Yes please! Do a video on gelatin. Id love to learn. i've done a little of my own research, and I've settled on powdered beef gelatin in bulk due to the cost issue. I store it in vacuum bags and use high precision scales to measure it out by weight. But if there are better reasons to use the sheets, I'm always down to learn more.
Hello Chef! I've recently found you here (youtube), so I'll be learning from all of your videos. I'd TOTALLY agree with you I DO HATE THAT PLASTIC too!
@@WalterTruppTheChefsTable Hi chef, I'm a fortunate Oz expat living in Toyama and have a small organic farm. The prefecture is famous for its Toyama bay seafood, Nanto pork, Himi beef and vegetables. 3 x Michelin star restaurants and some brilliant chefs. I figured out that the food culture starts at school where fresh lunches are served daily and the children are taught about healthy food.
@@DSK12345y Hey Moss, It sounds like you are in heaven over there...... but than australia is not a bad place either. But in terms of food culture Japan (and France/Italy) are just on another level. so much Tradition and detail to grow or create perfect ingredients ....its like a chefs dream hpe you have a great time over there All the best Walter
Hey I use a robot coupe but any chopper that you can attach to a stick blender ( immersion) blender will do the job It’s fish so it breaks up easy If you have a bowl blender just blend the fish with the stock ( and soaked and dissolved gelatine) to have more volume Hope that helps Good luck and thanks for watching
Hello Walter, Can I replace the smoked salmon for poached salmon for the mousse? I want to add shrimps and small pieces of whitefish to it, maybe a few leaves of spinach to make the filling more attractive. I think smoked salmon will overpower the extra ingredients too much.
Hey Alwin, Hmmmm yes I guess it could work with cooked salmon if you have a really good blender If the fish is cooked and you blender is not very good you might end up with a bit of grainy mousse…. Regards shrimps …… well that can work Spinach …… can not be raw .it would wilt and start to juice. You could not freeze it either as the spinach would let its water go and create a bit of a mess. Cooked spinach could work but you need to make sure it’s very dry before adding If you really want to have a lighter smoked salmon flavor I would suggest half salmon ( stick to the recipe) and half ricotta and only half smoked salmon (ricotta is not cheese it’s a protein ) Sure you could do that but you catching me out a little here Maybe think about serving it with a light salad and baguette and so stretch the flavour of the salmon Hope it works out Have a great day 😉