Ultimate guide to FOOD SPHERES | Fruit & Vegetable Caviar
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- čas přidán 17. 09. 2022
- In this video, I will show you the easy technique for making any kind of food caviar at home. You can use any liquid and make different sizes of spheres without too much work. Have fun guys
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#foodcaviar #spheres #finedining - Jak na to + styl
Did you ever try to make food caviar at home guys? 🙂
Yes. Most of the time
No I do not usually cook at home
Yes, turns to blobs most of the time.
@@Rapdenlama mine did too😢
Yes, amazing
I've always wondered how these spheres are created but never took the time to research it.. well, I am glad I clicked this video. The apple balls are my favourite, they look beautiful. Thank you for showing me the way.
Thank you, you've answered so many of my questions. I've always wanted to try to make pearls for garnish and decorations
i am a chef by profession. i saw many cooking videos but yours cooking techniques and plating is just amazing.. keep rocking chef.
So inspiring chef thank you for sharing some techniques. Keep up the good works
You are welcome
This is amazing. Always wanted to know how to do this. Thank you
Hey Chef,
I really love it when you teach use new techniques to improve our food experience and more over to improve our plating with some fancy stuff :)
I don't know for how long I follow you but I even think that your contentquality (filming, editing) has become noticeable better.
Keep up the good work 👏🏼
Thanks, my girlfriend starts to edit my videos a few weeks ago and it looks like she has more skills and talent for that :)
Psst, off center and negative space
Thank you chef, you are wonderful. Im cook too and I love your slow and calm speech :)
I'm super basic; I'm just gonna use this to make fruit boba for my iced teas.
Fabulous. Thank you for showing a fundamental technique.
EXCELLENT CHEF, THANK YOU! 🥰🧑🍳
Piece of art ❤😍 thanks for sharing .. I will try them 🤩
Thank you for teaching me something new, thank you for taking the time to prepare and present your content, much respect.
You are welcome
Amazing recipes and thank you for the agar/liquid ratio! I did caviar before with a basil syrup and another time with rhubarb, but I used gelatin for a more gummy texture, worked out well too 😊
You spend too much time making rubbish instead of real food. Dont waste your time with such nonsense.
Can you give me the recipe please? I use 2 gelatine leaves for 200ml of water, when I put a drop in the oil it dissolved, when I left it out for 10 minutes it also melted
Wow what lucky timing! I have to try making these at work tomorrow and ive never done it, it seemed intimidating but youve made it seem quite simple thank you!
Good luck, have fun
I’m really love you teaching because you teaching are slowly so that make me get it all thanks you my teacher
Beautiful ❤ I tried this a few months back and mine tasted like wax and began to combine after straining the oil out. I planned to use it as a garnish with poached pears. Thanks for making me want to try again. I'm still a student and almost done.
I feel like just by watching this video my status is elevated as a home cook! ❤️
So much you teach here, its amazing
Very impressive new learning, thanks chef Majk
Nice, looks great, especially the apple ones.
Brilliant idea with lots of applications !
Wow, this is amazing
Love you and your food inspector!
Guten Tag. 🇩🇪
My wife and I will try, thanks for the ideas.
Love this, especially for cocktails
Yes it can be great for them :)
I can't wait to try this out
Thanks so much. A great video.
Amazing main. Subscribed!
Yes, I can finally make them. Thank you.
Good luck
thank you so much chef
Fascinating techniques
Thanks a lot for your videos.
A marvel. You always surprise me with your creations. Have a good week.
Thanks, good week to you as well :)
Thank you so much ❤
Thanks so much chef, i have really learnt a lot from you. Am still a student. You inspire me so much. Thanks so much
Happy to hear it :)
Thank you, man !
Yay 🤸♀ All the flavors 💚
Lovely. Thank you.
chef majke you’re the best in everything especially explaining everything i wish u to be my exclusive chef 😅
Wow very nice i will be trying this thank you
Thanks cheffy amazing
Thank you! ❤️🔥👍
Thank you 🙏🏻
Thank you chef
Ooooh the apple one looks delicious af, i wanna try! :o
Obrigado chef
I see but I don't understand how that works. Love it though, absolutely awesome. You've got a new subscriber and I'll be trying this at home
Hlo chef,u are absolutely great ❤❤
Thank you chef and this video is awesome, I did them. Can you tell us, how long can this be kept in the fridge, and can they also be frozen?
