Yeah this works perfectly , it really does need the pectin nh to get that perfect consistency, I tried alternative ways but couldn’t quite get it like yours , so safe to say why change a recipe that works , it adds to the presentation of my desserts and I love this technique, looks so cool .
Hello Eddie! It’s unbelievable the level of free content you are giving away to us! Thank you so much! Just a quick question in case you do see this and have the time, how would you go about making these in a big batch and storing them? I’m thinking maybe maybe freeze the syrup before dehydration or maybe freeze them after the first round of dehydration? Many thanks!
Hi, thanks that’s very kind. The best thing in terms of storage is to try the fruit and then store it in airtight containers with silica gel, and it can store nicely like that for a couple of weeks if needed
Even I'm the one begging for this recipe since long time , I'm not able to be happy a bit . We're devastated with earthquake in Turkey and Syria . We're trying to cook and heal the wounds in affected areas. Many wonderful people are here from UK and all around the world. Thank you to all 🥲
Why not vaccum some of the juices for 10 minutes somewhere before shaking some air back in? The vacuum would make all the bubbles enlarge, pop, and disappear from the liquid. As the liquid dryies, it theoretically could re-absorb some of the smaller bubles making the glass generally more clear and refined look. But will it work? Not sure...
Sort of but not really. They both create gels but they have quite different properties and for this technique agar won’t work, it needs to be NH pectin which is thermo-reversible (it can be set, melted and then re-set)
So you set it and then just barely re-melt it so that it is not too runny when it goes into the silicon mat, and so it cools and sets on the mat quite quickly as you roll it arround. If it just went on hot it would be very runny and tends to sort of pool up as it takes longer to set instead of forming a nice thin layer
@@julialarrabee7455 hi, not all the recipes need special equipment but many of them do. I tried to keep the recipes true to exactly how I make them, so perhaps half the recipes some special equipment. It definitely isn’t a home cooking style book. I hope that helps
@@the_bon.bartenderthe key difference is that NH pectin sets into a thermo-reversible gel - it can be set, then melted and it will still set again. You can’t do this with normal pectin and this technique only works with NH pectin
This would make a great cocktail garnish
Yeah this works perfectly , it really does need the pectin nh to get that perfect consistency, I tried alternative ways but couldn’t quite get it like yours , so safe to say why change a recipe that works , it adds to the presentation of my desserts and I love this technique, looks so cool .
Hello Eddie! It’s unbelievable the level of free content you are giving away to us! Thank you so much!
Just a quick question in case you do see this and have the time, how would you go about making these in a big batch and storing them?
I’m thinking maybe maybe freeze the syrup before dehydration or maybe freeze them after the first round of dehydration? Many thanks!
Hi, thanks that’s very kind.
The best thing in terms of storage is to try the fruit and then store it in airtight containers with silica gel, and it can store nicely like that for a couple of weeks if needed
Eddie, thank you for sharing your amazing work in such an approachable informative way. You’re an inspiration!
most sophisticated video on youtube for cooking for sure!
Thanks so much :)
Wow beautiful human being presenting a stunning yet very delicate and simple deco for sweets and pastry 💫💫💫💫💫
Subscribed & liked ✅✨✨✨
AMAZING effect, thank you for sharing your great work !
Thank you :)
Beautiful technique, thank you for sharing your art!
Aw thanks
Beautiful technique ❤
Thank you! Cheers!
Even I'm the one begging for this recipe since long time , I'm not able to be happy a bit . We're devastated with earthquake in Turkey and Syria . We're trying to cook and heal the wounds in affected areas. Many wonderful people are here from UK and all around the world. Thank you to all 🥲
I’m so sorry to see the tragedy caused by the earthquake. We are thinking of you all
Thanks for sharing, great cooking channel, a lot of inspiration for others.
Your channel is incredible!
Thinking of that tasty morsel iz soooo inspiring
Amazing presentations… what is the source of the “rings” you use?
Ah those were made specially for be by the talented ceramicist I work with
Dehydrator, can it be an ordinary oven? Very beautiful idea 👍👍👍
This is so fascinating! Congrats
Thank you :)
@@EddieShepherd my pleasure!
Why not vaccum some of the juices for 10 minutes somewhere before shaking some air back in? The vacuum would make all the bubbles enlarge, pop, and disappear from the liquid. As the liquid dryies, it theoretically could re-absorb some of the smaller bubles making the glass generally more clear and refined look. But will it work? Not sure...
You could vacuum to remove the bubbles for sure, I often quite like the look of them though
First of all, thank you so much for this video.
Could I use my oven instead of a dehydrator?
Hi. Thanks. I’ve just used my dehydrator but an oven on very very low should work
Thank you chef for the wonderful info and recipe well had a doubt other than grape juice what juices can be used can I use coconut water?
Any thin juice or liquid should work, you might have to make small adjustments for more or less sugar or acid, but it’s quite adaptable
yessir, this is art
Aw thanks
Hi amazing techniques thanks that you shared one question can i use gelatin ?
Hi, no this wont work the same with gelatin, it specifically needs to be NH pectin for this technique I'm afraid.
Hi! Pectine NH is similar the agar agar? Thanks
Sort of but not really. They both create gels but they have quite different properties and for this technique agar won’t work, it needs to be NH pectin which is thermo-reversible (it can be set, melted and then re-set)
I find agar agar gives it a more solid finish literally like glass if it’s spread out thin enough
Dehydrated at 65c for 8 hrs
Your channels amazing.
Aw thanks
Its so interesting, but Why not just directly put the mass directly into the silicone matt instead of making it into gell and re heat it again ???.
So you set it and then just barely re-melt it so that it is not too runny when it goes into the silicon mat, and so it cools and sets on the mat quite quickly as you roll it arround.
If it just went on hot it would be very runny and tends to sort of pool up as it takes longer to set instead of forming a nice thin layer
👍👍👍👍👍👍👍👍👍
Perfect account beautiful presentation(
Perfect technique, beautiful presentation
Aw thank you :)
I would like to purchase your book, but all your recipes require to have all equipment you showed at your every video . ???
@@julialarrabee7455 hi, not all the recipes need special equipment but many of them do. I tried to keep the recipes true to exactly how I make them, so perhaps half the recipes some special equipment. It definitely isn’t a home cooking style book. I hope that helps
I'm trying this with pectin but can't get the results 😢
Is it NH pectin? It does have to be specifically NH pectin not other types.
no it's not, NH PECTIN, normal pectin I have
so what is the difference between NH & regular pectin
@@the_bon.bartenderthe key difference is that NH pectin sets into a thermo-reversible gel - it can be set, then melted and it will still set again. You can’t do this with normal pectin and this technique only works with NH pectin
@@EddieShepherd I really appreciate for the help 😍, I was trying to make this for a cocktail garnish, thank you🙏