The first season of Stone Soup, a series focused around food, cooking and primarily where our food comes from is premiering this year. For the past several months I've been working on this web series with hopes to showcase some of the local artisans, farmers, foragers, and chefs here in Ontario. I'll be exploring ingredients, talking with farmers, suppliers and growers and creating dishes using these ingredients at the end of each episode.
Here's an easy tutorial on how to make edible chocolate leaves. The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/chefstudio03221
These edible chocolate leaves are easy to make without any fancy equipment or silicone molds, in fact all you need is one easy to find ingredient to get super detailed looking leaves. These edible leaves are great for garnishing desserts or can be used as cake/ cupcake toppers and decorations.
Edible Forest Floor Video: https://www.youtube.com/watch?v=G5wiPhVNTH4&t
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//ABOUT CHEF STUDIO
Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness.
//A NOTE
Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
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https://www.youtube.com/watch?v=ipmIvbwIkjc
Here's a quick tutorial on how to make these super easy parmesan cheese crisps. They look fancy but they're only one ingredient. All you need is grated parmesan. Support the channel and get a Lemon Membership here: https://chef.studio/the-lemon/
I've found that if you use the inner part of the parmesan as opposed to the harder stuff near the rind you get much better results. I think it has something to do with the moisture in the cheese separating from the fat.
Grate your parm, place in on a silpat lined baking sheet, bake at 400 F (200 C) for 5 minutes. Be careful because these burn easily. You can shape them right out of the oven when they are still pliable or use a cutter to get a super clean shape.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook.
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https://www.youtube.com/watch?v=TANnk-cJDGg
I make a dish using maple in a number of ways. First I make a maple sponge toffee with sea salt, then a classic maple taffy rolled onto a wooden stick in the snow (in this case crushed ice) and finally I use maple sugar in my small cotton candy machine to make maple cotton candy.
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This dish is inspired by my experience at sugar shacks in the early spring. Making maple taffy in the snow is such a powerful memory I wanted to recreate it here in an interesting way with nostalgia at its core. I used a cool wooden bowl I found out shopping to represent the "trough," then filled it with ice to represent the experience of rolling the taffy.
Since this dish isn't super balanced flavour wise (it is mostly just sugar) I would most likely serve it as a part of a larger tasting menu and not as a dessert on a standard menu. Regardless had some fun playing around with maple and using it in different ways. This dish essentially shows that you can get three completely different textures from one ingredient.
Some of the Kitchen Equipment Used in This Video:
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https://www.youtube.com/watch?v=TAFU5W2rAjg
Hope you guys enjoy this pumpkin fondue recipe. I'm offering a few, individual consulting sessions over on Patreon here: https://www.patreon.com/kaccreative
If you're interested in working with me 1 on 1 in November sign up before the 1st. Just set up the page recently but have been wanting to do this for a while. Every month I get closer and closer to making KAC a full time project. Any bit of support helps me to build KAC into the place I've always dreamed it would be for both professional chefs and advanced home cooks. There are other tiers that include things like a monthly e-mag, behind the scenes process and editing tutorial and a group consulting session tier (if people choose to support me I want to actually give them something valuable). If you have the means and want to partner with me and help me keep creating you can check out the page here https://www.patreon.com/kaccreative
Song: Mountain Quail- Dust Follows (from Epidemic Sound)
Recipe:
1 medium sized pumpkin or squash
Olive oil
Salt
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https://www.youtube.com/watch?v=fi-kaKiwdY4
I'm showing you how to make whipped Vietnamese egg coffee. It's a frothy whipped coffee recipe that is believed to have been invented when there was a shortage of milk in Vietnam in the 1940's. Most recipes use eggs yolks and condensed milk but I found that adding sugar gave me better, frothier results. If you are concerned about raw eggs, you can whisk this in a bowl for a few minutes over a double boiler to pasteurize them.
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Dalgona Coffee Recipe if you're interested:
https://www.youtube.com/watch?v=BjJqZ0iTKKQ
Vietnamese Egg Coffee Recipe:
4 egg yolks
2 tbsp sugar
1 tbsp condensed milk
Method:
Whisk ingredients together by hand using a whisk, a hand mixer or in a stand mixer until light and fluffy. Serve over strong coffee.
