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?

Traduire en français svp

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

Amazing thank you

If you burn your Paella you need more olive oil (fat)

._.

Кроме как слово Рашн и Наташа ни чего не понял из слов. Но искусство которое я увидел поражает :-)

is this safe from ants?. Thanks

As a malay, this is so painful. Its not eger eger, its, AGAR AGAR

Hello, i m making tea bombs and they get a bit sticky. I want to coat it with something that can prevent the stickyness ... Of honey or sugar or isomalt. Can u please tell me if i can use it?

While xanthan & guar gums & agar are all hydrocolloids, they don't all form gels when used individually.Don't forget that xanthan and guar gums are thickeners. They don't form a gel like agar when used individually...but do have that synergistic action when used together, as you've demonstrated in another video. And, that synergism doesn't exist for all hydrocolloid pairings. .

The name of the product in English is simply Agar. The doubling of some words for emphasis, like Agar Agar, is Malaysian. It should have nothing to do with an English name for a substance. You wouldn't refer to it as Ага́рь would you?. We don't refer to rice by an Asian name because it originated there. Nor should we refer to agar by a Malaysian name for the same reason...especially since it was discovered in Japan, where it is called Kanten

salve! grazie for this wonderful description - one question I have was not answered in your demonstration ... Can I freeze the fresh pasta before I am ready to use? - I plan to make with zucchini blossoms in place of herbs

You're a ROCKSTAR

Thank you so much. It blew my mind. I'm so inspired

Hello Chef! Does this stay well at room temp till 1-2 days incase we need to plan prep ahead? Like does it get soggy?

What is the ingredient you add to the cooked apple and lemon juice to make the cannoli?

I have a question, how did the prowns been cooked with the warm butter?? or did you warm up the puree afterwards?

How do you eat it? Do you just pop it into your mouth as is, no further cooking?

Hello, for how long I have to rest the plastic?

You are real amazing chef .

@ChefRudakova what type of food caviar is being spooned onto the macarons at 3:16? Thanks!

Sorry but this not pastitsio

Gosh, that looks amazing!

Now I want to make some of this but it's 4am and shops are closed 😢

Thanks for the video. It made my ice cream so much better

Hi Natalia! This is a great video! Thank you. I have a question. Can I wash the pearls in water after the oil? Thanks

Wow! Thank you chef!

take my money 💸💸💸

Can you clean the black rusty parts on the steel case of is it permanently burned in?

Chef what do you do with the left over oil, do you reuse it or it would mix the flavour when making different elaborations?

Thanks!

Chef, can we substitute Tapioca Maltodextrin with Corn Maltodextrin? I couldnt get Tapioca Maltodextrin in my area.

Gum can't be digested, has zero nutritional value, causes weight gain, gut problems, colitis and in some case a slow death. Don't eat foods with gums in them. Starbucks, Magnum and vegan ice creams, Fruitella, etc. sport drinks all have gums in them these days.

I use it to make mayonnaise without any egg yoke. 1/2 teaspoon of xanthan gum blended in 1/3 cup of water for one egg yoke. It is fantastic.