Where can I find the delightful scissors? I have made marmalade many times but fine the cutting with a knife difficult with my arthritic hands.

What a lot of fuss over nothing.. my mum can make a better ones. The egg custard was far too thick n hard and too eggy.. just fooling people really with some astronomical charges for nothing but mostly the price of their packaging making people think it is expensive because they are extra ordinary coisson or egg crap custard hehehe

Yes, yes, many thanks for your videos.

Hi chef what if I don’t have cream fraiche.?

Thank you for this information. I have a pomelo tree full of fruit and wasn’t sure what to do with all of them.

Open tart, will filling get dry on baking?

Made your curd recipe yesterday - using fresh Meyer Lemons - OMG so very delicious!!! I made rough puff pastry (recipe from our friend ChainBaker), shaped/baked them as small 2" shells, filled them with the curd, topped with a fresh blackberry and dusted with powdered sugar for a department event today - they LOVED the tiny treats!!! I posted photos on IG/FB.

In Guyana we call it Five Finger

If it's put through a strainer wouldn't it be considered more of a jelly than jam?

Did this recipe with Wekiwa Tangelos and it came out amazing. Thanks so much! 🙏

Hello Chef! Thank you for the video. 😊 I love the process, but it’d be a shame if it all wasn’t used right away. How long can fruit caviar be stored for?

Thank you, but I dont think I would be suggest Seed oils, OLIVE if great but CORN that is canola here in Australia and not at all healthy. But to each his own, there must be alot of people taking the rubbish oil as the shelves have more rubbish than good

is there a more affordable alternative to saffron?

people fall for cedric products because of his marketing. But it is not so different from any other quality bakeries. Marketing is everthing!

Bende yaptım ama sizinki gibi olmadı daha yumuşak oldu nerede hata yaptım biledim

It's easier to store the leathers if you roll them up then cut into pieces with a scissor or knife. One side is usually sticky enough to hold the little rolls together. Then you can store them in a jar with the silica packets. Maybe over a long time they might stick together a bit but they usually don't last long enough for me to find out. They are so delicious! Other flavors I like are banana and I love sweet potato leather. No apple needed just spread mashed cooked(or better is roasted) swt potato on the sheets. I don't add any sugar so I can share them with my dogs. Thank you for your videos ❤❤

Thank you very nuch for the recipy. In my country people try to use albedo for making pomelo jam but it tastes terribly bitter

Thank you well done

Damn I keep meaning to get agar agar. I was hoping to make these to decorate my pavs this year but I only have the gelatine not the agar so I guess not maybe next year

Good job

Greetings Avery! Loved this video :) I hope you are doing good. Just out of curiosity, what would just be the shelf life of these essences as per your experience? Thanking you in anticipation. Warm regards from INDIA 🇮🇳

Hi. Question I tried making this recipe 3 times. I can seem to get past 63c before white lumps start appearing. I have my stove on the lowest setting. Any suggestions?

I think your definition of the "low" setting is mistaken. Or maybe that's for modern slow cookers, or even just your specific one. Historically, low and high on slow cookers only refers to the speed at which it takes to reach max temp. High reaches temp faster than low.

We did it! At 103°C it remained creamy.

I thought I may learn something new til you used vegetable oil and ruined it. I always buy too much garlic, so I peel it and put it in olive oil ,raw, keep it in the fridge, and always have raw garlic or garlic oil.

Thank you so mch for the recipe, I learnt a lot from your video. I tried making an orange marmalade and macerated the pith to extract more pectin like the recipe called for and the marmalade is quite bitter. Boiling the peels is something I've never heard and I'm so glad to have come across the your channel. I'll update after i tried this recipe😊 love from Sri Lanka

Looks wonderful! Can i bake it in an english cake pan? If so, for how long? 🥰

Wait there is no brandy in these?

For how long you keep it? Please.

Would be nice to use the pulp of the berries to create a sugar scrub

I have been relearning how to cook since I went gluten, dairy, wheat, and soy free. Can I use date sugar and syrup instead? I realize they are sugars also, but I think they provide additional benefits.

Let me tell you I can barely find , ginger root & you’re talking about hibiscus! I have to wait for someone to go south of here, which means Mexico or to west again Juarez Mexico , just to get the hibiscus tea leaves ! That’s 12-14 hours south & about 10 hours west , very impossible, I make it sound like it’s your fault , just mad I don’t have the fruit here to make jam ! Sorry didn’t mean to bite your head off !

What's the shelf life on this? Does it ever need to be refrigerated?

She’s coming

You’re so funny 😂. Nice video and recipes!! Subscribed.

Excellent video .. thank you so much.. I have already ruined two small grinders and still haven't achieved the pouring stage.. Mine is very sandy like paste... even when I have added a little oil.. What brand of food processor and blender do you use. What strength the motor should have... Thank you for giving me a feed back.. Francine from Mauritius

can i freeze this?

Hi watching from dubai.😊

Great video! Thank you so much...your toast made my mouth water!

I have a question , i want to make filling for Liu sha bao but in the ingredients I don’t have semi skin milk powder, I couldn’t find in the super market. What’s ingredient I can replace that ?

Woooooooooooooooooooooow

Wich oil is better to use? Do fresh fruit or basilic caviar can be frozen again or its for fast consumption.?

Excellent demo, if I could offer a bit of constructive criticism, I would suggest shortening the video. I only say this as a avid home cook and KZbin consumer. Sometimes video length can be a detractor. Seriously though, fantastic and informative demo, thanks

While I don't think we have chocomel here, this looks really fantastic! I wasn't aware that there were specialized stabilizers for making ice cream, I'll remember this when I go to try this recipe out sometime. Thank you so much for sharing! 🎉

Brilliant idea, it even made me ( a non chocolate ice-cream eater) want to try it

Avery - apparently you are having waaaaay too much fun making ice cream with your Ninja Creami 😍. I will be sharing your ice cream creations recipes with my colleague who has a dessert maker.👍 I love it that Jess is your personal food critic. ❤ Thank you for sharing - while I do not have access to Chocomel, I can get an organic chocolate milk with 4% butterfat that I can obtain locally. I do have Valrhona cocoa powder and a large canister of Ghirardelli "Ground Chocolate and Cocoa" - I think both will be great for a rich chocolate ice cream.