I really enjoy your application of the vacuum destiller, it's really quite interesting. I wonder what was your reason for infusing in water and not alcohol? Another thought for me would also be, if the flavors of concentrate survive over time in water compared to alcohol?
For this dish I didn't want to add alcohol to the miso sauce so I made the water based osmanthus flower hysrosol in the vacuum distiller to capture the delicate flavour of the osmanthus flowers without any bitterness. Alcohol is better than water at taking on and holding aromas, but water is can be used for certain things effectively - think about things like rose water or orange blossom water. I do though end up using a lot more of my aromatic ingredient / flowers than I would need if I was using alcohol.
I'm verry facinated by the originality of your dishes! How did you have the inspiration to use these tools, ingrédients, techniques.... ? Did you have a chemistry degree (real question)? Did you be inspired by breakin bad (joke)?
haha, thanks. No I havnt got any science background. I'm always trying my best to make delicious dishes fro the menu but to try and make things interesting too if I can, to explore the ingredients, try things out. I have lots of failures that I dont show, and then the good ideas often take a lot of work and a lot of versions to get them how I want them. There were a lot of tests and versions of this dish to get to the finished thing :)
Could I use pea flower for the blue colour? I don’t think I would be able to get blue algae or source it anywhere I live. You really do inspire me. Thanks for sharing
The flavours would be very different but if you just wanted the colour you should definitely give it a try. I havnt tried using pea flowers so I couldn't be certain, I'm not sure how well they hold their colour over a longer period of time, or if the lactic acid bacteria would reduce enough acid to switch the pea flowers blue to purple. But you should try if for sure, I'd love to hear how it goes
@@EddieShepherd thanks for your response. I was thinking of soaking the pea flower in kombu infused liquid. I think I’d have to think it through thoroughly. Just a suggestion…… could you include where some unusual ingredients could be sourced? I’m not a chef just an inquisitive cook. I do buy most of my ingredients for molecular gastronomy from specialty food suppliers but some of your ingredients are way out of my league. I can’t make things from scratch but I can buy the ingredients and follow a recipe. Perhaps you should have an online shop. I’d be your first customer. Thanks again.
I have no idea why I didn't know about this channel. Thanks for the great contents. Just one question. for the miso. is it a bean based miso with added algae, or just pure algae? I wanted to try this myself. and was puzzled.
Hello! I'm using my Buchi predominantly for alcohol based distillates. I tried to make lemon scented hydrosol, but the result is quite disappointing. I can't seem to get a powerful scent. I've been wondering wether I'm distillating it for too long and too much water is distilled or not long enough so that the majority of the oils do not get into the distilled product... I wanted to have a lemon scented liquid that i could spray over a cocktail like a whiskey sour without having to use lemon zest. Any advise? =)
You definitely get a much more muted flavour using water rather than alcohol. If it’s just for a spritz over an alcoholic cocktail I would also suggest that you probably could just use an alcohol based destination of lemon. but if it does need to be water-based I would suggest go for a high concentration of lemon zest (maybe up to 10%) infused for at least 24 hours into the water and I would distil the water with the lemon zest mixed in with it at around 45C and probably aim to distil and capture about 2/3 to 3/4 of that mixture .
@@EddieShepherd ha! I actually rarely infuse before distilling… unless it’s dry herbs or nuts. Couldn’t say why though. I will try again considering your tips! Thank you!
@@EddieShepherd so i can purchase book from here? is this safe to pay? and I'm staying at Vietnam, is it available to be delivered to here..? i couldnt find digital version. maybe can you send me a link to digital version website please? i respect you chef !!
What is your channel? This is the most hidden gem in all of RUclips. Everything is perfect. Your videos and techniques are next level.
Aw thanks :)
It's always super interesting to see the level of gastronomy you put into your dishes. Very impressive!
Aw thanks
Hey Eddie, wow, that blue is so vibrant!. loving all your videos.
Absolutely amazing Chef 😊
Blown away by this one
the presentation is on a different level - hoping to see you at the walled garden next year 🤞
Thanks! It'd be a pleasure to cook for you :)
I really enjoy your application of the vacuum destiller, it's really quite interesting. I wonder what was your reason for infusing in water and not alcohol? Another thought for me would also be, if the flavors of concentrate survive over time in water compared to alcohol?
