Thank you very much! We're actually working on a slightly different format and it'll be ready soon! We also have some new equipment that will improve the production quality. Stay tuned, much more coming soon!
Yes! Its a neat trick, you can clarify just about any stock, soup or sauce. Veg meat or fish! There are a few other techniques for clarifying eg freezing, centrifuge which I will be covering in future videos. Stay tuned!
The dish looks great! Who makes that plate? Have you attempted setting a gelée on a perfectly flat plate? It seems like the mild concave at the center of the plate is important for setting gelée properly.
Thank you very much! Indeed this would work best on a very flat plate. Unfortunately this is what I had to work with for the moment. But flavour and texture wise, I was very satisfied. I will be getting some new plates / equipment soon!
@@ONTHEPASSWITHMAX Oh I was more saying that your plate seems ideal given the concave. I actually quite like it :) Glad to hear that a completely flat plate also works for setting a gelée in this fashion as that is what I have available to me currently. Thanks again for the video!
Your channel deserves way more views. Don’t stop making videos you’ll blow up if you’re consistent
Thank you very much! We're actually working on a slightly different format and it'll be ready soon! We also have some new equipment that will improve the production quality. Stay tuned, much more coming soon!
at 2:05 adding the eggs to clarify the stock. That is an amazing process!!! Stock goes from cloudy to clear in 45 minutes!
Yes! Its a neat trick, you can clarify just about any stock, soup or sauce. Veg meat or fish! There are a few other techniques for clarifying eg freezing, centrifuge which I will be covering in future videos. Stay tuned!
biutiful!
Thank you very much!
The dish looks great!
Who makes that plate? Have you attempted setting a gelée on a perfectly flat plate? It seems like the mild concave at the center of the plate is important for setting gelée properly.
Thank you very much! Indeed this would work best on a very flat plate. Unfortunately this is what I had to work with for the moment. But flavour and texture wise, I was very satisfied. I will be getting some new plates / equipment soon!
@@ONTHEPASSWITHMAX Oh I was more saying that your plate seems ideal given the concave. I actually quite like it :) Glad to hear that a completely flat plate also works for setting a gelée in this fashion as that is what I have available to me currently. Thanks again for the video!
@@jacobm4585 Thanks for your comment! I really appreciate it and thanks for watching!
Whats your favorite way to prepare prawns?