Flaxseeds = lineseeds, soy lecithin granules, or sunflower lecithin premixed with water and letting it stand for 5 minutes will act as a strong binder and emulsifier, also used as egg substitutes, egg replacers.
Hi! Glad to see a full recipe with the entire process!! I have a question, can I use vegetable stock with gelatin or agar instead to keep the vegetables together?
thank you very much. the goat cream cheese, is bough or you prepared. Thank you and i want to tell you that i liked very much your receipes. Have a nice day.
I made a similar one except I used sour cream with mint and lemon juice and it held together, though not as well as it did in their video but it still stood
Nice recipe but the presentation..for me..it.s to much on the plate....the 6 points of piure..and 1 radish with caviar in 1 corner of the plate it.s enough! Nice job!
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Comment Section:
10% Professional Chef Viewers
10% Others
80% Shokugeki no Soma
That was fvckin true
Bow Tie Production well he came here because of Soma
Yup....
It’s still true
Ya
Shokugeki no Souma lead me to this... Lol
Me Too P:)
Me tooo
Saaame
Same here
Same
Simple garnish (minimalist) gives the terrine a more glowing presentation...( too crowded garnish)..but a real treat!
Flaxseeds = lineseeds, soy lecithin granules, or sunflower lecithin premixed with water and letting it stand for 5 minutes will act as a strong binder and emulsifier, also used as egg substitutes, egg replacers.
Absolutely fabulous creation !! thank you for your excellence.
That is beautiful! Roasted veg would be great for fall/winter.
This is a wonderful presentation, thank you!
Hi! Glad to see a full recipe with the entire process!!
I have a question, can I use vegetable stock with gelatin or agar instead to keep the vegetables together?
yes
This is freaking beautiful great job Chef Cesar. I feel like a complete piece of crap now because mine looks gross
You didn't add some gelatine or something? How it gets so gelatine structure and from what? It looks amazing.
Adding gelatine would mean it wouldn't be suitable for vegetarians.
@@axellajohannesson447 you can fine vegetable based gelatin packets although technically its pectin.
Beautiful
very nice
He's so cute!
"and now im gonna add a layer of habanero, to really bring out the spice"
Looks good enough to blow my cloths off!
waao very nice so beautiful chef
Pretty
That looks fantastic...
Good day chef,
I have a question, i didnt see you use the gelatine, to keep all together? or no? Thank you very much for answer.
You are correct the only thing that holds the terrine together is the creamy goat cheese.
thank you very much. the goat cream cheese, is bough or you prepared. Thank you and i want to tell you that i liked very much your receipes. Have a nice day.
I made a similar one except I used sour cream with mint and lemon juice and it held together, though not as well as it did in their video but it still stood
Nicely done.
very nice...
Shokugeki no Souma and Grand Tokyo Hotel led me to this....
A piece of art!
what's the leaf that you used to cover the terrine?
+Light Yagami Those are leeks.
is it served cold or room temperature
+charles davis This terrine should be served cold.
Do I need gelatin?
sushi vibes
Nice recipe but the presentation..for me..it.s to much on the plate....the 6 points of piure..and 1 radish with caviar in 1 corner of the plate it.s enough! Nice job!
wonderful
You arranged Leak on out side ......but plating time how zucchini came out side.....🤔🤔🤔
Tadokoro Megumi bring me here
can you flavour aspic with vinegar?
Yes
Brilliant dish...
Bit too heavy plating...
I would have liked to have seen you at least taste the terrine and describe it to a point
Siapa yg kesini gara gara nonton shokugeki no souma? kita sama.
lemme say Shokugeki no Souma
So, basically a fibrous and cheesy steamed dish? That's no match for an actual terrine
This is an appalling presentation is he a chef?