Morning Chef,how much for quantity for merengue ??egg white and icing sugar??? And also if you flamed the peach without alcohol is fine ??our Chef give what should change the alcohol became burning??
Thanks a lot chef. But, I have an advice it’s better to write the measurement ingredients on the description box. So I personally as a subscriber feel easy to use your recipe on this youtube 👍
@@ChefMajk personally I like the idea of no recipe, it makes the cook actually try instead of reading off of a screen throughout the entire cooking experience
Hello Chef Majk, Good Morning, I saw your Cooking videos, it's really amazing, I'm a video editor(Freelancer) can you Give a Chance editing Your video? I'm waiting For your Reply Thanks Chef...
@@cocoberryswim4606 A star is awarded to the restaurant, not directly to the chef. He is stating that he has worked in a one star restaurant in London. True? I don't know. But he is clearly experienced in what he is doing, can be seen by the moves.
@@thoroughsoft stars are awarded to the restaurant by head chef is responsible as well for the star if everyone who worked in a michelin star restuarant would call them selfs michelin chefs we would have more than 10 milion chefs like him!
What is your favorite dessert? 😜
Does a cheese board count?
New subscriber here, i find your channel very helpful especially for me, aspiring to be a good chef one day😊😊
My fave dessert is halo-halo 😊
Tarte Tatin😍
Gulab jamun
The dog behind you! LOVE!!!
Your channel deserved more than 1M followers
Great job and best explanation thanks 🙏 a lot
By the way I’m pastry chef from morocco 🇲🇦
Thanks for support chef ;)
looks amazing! and what a cute puppy!
Thank you :)
Hi Chef! Great recipe. What is the bloom strength of the gelatin leaves?
I really like the presentation of the recipe! This is looking delicious. Well done!
Thanks ;)
Amazing recipe please advise if we use powder gelatin we haven't sheet?
You can use powder if you want yes
What temperature and how long should I use for baking the white cracker？ Thank you
Around 90C and until it is dry
@@ChefMajk Thank you～ I really like your videos and they help me a lot on cooking.
Good job chef and I really loved how you speak 🤗
Looks great chef! I can't wait to see what you make with your ice cream machine!
Your videos are really helpful to me..
What type of pot do you use, specifically the type of brand you bought for that pot.
I don't care about brands too much. Just buy in the shop what I need.
fantastic recipe. How much water and sugar is it needed for the peach granita? thank you!
How much you want to, there is no rule...with more sugar will be sweeter so adjust amount for you.
@@ChefMajk thank you! Thought it may affect the thickness. Awesome recipe.
Hi chef did not mention how many grams of ingredients for granita?
No I did not, just put how much you like it sweet
Morning Chef,how much for quantity for merengue ??egg white and icing sugar???
And also if you flamed the peach without alcohol is fine ??our Chef give what should change the alcohol became burning??
For merengue common ratio is 1 part of sugar and 1 part of the egg whites. You can do it without alcohol, it gives just a bit better taste.
How can i make the pistachio paste
I bought it in the shop but you can make it at home in the blender but probably never gonna be that smooth.
Please can you give us the exact ingredient amounts ... thanks so much
Check out this ruclips.net/video/L6GqEkmlF9w/видео.html
Thank you chef ❤
Thanks a lot chef. But, I have an advice it’s better to write the measurement ingredients on the description box. So I personally as a subscriber feel easy to use your recipe on this youtube 👍
Thanks for the advice, but the recipes are not here for a reason. So not planning to do it
@@ChefMajk personally I like the idea of no recipe, it makes the cook actually try instead of reading off of a screen throughout the entire cooking experience
@@DracoMilfboy yes it is better for long term learning
I want to be like you!!!!!
Hi thanks for learning 🙂 but I have a question could you please do something with Gastronomy Molecular.?
I don't do molecular gastronomy much. Recommend you to check out the channel, Chef Rudakova, she does it well 👍
How to make pistachio paste?
I bought it, but you can do it from pistachios if you have machine for that.
👏👏👏
Hello Chef Majk,
Good Morning,
I saw your Cooking videos, it's really amazing, I'm a video editor(Freelancer) can you Give a Chance editing Your video?
I'm waiting For your Reply
Thanks Chef...
Hello, thanks for the offer, but I like editing and my girlfriend is learning now as well so we are ok for now 👍
@@ChefMajk Okay ...
there's a dog in your kitchen =)
Yes always for the last two years...no idea where he comes from 😁
That's not a mousse it's a cremuex
Alright, it can be
That's not even close to a Michelin star restaurant!!
Thanks for your sharp eyes.
I am sure that many watching this video were unaware of the fact that this is in fact Majk's home kitchen.
@@thoroughsoft i cam see that this is a home kitchen but how you can call yourself a michelin star chef when you never were awarded as one?
@@cocoberryswim4606 A star is awarded to the restaurant, not directly to the chef.
He is stating that he has worked in a one star restaurant in London.
True?
I don't know.
But he is clearly experienced in what he is doing, can be seen by the moves.
@@thoroughsoft stars are awarded to the restaurant by head chef is responsible as well for the star if everyone who worked in a michelin star restuarant would call them selfs michelin chefs we would have more than 10 milion chefs like him!
@@cocoberryswim4606 If you cannot even bother to write proper sentences I am most fucking certainly not going to dignify you with an answer.
Hi chef majik do u offer idea? Where can i contact you?
Not sure what you mean by offer idea but there is a link in the description below the video for everything I do.