Ultimate guide to FOOD SPHERES | Fruit & Vegetable Caviar
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- Опубликовано: 5 фев 2025
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In this video, I will show you the easy technique for making any kind of food caviar at home. You can use any liquid and make different sizes of spheres without too much work. Have fun guys
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#foodcaviar #spheres #finedining 
Хобби
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!
Chef, thanks for letting us observe all your mastery, and most of all, for sharing that precious knowledge. You truly are a generous man
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
i am a chef by profession. i saw many cooking videos but yours cooking techniques and plating is just amazing.. keep rocking chef.
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.
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 gave this a quick try with apple juice. It worked!! My first ever go at doing something fancy!
Good job ;)
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'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, you've answered so many of my questions. I've always wanted to try to make pearls for garnish and decorations
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
Great video ... i made small rum caviar "Don Papa" and bigger ones with orange and rosemary to go with my caramel parfait.
Nice, looks great, especially the apple ones.
I feel like just by watching this video my status is elevated as a home cook! ️
I’m really love you teaching because you teaching are slowly so that make me get it all thanks you my teacher
I love your intonation. I can listen to it all day long!!! like you are a mad rabbit in Alice in wonderland 😂
😄😄
So inspiring chef thank you for sharing some techniques. Keep up the good works
You are welcome
How could I not subscribe after hearing this accent?! Haha, thanks!
That dog looks so fortunate
He is :)
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.
I feel like just by watching this video my status is elevated as a home cook! ❤️
Thank you for teaching me something new, thank you for taking the time to prepare and present your content, much respect.
You are welcome
Guten Tag. 🇩🇪
My wife and I will try, thanks for the ideas.
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
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.
You’ve got such a thriving garden
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
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.
Fascinating techniques
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.
chef majke you’re the best in everything especially explaining everything i wish u to be my exclusive chef 😅
Used this to make pistachio Panna cotta with amaretto pearls!
THE ACCENT I LOVE IT
The way you just shook the huge scoop of agar over the steaming pot was gangster.
😁
Thank you chef. You made it easy
It is easy;)
Brilliant idea with lots of applications !
Really love this method! agar agar seems so superior to using the molecular gastronomy method with 4 chemicals..
For sure easier
This is amazing. Always wanted to know how to do this. Thank you
Nice recipe thanks for sharing
EXCELLENT CHEF, THANK YOU! 🥰🧑🍳
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
Wow very nice i will be trying this thank you
Very impressive new learning, thanks chef Majk
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
I love the way he says spheres
🤭😎
Oooo lala ❤greenipples will be used in something tasty soon! 😋
A marvel. You always surprise me with your creations. Have a good week.
Thanks, good week to you as well :)
That’s very smart. Good job 👏
Those coffee spheres with a chocolate dessert...that's definitely going to be in my future
have fun :)
Bro sounds like he is going to murderers me if I don’t make them his way 😂 good tips. 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
So much you teach here, its amazing
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?
Awesome vid man, thank you!
That’s awesome 👏
Can I use gelatine as well?
I don’t have agar agar here.
It will not work with gelatin
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
What a cool trick this is.
Love you and your food inspector!
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 :)
Ooooh the apple one looks delicious af, i wanna try! :o
Awesome chef! I’m going to try it out
Thanks, good luck
I have a food inspector who is always ready to sample!!
I believe so ;)
What a lucky puppy !
His name is actually Lucky :)
😮 ❤❤nice one chef
Thank chef
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.
Thank you thank you so much!! Also I have just one question how any days after making them I put them the fridge?
Thank you, man !
What a cloth do u use in ur kitchen for filtering and how do u handle it?
Thanks so much. A great video.
Yes, I can finally make them. Thank you.
Good luck
Yay 🤸♀ All the flavors 💚
Do they pop when you bite them or are they like gelatin?
Wow, this is amazing
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.
Thanks a lot for your videos.
I can use this for fruit boba. I’ll try to make this and share and see and how I did.
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. 🙂
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
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!✌️✌️👍👍👍
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
Fabulous. Thank you for showing a fundamental technique.
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
A Polish Food Magician 😋
Amazing main. Subscribed!
Piece of art ❤😍 thanks for sharing .. I will try them 🤩
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
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
Excellent 👍
Thx :)
@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
Wow I never thought of making vegetable base caviar. Gosh can I just order it from you and you ship it to me in Canada? 😆
Hey I wondered if you could give us some inspiration for a small dish that you could use these in
Thank you chef, you are wonderful. Im cook too and I love your slow and calm speech :)
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.
I can't wait to try this out
How long does it store for and do you need to refrigerate it
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.
My cooking brain just grew a little bit - thanks!
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
Thank you! ❤️🔥👍