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30 Oct 2020 13:59:42 UTC
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Beet Fluid Gel
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.
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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
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
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food-art-food-plating-mushrooms-and
Today we are using different plating techniques to plate up a dish inspired by the poem Mushrooms by Sylvia Plath. In the dish I used three types of mushrooms cooked three different ways. I cooked the Cremini mushrooms in cream sauce with white wine, the Oyster mushrooms were sautéed with some garlic and didn't cook the Enoki mushrooms but instead left them raw, wrapping them in chive and giving them a nice coat of olive oil and sea salt.
The "moss," is made using home made bread crumbs that have been blitzed then mixed with a spinach puree then dehydrated to give them crunch. I also made some parmesan tuiles (super easy to make).
The cream aspect of the dish is burrata cream mixed with lemon zest, thyme and salt. If you can't buy this it is traditionally made using pieces of fior di latte and 45% cream or at least that's how I learned to make it in Italy. I garnished with some micro arugula for the pepperiness.
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
I've always really loved the poem, "Mushrooms," by Sylvia Plath so I felt that it was important to add it into the making of this episode. Here is the poem in writing.
...
https://www.youtube.com/watch?v=BUF5N-XADDM
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VIDEO
CEREA
cereal-milk-panna-cotta
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.
If you haven't already, consider subscribing and feel free to connect with me on instagram @ chefstudio_
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...
https://www.youtube.com/watch?v=yvvXV-1zzbg
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VIDEO
VALEN
valentine-s-day-chocolate-mousse-hearts
Replacing gelatine with agar agar in desserts isn’t as difficult as you’d think. I’m making heart shaped vegan chocolate mousse cakes with layers of raspberry gelée and using agar to set both the mousse and the gelée.
Buy the Living Jin Agar I use here: https://www.amazon.com/gp/mpc/AL2774KSS4HEO
Make sure to use the discount code 10ChefStudio to get 10% off!
Some other recipes on the channel where I've used Living Jin Agar in the past.
Cranberry Fluid Gel: https://www.youtube.com/watch?v=9c93K1URdkU
Flexible Pumpkin Pie: https://www.youtube.com/watch?v=KS8y1Z3RjPs&t=12s
3 Ways to Use Agar Agar: https://www.youtube.com/watch?v=tczNwJMnG6M&t=52s
Heart Shaped Silicone Molds: https://amzn.to/2GT3ikz
Recipe for Plant Based Valentine's Day Chocolate Mousse Hearts:
Raspberry Gelée:
300 g raspberries
2 tbsp sugar
2 g agar agar powder
Method:
In a pot, combine raspberries, sugar and agar powder. Cook over medium heat until raspberries break down and mixture begins to boil. Allow the gelée to boil for a minimum of 1-2 minutes. This is an important step as agar needs to be boiled thoroughly in order to set properly.
Pour the gelée into an unlined pan or cake tin, jiggle the pan slightly to ensure the gelée is distributed evenly and cool in the refrigerator until set.
Once set, use a small circular cutter to cut out rounds of gelée. Place the rounds on a parchment lined baking sheet and return to the fridge.
Plant Based Aquafaba Chocolate Mousse:
200 g chopped dark chocolate
500 g coconut cream
2 g agar agar powder
100 ml aquafaba (canned chickpea water)
4 tbsp sugar
Method:
Chop chocolate and set aside in a heat proof bowl. In a pot over medium heat combine the coconut cream and agar agar powder. Bring to a rolling boil for 1-2 minutes then pour over the chopped chocolate. Whisk until well combined and all of the chocolate has melted and been incorporated. Set aside until it reaches room temperature. Once the chocolate and coconut mixture has reached room temperature, whip in a stand mixer for 5 minutes to give it a lighter and fluffier texture. Set aside while you make your aquafaba meringue.
