Crispy Bacon Tuile: The Perfect Fine Dining Garnish!
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- Опубликовано: 28 сен 2024
- This time I will teach you how you can make easy fine dining tuile from bacon. You can use it as a crispy component for your main courses or starter. Have fun
Recipe:
-60g of egg whites
-50g of bacon
-45g of butter
-35g of flour
-1g of salt
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I made it from rendered guanciale fat! Looked great on the carbonara, and instant use for the egg whites too!
Chef, you are the best. And your Gronda is a game changer. I appreciate all of Your efforts.
Wow, this video went so fast straight to the meat that I literally said “wow, that was fast” when he finished. Thanks for this straightforward format
Do you have any tips for Ossobuco? Or would you consider doing it as a video?
Crazy how people who can’t cook get millions of views and this skilled chef gets nothing
Good point, sometimes I am asking the same myself also 😁
What brand is your little spice grinder/blender?, I haven't been able to find a well made here in Canada
Proficook, its a German brand
@@ChefMajk HI Chef, Is this the coffee grinder? its the only think that looks remotely like the one you have. thank you for all you the helpful tips and vid's
@@andrewalexander3077 yes I believe is made for coffee but I using it for puree also sometimes
Excellent recipe!
What is the blender model brand chef ? Nice video, Thank you.
I love this so much ❤🎉
Where can I get the mold?
You've plenty of variations of molds on Amazon. Also the one Chef Majk used.
Chef, another genius creation on your part!
Thx ;)
Wow I love this guy
Thx ;)
Awesome video! Is it possible to par-cook these and take them out of the mold to harden around another shape like a cylinder?
Also, do you think this would work, tastewise with more subtle meats like prosciutto? I was thinking a prosciutto tuile with melon gel/caviar, concentrated mozzarella or whipped goat cheese and honey caviar.
Beautiful! Where did you get the silicone mold? Can’t find it anywheres
Cef sangat kreatif, tuile yang cantik...saya dari Indonesia👍
Sticky toffee pudding next, please chef!
Recipe pls
What is the blender you use chef?
Is that possible to have a cooking class with you? My based is now in Krakow and I saw your last name probably somewhere close to here
I do only online coaching,
@@ChefMajk how can I make a an appointment?
Interesting ❤❤
Yes Chef🎉🎉🎉🎉🎉
You should be posting a link to the silicon mould so you can get a referral fee,
Yeah I could
I said that because I want to buy one and would rather support you! @@ChefMajk
do u know where i can buy the mould online?@@TW-pp1tm
Why is the front page of the video with another kind of tuile? Clickbait?
Another kind.. are you sure?
Yes, on the ‘cover’ it’s an erratic tuile like one makes with oil and water. In the movie it’s a very regular hexagon pattern. Certainly not the same.
I always felt like your plating/presentation of final product lacks expression, feels empty, like a painting full of technique but no emotion.
A so called fine dining chef who can't even TRY to make a proper showcase of his own skills and have to use AI generated photos for it. Do better.
get lost clown
His presentation is clean and simple. That’s his style, it’s also a form of expression
Feel free to share here your work on any better channel, I am always happy to learn
@@ChefMajk you can start from literally any channels that doesn't use AI to generate food pictures. Or do your audiences and guests personally have to be a youtuber to comment on your work ?
Oh wait, it's not your work, it's AI
Go away Troll.
Chef Majk! Thanks a lot for the video. As always very interesting and helpful.
Wow!
hi chef do u know where i can buy the silicon moulds online?
I got mine from Amazon!!
I'm falling in love with your channel. I am a trained Chef with some experience in fine dining. Your tutorials are really helping me up my game. Thanks!
Glad you like it ;)
Thank you, chef Majk. On my journey to be a skilled food stylist, your account is going to have an impact !
Glad to hear it
Can you use the bacon fat in place of melted butter in the recipe? Thank you.
I never tried that, probably yes