This super smooth beet fluid gel only requires beet juice, water, agar powder and some sugar. The texture is lovely and silky and for a thicker gel all that's needed is a touch more agar. Oppositely if you'd like a runnier consistency just add some water. Feel free to follow me on Instagram: @kaccreative Twitter: @kaccreative I've seen other recipes for this type of fluid gel which look great and turn out really beautifully but I wanted to use a recipe where I already had the ingredients so that's why I used agar for this one. I play around with a few fluid gel plating techniques at the end. By no means is this all the ways you can use the beet gel to plate with I just wanted to give some basic ideas. If you haven't seen them, they are some pretty cool plating techniques that you can easily add to your repertoire! ... https://www.youtube.com/watch?v=W979_AZW0dw

Today, I'm showing you how to make hot chocolate bombs. The first 1000 people to use the link will get a free trial of Skillshare Premium Membership: https://skl.sh/chefstudio11201 In the video, I'm showing you how to make hot chocolate bombs the proper way, by tempering your chocolate but really, it's not that important since you're going to be melting the chocolate anyway. The only thing is if your chocolate isn't tempered you might need to put your chocolate/ molds in the fridge to set up properly before you pop them out of the molds. Where to buy the silicone molds: https://amzn.to/3lKE2zS Help Support the channel and become a Lemon Member/ Patron: https://chef.studio/the-lemon/ Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! This video is sponsored by Skillshare :) ... https://www.youtube.com/watch?v=RNt2moeoink

"Father" by Katharine Petkovski: https://open.spotify.com/track/1wdDbGvtY08IwKoRPRDPGv Support her on Spotify: https://open.spotify.com/artist/2oTL4l9yY0pzkWPAYiQdyA Follow her elsewhere: https://www.instagram.com/katharine.p/ https://www.katharinepetkovski.com/ Connect with Chef Studio: https://www.instagram.com/chefstudio_/ I know this is a bit of a different style video than what I usually post but it's representative of how I have been feeling over the last two weeks. This video took me a little longer than usual and I know it's a bit of a risk posting something like this as it is so personal but it just felt like the story that I needed to tell right now. Lemon Cake: 240 g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 5 g salt 150 g butter 250 g sugar 3 eggs 1 tsp vanilla 160 ml milk 3 tbsp lemon zest 80 ml lemon juice Method: In stand mixer, cream together butter, sugar, vanilla and lemon zest. Add eggs to creamed butter and sugar mixture one at a time until well incorporated. In a bowl mix together the milk and lemon juice and set aside. In another bowl, mix together the dry ingredients- flour, baking soda, baking powder and salt. Alternate between adding milk mix and dry mix until the batter comes together. Bake in a sheet pan at 175 C, 350 F for 15-20 minutes. Cream Cheese Mousse: 200 ml cream 180 g cream cheese 75 g sugar Vanilla 6 g gelatine Method: Whip cream in a stand mixer until it reaches soft peaks and set aside in a bowl. In a stand mixer, whip cream cheese, sugar and vanilla. Bloom gelatine in a bowl of water. Once bloomed transfer gelatine to a small microwaveable container and cover with a few tbsp of water. Melt for about 10-20 seconds. Whisk the melted gelatine into the cream cheese mixture then fold the whipped cream into the cream cheese and gelatine mix. Using rectangular silicone moulds, pipe the cream cheese mousse in to fill about half of the mould. Cut your lemon cake to just under the size of the molds and push the individual piece of lemon cake into the mousse forcing the mousse up the sides of the mould. Smooth out the mousse on to of the cakes and transfer to the freezer. Lemon Curd: 4 lemons, zest and juice 200g sugar 100g butter 3 eggs, plus 1 egg yolk Method: Whisk together lemon zest, juice, sugar, eggs and egg yolk. Place over a double boiler and whisk continuously until thick. Add in the butter a cube at a time and allow to melt while whisking. Continue whisking until thickened again. Place in the fridge to set. Spirulina Buttercream: 85 g butter 180 g icing sugar 1 tsp blue spirulina 1 tbsp whipped cream Method: In stand mixer fitted with paddle attachment whisk all the ingredients together until smooth. Blueberry Buttercream 85 g butter 180 g icing sugar 1 cup blueb ... https://www.youtube.com/watch?v=sQCSxjIqD1k

Sounds crazy but this is one of those things that is weirdly good like candied bacon. A friend of mine first told me about eating chocolate chicken skin at a restaurant in Vancouver called Annalena (check them out here: www.annalena.ca) They fry their chicken skins but I wanted to put my own spin on them, plus frying stuff at home just isn't the same. Deep fryers do magical things. Anyway, making crispy chicken skin has always been a favourite way for me to use any unwanted chicken skin after butchering a chicken. This is a great way to reduce waste and make sure every part of the animal is being used. Just remove the skins from the flesh, lay them flat on a parchment lined baking sheet. Top with a touch of salt then place a second piece of parchment on top followed by another baking sheet. This will weight them down and keep them nice and flat. Bake at 360F or 180 C for about 15-20 minutes. Check them every five minutes or so because when these things burn they BURN.. not speaking from experience or anything.. I mean. what? When the skins are golden and crisp remove them from the oven and set them aside to cool. Melt your chocolate over a double boiler, you can temper it but I find with things like this where the chicken skin is so greasy it usually ends up messing up the temper anyway so I didn't bother. You may be a better and more careful chef than I so go ahead if you see fit. You can leave them plain or use cocoa nibs, tiny pieces of the crips chicken skin or flakey salt to garnish the chocolate while it's still wet. Leave them to dry and when the chocolate has hardened they are ready to serve. ... https://www.youtube.com/watch?v=18tQ48WqjGc