Estas peras sencillas en su preparación son perfectas para decorar platos dulces y salados justo antes de ir a la mesa. Mil.gracias chef por esta sencilla y útil receta .
I came to YT looking for a sliced glazed pear recipe and came across this! Just subscribed, liked and now will be playing catch up, delighting myself with this chef's creations... amazing works of art! Can't wait to try his recipes. And share them with friends, of course!!!
Thank you for the classes!... To make this is addictive!... Now I have in the oven some limes; previously I 'marinated' it in a mix of gin & sugar. I don't drink alcohol but could be interesting...
Some cook to eat and some cook as art. It is like painting a Picasso vs painting a garage. These and the beets in another video will become fallen leaves strewn around the meringue mushrooms surrounding my Brioche de Noel. I am excited for the inspiration you have given me.
They need to be ripe, but still firm enough to be sliced with the mandolin. Since there is no addition of sugar it is important for the fruits to be just ripe enough to have a higher sugar content. Green unripe pears will result in none translucent opaque chips.
I like using barlett pears, you cn use different kinds but make sure the frits are nice and ripe. Ripe fruit will have a higher amount of sugar, green fruits will not become nice and translucent.
Hi chef! Thanks for the amazing idea! I read a lot of comments to see if somebody asked the obvious: can this be made on apples? 😂 I'll give it a try, pears are great, but I need to get fancy on apples now. Thanks a lot again
Hi chef, I’m trying these out myself, may I ask if it is important to keep at 93 Celcius? Is it ok if it goes up to 100C? It’s hard to gauge my oven... thanks
For the initial baking between the silicone mats you can go a little higher but reduce the time, for the dehydration process you want to keep the temperature low, you can leave the door of the oven slightly open so the temperature doesn't get too high.
Hi Ruth, the process can be used with certain vegetables. Not every vegetable will turn transluscent, but to simply dehydrate them it works. The parchment paper tends to crinkle up with the juices as the fruits dry and when that happens the fruits will also curl up and not be as nice and flat. Again, if you are simply looking at dehydrating the fruits, and not really worry about the appearance of a nice and flat chip, then the parchment paper is ok to use.
I have made them with fuji apples before but never with green apples. Green apples have less sugar which may not help them caramelize and turn nice and translucent (same happens with pears that re not ripe enough), but I would give it a try.
@@goldybones6606 good to know, I believe the low sugar content in the apple makes it hard, green apples would probably have to be dipped in a syrup first. Thanks!
It’s possible but note that the longer they stay stored they start to soften (more of a fruit leather texture). You need to keep them in an airtight container with a desiccant! Between layers o parchment paper inside a ziplock back with air removed also works.
Why are silicon mats required? Does parchment paper not work? I don't have the mats, so really would like to know as without sugar these might be something I could snack on. Thanks.
The silicone mat is more for you to get the perfect flat chip for garnish. The parchment paper crinkles up a little during the procedure and so does the chips. If are only looking to make them for snack and don’t really mind the appearance you can totally use the parchment paper.
@@AuthorEvaIvonneOlson Also, the initial baking at higher temperature is intended to achieve the translucent look, if you are looking to solely dehydrate the fruit you can skip that step and only dehydrate at the lower temperature.
They need to be stored in an airtight container, just note that they will not stay crispy for an extended period of time. They will soften to more of a fruit leather texture. Except for not staying crispy they can be kept for long time.
Would you maybe keep these in a warm oven just before serving? I sure wish you bit into one of them so we could have heard the crunch. I can hardly wait to make this for my next dinner party. . These have got to be my delight of 2021!! Thank you 😊
They need to be stored in an airtight container and away from humidity, preferably with a food safe desiccant pack. I like to keep them between layers of parchment paper. They tent to soften and become more of a fruit leather texture when stored.
I’ve only worked with oven for this process. The silicone on top is for the fruit to bake in between without drying out, the initial baking is what will give the translucent look.
