Paper Thin Dehydrated Beet Chips recipe by Alessandro Bruxel/ Home Chef Seattle. Please Subscribe and follow me on: IG: / homechefseattle Amazon: www.amazon.com/shop/homechefs...
I started watching your videos when I was 17-18 and now I'm 20 getting deeper into the industry. Making it past the mind games people played and there's finally some goals I have to bring to the table. Thank you for encouraging me!
That's so great to hear, it's very rewarding hearing my recipes can inspire others. You know I've never done it professionally. I do not work in a professional kitchen, cooking and creating recipes is a hobby of mine, something I've always loved. The creating process and experimenting its what excites me the most about cooking. The best of luck in your career! Cheers!
I can't believe this!! Your recipes and dishes are so unique, you elevate them to a whole other level. It's amazing, you inspire me a lot. I will definitely try this. Love from Mozambique and India
Wow, Wonderfull man. I just found you. I'm from papua new Guinea, north of Australia, You are genius . I love you God blessed hands, I need to hire you to come to Png .
Qual a sua ideia congelando-as? Eu nunca congelei. Geralmente com umidade elas amolecem, porem se for a vaco eu agredito que poderiam ser congeladas. Como sao fininhas como papel sao muito frageis.
The beets don't have much of a starch to them, so they will not hold a shape as well if pureed, but with the addition of some starch to the puree it may work.
I tried this and my beets curled up a lot and weren't as pretty as yours. Granted, the beets I used were a little on the small-side, but I'm wondering what I could've done differently to keep them flat and pretty.
It does really depend on the beets, bigger beets work best for this application, also the thickness of the slices, they should be pretty thin to start. Also making sure that they have cooked enough after the initial baking.
The issue with baking paper is that it crinkles with the humidity so the chips do not turn out nice and flat. If you don’t mind the chips curling up as they dehydrate than the paper is ok.
There is one initial baking between the silicone mats for 30 minutes at 200F-93C, then remove the top layer and dehydrate in a low temperature oven 175F-79C until completely dry, this will take around 2 hours.
With beef tenderloin cooked in a pot and a pile of cabbage and dollup or drizzle of sour cream (and tomato paste on the plate underneath really smooth and seasoned) then you just recreated BORSCHT for a five star. I do not own your tools, I like to IMAGINE.
I will put this on my bucket list of 'if I still ran eggs to the owner of Chateau La Rouge hotel; bucket list...a plat with a borscht on a chip and a smoking shot of vodka (when one pops the bubble..) because: if money pox ever f-ks off, why not? Sounds like a fun party food. He really is sweet. I miss him.
I am no chef but a fast way: cook borscht and drain the chip. Mousse the borscht. Put the mouse on a chip; dollop sour cream and put it on the beautiful beat chip. Place it on a plate with some sexy steaming vodka shots? I am not a chef but seems fun if it is doable.
I will now somehow pipe borscht soup as mousse on a plate with a beet chip over a savory tomato paste smeared artfully on a plate with dill sprouting out of the chip and a smoking or bubble smoking out of a vodka shot. I do not have the money to try it and fail and try again but: yummy and fun!
Why don’t you cook the whole beets a little before cutting them instead of baking covered in silpat and baking sheet (which could take a lot of time if you don’t have lots of silpats and baking sheets)? 🤗
I think cutting would be a bit difficult when cooked and soften. Might lose the nice clean round cut. Like when you peel a pear when it’s too soft, mushy pear gets caught all in the y peeler.
Cooked beets are too soft to get perfect cuts like this and they wont crisp up correctly (speaking from experience at work). If you dont have 2 silpats, parchment paper should be fine
I started watching your videos when I was 17-18 and now I'm 20 getting deeper into the industry. Making it past the mind games people played and there's finally some goals I have to bring to the table. Thank you for encouraging me!
That's so great to hear, it's very rewarding hearing my recipes can inspire others. You know I've never done it professionally. I do not work in a professional kitchen, cooking and creating recipes is a hobby of mine, something I've always loved. The creating process and experimenting its what excites me the most about cooking. The best of luck in your career! Cheers!
