Vegan Ice-Cream & Homemade Chocolate

[@jordy46682]

Instant subscribe. Where have you been all my life... 😂 Off to binge watch anything and everything you've made and next time I'm in the UK I'm coming to eat your tasting menu!

[@EddieShepherd]

Haha, cheers 😃

[@GerryLewis]

Hi Eddie, it's great to see you on GBM tonight. I have followed you for a few years now so fantastic to see you on TV. I wish you all the best and hope it brings in even more business to you.

[@EddieShepherd]

Thanks so much!

[@stauffap]

I make nutbutters in my food processor. There are a couple of things to note though: 1. I roast my nuts in the oven first. Something about the roasting process creates a much runnier nut butter. I suspect it's the tiny bit of moisture that is in unroasted nuts. 2. You need to put enough nuts in the food processor to make it work well (fill it half way). I often use the hazelnut-paste, instead of roasted hazelnut oil, since that stuff is just too expensive. Another fantastic nut butter is half dried coconut flakes and half almond (both roasted in the oven). This creates a nutbutter with a taste similar to Rafaello.

[@tunweimerskirch3748]

Your channel has so many great treasures. Just found it now and already watched 10 if your videos

[@EddieShepherd]

@@tunweimerskirch3748 aw thanks 😄

[@lefthandright01]

To cut straight to the point, after 30 years of cookery, I appreciate your videos, but I have my own approach to food. The video I would like to see is the entire tasting menu you serve. The detail and workmanship are unquestionable. It's the workload all on one person that is impressive.

[@EddieShepherd]

Thanks. Yeah, this is something I would really like to try and do at some point, but I’m not sure how I would make the video because doing Service on my own is so much work there’s no way I could be trying to film bits of it at the same time, I think I’d have to have someone come in specially to film it. So it’s probably not possible yet, but it’s definitely something I would like to cover in the future because over 10 years I’ve learnt a lot through adapting how I work & coming up with the ways I make it doable.

[@lefthandright01]

@@EddieShepherd From one chef to another, I appreciate your direction. I believe keeping the naming conventions to botanical-focused cuisine is appropriate. In terms of workload, having done more advanced cuisine pop-ups solo myself, it is an impressive balance of work, technique and freshness, so I get adding videography is a major step too far for one individual and the accompanying editing, etc. A person does need their time away from work in order to be at their best. I was thinking more of a dish-by-dish presentation outside of service, but even that is still a lot of work.

[@Frawg4]

Always very exiting when a new video comes out!

[@EddieShepherd]

Glad you like them!

[@senyk1]

Fantastic video, super educational and enticing to watch. Thanks for taking the time to share and make great content!

[@EddieShepherd]

Glad you enjoyed it!

[@Maarten0216]

Wow! Amazing I have two questions: 1- If I make the praline myself and combine it with the oat milk. Blend it and use a sieve. Will this work? 2- What brand are the plates?

[@EddieShepherd]

Hi. Yes, using home-made praline would be perfect for this. If the praline is fine enough it might not even need straining but if it does, you can pass it through a sieve. The dishes are bespoke made for me by the brilliant ceramist Rebecca Morris who makes most of the plates for my menu

[@darranridley]

Great video again. Do any of the flavor volatiles get pulled over into the distillate when using the rotovap? I've been looking to get one to reduce fruit juices for beverages and wondered how much flavor get distilled out.

[@EddieShepherd]

You get mild aromatics of cherry in the water that’s distilled out of the mixture - but you don’t feel that as a loss of flavour in the finished reduction because it’s so concentrated that more than makes up for it

[@FedericoMaracaglia]

Amazing! Superb content as always! You’re combining cooking with art and science 👏🏻👏🏻 I will probably get your book soon 😂

[@EddieShepherd]

Thank you

[@garrido_heron]

Awesome creation my man. That grinder peaked my interest

[@EddieShepherd]

The chocolate grinders are great really useful pieces of equipment. I talk quite a lot more about them in my videos on bean to bar chocolate making.

[@garrido_heron]

@EddieShepherd nice I check it out! Did you use the grinder to grind up the hazelnutpraline aswell?

[@dandane3819]

Unrelated, but do you use a CVap at all?

[@EddieShepherd]

I’m afraid I haven’t, I’d love to try one out at some point

[@spider2544]

Your pronunciation for kinako, and mochi is a bit weird. Kinako sounds more like key-NA-ko Mochi sounds more like Mo - Chi (like Cheese)

[@lemoncake3824]

I am a native Japanese speaker. His pronunciation for kinako is quite perfect. He correctly says kinako putting accent on first syllable(high-low-low). Mochi sounds like "Mocky" to me. I love Eddie's British English very much, "kienakou"🤩💯❣!

[@-Evergreen.]

This channel in a nutshell: You mortals can use these ingredients and idk just mix some of them, but I am gonna use this vacuum isolated Apollo 12 NASA equipment to get a better outcome and then let it rest 48hrs under my 1200-year-old white dragon juniper bonsai tree to absorb some of its aroma.

[@Yoggoth]

Thank you for your comment, it is enjoyable. The thing is some people spend their money on vacations and restaurants, some are involved in charity, and other prefer buying expensive equipment. It's up to you.