Відео

I totally agree with the proportion of salt and sugar. Started mixing same amount of both but had to add a bit of salt when serving it. Did not see spraying the salmon with some vodka, what I always do.

Great! What is the white powder which is being added?

Thank you for the great video! Could you provide us the link the tiny bottle you used for the spherification?

Want to marry someone like her 😂

That´s insane, that´s not even food, is like art. These chefs got the wrong profession, they´re artists not cooks.

Great great stuff

That's in my chocolate 5 star . They made shat in India

Hii please tell me which grade calcium lactic powder are you using

Hello!!!!! Can you help me? How much xanthan has to use to prevent synersis? For a baked cheesecake

Amazing

Do you think there is an updated model on the horizon? Including wood chips perhaps?

Hi Iam from India I want to make milk shake using xanthan gum what should be the present in 1000ml milk

Hi chef ! How long bread hold Crispy and how should I store it?

I'm having issues with my agar not forming especially when I'm using lime or lemon or orange the period and you just told me the reason why my gel is not setting properly. i'm trying to make Tick Tock Edible Crystals and my flavor profile of preference is citrus. I know that I need to bloom my agar first wait for it to solidify then add my acidics. Thank you for teaching me about this! And I even tried putting my agar in the freezer we tried to get it the set but it's still not working and you even mentioned to not put it in the freezer! I'm always still learning thank you

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Can I use a mango pure? And What happens if I add sugar to the mango pure?

How much volume of liquid is lost in the process with this type of centrifuge?

WOw!! You are just amazing!! As a former culinary teacher, I have been looking all over for someone to explain, in video form, how lecithin works as an emusifier, plus as a stabilizer of foams! You have covered EVERYTHING and more in such a short video, and made it really fun and easy to understand! Thanks SO much 😀

CHANGE COCKTAIL TO POWDER PLEASE!

What oil do you use?

💕❤️🙂

Why does my lava cake taste like dawn?

Informative but what the heck was that audio??

Does the shrimp get cooked just from the warm butter and friction of the blades? What temp does it need to hit before its safe for human consumption?

Your videos are exactly what I was looking for... you are amazing❤

So they are served cold?

I think a heat cutting pen or hot wire cutter would work excellent with these creations. The pen is usually sold as a styrofoam cutter.

sticky candy wrappers for cross originaly folding gate trouble to unfold ....... 🤞 😅

tak halallllll

Definitely trying this👏🏾

You're a great chef, a great storyteller and you're authentic in every sense of the way, Natalia. Never change! 👌🏼 Thank you for the amazing content that you're sharing with us

Love this!! Definitely worth all the effort. 👌🏼

Natalia, I love your jokes and your fun approach to cooking. You're probably the most refreshing chef of any channel I've seen on UA-cam, ever!! 🏆 🥇 👌🏼 On a side note, have you ever watched Chef Jean Pierre (The old Italian/French guy)? You'll love him, I'm sure. He's all about fun, and butter etc. Have a look at how he uses his microplane...

Your channel is excellent. I learn a Lot. I have a question: is it just powdered charcoal in the stock? Doesn't it makes it taste funny or be weird at bite? I havent done the recior, just curious Tx

Made it to the end, thanks for making videos, I know it’s a huge amount of work. ❤

You probably won’t see this since the video was posted some time ago, but what is that mat under the pasta machine? I imagine it keeps it from slipping.

Cool, I was wondering if the carrot was sous vide lol I was waiting to see how you handled it. Was surprised to see it raw. Super cool

Nice and cool👍🏻

I’ve found that tara gum gives a better texture for ice cream.

You didn’t mention what’s in the pan before poring the ladle of Tuile batter ?

Thanks for this!!!! to start off, i just made the Garlic Oil/Garlic Confit, following along with your video. How long is the shelf life of the Garlic Oil, does it go off? Also, have you ever thried to clarify the oil once made?

is it possible to use small fruit chunks for this recipe?

😊

Can I use xantham with yeast so bread without gluten can rise? How can I rise non gluten flour?

i was looking for that thanks for the video

Hi chef, are the prawns in the pate raw, or are they slightly cooked by the warm butter?

I am wondering don’t you need to cook the prawns?

Kudzu starch make good biscuit and gravy❤

Wow absolutely amazing I have to do this. I never thought to go this with beyond meat❤