Hi Chef Rudakova! I am your new fan!! I signed up Skillshare and attended some of your classes, very informative. And am very thankful for your sharing, your humility and warm personality is really inspiring!
Amazing video. I love that you explained the difference between xanthan gum and soy lecithin, because I wasn't totally sure about which one was better for my particular application. It's so nice to watch someone who really knows what they are doing.
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 😀
Thank you for this video. I work in a restaurant myself and you gave me an idea to solve a problem we've been having with some sauces separating due to high heat of the environment.
Ahh! Very beautiful, Reminds me of a old dish in our menu. Goat cheese salad with Pomegranate foam as a garnish. We used to prepare the foam same way. Those days were beautiful. Thank You Chef for a beautiful memory.
As a vegan, I've found it to be great as an egg substitute and binder. It's also really great in vegan creams and nut or seed milks. Thanks for the informative video!
I getting my head chef slowly to show how amazing Xanthan Gum and Soy Lecithin is. She's a bit older so she's skeptical. But after telling her all the facts, I think I maybe can let her see the positive side of these products.
I love these ingredients videos; they’re truly informative and you explain the science very well. A question: do you have any books to recommend where we can learn more about these ingredients (besides Modernist Cuisine, of course)?
Thank you! 🤓✌🏻 Modernist Cuisine is one of the best for sure. The latest book that I bought on this subject is “Ideas in Food”, but it only has a few pages on modernist ingredients. When I do research for my videos, I consult with both of these books, also the “Professional Cooking” bible and most importantly I do loooots of research on the web. I hope it helps 😉
Can i give you uno suggestion for making future videos. Please show how many chef's use shapes and cut of vegetables with knife, moulds and mandolin in the kitchen. And new plating presentations. Thankyou for sharing such a good knowledge with culinary students.
Uh, I love all these ideas! Thank you for sharing 🙏 I’m actually making a video about plating trends right now, so stay tuned for the upcoming videos 🤓✌🏻
Hi chef, I am trying to make edible tea/coffee cup Is soy lecithin liquid make this cup like waterproof from incide?( I mean can it hold tea/cofee for 10 minutes because of lecithin?)
Im trying to emulsify oils into soups but it keeps breaking even w/ lecithin, honey, mustard is added and using an immersion blender. What am I doing wrong?
very cool! love your creative ideas!! a couple of questions for you: what do you usually do with the remaining liquid? can you store in the fridge and foam it again? How long does the foam stay foamy? Thanks! :-)
Yes, you can store it in the fridge & foam again. If you use the aerolatte it’ll stay foamy I’d say for 30 min max... I didn’t really measure. But it stays foamy for quite a while 🤓✌🏻
It's an ingredient in chocolate spreads, but I don't know how it works since there's no water, only fat in it. I wanted to make my own coffee spread, was researching emulsifiers and hence landed here.
@@akankshasharma2027 a) There is going to be some water always present. b) small amount of lecithin in chocolate increases its fluidity, more lecithin will start to decrease it
Good Day Chef . I can only get natural or organic soy lecithin at my area . Is it still produce the same result as normal soy lecithin?thank you chef. By the you look so adorable 😍
Good afternoon chef I'm though not a professional chef but looking to your RUclips channel desire to aquire a book to indulge my hobby on molecular gastronomy. Kindly guide me
Hi chef rudakova love your videos, just a question does soy lecithin go off in the powdered form ? As I have purchased a molecular gastronomy kit off of eBay and the powders are out of date by a few years lol,
Hey there 🙋♀️ As far as I know, Lecithin is considered as a non-perishable item, but if the producer had put an expiry date on it, you should better trust the producer and reframe from using it. Sorry 😞
Thank you for such great video! I will try to add soy lecithin and xanthan gum to my salad dressing. Did you try to add soy lecithin or xanthan gum to hollandaise sauce to make it more stable?
Love this question! And thank you🤓 I don't think lecithin will do much extra stabilization for Hollandaise, as there're are eggs in this sauce already, and eggs contain plenty of Lecithin inside... Xanthan Gum, however, will most likely add more stability, but I haven't tried it myself... let me know if you try this one✌🏻 The difficulty with Hollandaise is not stability as much, ad that it needs to be kept at a certain temperature, which is in the food danger zone. And we should not keep food products in at such temperatures for too long, due to rapid bacteria growth. So the difficulty is that you are supposed to make hollandaise basically to order... or very close it it anyway, i.e. the amount of times that you need to repeat this not so straight forward process. And in order to make it easier, you can use a siphon, pre Hollandaise in advance and disperse it to order. Much easier and less time consuming process. I hope it helps you🤓✌🏻
Hi Chef, I am Shafiq all the way from Malaysia and I would like to ask on why is my cheese sauce texture turned to a bit thicker when I put my sauce into the fridge? Should I not store in the fridge? Thank you and great content!