In the bowl of a stand mixer, whip 100 ml of the chickpea water from a can of chickpeas, also called aquafaba until it reaches soft peaks. Aquafaba takes longer than egg whites to form fluffy meringue like soft peaks so let your mixer go for about 10 minutes. Once soft peaks have formed, add in 4 tbsp of sugar while continuing to whip.
After you've added in your sugar, fold the meringue into the chocolate mixture in three additions then transfer to a piping bag.
In heart shaped silicone molds pipe the mousse 1/3 of the way up each heart then place a round of the raspberry gelée on top of the mousse. Cover this with
...
https://www.youtube.com/watch?v=6dhn6Ylnwug
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VIDEO
CRISP
crispy-fried-rice-cakes-and-perfect
Here's an easy tutorial on how to make these beautiful, crispy, fried rice cakes with pickled cucumber using leftover steamed rice.
Get the Cuckoo Rice Cooker here: https://bit.ly/crc-chefstudio
I'm also showing you two other recipes, the first is for how to make perfect steamed rice in a rice cooker and the second is for a cinnamon and honey rice pudding.
#Cuckoo
#CR-0632F
#Ricecooker
#Costco
#CostcoCanada
#sponsored
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//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=GKS6vj_vGD0
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HOT C
hot-chocolate-with-toasted-marshmallow
This ridiculously overkill hot chocolate is covered in a layer of toasted marshmallow fluff. Both components are easy to make and can be prepared ahead of time for a group of people. This hot chocolate and marshmallow fluff recipe is perfect for the remaining winter days that seem to be holding on so tightly. Today I was freezing so this warmed me up a bit. Admittedly I hardly put a dent in the hot chocolate however because in the video I showcase a pretty massive portion. I'd probably cut it down to about a quarter or the size for normal service and even then that will be quite a sweet treat.
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
Marshmallow Fluff Recipe:
90 g water
160 g sugar
240 g corn syrup
...
https://www.youtube.com/watch?v=i_fdeQFHL_c
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VIDEO
FOOD
food-stories-my-grandma-s-date-squares
While up visiting my grandparents recently, I decided to shoot a short video. Here is a little bit of my Grandmother's story. Without her and her influence, I can say with certainty that I wouldn't be working as a professional cook today.
...
https://www.youtube.com/watch?v=_Hui6EYqu6Q
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VIDEO
TRANS
transparent-isomalt-domes-how-to-make
Here's a tutorial on how to make isomalt domes that look like transparent edible glass. You can use these as an edible cover/ cloche for plated desserts and pastries. I used an isomalt dome like this in a recent video for an edible snow glow dessert. I've linked to this video below if you want to check it out.
//BUY ISOMALT HERE: https://amzn.to/3nz6ibS
//LINK TO SNOW GLOBE DESSERT
Here: https://youtu.be/4Z6vkVRN7pQ
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//SUPPORT
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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=-BiQR8uyR9A
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VIDEO
KITCH
kitchen-quarantine-q-a
I asked you guys to leave me some questions, you did and I answered.
Connect with me on instagram: https://www.instagram.com/chefstudio_/
Finally, the conclusion of pasta week.. which was really like pasta two weeks but whatever, I'm trying my best here. All the links to the things I refer to in questions including my filming gear is listed below!
My filming setup:
My Camera: https://amzn.to/2wgcrly
My Lens: https://amzn.to/3dVFNq7
Durham College Centre for Food and Horticultural Science:
https://durhamcollege.ca/academic-schools/school-of-hospitality-horticultural-science
Instagram for the restaurant at the school:
https://www.instagram.com/bistro67/
Chef Raul Sojo on Instagram:
https://www.instagram.com/raulsojochef/
The links for my filming set up are affiliate links so a small percentage of the sale goes back into building the channel and keeping it running :)
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https://www.youtube.com/watch?v=_2AP8-S7phM
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VIDEO
FOOD
food-plating-maple-candy-3-ways
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.
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
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
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video/mp4