Crisp Vegetable Tuiles Recipe

[@beautifulcrazy]

Under which rock have I been living? why have I never come across your videos? I've subscribed!

[@EddieShepherd]

😁 thanks

[@guiltyexzo]

can u explain what role the glucose powder and isomalt play in this

[@nopaynenoparty]

An excellent video, as ever. Beautifully made, but also good of you to share all this stuff!

[@EddieShepherd]

Thanks Martin :)

[@catherinegeorge8190]

So talented!

[@wafaodeh1184]

I like your video and your important notes about this technique. I'll try it for sure.. Thank you

[@benjaminholme2293]

Really incredible stuff. I just found your channel after getting interested in vegetable charcuterie, and I'm already enchanted! Thank you so much for making and sharing!

[@EddieShepherd]

Thanks :)

[@marcusdejong492]

Very interesting techniek i will try

[@bepnhavang1687]

Thanks you so much of your video . 🙏🏻❤

[@EddieShepherd]

So nice of you

[@OpenArmsGroupHome-v2u]

Hi Eddie, where did you get the oval coupe plate?

[@Chefkuivasniemi]

unbelievable 👍🏻thx for this recipe

[@recordman555]

Very nice!

[@maa_annapurna_rasoi]

Nice

[@julialarrabee7455]

Thank you so much for sharing.!! I say, I’m excited to find your channel.!🤘

[@EddieShepherd]

Awesome! Thank you!

[@johnperry8469]

Hi Eddie, At the end of the video you refer to a future video on fruit glass - do you still plan to produce one, or have I somehow missed it..?

[@EddieShepherd]

Hi John, I'm working on that video at the moment, there's a few more already made that will come out first but ut should be up in a month or two :)

[@johnperry8469]

@@EddieShepherd thank you Eddie, we'll be looking forward to it - and all the others!

[@goddess_ofchaos]

wow you are like a food scientist this is so cool!

[@EddieShepherd]

Haha 😃

[@ChhitYinmalin]

thanks for share ❤❤❤

[@silviabianchi9486]

Thank you for sharing all your work and kowledge !!! 🙏

[@EddieShepherd]

Thank you

[@ChupsPaChup]

thank you so much

[@litoboy5]

Great

[@maryannechilton1465]

As usual, so cool!

[@EddieShepherd]

Thank you! Cheers!

[@dantefuego]

Youre so dope... the intersection where culinary and science merge

[@villikm1]

Thanks for the recipe. about make them now. only have 4 molds, need about 34. how long will the mixture stay pliable ? thanks

[@EddieShepherd]

Once they are dried and removed from the moulds you could keep them in that state for a few days in an air tight tub before frying if that helps

[@villikm1]

Thanks for the prompt replay. And it def helps to know that as well. I was concerned about the vegetable mix w/isomalt, if I make full amount of mix I need, but only able to mold 4 at the time to dehydrate, move the first four from the mold and then do it again..

[@EddieShepherd]

@@villikm1 ah ok yes. So the base mix you can use and chill it between used. Just gently warm it back up again until it’s smooth and spreadable for filling the next set of moulds. You can add a few drops of water if needed too

[@villikm1]

Thank you so much ! Appreciate you being so responsive

[@jeevantigarg9203]

Thank for sharing 👌👌🙏

[@sandravalani359]

Excellent Presentation!❤ThaNKz deeply foR sharinG these HeaVenly Design Ideas with me!✌😃🙏😇🌹🌞🌹🏞☕🍵☕🍹

[@박지수-n3v]

Looks unbelievable, btw what kind of flower is it?

[@EddieShepherd]

They are wild garlic flowers

[@MrSAMFLOR]

Where do you get those silicone mould mats from?

[@EddieShepherd]

You can get them here - moldbrothers.nl/en/

[@mickie2412]

Bloddy awesome, new subscriber here.

[@sylvieparent9458]

Eddie those are like precious jewels it’s so magnificent a pleasure for my eyes …l wish l could make this but….seem a bite difficult 🤔salutations from Quebec Canada 😊

[@EddieShepherd]

Thank you :)

[@SihamSelloum-ln8mv]

هذا رائع🤩👏

[@katereeb7750]

how long do they last and how do you store them? Thanks!

[@HattyLay]

Hi eddi. What are thr amounts of the dry ingredients?

[@EddieShepherd]

Hi, the recipe is written out in full in the video description with all the amounts :)

[@LuigiRBG]

Amigo you are amazing 😮😊❤

[@marymarkosyan4919]

Can we change the isomalt sugar to granulated sugar?

[@EddieShepherd]

It will change both the texture & flavour. It will taste sweeter and they won’t stay as crisp as with using isomalt

[@marymarkosyan4919]

@@EddieShepherd thank you 👍

[@ismedillard618]

Where did you get the silicone moulds. They're brilliant.

[@EddieShepherd]

Hi, they come from a company called mouldbrothers :)

[@ismedillard618]

@@EddieShepherd many thanks, I will be getting some of those!!

[@ТатьянаЗахарова-ш3р]

Где перевод этого шедевра? Как сделать перевод видео? Люди, помогите?!!! Пожалуйста

[@dmengrg]

I do not like it, I love it!

[@НатальяФишер-х8ч]

Перевод можно, уж очень красивый декор.

[@ashleydenya4946]

This is stunning! Unfortunately it takes sooooo long! I guess you need multiple molds if you want to do a big batch in a short time😔

[@lamedvav]

I would like to see this done in a way that the vegetables could be kept raw. Because vitamin C and all the enzymes and many of the vitamin B’s are destroyed by heat.

[@nativekitchen78]

🤦‍♀️

[@ЭльвираГолдырева-ы5ъ]

Всё мы поняли 😅 Перевод хотябы делали .

[@anyahayek9370]

Pity about the bad music obscuring the dialogue

[@AyselVural-x1q]

Türkçeye cevirin