So thankful I found your channel in the rabbit hole tonight. One of a kind thank you chef🫡

I know this is a 3 years old video but I wanted to ask, I was working in a restaurant in which we used carrageenan + xanthan gum with coconut milk, dehydrated coconut milk powder and sugar to make a... mousse!!! We stored it in the fridge and then whipped it and it became a mousse, however I tried at home and it just looks like a block of jelly that doesn't whip like a mousse at all.. everything was measured right though, is it the carageenan that I'm using? (Kappa one) thanks!

best music of any video

Hi! Hope you are well. Where can I find the recipe?

Great music.

Hi, what about conservation time. Refrigerate? Thank you

you can remove the air bubbles by using a sous vide machine. there are some that work in "wet" mode and stop sucking out the air from the bag once liquid hits a sensor. i found it useful to avoid waiting for 24h. it also makes the process more consistent

Hi, thanks for the video. when adding Xanthan gum to water, you used % vs grams, what did you mean by that?

What can i use in place of Tapoica Maltrodextrin???

thank you ,thank you, thank you 😊

Bonjour j'aurais voulu savoir combien de temps peuvent se conserver les petits pois d'agar agar ? Et ce conserve t il dans l'huile ? Cordialement 🙏

great video. thanks!

Good evening chef, is the utensil you are rolling the twill on plastic or iron? and if it is plastic how is it kept in the oven and not destroyed

Amazing, fun

It's mesmerising but can please put the ingredients in the box

بلاستيك يأكل

Nice recipe and waiting to have time to try it out 🤞

So, i just turned 50 on October 11, i do believe ive found. The coolest Lady, i mean Noodle Goddess lol ❤ i thought i was having ultimate time with my Fam. Omg now!! Fresh pastais what my soul been craving lately!! Thank youmy Lady Goddess. Give me a couple weeks, and ill update Y'all!! 🎉

08:00 What happend when you put charger upside down?

Love the presentation and your energy brings it alive. Keep it up

Thanks!

Could you use something smaller, like a squeeze bottle or dropper for the spheres? Like with agar agar pearls?

I like what you are doing. I’ll try to make the Cristal bread because I like to surprice my grandchildren! We live in Africa/Rwanda - Kigali. it's not a very interesting country, that's why I make different dishes and decorations and every evening is a different evening and the decoration of the food is often beautiful, actually, I try. I am a grandmother and I am exactly 69 years old. Retired teacher and pedagogue by profession. Big hug

Does the cream of tartar act as a catalyst to make the sucrose inversion happen faster?

Thanks!

thank u

we need more vegan and vegetarian dessert)

could you please say the degree of water in the last step

can you make a pop up restaurant in that place. i want to book a table and hang out with the goats after lunch.

end team. thank you for your videos I just received a shipment of many modernist culinary ingredients. you gave me all the informations and inspiration I ever needed to get going

This is my first time seeing your channel, and I subscribed after this super informative video. Thanks for this amazing content!

Cooooooool!

Awesome...very easy to make...thanks for sharing

I am not sure about the texture. 🤔

Can the foam be hot ?

I’m excited to try it when I make popsicles so the ice crystals will be softer!!

I just used it to thicken a mixture of water and liquid dish soap to put in my empty hand soap pump because I’m out of hand soap and won’t have any money until this beginning of next month! It works great!!

I couldn't perfectly dissolve Sodium Alginate. Always get clumps at 1% wt/wt. Do you have any idea what I might do wrong?

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This is a masterclass. Thank you for the great video.

cool

woman

Would you explain what charcoal powder is? How long do you let it dry out in the oven and at what temp?

Never used Xanthan Gum in the past and was always curious about it uses, I watched your video today and liked it, and subscribed. However a better breakdown of its use in grams or oz instead of .01% would be better. You don't indicate .01% of what (an ounce, gram, etc') Thanks

Heya Chef! Could this be made vegan? 😊

He’seeee bn😊

Vielen lieben Dank