Thanks for sharing chef! I’ll give it a try
Thank you chef.
Thank you so much for keep sharing so much knowledge 😊
You are welcome!
Thanks for sharing! Chef!
you are welcome!
Bravo, well done very interesting !!!👏👏👏👍👍👍
Thanks a lot!
I can't believe this!! Your recipes and dishes are so unique, you elevate them to a whole other level. It's amazing, you inspire me a lot. I will definitely try this. Love from Mozambique and India
Thank you so much for following along! Appreciated! 🙏
Thank you much chef 💐👌👌
Most welcome 😊
Gorgeous
Amazing recipe
Thanks a lot
Mind blowing
Thank you!
Your videos are awesome
Thank you so much!
YUM! I’m there! Okay 👌🏼
Wow, Wonderfull man.
I just found you.
I'm from papua new Guinea, north of Australia,
You are genius .
I love you God blessed hands,
I need to hire you to come to Png .
Thank you! Appreciated…Glad you enjoyed the videos. Gonna have to visit PNG one day! 👍
Sir very nice thank you
Most welcome
Dude! I moved from Seattle to Tennessee. When your Beats get a little soft you can use them as a liner to Mega Sushi! Oh yeah!
If you deep fry them after dehydrated they go super colourful almost glow in the dark bright
I need to try that out! 👍
Just subscribed to your channel. What temperature do you bake covered? Open ?
Same temperature. Please tell me
Hi Ruchi, the temperatures are on the video. The initial covered baking is 200F-93C and uncovered 175F-79C . Thanks for subscribing.
Home Chef Seattle Thanks
🔥🔥🔥🔥
Thank you!
شكرا على المعلومة لكن هل تستعمل الفرن العادي ام الفرن الخاص بالتجفيف
These are made in a normal oven with temperature control.
hi chef.can you pls tell me for how long can you store and keep them , like if there is an expire date for it after certain months ?
they will last for a good while if stored in an airtight container with a desiccant. It will depend on the humidity.
Can you make a videos of making purée
Nice
Thank you!
You're Great 🔥
Thanks Chef!
would you recommend cooking on a simple syrup before dry them ?
I prefer not to add any additional sugars. 👍
Thanks ! Hey mate could you make a video with purple potato? Is that possible ?
I have not yet made them with purple potatoes but I’m sure it would work. I will give it a try one of these day.
Hello Cheff, are these gn's (badeijas) from Teflon?
They are nonstick silicone mats.
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻❤️🙌🏼 podem ser congeladas?
Qual a sua ideia congelando-as? Eu nunca congelei. Geralmente com umidade elas amolecem, porem se for a vaco eu agredito que poderiam ser congeladas. Como sao fininhas como papel sao muito frageis.
Hi. Can I use a dehydrator to do this and if so what temp and time should I use. And also should I use weight as well?
Yes! Dehydrating is better at a low temp instead of the oven! 125° until they’re dry to your liking. Experiment!
Can you please share which mandolin you’re using? Thanks! 🤗
Hi there, it is the one you can find on this link www.amazon.com/shop/homechefseattle
can i treat these with glucose or something to make them sweet to use in a dessert?
I'm sure they could be candied.
💖💖💖💖💖💖💖💖
What brand of madoline are you using?
Hi there, you can find it on this link www.amazon.com/shop/homechefseattle
Could I do the same with lime slices?
Please check my video for the citrus fruits. czcams.com/video/-py0Sl_Ye9E/video.html
Can i use the method of potatos and sweet potatoes so i can give the shape i want?
The beets don't have much of a starch to them, so they will not hold a shape as well if pureed, but with the addition of some starch to the puree it may work.
@@HomeChefSeattle Ok, thank you very much!
Can i use pre cooked beets ?
I've never made them with pre-cooked beets but it could possibly work, they should dehydrate fine I'm just not sure they will keep a nice flat shape.
It looks like a sharingan 😭 anyways thank you for the tutorial!!!
