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

Looking for an easy sourdough starter recipe? I'm showing you how to make a wile yeast starter at home that you can use in bread, pastries, buns, focaccia, donuts and more. If you can't find yeast or are looking for a more natural, easy to digest alternative the natural yeast in sourdough starter can be used in place of instant yeast in most yeast leavened baked goods. The best part is, it's easy to make at home. It only takes 5 days and about 2 minutes a day of work plus, all you need is regular all purpose flour and water. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ Sourdough Starter Recipe/ Guide/ Schedule Day 1 In a glass jar with loose fitting lid stir together 50 g water and 50 g flour until smooth. Cover loosely and set aside at room temperature for 24 hours. Day 2 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours. Day 3 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside again for another 24 hours. Day 4 Stir in an additional 50 g water and 50 g flour to the starter. Cover loosely and set aside for 24 hours. Day 5 Your starter should be ready to bake with. It should have doubled in size, smell sour and be filled with lots of bubbles. If it hasn’t, continue with the feedings for another day or two. Maintain To keep and maintain your starter all you have to do to maintain it is to mix the same amount in weight of starter, water and flour. So, for example I used 50 grams of starter (you can use or discard the remaining starter), 50 water and 50 flour but you can do 100 g of each or 75 grams or 382 grams of each, you get the point. Feed it every 24 hours if you’re keeping it at room temperature and every 4/5 days if you keep it in the fridge. 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 Ingredients: Flour: https://amzn.to/34aoBc0 Recommended Kitchen Equipment: Kitchen Scale: https://amzn.to/35ka5iy The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! ... https://www.youtube.com/watch?v=4nh4Z0EncGk