For this dish I didn't want to add alcohol to the miso sauce so I made the water based osmanthus flower hysrosol in the vacuum distiller to capture the delicate flavour of the osmanthus flowers without any bitterness. Alcohol is better than water at taking on and holding aromas, but water is can be used for certain things effectively - think about things like rose water or orange blossom water. I do though end up using a lot more of my aromatic ingredient / flowers than I would need if I was using alcohol.
I'm verry facinated by the originality of your dishes! How did you have the inspiration to use these tools, ingrédients, techniques.... ? Did you have a chemistry degree (real question)? Did you be inspired by breakin bad (joke)?
haha, thanks. No I havnt got any science background. I'm always trying my best to make delicious dishes fro the menu but to try and make things interesting too if I can, to explore the ingredients, try things out. I have lots of failures that I dont show, and then the good ideas often take a lot of work and a lot of versions to get them how I want them. There were a lot of tests and versions of this dish to get to the finished thing :)
Could I use pea flower for the blue colour? I don’t think I would be able to get blue algae or source it anywhere I live. You really do inspire me. Thanks for sharing
The flavours would be very different but if you just wanted the colour you should definitely give it a try. I havnt tried using pea flowers so I couldn't be certain, I'm not sure how well they hold their colour over a longer period of time, or if the lactic acid bacteria would reduce enough acid to switch the pea flowers blue to purple. But you should try if for sure, I'd love to hear how it goes
@@EddieShepherd thanks for your response. I was thinking of soaking the pea flower in kombu infused liquid.
I think I’d have to think it through thoroughly.
Just a suggestion…… could you include where some unusual ingredients could be sourced? I’m not a chef just an inquisitive cook.
I do buy most of my ingredients for molecular gastronomy from specialty food suppliers but some of your ingredients are way out of my league. I can’t make things from scratch but I can buy the ingredients and follow a recipe.
Perhaps you should have an online shop. I’d be your first customer. Thanks again.
That is a stunningly beautiful dish. Is this Spirulina isolates you're using or is it a specific strain that doesn't produce chlorophyll?
This is so unique and creative! Do you combine the blue algae with any type of mashed bean as the base for miso, or is it just the algae and koji?
I have no idea why I didn't know about this channel. Thanks for the great contents.
Just one question. for the miso. is it a bean based miso with added algae, or just pure algae? I wanted to try this myself. and was puzzled.
So scientific and absolutely stunning detail
Aw cheers
😮🤯🧬🎨
Wow, my mind is blown, you’re a true artist & scientist
Wow this is awesome
Thanks :)
Chef, Where did you get the bowl?
Hey out of curiousity what ratio of spirula to koji did you use?
Grand as ever...I take it the blue algae is Spirulina?
Hello! I'm using my Buchi predominantly for alcohol based distillates. I tried to make lemon scented hydrosol, but the result is quite disappointing. I can't seem to get a powerful scent. I've been wondering wether I'm distillating it for too long and too much water is distilled or not long enough so that the majority of the oils do not get into the distilled product... I wanted to have a lemon scented liquid that i could spray over a cocktail like a whiskey sour without having to use lemon zest. Any advise? =)
You definitely get a much more muted flavour using water rather than alcohol.
If it’s just for a spritz over an alcoholic cocktail I would also suggest that you probably could just use an alcohol based destination of lemon.
but if it does need to be water-based I would suggest go for a high concentration of lemon zest (maybe up to 10%) infused for at least 24 hours into the water and I would distil the water with the lemon zest mixed in with it at around 45C and probably aim to distil and capture about 2/3 to 3/4 of that mixture .
@@EddieShepherd ha! I actually rarely infuse before distilling… unless it’s dry herbs or nuts. Couldn’t say why though. I will try again considering your tips! Thank you!
I'd actually recommend just putting lemon zest in 96% Ethanol for 2 days and straining it off. This pulls out pretty much all of the oils.
Absolutly beautiful 😍
Thank you! Cheers!
🥲🇧🇷💚
How can i buy your book?😊
Hi. There should be links to my book in the video description - both a physical & a digital version :)
@@EddieShepherd so i can purchase book from here? is this safe to pay? and I'm staying at Vietnam, is it available to be delivered to here..? i couldnt find digital version. maybe can you send me a link to digital version website please? i respect you chef !!