Lovely ideas. I made the beetroot rolls and filled them with a cream of clotted cream and smoked salmon. I decorated it with a small lemon tuille and violin leafs.
Its nice how much you can play around with tapioca,i cooked it on thermomix with fish stock,dry mini shrips and algae and you get tha pasty texture which you dehydrate and then u can fry on hot oil and you get that puffy crisp result , great to garnish plates or serve something else on top like salmon/tuna tartar for amouse. Love your videos and your passion for cooking you insipire so many!
Hello Chef Majk, always so much fun to follow you on TH-cam. I love your passion when cooking. I'm learning how to make interesting food presentations for my family and guest. Thank you for sharing. Best Regards ❤❤
This is my first time watching your video and I’m beyond surprised ! Like you just did a fine dining Michelin’ style dish in just 5 minutes!! With such details. Didn’t know about your channel and it’ just came to my suggestions. I instantly subscribed! 😁
Alternatively in these more rustic days make a beetroot lasagne with any cheeses you can find . Equally delicious and don’t wear your Sunday best, just weird some flatbread to mop up the deliciousness 😂
Hello chef Majk , thank you as always for your great beautiful dishes and plating styles …on this recipes you are using a machine …what is the machine name please ?
Sir please write down the name of the ingredients which you are using because There are so many ingredients which you have used I never ever heard their names. So it is my request to you write down their name. So much love and respect from India. 🙏
J'ai bien aimé bravo 👍c'est quoi l ingrédient que vous avez fait bouillie et que vous avez mixé avec la betterave s il vous plais 🛑🛑🛑mon bonjour de la France
I'm a chef aswell, and from time to time I observe the usage of herbs, where in my mind it doesn't seem to do anything. Like in this video he uses thyme when he bakes the beet root, but are you really going to taste it when you're throwing out the peel? I'm honestly curious.
The best would be for you to try both variations. With thyme and with nothing and you see a difference. I think you will notice it for sure. But ofc not that huge change but just a light aroma and taste.
@@ChefMajk awesome. I've got an idea for a crispy mushroom "chip" to serve over some butter poached fish. Can't figure out if tapioca starch or potato starch would do a better job. Any advice?
Lovely ideas. I made the beetroot rolls and filled them with a cream of clotted cream and smoked salmon. I decorated it with a small lemon tuille and violin leafs.
Awwwww I love his food inspector.. he is so cute
I think this is my favorite channel now
Wow! Advanced technique. So simple but what a stunning result. Looks like something you get at high end restaurant.
Its nice how much you can play around with tapioca,i cooked it on thermomix with fish stock,dry mini shrips and algae and you get tha pasty texture which you dehydrate and then u can fry on hot oil and you get that puffy crisp result , great to garnish plates or serve something else on top like salmon/tuna tartar for amouse.
Love your videos and your passion for cooking you insipire so many!
Dwight approves.
😂😂 Not sure if many people understood the joke but as The Office fan I found it very funny..
That joke is only intended for The Office fans. Glad you like it!@@sparkslove16
😂😂😂
W comment 😭
These are so beautiful! I'm imagining making this for my family on a sunday dinner and impressing them.
Yes let's do it ;)
it sure does amuse my bouche!!!!
I'm right on this! I am upping my game one Majik video at a time ...
Damn Majk, that was incredible. The beetroot cylinders opened up a massive amount of possibilities for fillings!
♥♥
Right. This technique makes me want to try with so many other vegetables!
That is one very stern food inspector ❤
That beetroot cylinder is so cute I love it.
Great ;)
Thx
Thank you so much for sharing your experience’s. Keep going, I like your videos. Best Regards from Munich
Thanks for support Frank ;)
there's just that passage of placing the cream in the bottle 😆 for the rest, very interesting recipe chef 😉
I'll have guests coming to my place for Christmas, that's a very good idea👌🏻must have
😊
Those look magnificent
Hello Chef Majk, always so much fun to follow you on TH-cam. I love your passion when cooking. I'm learning how to make interesting food presentations for my family and guest. Thank you for sharing. Best Regards ❤❤
♥♥
Me too.😅
Love this cooking exploration
That is genius 👍👍👍
Thanks Majk!
This is my first time watching your video and I’m beyond surprised ! Like you just did a fine dining Michelin’ style dish in just 5 minutes!! With such details. Didn’t know about your channel and it’ just came to my suggestions. I instantly subscribed! 😁
♥♥
Yah.
Awesome stuff!!!!
Very good creative ideas.
Those look amazing
Thx ;)
Very innovative, never imagine such recipe wiz beetroot
♥♥
Chef Maik, I am still around and watching you very creative beetroot dishes. I love beetroot you must too. Happy Easter.😊
Happy to see you here Klaus :)
@@ChefMajk
…will put it on my wish list !
You are an amazing chef!! So creative
Thx ;
♥♥
Wow, well done chef
You are brilliant Chef❤❤❤
Amazing recipe dear chef ❤...watching from Bangladesh
Beautiful!
So cool Majk, thank you!
You are welcome ;)
lovely chef
Perfect!
Been looking for inspirations on amuses and this is the first vid of yours that Ive seen! Will definitely be subbing 😁
This is just awesome chef🫡
thx Sumit
ah yes please more amuse bouche videos!