Спасибо, Виктор!😊 Посмотрите мой русский канал (ссылка в описании), там все новые видео с этого канала, только на Русском языке🤓✌🏻 И русский субтитры можно включить на этом видео тоже (но только если вы с компьютера смотрите).
Hi Chef Rudakova! I am your new fan!! I signed up Skillshare and attended some of your classes, very informative. And am very thankful for your sharing, your humility and warm personality is really inspiring!
thank you so much
Join my Skillshare classes HERE: skl.sh/3DL0zp5
@@ChefRudakova Thank you Chef!
Amazing video. I love that you explained the difference between xanthan gum and soy lecithin, because I wasn't totally sure about which one was better for my particular application. It's so nice to watch someone who really knows what they are doing.
chef Rudakova looks just like a barbie doll I have seen in so many toys sections for kids in my country.😀
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 😀
Thank you for this video. I work in a restaurant myself and you gave me an idea to solve a problem we've been having with some sauces separating due to high heat of the environment.
I learn so much from your videos! I can't believe I haven't discovered them until now.
Happy to help!🤓✌️
Ahh! Very beautiful,
Reminds me of a old dish in our menu.
Goat cheese salad with Pomegranate foam as a garnish.
We used to prepare the foam same way.
Those days were beautiful.
Thank You Chef for a beautiful memory.
Gautam Tanwar thanks for watching 🤓✌🏻
Wow! your videos are of such high quality, I am not even "in to cooking" but love these videos!
Glad you enjoy watching them! Thank you for your compliment 🤓✌🏻
As a vegan, I've found it to be great as an egg substitute and binder. It's also really great in vegan creams and nut or seed milks.
Thanks for the informative video!
Awesome! Thanks for watching🤓✌🏻
Are you familiar with the VEGAN DETERIORATION RUclips channel?
Your channel will blow up...
waiting ✌ Thank you🤓
I getting my head chef slowly to show how amazing Xanthan Gum and Soy Lecithin is.
She's a bit older so she's skeptical. But after telling her all the facts, I think I maybe can let her see the positive side of these products.
What a gem I came across
according to reddit investigators using lecithin in your edibles increases the bio-availability of the cannabinoids.
Make other video with soy lecithin, like baking and it can be substitue for eggs
Coming up in the future 🤓✌🏻
I love these ingredients videos; they’re truly informative and you explain the science very well.
A question: do you have any books to recommend where we can learn more about these ingredients (besides Modernist Cuisine, of course)?
Thank you! 🤓✌🏻 Modernist Cuisine is one of the best for sure. The latest book that I bought on this subject is “Ideas in Food”, but it only has a few pages on modernist ingredients. When I do research for my videos, I consult with both of these books, also the “Professional Cooking” bible and most importantly I do loooots of research on the web. I hope it helps 😉
Ma,am plz help what mix in coconut barfi for long life
Very informative! You've got a new fan!!!
Welcome aboard!
I love this channel. Amazing and lovely chef!!!!
thank you 🤓✌🏻
This is great for those who love cancer
Thankyou Chef! Well explained
Can i use liquid lecithin instead of powder lecithin?
Brilliant suggestion about the xantham gum I will be sure to get some.
🤓✌🏻 I'm glad you find it useful
I always wondered what soy lecithin is ! Well now I know 😁
I’m glad I’ve helped 🤓✌🏻
Love this. Thank you for explaining
Really LOVE YOUR COOKING
Thank you so much!🤓✌🏻
Love the way you speak
Can i give you uno suggestion for making future videos.
Please show how many chef's use shapes and cut of vegetables with knife, moulds and mandolin in the kitchen.
And new plating presentations.
Thankyou for sharing such a good knowledge with culinary students.
Uh, I love all these ideas! Thank you for sharing 🙏 I’m actually making a video about plating trends right now, so stay tuned for the upcoming videos 🤓✌🏻
ty, very useful...😀
Amazing video, thanks for the explanation! Love your content 💯💯💯
Thank you so much! I’m glad you enjoy it😊
Hi Chef, great work! How long does the foam stay set?
Thanks. Highly informative video👍👍
Thanks, Juan!🤓✌🏻
Fantastic video! I just have one more question: can I add this to cooking oil and just make nonstick oil? Thanks!
Thank for knowledge chef i very need this
glad it was helpful
is sunflower lecithin a substitute to soy lecithin?
Hi chef your all video is brillient
thank you 🤓
Hi chef,
I am trying to make edible tea/coffee cup
Is soy lecithin liquid make this cup like waterproof from incide?( I mean can it hold tea/cofee for 10 minutes because of lecithin?)
What were you going to say about egg lecithin?
Hi...can we make foam from Soya lecithin liquid?
