Omg im super happy that you uploaded vid on youtube!! Im your big fan from IG! You are such a wonderful cook with much creativity and I respect you so much for that
Thank you so much for sharing the recipe! I'll be posting the stained glass pears I made (on Instagram) and will be sure to credit you for the amazing idea and recipe!
Soy Sara, escribo desde Chile, me encanto el tutorial. 2 consultas 1. Tengo Deshidratadora; puedo hacer el mismo proceso o hay otra forma, tiempo y temperatura. 2. Cómo es el proceso de caramelizado con azúcar para que quede cómo vidrio. Gracias
I prefer using Bosc or Barlett pears, that are ripe enough but still firm to slice. If the pears are too green they will not turn nice and translucent.
hey! thanks for your content it’s great! listen, I have a dehidrator at home, could you tell me what temperature should I use and if i need to sheets of teflex in that case too?
I have not made them with a dehydrator so I cant tell you for sure. Without the silicone mats the chips will curl up and wont be as nice and translucent.
Hi, I'm your new member, I'm from Switzerland, I'm sorry but I don't really understand this one. tempered. you mean 200 F- 93 C. would it be 200 F would it be 93 degrees ???
Hi there. The temperature for the initial baking is 200 Fahrenheit which is the same as 93 Celsius. For the dehydration process is 175F - 80C. Hope this helps.
Parchment paper just doesn't give you the same result as the paper adsorbs the juices and crinkles up, so the chips end up curling up and not being as clear. I use the mats that you can find on my Amazon link, they work great. www.amazon.com/shop/homechefs..
Dear Chef, this is really amazing! I've tried the pineapple slices last month but they curl like sunflowers, so now then I know that, it's because i used parchment paper :) May i ask a question, I saw your oven with button "bake" but my oven is different types with fans, top & bottom heat, bottom heat. Will you be able to advise which type should I use, top&bottom heat? Very sorry for my question :P
Yes, many people question me if they can use parchment paper instead, for my process and to achieve a flat dehydrated fruit the silicone mats work the best. I use bottom heat for these, so if you have the option to use bottom heat only that would be best and use a middle rack.
@@HomeChefSeattle Yes, after I read all the comments under this tutorial page, then realised my method previously was not right :P Thank you so so so much for replying with advise! I saw your other creations like sweet potatoe puree chips, is the method same?
@@kbhui77 The sweet potato is cooked and then blended with just a little butter, the puree is spread thin over a silpat and then dehydrated in low temperature oven.
You can but the chips will not be as nice and flat. The paper absorbs the juices and crinkles up during the process so the chips can curl up too as they dry.
They can store for an extended period of time if kept in an airtight container and away from humidity but they will not stay crispy, they become a fruit leather texture once stored.
Yes edible! They are crispy at first but if stored with time they become more of a fruit leather texture. They can always be added to a low temperature oven and will crisp up again.
Sorry for the late reply, yes you can use lemons, the only difference with lemons is that due to their low sugar you need to sprinkle some sugar over the slices and then you can follow the same process.
@@Maria-tj3dp go as thin as you can without damaging the inside, because the inside of a lemon is delicate you may need to go slightly thicker about 2mm.
Uhm, yummy, the pears, strawberries, and blue berry combo! Beautiful, too!
Thank you! My favorite creation!
Yay! I'm so glad it doesn't require a dehydrator. Perfect quarantine activity :) they're so beautiful
Thanks!
Omg im super happy that you uploaded vid on youtube!! Im your big fan from IG! You are such a wonderful cook with much creativity and I respect you so much for that
Thank you so much! Happy to share. Kam sa ham nee dah!
amazing ... this is just a piece of art ! thank you for sharing your technique chef 👏🙏
Thanks! Happy to share.
It is just absolutely stunning!!!
Thank you! 🙏
This is awesome, well done!
Thank you 🙏
Wow i was really amazed on how you have done this one chef you are so creative definitely going to make some of this in the future 👌🏻
Thanks a lot! Happy to share. If you ever post them tag me so I can check them out!
Home Chef Seattle definitely chef I already followed you on IG you are an inspiration to young cooks like me ☺️
Thank you so much for sharing the recipe! I'll be posting the stained glass pears I made (on Instagram) and will be sure to credit you for the amazing idea and recipe!
Great! Would love to see how they turned out.
What is your instagram
Thank you I made it and it came out great
Great! Happy to hear.
How was that... in the first attempt?
Hi from Germany! They are stunning!
Thank you! One of my favorite creations. Cheers!
Excelente vídeo. Obrigado por compartilhar
Thank you for sharing your skill
Happy to share!
