I just found out this great video and channel, dude you really deserve way much more views and supports bro! Btw I wonder would it work well if I steam it too? I don’t have materials to bake it home sadly
Thanks! Theoretically it should definitely work since the ramekin is a sealed environment. Temperature of steaming is around 212F which is below the 300F I used to bake so you might have to let it steam for a bit longer
Aren't those lobster claws pre-cooked? Based on the red colour? Usually uncooked lobster is dark brown/black with a shade of dark, dark blue. Not sure you needed to cook them for other than flavour - then again, that was probably a very good decision indeed, giving some more flavour to pre-purchased lobster claws. All-in-all, good stuff dude, you have my respect.
Oh, and btw - you didn't happen to save the recipe, did you? If you did, would you mind posting it here in the comments? I'm sure many of us would like to give this a try ourselves. (I might even send you a picture of my own attempt, so you can ridicule my complete and utter failure :'D )
@@mung262 unfortunately I don’t think I have anything written down because it was just one of my attempts with some adjustments along the way to get to consistencies/textures that I felt was right. I do have some rough estimates in the video if that helps.
Not 100% sure, but I believe the sauce that was used in the original dish was a beurre blanc which I believe was mentioned. I’ll have to go back a check to be sure. Got to get you on one of the castings man. You got my vote
Looks great ! Gonna try it this weekend
Chef michael bonacini is watching this secretly and approve this secretly 😂😂😂😂
I just found out this great video and channel, dude you really deserve way much more views and supports bro! Btw I wonder would it work well if I steam it too? I don’t have materials to bake it home sadly
Thanks! Theoretically it should definitely work since the ramekin is a sealed environment. Temperature of steaming is around 212F which is below the 300F I used to bake so you might have to let it steam for a bit longer
No idea why this doesn't have more views
I also got it recommended, so I just searched up scallop mouse and and the second one was this video
Is the recipe listed above for one ramekin/serving? Could you do it in a batch for 4 people?
Nicely done. I need to try this
That's honestly very cool dude
You can use bay scallops, they're cheaper
Perfect scallop mousse. 😃
300°f or 300°c chef?
Wow im seriously impressed 😮
Thanks thanks 😊
Can be stay chilled overnight ?
i'm intrigued by this recipe
LOVE IT 10/10
the mousse looks a little firm
3 dislikes are by the three judges of MC canada
Is it 300 degrees fahrenheit or celsius?
Zanber Farenheit! I paused the frame in the show and they cook at a bit higher temp but I did more of a slower cook
Aren't those lobster claws pre-cooked? Based on the red colour? Usually uncooked lobster is dark brown/black with a shade of dark, dark blue. Not sure you needed to cook them for other than flavour - then again, that was probably a very good decision indeed, giving some more flavour to pre-purchased lobster claws. All-in-all, good stuff dude, you have my respect.
Thanks. Yup they were pre-cooked. I didn’t know better back then lol. But yeah either way they needed to be heated up a bit and in a way cleaned
@@DavidJi0intothesky0 Yeah, I hear you. And it never hurts to add more flavour ;)
Oh, and btw - you didn't happen to save the recipe, did you? If you did, would you mind posting it here in the comments? I'm sure many of us would like to give this a try ourselves. (I might even send you a picture of my own attempt, so you can ridicule my complete and utter failure :'D )
@@mung262 unfortunately I don’t think I have anything written down because it was just one of my attempts with some adjustments along the way to get to consistencies/textures that I felt was right. I do have some rough estimates in the video if that helps.
@@DavidJi0intothesky0 yeah, that's already way better than I was able to deduct. I'll start from there, thanks!
Nice job filming
Not 100% sure, but I believe the sauce that was used in the original dish was a beurre blanc which I believe was mentioned. I’ll have to go back a check to be sure.
Got to get you on one of the castings man. You got my vote
Mitchell Taylor oh interesting I didn’t see that part of the show. Thanks for your comment!
125 views for this is criminal
Ok
...? What can u not make
Hahahahaha I’ll take that as a compliment
Niceeee
it was good, but just release the meat from the lobster much better