Im trying to emulsify oils into soups but it keeps breaking even w/ lecithin, honey, mustard is added and using an immersion blender. What am I doing wrong?
Hi chef, great video . just a suggestion that if you can lower the background music as it is a little bit on the higher side ...
Thanks 🤓 May I know how are you watching this video? Headphones, mobile…etc?
@@ChefRudakova watched it on my laptop chef , would love to get in touch with you , are you on LinkedIn?
@@sameerkapoor5980 thanks, sure
Ty 💝💌
very cool! love your creative ideas!! a couple of questions for you: what do you usually do with the remaining liquid? can you store in the fridge and foam it again? How long does the foam stay foamy? Thanks! :-)
Yes, you can store it in the fridge & foam again. If you use the aerolatte it’ll stay foamy I’d say for 30 min max... I didn’t really measure. But it stays foamy for quite a while 🤓✌🏻
Chef Rudakova thank you! 🙂
Thanks for your video, but how to use soy lecithin in making milk jam?
Do you know how else can you use Soy Lecithin in the kitchen?🤓
I've seen people use it to make cannabis edible products. It helps the thc bind to fat molecules. Making the effects stronger.
Natalia would you please make for us a video with nutritional yeast?
Pan Cook sure 🤓
It's an ingredient in chocolate spreads, but I don't know how it works since there's no water, only fat in it. I wanted to make my own coffee spread, was researching emulsifiers and hence landed here.
@@akankshasharma2027 a) There is going to be some water always present. b) small amount of lecithin in chocolate increases its fluidity, more lecithin will start to decrease it
nice video
friend
Can you use sunflower lecithin
Thanks for the video :) How much need to add guar gum and soy lecithin in 700ml ice cream mix? or what proportions? Thanks!
can you use sunflower soy lechitin to make a foam sauce ?
Good Day Chef .
I can only get natural or organic soy lecithin at my area . Is it still produce the same result as normal soy lecithin?thank you chef.
By the you look so adorable 😍
Thanks for this 💪👍 you look little bit like Simona Halep (WTA Pro tennis player) 🙄.
Good afternoon chef I'm though not a professional chef but looking to your RUclips channel desire to aquire a book to indulge my hobby on molecular gastronomy. Kindly guide me
Hi chef rudakova love your videos, just a question does soy lecithin go off in the powdered form ? As I have purchased a molecular gastronomy kit off of eBay and the powders are out of date by a few years lol,
Hey there 🙋♀️ As far as I know, Lecithin is considered as a non-perishable item, but if the producer had put an expiry date on it, you should better trust the producer and reframe from using it. Sorry 😞
How to use it in desserts and cakes
Thank you for such great video! I will try to add soy lecithin and xanthan gum to my salad dressing. Did you try to add soy lecithin or xanthan gum to hollandaise sauce to make it more stable?
Love this question! And thank you🤓 I don't think lecithin will do much extra stabilization for Hollandaise, as there're are eggs in this sauce already, and eggs contain plenty of Lecithin inside... Xanthan Gum, however, will most likely add more stability, but I haven't tried it myself... let me know if you try this one✌🏻 The difficulty with Hollandaise is not stability as much, ad that it needs to be kept at a certain temperature, which is in the food danger zone. And we should not keep food products in at such temperatures for too long, due to rapid bacteria growth. So the difficulty is that you are supposed to make hollandaise basically to order... or very close it it anyway, i.e. the amount of times that you need to repeat this not so straight forward process. And in order to make it easier, you can use a siphon, pre Hollandaise in advance and disperse it to order. Much easier and less time consuming process.
I hope it helps you🤓✌🏻
Pretty sure that was two ways not three. Am I right!?
No you’re not talking too much chef lol you’re educating us .
🤓✌🏻
What about guar gum?
Hello chef ,
I really want to work with you
When I mix the lecithin in water it doesnt' dissolve. I still get foaming, but the granules are in the liquid. Any advice please?
Try dissolving it in oil instead 🤓✌🏻
@@ChefRudakova I will try it and let you know! Any specific temperature range? Merci
@@MrWnw no specific temp 🤓
Hi Chef, I am Shafiq all the way from Malaysia and I would like to ask on why is my cheese sauce texture turned to a bit thicker when I put my sauce into the fridge? Should I not store in the fridge?
Thank you and great content!
Make video on Use of GUAR GUM (E412)
Yes! I will🤓✌🏻
Наталья , я вас прошу , на русском , хотя бы субтитры
Спасибо, Виктор!😊 Посмотрите мой русский канал (ссылка в описании), там все новые видео с этого канала, только на Русском языке🤓✌🏻 И русский субтитры можно включить на этом видео тоже (но только если вы с компьютера смотрите).
Who is here cause of cannibus gummies … oh nobody ….. yeah, me neither.
🤣🤓✌🏻
Torturous use of music