Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
Couple of questions, how do you store this during service? Also what's the shelf live, do you make this daily or do you create a batch that last a few days?
@@nackedgrils9302That's highly variable. It depends on how it's stored and what's actually in the liquid. Low sugar, Lower pH items stored in a sealed jar with low humidity kept inside a cold fridge could last for years, whereas a highly sugary item with a basic pH might only last a couple weeks if not stored properly. Also if you include alcohol in the recipe and store it under a vacuum, you could probably keep it in the fridge indefinitely.
Great video ! Thanks for the tips. I wanted to try to make truffle-infused olive oil caviar. Can I use exactly the same steps? Olive oil doesn't boil and has a different density than other liquids so I was wondering if it would behave the same
Amazing recipes and thank you for the agar/liquid ratio! I did caviar before with a basil syrup and another time with rhubarb, but I used gelatin for a more gummy texture, worked out well too 😊
Can you give me the recipe please? I use 2 gelatine leaves for 200ml of water, when I put a drop in the oil it dissolved, when I left it out for 10 minutes it also melted
Hey Chef, I really love it when you teach use new techniques to improve our food experience and more over to improve our plating with some fancy stuff :) I don't know for how long I follow you but I even think that your contentquality (filming, editing) has become noticeable better. Keep up the good work 👏🏼
Wow what lucky timing! I have to try making these at work tomorrow and ive never done it, it seemed intimidating but youve made it seem quite simple thank you!
I've always wondered how these spheres are created but never took the time to research it.. well, I am glad I clicked this video. The apple balls are my favourite, they look beautiful. Thank you for showing me the way.
Thank you, Chef Majk. Can these food spheres be stored? If so, must they be covered with water or anything to maintain their shape? Lastly, how long will they last from the date they are made?
I would like to do one with truffle a second one with salmon and shrimp water a third one with crab or lobster water a fourth with a coconut pineapple water to be used along side main courses. Thank you for sharing.
While it would cost more initially, a centrifuge is a great way to separate the actual juice from any of the pulp if you plan to continually do this although the coffee filter is just as effective it does take longer. Basically you pay more initially for convenience.
Beautiful ❤ I tried this a few months back and mine tasted like wax and began to combine after straining the oil out. I planned to use it as a garnish with poached pears. Thanks for making me want to try again. I'm still a student and almost done.
very simple but quite useful, caviar eggs without cutting any fish. Any kind of combination is possible with fruits orchocolate , mind boggling results with siplicity.
Hello Chef, I really enjoy your channel and have learned many cooking techniques from it. I would like to ask how to store "Caviar" after it is made? I hope you can make more videos, you are amazing!
How long can you store these agar balls on average, and should I keep them in the fridge? I am also curious how they hold up when using alcohol or when you put them in the freezer.
Very interesting. I think I will try this. How long do these last? If I make a big batch on the weekend, will they last a couple weeks in the fridge? I was thinking of making some balsamic vinegar ones to add on my salads for a little extra special.
@@ChefMajk Ah, fantastic. Thank you for the quick response, let alone any response. I just found your channel today and have already watched multiple of your videos. I look forward to learning more. Have a good day.
Hi chef majk, can you please tell what is white powder for the tomato liquid? Is that a cornstarch? If yes, what is the purpose use that? Thank you so much
hello chef when i pour the spheres in the sieve the spheres went with the oil into the bowl what should i do next time be more gentle with the pouring or add more agar
Hi Chef, it,s amazing to watch this video. i ate this kind of caviar in salad as dressing and i always wanted to try to do it. is it possible to do caviar with honey ? if yes, what is the technique and the proportions of each ingredients please ? thanks so much.
Hey chef, thanks for the beautiful technique showed, let me share with you my concern : while making caviar, I've noticed that the liquid loses quite a lot of its original taste and nuances, and that could be quite normal because of the addition of agar that is neutral and flavourless. Do you have some recommendations to enchance flavours for this technique and in particular for delicate liquids such as cucumber-derived ? Thanks in advance ;)
@@eveemcghee4454 well, the technique I use consists in grating the whole cucumber and leaving it in a boulle with some sugar and salt that extract the water from it. Then you can separare the liquid with a fine sieve.
