Crisp Vegetable Tuiles Recipe
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- เผยแพร่เมื่อ 14 ก.ค. 2024
- How to make beautiful crisp vegetable tuiles for a garnish to add texture and flavour to your dishes. This technique is versatile for different types of vegetables and adds crunch and flavour to enhance your food. In this video I show you the recipe and how to make these with a couple of variations both using carrot and beetroot.
Full recipe listed bellow
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Video Timestamps -
00:00 Intro
1:10 Examples
1:57 Different Shapes
2:29 The Technique
4:29 Using on a dish
Vegetable tuile recipe
400g Cooked Carrot or other vegetable
30g Isomalt
15g Glucose powder
20g Cornflour
5g Salt
I cook my vegetables in the waterbath at 85C for 3 hours but you can also steam them.
Then combine the cooked vegetable with the other ingredients and blend well.
Now heat the vegetable puree to a simmer while stirring, then let this puree cool.
Now spread the vegetable puree into a silicon mould or flat onto a silicon matt (you can also use stencils or other methods to create interesting shapes.
Dehydrate this mix at 60C for 45 minutes.
Carefully peal away the vegetable sheets.
Heat a pan of oil to 90C and dip the vegetable shapes into the oil for arroun 10-20 seconds until they become flexible (if you want to make cannelloni shapes or curves you can do this at this stage by shaping them around a cylinder while warm and flexible.
Place the vegetable shapes in the oven and cook at 90C for one hour to crisp up.
Finally dehydrate at 50C overnight and then store in an air tight container with silica until ready to use (these are best made on the day or less than 24 hours before using)
Moulds available here - moldbrothers.nl/en/
DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com
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Under which rock have I been living? why have I never come across your videos? I've subscribed!
😁 thanks
unbelievable 👍🏻thx for this recipe
I like your video and your important notes about this technique. I'll try it for sure.. Thank you
Very interesting techniek i will try
An excellent video, as ever. Beautifully made, but also good of you to share all this stuff!
Thanks Martin :)
thank you so much
Thank you for sharing all your work and kowledge !!! 🙏
Thank you
thanks for share ❤❤❤
Very nice!
Really incredible stuff. I just found your channel after getting interested in vegetable charcuterie, and I'm already enchanted! Thank you so much for making and sharing!
Thanks :)
Thank for sharing 👌👌🙏
As usual, so cool!
Thank you! Cheers!
Thanks you so much of your video . 🙏🏻❤
So nice of you
هذا رائع🤩👏
Youre so dope... the intersection where culinary and science merge
Thank you so much for sharing.!! I say, I’m excited to find your channel.!🤘
Awesome! Thank you!
Great
Amigo you are amazing 😮😊❤
wow you are like a food scientist this is so cool!
Haha 😃
Eddie those are like precious jewels it’s so magnificent a pleasure for my eyes …l wish l could make this but….seem a bite difficult 🤔salutations from Quebec Canada 😊
Thank you :)
how long do they last and how do you store them? Thanks!
Hi Eddie,
At the end of the video you refer to a future video on fruit glass - do you still plan to produce one, or have I somehow missed it..?
Hi John, I'm working on that video at the moment, there's a few more already made that will come out first but ut should be up in a month or two :)
@@EddieShepherd thank you Eddie, we'll be looking forward to it - and all the others!
I do not like it, I love it!
Where do you get those silicone mould mats from?
You can get them here - moldbrothers.nl/en/
Перевод можно, уж очень красивый декор.
Looks unbelievable, btw what kind of flower is it?
They are wild garlic flowers
Где перевод этого шедевра? Как сделать перевод видео? Люди, помогите?!!! Пожалуйста
This is stunning! Unfortunately it takes sooooo long! I guess you need multiple molds if you want to do a big batch in a short time😔
Thanks for the recipe. about make them now. only have 4 molds, need about 34. how long will the mixture stay pliable ? thanks
Once they are dried and removed from the moulds you could keep them in that state for a few days in an air tight tub before frying if that helps
Thanks for the prompt replay. And it def helps to know that as well. I was concerned about the vegetable mix w/isomalt, if I make full amount of mix I need, but only able to mold 4 at the time to dehydrate, move the first four from the mold and then do it again..
@@villikm1 ah ok yes. So the base mix you can use and chill it between used. Just gently warm it back up again until it’s smooth and spreadable for filling the next set of moulds. You can add a few drops of water if needed too
Thank you so much ! Appreciate you being so responsive
Hi eddi. What are thr amounts of the dry ingredients?
Hi, the recipe is written out in full in the video description with all the amounts :)
Can we change the isomalt sugar to granulated sugar?
It will change both the texture & flavour. It will taste sweeter and they won’t stay as crisp as with using isomalt
@@EddieShepherd thank you 👍
Where did you get the silicone moulds. They're brilliant.
Hi, they come from a company called mouldbrothers :)
@@EddieShepherd many thanks, I will be getting some of those!!
I would like to see this done in a way that the vegetables could be kept raw. Because vitamin C and all the enzymes and many of the vitamin B’s are destroyed by heat.
Всё мы поняли 😅
Перевод хотябы делали .