In the fridge for a few days. The freezer, not sure never tried that, not sure if you do not ruin a gel there
That was awesome 👏🏻
thx :)
Couple of questions, how do you store this during service? Also what's the shelf live, do you make this daily or do you create a batch that last a few days?
agar is like gelatin once the food has the form it will be permanent
@@LexPrioria That does not answer the question. What we're wondering is how long it's safe to be eaten.
@@nackedgrils9302That's highly variable. It depends on how it's stored and what's actually in the liquid. Low sugar, Lower pH items stored in a sealed jar with low humidity kept inside a cold fridge could last for years, whereas a highly sugary item with a basic pH might only last a couple weeks if not stored properly. Also if you include alcohol in the recipe and store it under a vacuum, you could probably keep it in the fridge indefinitely.
Awesome chef! I’m going to try it out
Thanks, good luck
Great content chef, have my sub
❤ thank you help a lot
very simple but quite useful, caviar eggs without cutting any fish. Any kind of combination is possible with fruits orchocolate , mind boggling results with siplicity.
Oh wow amazing chef 💯
Thx
Thank you
Excellent chef
I love the way he says spheres
🤭😎
Thank you thank you so much!! Also I have just one question how any days after making them I put them the fridge?
I feel like just by watching this video my status is elevated as a home cook! ️
How could I not subscribe after hearing this accent?! Haha, thanks!
Wow! That is amazing! I need to check this out, Thank you Chef! :D
Awesome chef
Nice. I like!
I can use this for fruit boba. I’ll try to make this and share and see and how I did.
That is EPIC ! Easy
Happy you like it ;)
Hi chef. There is no agar agar in my country, is there any thing I can substitute with? Ps I love your videos 😊
Hello Chef, I really enjoy your channel and have learned many cooking techniques from it.
I would like to ask how to store "Caviar" after it is made?
I hope you can make more videos, you are amazing!
In the box in the fridge
@@ChefMajk thank you
You are awesome!
Really good video and great sharing. Thank you. How long can we keep it? And how to keep it would be the best ?
In the fridge for few days
hello chef
when i pour the spheres in the sieve the spheres went with the oil into the bowl what should i do next time be more gentle with the pouring or add more agar
A Polish Food Magician 😋
While it would cost more initially, a centrifuge is a great way to separate the actual juice from any of the pulp if you plan to continually do this although the coffee filter is just as effective it does take longer. Basically you pay more initially for convenience.
who the hell is going to get a centrifuge
@@Nocturne22If you were going to do this on a large scale, say to sell boba to a tea/coffee shop, then it makes sense.
hello chef, amazing video!
question: how long do you think the coffee caviar wil last?
3-5 days
@@ChefMajk thanks you much!, keep up the work your videos are amazing i learn so much from it
Amazing recipe . Thanks for sharing ❤️ and how and for how long I can keep it in the fridge?
Few days for sure
Yes I made many times.but.ur.recipe is owesum
This is awesome
;)
Really love this method! agar agar seems so superior to using the molecular gastronomy method with 4 chemicals..
For sure easier
Awesome 👌
Thanks for the video! Do you have any advice for when they become mushy instead of pearls?
Yes cool down the oil more. That will help to set them faster and use more oil if you don't do it now
Oooo lala ❤greenipples will be used in something tasty soon! 😋
Excellent 👍
Thx :)
Great video!
Thx Jason ;)
This is really good!!
Will this infuse flavor to the oil or can I use it again for regular cooking?
It will not infuse anything in
Nice1 Chef 💪
Thanks @ChefMajk. I am so keen to try the coffee spheres to go with my cheesecake tomorrow, but may I ask what you add at 1:30 (some white powdery substance). Is it sugar?
sugar yes
The correct time is 1:24. Sugar.
I would like to do one with truffle a second one with salmon and shrimp water a third one with crab or lobster water a fourth with a coconut pineapple water to be used along side main courses. Thank you for sharing.
I had a same thought, may I ask how your salmon came out ...and the others?
Is it possible to do this with vinegar for garnishing salads, Chef? Thank you SO much for sharing your knowledge with us!
Yes for sure
Used this to make pistachio Panna cotta with amaretto pearls!
Thanks chef
You are welcome
How long can you keep in the fridge?
Wonderful video , I will be using this to design a duck dish
Hey👍Thank you. Can i make this Recipes with fruit juice to ? Thank you🍀👍
loved it.
Great ;)
Hi chef majk, can you please tell what is white powder for the tomato liquid? Is that a cornstarch? If yes, what is the purpose use that? Thank you so much
Sugar
Wow I never thought of making vegetable base caviar. Gosh can I just order it from you and you ship it to me in Canada? 😆
Thank you chef, that was spot on.
Wow🤩