I tried. 1g agar for 100ml essence made it jelly in room temperature. I got very small balls, which united at the bottom of oil jar. I will trie again.
About how kong can these pearls be stored? I have a menu project for school aprroching and I want to make sure I can prep these the week before for my service day.
Thanks @ChefMajk. I am so keen to try the coffee spheres to go with my cheesecake tomorrow, but may I ask what you add at 1:30 (some white powdery substance). Is it sugar?
This is so cool to watch!🤩...But one question(hope you have time to reply back😊)??? If you drop the friut liquid into the cold oil, should that liquid be warm or it should be also room temperature?? I mean not cold not warm... And how long the pebbles stay in the oil before i pour it out??... Cheers😊
When I pour the coffee solution into the oil I get the shape of the spheres but they are too delicate that they will break apart if I rinse the oil. I'm using gelatin instead of agar. The oil was in the freezer for 1 and a half hours. Any advice? maybe using more gelatin?
What was the liquid you poured into the boiling coffee? I checked a couple of times though the video but I couldn't tell. Also, can you put alcohol in the liquid? Thanks - this looks like fun
Tried it with lime 100ml lime, 100ml water and 50g icing sugar and 2g agar. Spheres formed but as soon as i strained them out of the oil and clean them with water they began to combine together and losing their shapes making more a gel. Any tips @ChefMajk ?
Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
Couple of questions, how do you store this during service? Also what's the shelf live, do you make this daily or do you create a batch that last a few days?
agar is like gelatin once the food has the form it will be permanent
@@LexPrioria That does not answer the question. What we're wondering is how long it's safe to be eaten.
@@nackedgrils9302That's highly variable. It depends on how it's stored and what's actually in the liquid. Low sugar, Lower pH items stored in a sealed jar with low humidity kept inside a cold fridge could last for years, whereas a highly sugary item with a basic pH might only last a couple weeks if not stored properly. Also if you include alcohol in the recipe and store it under a vacuum, you could probably keep it in the fridge indefinitely.
Chef, thanks for letting us observe all your mastery, and most of all, for sharing that precious knowledge. You truly are a generous man
Great video ... i made small rum caviar "Don Papa" and bigger ones with orange and rosemary to go with my caramel parfait.
I'm super basic; I'm just gonna use this to make fruit boba for my iced teas.
Hahaha. I was thinking that too. Basically the only time i would attempt such a recipe lol
Great video ! Thanks for the tips. I wanted to try to make truffle-infused olive oil caviar. Can I use exactly the same steps? Olive oil doesn't boil and has a different density than other liquids so I was wondering if it would behave the same
Amazing recipes and thank you for the agar/liquid ratio! I did caviar before with a basil syrup and another time with rhubarb, but I used gelatin for a more gummy texture, worked out well too 😊
You spend too much time making rubbish instead of real food. Dont waste your time with such nonsense.
Can you give me the recipe please? I use 2 gelatine leaves for 200ml of water, when I put a drop in the oil it dissolved, when I left it out for 10 minutes it also melted
i am a chef by profession. i saw many cooking videos but yours cooking techniques and plating is just amazing.. keep rocking chef.
Thank you, you've answered so many of my questions. I've always wanted to try to make pearls for garnish and decorations
Hey Chef,
I really love it when you teach use new techniques to improve our food experience and more over to improve our plating with some fancy stuff :)
I don't know for how long I follow you but I even think that your contentquality (filming, editing) has become noticeable better.
Keep up the good work 👏🏼
Thanks, my girlfriend starts to edit my videos a few weeks ago and it looks like she has more skills and talent for that :)
Psst, off center and negative space
I’m really love you teaching because you teaching are slowly so that make me get it all thanks you my teacher
Wow what lucky timing! I have to try making these at work tomorrow and ive never done it, it seemed intimidating but youve made it seem quite simple thank you!