Alright
You are great ❤❤❤❤❤
I always enjoy your amazing videos. Thank you, Chef, for sharing your talent and expertise with us!
Thanks Henry, I am glad you like my work ;)
@@ChefMajkhi chef, how many celcius and time to dehyrate that beetroot
@@ChefMajkplease answer me
@@triibao3132 around 70C until dry. I said that in the video for sure
@@ChefMajksry chef but that is my friend, that dude will have a competition in 26 Oct
Amazing. Love form India. Please make some Indian Dessert.
Che bello! *random italian gesture
Nice.
Is there an alternative to replace the tapioca pearls. Could I use tapioca flower instead?
I eat beats raw, and I pickle them, so good
I saw this video shared on my facebook feed
Yes in my Facebook group probably
@@ChefMajk If that is you then I will follow on FB, next time I see it.
Excelent tecnic😊
Wanderfll work, i houb learn froom you 💪👍
Looks very very good:)
Thx ;)
I can't wait
Enjoy
@@РусланИсаев-р9ы I can see it in the description, can you?
I’m so intrigued by the use of tapioca. What is its effect?
Alternatively in these more rustic days make a beetroot lasagne with any cheeses you can find . Equally delicious and don’t wear your Sunday best, just weird some flatbread to mop up the deliciousness 😂
Sooooo nice 💕🌺
❤beautiful
Wow!
Wow
❤🎉😊👏🏽👏🏽👏🏽👏🏽🎊thank you
Thats crazy btw. But looks delicious
Vera nice
Thx
niceee
Awesome .what is name of the cereal that you have used
loooooovely!
I just subscribed from South 🇿🇦. What is the white stuff you boiled with water is it sugar?
Hi! How long approximately in the oven on 50-60 Celsius?
How long time should I keep it in the only oven ?thank u😊
Day 1 of asking for Sticky toffee pudding, chef
Hello chef Majk , thank you as always for your great beautiful dishes and plating styles …on this recipes you are using a machine …what is the machine name please ?
How long if i dehydrate it in the oven? And what temp?
so creative i hope if i can joind ur free teaching chef. tnx
could you please do more duck dishes
Yes sure
Woow👍👍
What can I use instead of tapioca pearls
Can the cylinders be formed/dried directly (with a rod in place) in the dehydrator skipping oil step?
Probably yes somehow but they not gonna taste that great
kiss to the food inspector
I will ;)
Chef, What is the diameter of tubular mold you are using? do you have a link for the item to share?
Sir please write down the name of the ingredients which you are using because There are so many ingredients which you have used I never ever heard their names. So it is my request to you write down their name. So much love and respect from India. 🙏
J'ai bien aimé bravo 👍c'est quoi l ingrédient que vous avez fait bouillie et que vous avez mixé avec la betterave s il vous plais 🛑🛑🛑mon bonjour de la France
I am des billes de tapioca
❤
I'm a chef aswell, and from time to time I observe the usage of herbs, where in my mind it doesn't seem to do anything. Like in this video he uses thyme when he bakes the beet root, but are you really going to taste it when you're throwing out the peel? I'm honestly curious.
The best would be for you to try both variations. With thyme and with nothing and you see a difference. I think you will notice it for sure. But ofc not that huge change but just a light aroma and taste.
Chef..beautiful dish…can you spell the name of the leaves that you garnished with?
Nasturtium leaves
@@ChefMajkthank you…cheers
How do i apply as your new food inspector
Job is taken for next 10 years 🤭
You are brilliant love all ur dishes ...pls share more eggless and vegetarian creative dishes
Hi Chef, im not a big fan of beetroot, but could you recommend a different vegetable to substitute instead
♥♥
Wonder if this could be made into a salad.
Can I use tapioca starch?
Not sure about that
Dobrý den, nejste náhodou z Prahy? Zdravím a klaním se před Vašimi výtvory. Paráda!
Olomouc ;)
Hi maik, how long does it take to dry the cylinders to 90%?
Depends on the way you dry it...probably few hours
❤
❤
😍😍😍😍😍
hi! which blender do you use? :)
Not sure the name now, but that doesn't really matter, they work basically the same
@@ChefMajk okay, thank you :)
Good day chef. How long to dehydrate the beetroot and at what temp? Thank you..
60C until they are dry
@Chefmajk what type of goat cheese is that
Any goat cheese you want
@ChefMajk how many grams of goat chesse
How much you want
hi chef ! where can i get a tube like that ? Or it have a special name? :)
Not sure about a name but you can use anything with that shape
What's an alternative to tapioca?
No idea
combien de grammes de tapioca ?
❣❣❣
How long can a empty cilinder stay in fridge?
No need fridge, easy week in the room temperature
🥰
Does the beet shell become crispy after frying in oil?
Yes it does
@@ChefMajk awesome. I've got an idea for a crispy mushroom "chip" to serve over some butter poached fish. Can't figure out if tapioca starch or potato starch would do a better job. Any advice?
@@Brian-Campbell not sure, never did mushroom one
How far in advance can you make these? Will they become soft ?
If you store them properly then they stay crispy
Should give titles so that it becomes easy to understand
Yes I do it now in new videos