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Dipping into traditional Balkan ingredients, I see... :) In case you didn't know (though likely you do) elderflower lemonade is regularly made in the northern Balkans in summer, though in a different manner than yours: elderflowers, water, sugar and a slice or two of lemon, then let it ferment in a warm place for 1-2 days to make it bubbly and slightly alcoholic. And spruce syrup is also traditional over there, made very similarly to your procedure though I prefer to use honey instead of sugar. Try it with honey, you may find it better.

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Have you thought of drying the dandelions to point where petals detach by shaking or would it effect the freshness part of the dandelions? Picking petals by hand seems like Noma internship level of tedious

Fantastic video and so smoothly edited some of the transitions are perfect. Thanks for making such good videos and it could be exciting with a video about making your own cookbook

Your video are always peaceful, refreshing and with simple brilliance. Your work also inspires me to try new things and I appreciate so much you have such ability to appreciate small things in life and share. Best to you!

This looks delicious, you attention to detail is stunning, great job dude!

The quality of these videos is through the roof, excellent work man

can you use N02 instead?

Could you subsitute the citric acid, caster sugar and pectin with Jamsetta, it contains all 3 of those but im not sure in what ratios?

Yup

despite you being british, i enjoyed this video.

Came here for a cooking lesson and ended up in a potions class at Hogwarts. Liked and subscribed. Absolutely loved it. Awesome. 👏👏👏

as a biochemistry student turned chef i gotta say i love love love your style of preparing vegetables.

Just came to your most recent video to say that I’m surprised that you’re not more popular. You’re a great chef, and of this particular cuisine I don’t see many explanations behind how to create them on CZcams, especially not at quality like this. I just wanna say, thanks man. I’m planning to hopefully make your fruit glass soon for my cocktails. Keep it up!

Where can I buy it and how much is it ?

Can't seem to find a vegan elderflower honey?

Please forgive my ignorance. The acidity in fermented vegetables comes from the fermentation itself (2% salt) and not from added vinegar …? I was making a brine with water/vinegar/salt/sugar but from your video I’m guessing it’s wrong.

2:50 bwahahahaaaa! Excellent delivery. I went through the whole joke, and then went “…wait! ‘Streets of Manchester…mousse after mousse after mousse?” Wasn’t expecting a joke, well done.

what modle is the centrifuge

I do a 5:1 (ml/dry g) mushroom extract, in a dual fraction extraction (70% water: 30% alcohol 96%). I do them separately; the alcohol one takes 1 month to be ready, and the water one takes 10 hours at 70ºC. The question is: can I combine the water and alcohol in the same flask and run the ultrasonic bath to get the tincture right?

Try ocoo double boiler !!

One thing you didn't mention the type of oven withers convection or normal home oven

This is fantastic. i wanted to do it in years but was put off thinking it was difficult. You made it so simple thanks

Have you ever tried using one co2 and one n2o capsule on something in the 1l ISI?

Great content as usual! Always hyped when the notification pops up :D

Beautiful video as always Eddie! What is your weights for the elderflower verjus recipe?

I just found you recently in Yt, all your videos i have seen soo far are amazing and your ideas are creatives.

Your videos and recipes are fantastic, highlighting your dedication and how wholly connected to what you're doing the food you make, but this, being one of the simpler recipes and techniques you use it also greatly appreciated - will definitely be giving this one an attempt. On a technical note, maybe you could cover how the different infusions you do infuse - my guess is in this recipe the sugar helps this process in some way, but for elderflower they need a more acidic environment. Anyhow, thanks for these videos, they're brilliant.

Gorgeous

Love the vids, love the ethos 🙌🏻

Hey Eddie, I can only second many of my fore-writers, I am a photog myself (non food though), but I love cooking and Japanese cuisine, the country and its culture - dropping by your channel haphazardly this is such a great video, great content - and wonderful photography. Amazing! Thanks for sharing.

most sophisticated video on youtube for cooking for sure!

Thank you for your great videos. I really like your channel and kudos for you not trying to push to the mainstream. They what you are you are brilliant. Do you have a suggeston for an affordable vacuum rotary distiller as well? I know you are using one but I couldn't figure out what model you are using. Thanks for your advice.

Is that automotive antifreeze or did you add dye to your glycol for the video? I was told ethylene glycol with dye in it will ruin the internal components of my chiller.

amazing video!!

Hello Eddie, I am just taking the leap to starting my own from home catering business. Do you have any tips on the branding/photography side?

Thanks this is a super video. I used an alembric a few years ago with a company to make my own bottle and wanted to try again and really love your advice. I looked at the UK Excise regulations today and it seems that the requirement for a rectifiers license has been removed: "It is no longer a requirement to hold a licence to rectify or compound duty paid spirits." www.gov.uk/government/publications/excise-notice-39-spirits-production-in-the-uk/excise-notice-39-spirits-production-in-the-uk#spirits-rectifiers-and-compounders It then goes on to say: "If, as a result of rectifying or compounding duty paid spirits, there is an increase in the amount of duty that would have been payable had the process been carried out before the duty point, the operation must take place in an excise warehouse."

Eddie, thank you for sharing your amazing work in such an approachable informative way. You’re an inspiration!

Could you please share your smoking technique in detail. It's interesting

Excellent technique, Eddie. Quick questions: 1. Would this mousse be stable enough (because of the agar) to use as a filling for a chocolate cake? 2. Could I replace the water with a non dairy milk to add richness/creaminess?

Ultrasonics knife might work too cheaper

Imagine filtering cold brew using something like this. The ultra-fine silt left over after cold brewing coffee clogs paper filters like mad, so being able to do a continuous extraction to clarify a liter or two of cold brew concentrate would be fantastic and you'd get some axing clarity that would really allow some of the third wave coffees to shine in cold brew format. Plus, then you could actually use ultrasonic infusion acceleration without worrying about making the silt even more pronounced.

Cheers again Eddie for your support and great video!

More Spinal video's please Eddie!

Apparently there are some issues with the rotor sticking to the center rubber piece it sits on, Dave Arnold had a video about it and said to add some tape to the rubber but if it's a problem, but that they are working on a more permanent fix. Modernist Pantry also stocks many replacement parts, at what seems to me to be reasonable prices.

Your channel has so much good information and I can't believe you don't have more subscribers

First thing I tried making with my new siphon, thanks for the recipe! Mine came out a little runny... it was tasty, but not a proper mouse. Should I put the siphon back in fridge for some time after charging it?

Hi Eddie, I am gona start to do it... as on my experiment i want to try to separate into 3 samplers : one normal, another a part in a little pot with humebosi vinegar and another with Brottrunk Pauer Essence. What do you thing about that addings? wich % do you thing for... It's okey to add a vinegar for the fermentation? is another fermentation , I have powerfool intuition.... on ...

Amigo you are amazing 😮😊❤

great vids, def deserve more views! ty for helping me on my final project man