Good luck, have fun
Nice, looks great, especially the apple ones.
I've always wondered how these spheres are created but never took the time to research it.. well, I am glad I clicked this video. The apple balls are my favourite, they look beautiful. Thank you for showing me the way.
Hello what is the white powder you put before the agar agar??
sugar
Crack kokain
@@ChefMajk booger sugar
But you said no refined sugar :/
@@Joshua-jz4dg Grow up. Your comment was decidedly preteen.
Thank you, Chef Majk. Can these food spheres be stored? If so, must they be covered with water or anything to maintain their shape? Lastly, how long will they last from the date they are made?
So inspiring chef thank you for sharing some techniques. Keep up the good works
You are welcome
I would like to do one with truffle a second one with salmon and shrimp water a third one with crab or lobster water a fourth with a coconut pineapple water to be used along side main courses. Thank you for sharing.
Thank you for teaching me something new, thank you for taking the time to prepare and present your content, much respect.
You are welcome
Thank you thank you so much!! Also I have just one question how any days after making them I put them the fridge?
Looks fantastic, can you use vegetable oil for the cold oil? And can you store the spheres in that cold oil in the fridge if you want to use it later?
Yes and yes
While it would cost more initially, a centrifuge is a great way to separate the actual juice from any of the pulp if you plan to continually do this although the coffee filter is just as effective it does take longer. Basically you pay more initially for convenience.
who the hell is going to get a centrifuge
@@Nocturne22If you were going to do this on a large scale, say to sell boba to a tea/coffee shop, then it makes sense.
Beautiful ❤ I tried this a few months back and mine tasted like wax and began to combine after straining the oil out. I planned to use it as a garnish with poached pears. Thanks for making me want to try again. I'm still a student and almost done.
very simple but quite useful, caviar eggs without cutting any fish. Any kind of combination is possible with fruits orchocolate , mind boggling results with siplicity.
Hello Chef, I really enjoy your channel and have learned many cooking techniques from it.
I would like to ask how to store "Caviar" after it is made?
I hope you can make more videos, you are amazing!
In the box in the fridge
@@ChefMajk thank you
Hey I wondered if you could give us some inspiration for a small dish that you could use these in
Guten Tag. 🇩🇪
My wife and I will try, thanks for the ideas.
How long can you store these agar balls on average, and should I keep them in the fridge? I am also curious how they hold up when using alcohol or when you put them in the freezer.
Thank you chef and this video is awesome, I did them. Can you tell us, how long can this be kept in the fridge, and can they also be frozen?
In the fridge for a few days. The freezer, not sure never tried that, not sure if you do not ruin a gel there
Very interesting. I think I will try this. How long do these last? If I make a big batch on the weekend, will they last a couple weeks in the fridge?
I was thinking of making some balsamic vinegar ones to add on my salads for a little extra special.
Depend on what juice you use. If you do it from vinegar you can keep it for months if you do some fruit juice then probably 3-5 days only
@@ChefMajk Ah, fantastic. Thank you for the quick response, let alone any response. I just found your channel today and have already watched multiple of your videos. I look forward to learning more. Have a good day.
That dog looks so fortunate
He is :)
Is it possible to do this with vinegar for garnishing salads, Chef? Thank you SO much for sharing your knowledge with us!
Yes for sure
You are Amazing like your teaching .Ido have a ? to ask what is the white powder you are add to the blender to mix with , please🥰🥰😁😇😘😘😘
Agar powder
Did you ever try to make food caviar at home guys? 🙂
Yes. Most of the time
No I do not usually cook at home
Yes, turns to blobs most of the time.