They're amazing 🤩!! Thanks from Ukraine.
You are very welcome! Thank you 🙏
Soy Sara, escribo desde Chile, me encanto el tutorial. 2 consultas
1. Tengo Deshidratadora; puedo hacer el mismo proceso o hay otra forma, tiempo y temperatura.
2. Cómo es el proceso de caramelizado con azúcar para que quede cómo vidrio.
Gracias
Очень нравится, попробую сделать внуками. Большое спасибо !
Beautiful, and easy. Thanks
Todo un artista🎨🎭🙋 vaya creación de verdad.. Un placer.
Gracias! Thank you!
Looks awesome
Amazing and beautiful. Thank you for sharing.
Thanks for watching!
Merci pour cette très belle démonstration, je vous regarde de la France, Amitiés
Best Regards! Thank you for watching 🙏 Cheers!
Amazing!
Thanks for sharing.
Thanks! Happy to share!
Vous êtes un vrai peintre haute couture.J'habite à Astrakhan
Thank you so much! Appreciated 🙏
Thank you, these are gorgeous!
Thanks!
Desde Chile, enamorada de tu trabajo ♥️
Muchas Gracias 🙏
Thank you for sharing! This is so awesome, ill try it someday.
Happy to share!!!
So cool!!!
thanks!
+1 great for garnish, thank you very much chef for sharing
You are welcome! Thanks for following along.
Spectacular!
Thank you!
What is if I actually use a dehydrator? How will the process differ? 🙏
Bello trabajo.!
Gracias.
Thank you so much!
Excelente 👌. Muchas gracias. México
De nada! Thank you!
Lindas!!!❤para decorar bolos!!!😊
Very beautiful
Thank you! Cheers!🙏
Tudo muito lindo! Parabens!
Muito Obrigado!
Genial, moltes gràcies.
Glad you enjoyed it! Thank you!
This is incredible. I’m going to make these ASAP and tag you on IG!
Thanks! I would love to see it!
c'est magnifique❤❤ merci beaucoup
Merci!
Gorgeous
Thank you!
Thx chef
THANKYOU SO MUCH💓💓
Your are welcome!
Beautiful! From San Francisco
Thank you! 🙏👍
Merci ! 🔆💛✨ from Rueil-Malmaison near Paris, France
You are ver welcome! Cheers!
This is amazing and I am so excited to try it !! Thanks so much
What other base fruit can this work with ? Apple ?
Please check some of my other videos under the Garnishes and Chips playlist. There are some different ideas with other fruits.
OK I have to make this.
This is so beautiful! Please tell me what that gorgeous cake is!
The cake was a white chocolate mousse with ginger pears, pecans and Maria cookies.
Thank you! I'm inspired to serve this at Chistmas.@@HomeChefSeattle
Hello I have a question
What kind of pear you use for this ??
Thank you
I prefer using Bosc or Barlett pears, that are ripe enough but still firm to slice. If the pears are too green they will not turn nice and translucent.
Amei, Montes Claros Minas Gerais.
Brasil
Muito obrigado!
Can you use parchment paper instead of silicone?
With parchment paper the chips will usually curl up and not be nice and flat, because the paper wrinkles with the juices.
Excellent tip, I would've found out the hard way. And to Jeannie for asking. thank you@HomeChefSeattle
Очень красиво,просто шедевр.
Thank you so much! 🙏🙏
Venezuela. Thanks
Thank you for watching! Cheers!
hey! thanks for your content it’s great! listen, I have a dehidrator at home, could you tell me what temperature should I use and if i need to sheets of teflex in that case too?
I have not made them with a dehydrator so I cant tell you for sure. Without the silicone mats the chips will curl up and wont be as nice and translucent.
Una joya💎....
Would wax paper work as well if we don't have silicone mats? Thank you
Hi Julia, the wax paper crinkles up with the fruit juices and tend to separate during the drying process to be chips may not be as flat and clear.
Thanks for the share. How are you using these windows in dishes?
Happy to share! Check my Instagram @homechefseattle
Olá bom dia ❤❤❤só de João Pessoa Paraíba ❤❤❤
Legal! Muito obrigado por assistir. Um abraço!
Hello to from FRANCE ..Je suis en train d en faire. elles sont au four.
Hello there! Thank you for watching! Merci!
Спасибо!❤❤❤
You are very welcome! Thank you do watching.
Hi, I'm your new member, I'm from Switzerland, I'm sorry but I don't really understand this one. tempered. you mean 200 F- 93 C. would it be 200 F would it be 93 degrees ???
Hi there. The temperature for the initial baking is 200 Fahrenheit which is the same as 93 Celsius. For the dehydration process is 175F - 80C. Hope this helps.