Had quite a few people telling me that! It really does! Lol
I tried this and my beets curled up a lot and weren't as pretty as yours. Granted, the beets I used were a little on the small-side, but I'm wondering what I could've done differently to keep them flat and pretty.
It does really depend on the beets, bigger beets work best for this application, also the thickness of the slices, they should be pretty thin to start. Also making sure that they have cooked enough after the initial baking.
Can i do this on baking paper??
The issue with baking paper is that it crinkles with the humidity so the chips do not turn out nice and flat. If you don’t mind the chips curling up as they dehydrate than the paper is ok.
OMG! FINGERS AND MANDOLINE!!
Use with care!
Mine turned dark. What went wrong?
Hi chef ,do you fried the beet chips in oil or just eat like that.
You just eat it like that, it is a crispy chip
Hello, I would like to know if I can replace silpat by parchment paper please?
Thank you so much ! Greeting from France
With parchment paper the chips will curl up and will not be flat like these. So to get these same results you need the silicone mats.
How about parchment with a weight down to keep them from curling up
The dude made rinnegans
Haha, had quite a few people telling me that. They really look like it! 👍
You really caught me up too speed. Thank s
Videos are informative as hell but may I suggest some music over the spot where’s there no audio
Thank you for the feedback, always welcome. Some of my newer videos have the addition of music. Learning as I go! Appreciated 👍👍
Fan oven or no fan
The oven I use is without a fan.
Wonderful, but I dont understand time and temperature.
There is one initial baking between the silicone mats for 30 minutes at 200F-93C, then remove the top layer and dehydrate in a low temperature oven 175F-79C until completely dry, this will take around 2 hours.
@@HomeChefSeattle thank you so much.
Also known as Rinnegan chips.
Yes I guess I could name them that! Had quite a few people mentioning abou it! 👍👍👍
I just made it and they dont came like that, something in the recipe is missing... they change color and shrink
Your oven may be too warm.
With beef tenderloin cooked in a pot and a pile of cabbage and dollup or drizzle of sour cream (and tomato paste on the plate underneath really smooth and seasoned) then you just recreated BORSCHT for a five star. I do not own your tools, I like to IMAGINE.
I do not have the money or tools but try BORSCHT on a chip-you can do it because YOU'RE THE CHEF.
If you can make bubbly-smoking bubble-vodka shots, maybe Putin will hire you. I think you can. I wish I could. lol
I will put this on my bucket list of 'if I still ran eggs to the owner of Chateau La Rouge hotel; bucket list...a plat with a borscht on a chip and a smoking shot of vodka (when one pops the bubble..) because: if money pox ever f-ks off, why not? Sounds like a fun party food. He really is sweet. I miss him.
I am no chef but a fast way: cook borscht and drain the chip. Mousse the borscht. Put the mouse on a chip; dollop sour cream and put it on the beautiful beat chip. Place it on a plate with some sexy steaming vodka shots? I am not a chef but seems fun if it is doable.
I will now somehow pipe borscht soup as mousse on a plate with a beet chip over a savory tomato paste smeared artfully on a plate with dill sprouting out of the chip and a smoking or bubble smoking out of a vodka shot. I do not have the money to try it and fail and try again but: yummy and fun!
Why don’t you cook the whole beets a little before cutting them instead of baking covered in silpat and baking sheet (which could take a lot of time if you don’t have lots of silpats and baking sheets)? 🤗
I think cutting would be a bit difficult when cooked and soften. Might lose the nice clean round cut. Like when you peel a pear when it’s too soft, mushy pear gets caught all in the y peeler.
Cooked beets are too soft to get perfect cuts like this and they wont crisp up correctly (speaking from experience at work). If you dont have 2 silpats, parchment paper should be fine
Next time you make them fry them . Trust me
There's no audio in the majority of your video
Yeah, some of my initial videos didn’t have any audio, learning and improving as I go. Thank you for the feedback.
Pitty that there are only few of them at a time.
i think you need another watch... this one is not big enough lol
💣💣💣
Thanks 🙏