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https://www.youtube.com/watch?v=1W3RLK792dg
In this video I'm making cereal milk panna cotta. I made a few adjustments to the original recipe but this technique was made famous by Christina Tosi of Momofuku Milk Bar. She typically uses corn flakes but I wanted to use fruit loops because of the nostalgia tied to fruit loops for me. I wasn't allowed to have sugar cereal as a kid so when I got fruit loops it was like a really special treat.
Recipe for Cereal Milk Panna Cotta:
500 ml cream
500 ml milk
100 g cereal or choice
150 g sugar
10 g platinum grade gelatine
Method:
Place cream, milk and cereal in container to infuse at room temperature for 20 minutes. Once infused, strain out the cereal and pour the cereal milk mixture into a pot. Heat until simmering then remove. Add in bloomed gelatine (which you will have bloomed for five minutes in cold water) and whisk gently to combine. transfer the panna cotta to small bowls or ramekins and refrigerate for 1-2 hours until set. Serve.
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https://www.youtube.com/watch?v=yvvXV-1zzbg
One ingredient and a little time turns what is normally considered an imperfection or a nuisance into something beautiful.
I didn't invent this technique, I think Rene Redzepi was the first person to use milk skins in a dish (correct me if I'm wrong though) and I've seen crispy milk on a few dishes in the last few years. I tried a few ways of making this and this method works the best I've found for getting consistent results.
Recipe:
Pour whole milk into a large pan (you want more surface area) simmer on the lowest setting for 15 minutes. When the skin is leathery and firm when you touch it turn off the heat and leave to sit for 15 minutes. Remove the milk skin gently and place on a dehydrator tray and dehydrate for 4--6 hours. You can also place on a silpat or parchment paper and dehydrate in your oven on its lowest setting. Break the milk skin shards apart and use as garnish and for a crunchy textural element of savoury dishes and desserts.
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https://www.youtube.com/watch?v=CzzIjYjAJQg
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These matcha choux au craquelin are crisp on the outside, light on the inside and filled with a delicious matcha and vanilla pastry cream.
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Matcha Choux au Craquelin Recipe:
Pastry Cream:
3 egg yolks
75 g (1/3 cup) sugar
30 g (3 tbsp) corn starch
2 tsp matcha green tea powder
250 ml (1 cup) milk
1 tbsp vanilla
Stabilized Whipped Cream
1 tsp gelatine
2 tbsp water
250 ml (1 cup) whipping cream
75 g (1/4 cup icing sugar)
1 tsp vanilla
Craquelin Topping:
100 g (1/4 cup) butter
100 g (1/2 cup) sugar
100 g (2/3 cup) flour
Choux Pastry:
236 g (just under 1 cup) water
115 g butter (1/2 cup) butter
1/2 tsp salt
145 g (just under 1 cup)
4 large eggs (200 g )
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https://www.youtube.com/watch?v=qI-aXZtG9UI
Here's an easy tutorial on how to make garlic confit. This recipe is super simple, hands off and only requires two ingredients. What you're left with however, is perfect, soft, golden confit garlic that is great for adding to recipes or spreading on toasted bread.
//FAQ
How long can garlic confit be stored?
Up to 2 weeks in the fridge
Why do you cook it in the oven instead of on the stove in a pot?
While it takes longer in the oven, the results are much more consistent. With more consistent heat, at a lower temperature, you don't risk burning the garlic which is more likely to happen if you cook it on the stove. Also, this is way more hands off, just put the garlic in the oven and leave it for 2 hours.
What can I use this for?
Spread it on toast, add to salad dressing, use it in roasted garlic aioli, add it to marinades, add it to pasta sauce, use it on garlic bread etc. etc.
What does confit garlic taste like?
It tastes caramelized, subtly garlicky and has complex almost brown sugar like flavours.
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//COLLABORATE
https://chef.studio/contact/
Want to work with us? Drop us a line.
//ABOUT CHEF STUDIO
Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness.
//A NOTE
Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
...
https://www.youtube.com/watch?v=XA_KFFdgET4