@@Rapdenlama mine did too😢
Yes, amazing
Hi chef majk, can you please tell what is white powder for the tomato liquid? Is that a cornstarch? If yes, what is the purpose use that? Thank you so much
Sugar
Hello should the liquid cool down completely before putting it in the oil or should it still be slightly warm? Thank you in advance :)
warm, if you leave to coold down too much it sets
Chef, when you rinse it with cold water, do you just pour cold water or you can use your hand? I'm afraid the caviar will burst when i rinse it
It will not burst for sure you can do it with your hands
@@ChefMajk ty for the reply.
@Chef Majk, what oil did you use? Is it just a store bought oil and just cooling it in the fridge? Or do you add some flavors to it?
No need for flavor in the oil. Just in the liquid
Thanks for the video! Do you have any advice for when they become mushy instead of pearls?
Yes cool down the oil more. That will help to set them faster and use more oil if you don't do it now
Hi chef. There is no agar agar in my country, is there any thing I can substitute with? Ps I love your videos 😊
Really good video and great sharing. Thank you. How long can we keep it? And how to keep it would be the best ?
In the fridge for few days
Really love this method! agar agar seems so superior to using the molecular gastronomy method with 4 chemicals..
For sure easier
Thank you chef, i want to know if can i replace the cold oil by cold water or it is necessary to use cold oil ?
Cold water will not work
Hey👍Thank you. Can i make this Recipes with fruit juice to ? Thank you🍀👍
What a cloth do u use in ur kitchen for filtering and how do u handle it?
hello chef
when i pour the spheres in the sieve the spheres went with the oil into the bowl what should i do next time be more gentle with the pouring or add more agar
A marvel. You always surprise me with your creations. Have a good week.
Thanks, good week to you as well :)
Thank you chef. You made it easy
It is easy;)
Can you refrigerate them afterwards? How long will they last? or do they have to be eaten immediately? Thanks.
Few days in the fridge
@@ChefMajk - Thank you for the reply. I tried to make them with maple syrup and didn't work for me the first time. We'll see how I can fix that. 🙂
I feel like just by watching this video my status is elevated as a home cook! ️
Used this to make pistachio Panna cotta with amaretto pearls!
I feel like just by watching this video my status is elevated as a home cook! ❤️
Great video! How long can you keep them in the fridge for once you've rinsed the oil off?
Few days for sure
Hi Chef, it,s amazing to watch this video. i ate this kind of caviar in salad as dressing and i always wanted to try to do it. is it possible to do caviar with honey ? if yes, what is the technique and the proportions of each ingredients please ? thanks so much.
You can make caviar from everything with the same technique
Hey chef,
thanks for the beautiful technique showed, let me share with you my concern : while making caviar, I've noticed that the liquid loses quite a lot of its original taste and nuances, and that could be quite normal because of the addition of agar that is neutral and flavourless. Do you have some recommendations to enchance flavours for this technique and in particular for delicate liquids such as cucumber-derived ? Thanks in advance ;)
Yes put more seasoning in the mix
can you make a cucumber extract?
@@eveemcghee4454 well, the technique I use consists in grating the whole cucumber and leaving it in a boulle with some sugar and salt that extract the water from it. Then you can separare the liquid with a fine sieve.
I tried. 1g agar for 100ml essence made it jelly in room temperature. I got very small balls, which united at the bottom of oil jar. I will trie again.
What was that white powder stuff you used in the blender with the tomatoes water ?
SUGAR
How could I not subscribe after hearing this accent?! Haha, thanks!
About how kong can these pearls be stored? I have a menu project for school aprroching and I want to make sure I can prep these the week before for my service day.
Do it Max 3-4 days before
This is really good!!
Will this infuse flavor to the oil or can I use it again for regular cooking?
It will not infuse anything in
hello chef, amazing video!
question: how long do you think the coffee caviar wil last?
3-5 days
@@ChefMajk thanks you much!, keep up the work your videos are amazing i learn so much from it
Do they pop when you bite them or are they like gelatin?
This is amazing. Always wanted to know how to do this. Thank you
What temperature should I aim for my mix before putting it in the oil?
