossens vigorously making a bearnaise sauce

@wookchang8852 3 года назад

Beautiful! Looks much better than the one I ate at Maison Rostang.

@jet43 3 года назад

Masterpiece. I will use "grid" grilling technique at home.

@angelogandolfo6374 3 года назад

I often make this easy, affordable, dish; especially when I’m pressed for time, as it is so quick & simple to do.

@AlanHope2013 3 года назад

First, catch your turbot.

@susannepreuss4358 Год назад

How is it affordable? I have not even ever seen a turbot in any fish store....and I don't want to know how much they are!

@chinqlinq89 9 месяцев назад

Sarcasm sarcasm sarcasm.

@afarro 4 года назад

Minimalist, calm, no BS cooking ..

@keepow2 2 года назад

love it, very old fashioned

@ericdroddy7444 4 года назад

No Knoor stock pot?

@Jardinserpent 4 года назад

bitofolivool

@francoisgariepy1587 4 года назад

You can replace the turbot steak with a couple Knorr cubes.

@GGtheRealest 3 года назад

I love knowing exactly what you're joking about lmfao fantastic comment

@arenuzzle6282 3 года назад

Could use knorr barenaise

@mintico 3 года назад

You can have the side with lobster or scallop or bacon. There’s really no wrong options here, its your choice

@hahahhaaaa 3 года назад

Note: Hof van Cleve is currently the best restaurant in the world according to wbppstars standard with a rating of 94. Gordon Ramsay flagship restaurant in London, Restaurant Gordon Ramsay currently holds the rating of 85.

@VVMagi 3 года назад

Yet it isn’t at all the actual best in the world. They have some great stuff at Hof van Cleve, but this is not really a creative dish - just pure taste. Which isn’t bad at all, but won’t rank you high when it comes to naming the world’s best.

@AlanHope2013 3 года назад

The difference is that Peter Goossens is in the kitchen, and Gordon is on the telly.

@AlanHope2013 3 года назад

@@VVMagi Michelin is not known for its fascination with what you call creativity. I'd like you to name one creative dish associated with Gordon Ramsay. When I hear the name I think immediately of Beef Wellington. Hardly the most creative idea, but when executed perfectly, unbeatable. What creative dish of his were you thinking of?

@MaFd0n Год назад

Gordon facking Ramsey can't even cook Carbonara. Completely overrated. Also, Marco Pierre White did not make Gordon cry, he made himself cry. That was his choice to cry.

@jonelson1983 4 года назад

Delicious!

@erbterb 8 месяцев назад

For the bearnaise I have found a middle ground between gossens method and french cooking academy. They say reduce a gastrix with vinegar and herbs, let it cool and then beat the yolks. Gossen just takes a vinegar and water to the yolks. You can take a shortcut in time for the gastrix, by throwing in ice cubes to cool it. Thereby you can start beating the yolks immediately. Then in with the additional fresh herbs to taste. Water or ice in warm gastrix or room temperature yolks. A productivity enhancer for wannabe micheliners at home.

@haroldbidegain3390 4 месяца назад

Hello ! You don't really need to let it cool down, because we always had water with the egg yolk and reduction before doing the sabayon. But what im surprise with is that you call the bearnaise reduction a gastrique, which is not ! Gastrique is caramelised sugar deglaze with vinegar, that we use to give taste for sauces ! Have a good day

@Murraymfkr 4 года назад

GOATED on the whisk

@ManSkirtBrew 3 года назад

I was watching at 1.5 speed and the dude was like a machine.

@AlanHope2013 3 года назад

@@ManSkirtBrew The figure-of-eight technique is the best out there. Yeah but try doing it.

@cdb5001 3 года назад

The key to all Michelin stars: Copious amounts of butter and vigorous whisking.

@klauskinski6745 3 года назад

And let's not forget the fiddling around with tweezers. Cause we all know that if the baby coriander isn't placed in a 45°angle the dish is ruined & it goes into the trash lol

@stephanreichelt1960 3 года назад

Bearnaise sauce is essentially hot mayo

@theirine17 3 года назад

Edible flours. Drops of flavored sauces. Deep fried lotus root garnish. Liquid nitrogen something.

@alexandruionescu179 3 года назад

Stephan Reichelt you need just to cook the eggs , not a hot mayo 🙈🙈

@pegasis0066 3 года назад

@@stephanreichelt1960 Try that and see how it works out for you.

@funnelspider 3 года назад

love it ty

@MrRowrow22 3 года назад

This is a brilliant channel your running

@BzRist 3 года назад

Butter makes everything tasty ;)

@OurLastStand 4 года назад

Wasn't this an old video? I swear I have seen this exact preparation before.

@wbpstars 4 года назад

Hi, it is partially: there are new images and extra information, and most importantly, English subtitles 🙌

@julieenslow5915 4 года назад

@@wbpstars Thank you for the English subtitles!

@tedya5534 3 года назад

Jesus Hong . I see corona time took its toll on you . 🙏🏼 G.N.I.P young man (G- go , N- nuts ,In Peace)

@radiak2973 4 года назад

Looks divine.

@indulgebespokeprivatechefs957 2 года назад

Amazing👏

@Hudjimin 4 года назад

I need that lobster bearnaise in my life

@ozziejones1043 4 года назад

That looks freaking amazzzziiinnnnggg!!!

@keithmorris4801 3 года назад

I'm salivating

@tommyhill199 4 года назад

I feel like this translation just skipped a few parts.

@Ghetto_Bird 4 года назад

I speak dutch and they actually did a good job translating all important info.

@kristofgregoor6138 4 года назад

Yeah, don't worry, it's not all literally translated but all important info is present in the subtitles...

@davidmorf5585 4 года назад

so u guys are saying in the dutch language ur using lots of unneeded words :D

@robbewybouw3661 4 года назад

Only part they didn't mention is about the oven where they cook the fish, is that the feel temperature is lower but it's set on 200'C so the feel temp in such an oven should be around 175-180

@thydevdom 3 года назад

They hit the important parts.

@terryvoorbij6260 4 года назад

All i can think of while he is beating the eggs: WHISK WHISK WHISK DONT LET IT COOK DONT LET IT COOK WHISK WHISK WHISK

@TheGamer-ux2lr 4 года назад

If not you end up with scrambled eggs

@forbello 3 года назад

You know best eh 😉

@senraq6332 3 года назад

This is literally the best real time cooking I have ever seen on RU-vid. This guy is AMAZING!

@GAGANDEEP91 2 года назад

This guy take the filleting skills to next level very clever

@janokolarovic2002 3 года назад

I never have seen bearnaise like this(different procedur) . Need to try it.

@Catarun 3 года назад

Same! I was amaed. Tried it tonight and i was really unsure of my tehnique. Didnt get it as quite fluffy and good looking, didnt taste great either but the technique is awesome. I guess you need to know how much water and vinegar to add. Hope yours turned out nice! :)