These coral or lace tuiles are a really great way to add height or interest to dishes. This garnish is stunningly beautiful but surprisingly simple to make.
Lace Tuile Recipe: 90g water 10 g all purpose flour Food colour
Method: Whisk all of the ingredients together until smooth. In a pan (size depending on your needs) coat the pan with about a mm or two of neutral oil with a high smoke point. I used canola. Wait for the oil to heat up then pour some of the tuile batter into the pan. Watch out as the batter splatters as the water leaves the oil. Cook for a few minutes until the bubbles subside and the surface of the tuile starts to look matte. The edges should also start to lift away from the pan. At this point take an offset or small pair of tongs or tweezers and gently removed the tuile. Place it on parchment paper to absorb excess liquid. You can colour these however you like, one popular method is using squid ink in these tuiles instead of food colour but they can be dyed essentially any colour you'd like.
Special thanks to Living Jin, if you want to try out any of the recipes in the video or any other agar based recipes head over to their site:
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Recipes:
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I'm making a naturally pink beet pasta dough today using flour, eggs and pureed beetroot. The beet makes the pasta a beautiful pink and lends an earthy flavour to the finished product.
Recipe:
250 g beetroot puree
2 eggs
2 cups flour
salt
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https://www.youtube.com/watch?v=SN6_WGRV-DY
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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//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=XA_KFFdgET4
Day 6 (or something?) of pasta week! I'm making charcoal farfalle using a basic water and flour pasta dough base. All you have to do is add in a bit of activated charcoal powder to get the beautiful colour. Check out some of the other basic pasta recipes in the Pasta Week Playlist.
Recipe:
2 cups flour
1 cup water
1.5 tsp charcoal powder
1 tsp salt
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Here's my take (as a chef) on four things you need to become a better cook/ chef now. None of these are very expensive and most can be bought at your local kitchen supply store. Sometimes, the simple things can improve your cooking drastically. Everything I talk about in the video helps you to improve your accuracy and efficiency when cooking and baking so I hope you guys try some of these items out at home. Being a chef, I've only recommended items that chefs actually use. I'll leave some links below for where you can get some of these items.
Feel free to follow me on
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Twitter: @kaccreative
Get Some of the Items in Video Here:
The Ultimate Thermometer: http://amzn.to/2DrYKBv
Scale: http://amzn.to/2DO0WRs
Sharpening Stone: http://amzn.to/2DixIcw
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https://www.youtube.com/watch?v=5Rvj3VZYuQg
One of my best friends and I are working with a team of amazing students and hopefully some other great people to make this Irish tasting Menu a possibility and bring our ideas to life.
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https://www.youtube.com/watch?v=DVxOQguinDE
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/chefstudio01221
Here's an easy tutorial showing you how to make homemade marshmallows. Homemade marshmallows aren't. as hard to make as you might think. What you're left with is sot, pillowy, fresh marshmallows that are perfect for homemade s'mores, hot chocolate or just to toast and eat on their own.
//Homemade Marshmallow Recipe:
Ingredients:
3 packs (21 g) powdered gelatine
1/2 cup (125 ml) water
1/2 cup (125 ml water)
1 1/2 (300 g ) cups sugar
1 cup (250 ml) corn syrup
2 tsp vanilla (or other flavouring)
Icing sugar
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//FOLLOW
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Website: https://chef.studio
//SUPPORT
Patreon: https://www.patreon.com/chefstudio
//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=whQflzXGA9s
Agar agar is a vegan gelatine alternative derived from algae. I'll be telling you what it is and how to use it. It's use in culinary applications is becoming more widespread as more people choose to eliminate animal products from their diets. In this video, I made a rain drop cake to show the gelling properties of agar powder. There are a number of differences between agar agar and gelatine which I highlight in the video and I also explain how to properly use it for maximum success. There is a very specific method for making agar agar based gelled products that needs to be followed.
If you are looking to purchase agar, you can find it at your local health food store or asian supermarket.
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If you're like me and are lazy, you can buy the agar that I used here: http://amzn.to/2HlziwC
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https://www.youtube.com/watch?v=fVDwzZJQIfI
Today I'm making poached pears in a beautiful mulled wine syrup and served on vanilla creme anglaise. I wanted a bit of a chill one after the last video so thought I'd slow things down a bit and make something more homey and cosy for the weekend. Poached pears are a beautiful dish to make in winter and around the holidays with warm notes of spice, clove and cinnamon. The sweetness of the pairs and depth of the red wine make this is a really gorgeous flavour pairing and I love serving my red wine poached pears over a bed of cool creme anglaise.
If you like this video and want to see more culinary related chef created content then make sure you subscribe. If you are already subscribed, know how much I appreciate all of your kindness and support.
What I Used to Film This Video:
My camera: http://amzn.to/2EsioxU
My Favourite Lens: http://amzn.to/2E8wVzf
Stabilizer: http://amzn.to/2sgwRrH
Kitchen Stuff
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https://www.youtube.com/watch?v=2jpsXTpwHPk