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! 😁
Big Christmas inspiration! May I ask, what is the diameter of the cylinders? or how is that tool called? All I can find is a cannoli tube. To me that seems too big
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 ?
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?
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 😂
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. 🙏
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
it sure does amuse my bouche!!!!
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
Wow! Advanced technique. So simple but what a stunning result. Looks like something you get at high end restaurant.
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!
I'm right on this! I am upping my game one Majik video at a time ...
These are so beautiful! I'm imagining making this for my family on a sunday dinner and impressing them.
Yes let's do it ;)
Thank you so much for sharing your experience’s. Keep going, I like your videos. Best Regards from Munich
Thanks for support Frank ;)
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 😭
That beetroot cylinder is so cute I love it.
Great ;)
Thx
That is one very stern food inspector ❤
Awesome stuff!!!!
That is genius 👍👍👍
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.😅
Thanks Majk!
So cool Majk, thank you!
You are welcome ;)
Those look amazing
Thx ;)
Those look magnificent
there's just that passage of placing the cream in the bottle 😆 for the rest, very interesting recipe chef 😉
Beautiful!
You are an amazing chef!! So creative
Thx ;
♥♥
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.
Very innovative, never imagine such recipe wiz beetroot
♥♥
Wow, well done chef
Love this cooking exploration
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 brilliant Chef❤❤❤
You are great ❤❤❤❤❤
Very good creative ideas.
I'll have guests coming to my place for Christmas, that's a very good idea👌🏻must have
😊
Amazing recipe dear chef ❤...watching from Bangladesh
Been looking for inspirations on amuses and this is the first vid of yours that Ive seen! Will definitely be subbing 😁
lovely chef
ah yes please more amuse bouche videos!
Alright
Is there an alternative to replace the tapioca pearls. Could I use tapioca flower instead?
This is just awesome chef🫡
thx Sumit
Wanderfll work, i houb learn froom you 💪👍
I’m so intrigued by the use of tapioca. What is its effect?
Sooooo nice 💕🌺
Perfect!
Excelent tecnic😊
Will tapioca powder work? Can't find the pearls anywhere.
it is difficult to cook the powder. It would work but you will struggle with that
@ChefMajk thank you!
Che bello! *random italian gesture
Nice.
❤beautiful
Looks very very good:)
Thx ;)
I can't wait
Enjoy
@@РусланИсаев-р9ы I can see it in the description, can you?
Amazing. Love form India. Please make some Indian Dessert.
Big Christmas inspiration! May I ask, what is the diameter of the cylinders? or how is that tool called? All I can find is a cannoli tube. To me that seems too big
I don't think the diameter matters; use whatever you have/like
How long time should I keep it in the only oven ?thank u😊
I just subscribed from South 🇿🇦. What is the white stuff you boiled with water is it sugar?
Awesome .what is name of the cereal that you have used
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.
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 ?
Chef..beautiful dish…can you spell the name of the leaves that you garnished with?
Nasturtium leaves
@@ChefMajkthank you…cheers
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
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
❤🎉😊👏🏽👏🏽👏🏽👏🏽🎊thank you
How long if i dehydrate it in the oven? And what temp?
Hi! How long approximately in the oven on 50-60 Celsius?
What can I use instead of tapioca pearls
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.
Dobrý den, nejste náhodou z Prahy? Zdravím a klaním se před Vašimi výtvory. Paráda!
Olomouc ;)
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
I eat beats raw, and I pickle them, so good
Hi maik, how long does it take to dry the cylinders to 90%?
Depends on the way you dry it...probably few hours
Hi Chef, im not a big fan of beetroot, but could you recommend a different vegetable to substitute instead
♥♥
Good day chef. How long to dehydrate the beetroot and at what temp? Thank you..
60C until they are dry
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 😂
Vera nice
Thx
Chef, What is the diameter of tubular mold you are using? do you have a link for the item to share?
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
Can I use tapioca starch?
Not sure about that
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 :)
niceee
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
Wow!
How far in advance can you make these? Will they become soft ?
If you store them properly then they stay crispy
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. 🙏
@Chefmajk what type of goat cheese is that
Any goat cheese you want
loooooovely!
What's an alternative to tapioca?
No idea
combien de grammes de tapioca ?
@ChefMajk how many grams of goat chesse
How much you want
Thats crazy btw. But looks delicious
Can I use agar agar powder instead of tapioca
No
@@ChefMajk thanks a lot for replying
Woow👍👍
Which baby leaf chef?
Nasturtium leaves
How long can a empty cilinder stay in fridge?
No need fridge, easy week in the room temperature
I dont understand point to put herbs when you baked beetroot. The flavor from herbs are not going anyway inside of beetroote because of skin correct?
Yes ofc it does go inside
could you please do more duck dishes
Yes sure
Wow
Wonder if this could be made into a salad.
Its not possible with gelatin?
I dont think so
Day 1 of asking for Sticky toffee pudding, chef
so creative i hope if i can joind ur free teaching chef. tnx
What's the purpose of the tapioca chef? Would this recipe work with other vegetables?
50 gram of raw or cooked tapioca? Thanx
Raw