30-50C
Thanks @ChefMajk. I am so keen to try the coffee spheres to go with my cheesecake tomorrow, but may I ask what you add at 1:30 (some white powdery substance). Is it sugar?
sugar yes
The correct time is 1:24. Sugar.
Very impressive new learning, thanks chef Majk
Brilliant idea with lots of applications !
I love your intonation. I can listen to it all day long!!! like you are a mad rabbit in Alice in wonderland 😂
😄😄
Thanks for sharing. How to preserve them? Can we rinse it water n use it?
Yes you can rinse them and keep them in the fridge
I can use this for fruit boba. I’ll try to make this and share and see and how I did.
I like to know what is the flour like substance combined with the ingredients in the blender? I notice agar agar is add later in the process.
sugar
Thank you Chef Majk😊
EXCELLENT CHEF, THANK YOU! 🥰🧑🍳
I see but I don't understand how that works. Love it though, absolutely awesome. You've got a new subscriber and I'll be trying this at home
How to store the balls and for how long? May I prepare in advance? Thanks.
Few days depending on the liquid you use
Thanks so much chef, i have really learnt a lot from you. Am still a student. You inspire me so much. Thanks so much
Happy to hear it :)
Do you put in the agar when the liquid is already boiling? Or do you put the agar before the liquid start to boil?
When is boiling
Hi Chef, can you reuse the oil or every time you replace with a new chilled bottle of oil?
Reuse for sure
@@ChefMajk Got it thanks!!
How long does it store for and do you need to refrigerate it
Wow very nice i will be trying this thank you
Fascinating techniques
Fabulous. Thank you for showing a fundamental technique.
You’ve got such a thriving garden
This is so cool to watch!🤩...But one question(hope you have time to reply back😊)???
If you drop the friut liquid into the cold oil, should that liquid be warm or it should be also room temperature?? I mean not cold not warm...
And how long the pebbles stay in the oil before i pour it out??...
Cheers😊
The liquid is warm, not very hot. Leave it for just a few minutes; that will be enough.
@@ChefMajk thank Buddy!✌️✌️👍👍👍
Can ask about the oil that you keep in the frejeder
Vegetable oil
Amazing recipe . Thanks for sharing ❤️ and how and for how long I can keep it in the fridge?
Few days for sure
Hi chef ,can you use gelatin intead
No
@@ChefMajk thanks chef ,,I love your channel
I have a question you said that you let it cool down a bit (liquid) so is it room tempreture or still very warm?
When is too cold it sets so warmish
Hi chef. Awesome recipe. Can I replace the agar with xanthan?
No
Guar or gelatin?
Or tartar?
@@italosXIV gelatin for sure not. Never tried with guar not sure about that
When I pour the coffee solution into the oil I get the shape of the spheres but they are too delicate that they will break apart if I rinse the oil. I'm using gelatin instead of agar. The oil was in the freezer for 1 and a half hours. Any advice? maybe using more gelatin?
You cannot use gelatine, is no working for this
What was the liquid you poured into the boiling coffee? I checked a couple of times though the video but I couldn't tell. Also, can you put alcohol in the liquid? Thanks - this looks like fun
Rum. You can put any kind of alcohol in it
The green ones are so beautiful. How do you use them to decorate the plate?
. I cannot probably explain it here by text. I will use them in the future in the recipe
So much you teach here, its amazing
How long can you keep in the fridge?
Hi Majk, how long can it last if you don't consume it straightaway?
Few days
Chef can i know what's that 2kind of powder you put in to the jus?
Sugar
Can you also freeze them to keep them fresh?
I don't think so
how long can i keep the sheres in my fridge?
Awesome vid man, thank you!
Tried it with lime 100ml lime, 100ml water and 50g icing sugar and 2g agar. Spheres formed but as soon as i strained them out of the oil and clean them with water they began to combine together and losing their shapes making more a gel. Any tips @ChefMajk ?
Yes use more agar. For lime even double
What white powder did you add to coffee n tomato juice?
Sugar
Sugar