I always wanted to be a pastry chef, but went to law school instead.🤫😕 I try to teach myself on the weekends tho! 😃👍 Working at a Michelin-starred establishment must be very exciting!
when I make it I got a layer of semi translucent layer separated out at the bottom of the panna cotta, I assume it was the liquid from the rhubarb puree or the liquid from the soaked gelatin sheets not mixing into the milk/cream? is there anyway to solve it?
I’m amazed of your cooking I can’t get enough of it I’m having dinner for 10 girls next week and I’m going to do a few of your recipes. It’s hard when you’re alone and try to get everything out on time.
Hello Chef Majk! I’m so exited to try and make this recipe this weekend. Did you use powdered sugar or granulated sugar? Thanks so much for the great recipes, I have learned a lot.
Do you like rhubarb guys? 😜
yeessss🥰
Very nice, I never use it rhubarb, can I use it whole or there are parts that I cannot use?
Thx
@cid I don't think that leaves our edible, but the rest is fully edible and delitious!
Bravo Majk! :) Another great recipe!
Rhubarb is great ,especially paired with strawberries
Love your style of cooking. Where do you get your china?
Hello chef, can you cook a dessert with apples as the main ingredient?
I always wanted to be a pastry chef, but went to law school instead.🤫😕 I try to teach myself on the weekends tho! 😃👍
Working at a Michelin-starred establishment must be very exciting!
Very exciting yes, but also very hard and stressful.
Thank you for teaching us Chef,
Is their a link for the recipe measurements
No, the panaccotta recipe is in the video and the rest I want you to do it without a recipe...as almost all my recipes. You learn more ;)
Thank you so much these vids are great
You are welcome
Hi chef, thank you for another video!
Could you show us a recipe containing mainly "regular" foods like ground meats and so forth?
Best regards
I think most of my videos are from regular food
when I make it I got a layer of semi translucent layer separated out at the bottom of the panna cotta, I assume it was the liquid from the rhubarb puree or the liquid from the soaked gelatin sheets not mixing into the milk/cream? is there anyway to solve it?
Not sure why it happened, you probably did not mix it properly. You can try to reheat it slowly and leave it to set again
The amazing chefff hello in turkey ❤️❤️
Cook rhubarb in grenadine
Yes it can be as well. I did not have any at that moment
I’m amazed of your cooking I can’t get enough of it I’m having dinner for 10 girls next week and I’m going to do a few of your recipes. It’s hard when you’re alone and try to get everything out on time.
Yes for sure cooking for 10 people is not easy for 1 chef but with good planning and time management, you will be good. Have fun :)
Hello Chef Majk! I’m so exited to try and make this recipe this weekend. Did you use powdered sugar or granulated sugar? Thanks so much for the great recipes, I have learned a lot.
doesn't matter, you can use both
You are amazing chef... ❤ from malaysia..
Thank you
Rather than use food colouring. Try poaching the rhubarb with grenadine
Yes that is a good idea, if you have any use it
Or cook with a few raspberries.
❤️