Merci
Je vous en prie! You are welcome.
Wow amazing 😍😍👌found you on Instagram and wow... I don't have a silicone mat, can I use something to replace?
Unfortunately to get the same result you will need the mats.
Parchment paper just doesn't give you the same result as the paper adsorbs the juices and crinkles up, so the chips end up curling up and not being as clear. I use the mats that you can find on my Amazon link, they work great. www.amazon.com/shop/homechefs..
Dear Chef, this is really amazing! I've tried the pineapple slices last month but they curl like sunflowers, so now then I know that, it's because i used parchment paper :)
May i ask a question, I saw your oven with button "bake" but my oven is different types with fans, top & bottom heat, bottom heat. Will you be able to advise which type should I use, top&bottom heat?
Very sorry for my question :P
I'm your fan in IG too, any possibility that you will post a video here to teach us on how to make the truffle parmesan tuile?
Yes, many people question me if they can use parchment paper instead, for my process and to achieve a flat dehydrated fruit the silicone mats work the best. I use bottom heat for these, so if you have the option to use bottom heat only that would be best and use a middle rack.
@@kbhui77 I may, thanks for the suggestion and thank you for following along on IG.
@@HomeChefSeattle Yes, after I read all the comments under this tutorial page, then realised my method previously was not right :P
Thank you so so so much for replying with advise!
I saw your other creations like sweet potatoe puree chips, is the method same?
@@kbhui77 The sweet potato is cooked and then blended with just a little butter, the puree is spread thin over a silpat and then dehydrated in low temperature oven.
Can i use baking paper instead of the mat? Amazing work btw ❤️
You can but the chips will not be as nice and flat. The paper absorbs the juices and crinkles up during the process so the chips can curl up too as they dry.
Home Chef Seattle oh thank you!! Is there any other option ? I dont have a mat
@@luvstudyin You can simply buy some on Amazon, Walmart or your local store that sells goods for baking
@@luvstudyin I have added the ones I use to this Amazon link, they work great www.amazon.com/shop/homechefseattle
How long would these store for?
They can store for an extended period of time if kept in an airtight container and away from humidity but they will not stay crispy, they become a fruit leather texture once stored.
Sensacional !!!! Brasil
Muito obrigado! 🙏
Can you share the link of Amazon plastic that you used in the vídeo please?
You can find them here www.amazon.com/shop/homechefseattle
They are nonstick silicone mats. They work great.
Muito bom !!Brasil
Muito obrigado! 👍
New York!!! ☺️ where did you get your mandolin?
I got it froM Amazon. Please check this link www.amazon.com/shop/homechefseattle
Nice
thanks a lot!
is that going to be edible? and will it be hard/crispy like potato chips?
Yes edible! They are crispy at first but if stored with time they become more of a fruit leather texture. They can always be added to a low temperature oven and will crisp up again.
Which mandolin do you recommend? This is amazing.
I use the one on this link. I've been using it for a year and I really like it. www.amazon.com/shop/homechefseattle
Can I make them with lemons instead of pears?
Sorry for the late reply, yes you can use lemons, the only difference with lemons is that due to their low sugar you need to sprinkle some sugar over the slices and then you can follow the same process.
@@HomeChefSeattle Thank you so my much for the advice!! And I can cut them thinly too right?
@@Maria-tj3dp go as thin as you can without damaging the inside, because the inside of a lemon is delicate you may need to go slightly thicker about 2mm.
Didn't think you could put silicone in the oven.
Nonstick Silicone mats are used by bakers and it is food safe at very high temperatures.
@@HomeChefSeattle today I learned. Tnx
بداعة
انا من بغداد
Sou do Brasil cidade Londrina PR
Bacana! Obrigado por assistir! Sou originalmente do Rio Grande do Sul no Brasil também 👍
❤❤❤
Thank you 🙏
❤️❤️❤️
Thank you 🙏
Are these something you HAVE to eat or could you hang them in your house?
I guess you could hang them...that if you can resist taking a bite every time you walk by.
Home Chef Seattle hahaha fair enough
👍👍👍👍👍
Thanks!
😍
Thank you 🙏
Morocco
Thank you for watching! Cheers!
Mali
Salerno
Please use another tool other than your hand to slice thin slices when using the slicing tool. one slip and it's bye bye to your palm of your hand. Please consider making a warning or letting people know the obvious. Sorry to be a Karen. Also one more thing, did you copy right this? What's with the "©" at the end of the title. Thank you and God bless.
Australia
Cheers! Thank you for watching!
😱🍓🥰😍👌👌
Thank you!