@@HomeChefSeattle thank you so much for showing us this. It’s so much easier than the sugar syrup method. Just a quick heads up that I tried this first with an oven to get it translucent, then with my dehydrator set to 165 and it worked beautifully. Thanks for the instruction. Anne from Seattle.
They can be preserved for an extended period of time, but become flexible and with a more fruit leather texture. They only retain their crispness for a short period of time since they are paper thin and very sensitive to humidity. They can be returned to a low temperature oven to be crisped up again if necessary.
You need the initial backing for this process. Alternatively you can cook the slices in a simple syrup before de placing them in a dehydrator. Similar method as the video on the link but using the dehydrator to dry them. ruclips.net/video/eAMbCbm0-s8/видео.htmlsi=HfbHHS-nyNzOxvLY
Posiblemente al aire libre en un lugar de clima seco y de mucho sol,comoCachi,Argentina. así secan pimientos y manzanas entre otros frutos pero no sé si lucirían asi
You can definitely try without it, it may still work as long as you cover it with the extra silicone mat. Please use well ripped pears for the best results. 👍
Yes, I've made them with blood oranges using the same process. If you are on Instagram send me a message @homechefseattle and I can send you pictures of my blood oranges.
Watching your channel is going to turn me into a gourmet chef.
Haha, Happy if you are enjoying the recipes! 👍
Estas peras sencillas en su preparación son perfectas para decorar platos dulces y salados justo antes de ir a la mesa.
Mil.gracias chef por esta sencilla y útil receta .
Very detailed and well explained! Can’t wait to make some! Thank you!
Are you chef or interest in bakery
Это просто чудо!!!
Благодарю.
thank you! Happy to share!
Gracias por compartir. Saludos desde Monterrey México 🤟
gracias 👍🙂👍. Hello from Ensenada Mexico 🇲🇽
You are very welcome! Cheers!
I came to YT looking for a sliced glazed pear recipe and came across this! Just subscribed, liked and now will be playing catch up, delighting myself with this chef's creations... amazing works of art! Can't wait to try his recipes. And share them with friends, of course!!!
Hi there! Thank you so much, appreciate you subscribing. If you have any questions along the way just send me a message.
Simplemente espectacular,muchas gracias desde colombia
Gracias!
Спасибо за ваш рецепт! 😋😋😋
You are very welcome!
Merhaba ismim emine paylaşmış olduğunuz yöntemi çok beyendim 👌 emeğinize yüreğinize sağlık yolunuz açık olsun 🙋👍
Thank you so much! Happy to share and glad you liked it! Cheers!
Encantador o resultado!
Muito obrigada por ensinar. São jóias lindas. 👏👏👏👏👏👏👏👏
De nada! Feliz em dividir! 👍👍
Очень красиво! Спасибо за рецепт!
🙏🙏👍👍
Those are just a work of art! Thanks for the video.
Thank you for sharing your brilliant creativity 🙏💖🌞🌟🥂Namaste
Thank you! 🙏🙏
These look beautiful! And they are going to make gorgeous cocktail and mocktail garnishes! Thank you!!
Thanks! They really do, I've used them in drinks before same with the citrus slices ruclips.net/video/-py0Sl_Ye9E/видео.html
I’m obsess with this channel.
Thank you so much!
I made these also and they looked just like the video!
Awesome! I'm glad it worked out great!
Thank you for this beautiful recipe! These are lovely 🥰🙏🌹
Thank you! Happy to share!
These would be great served with cheese! I am going to make them! Thank you so much for sharing.
невероятная красота!!! 😍
Thank you!
I am Chef manin Sandhu today opened your channel as you sent me the link and viewed beautiful art. Thanks.❤❤
I absolutely LOVE this!! Brilliant! I’m going to try this for a fun unique dessert.
Thank you! Have you tried it?
Thank you for the classes!... To make this is addictive!... Now I have in the oven some limes; previously I 'marinated' it in a mix of gin & sugar. I don't drink alcohol but could be interesting...
That sounds good! I have been thinking about making some infused with alcohol and play with different drink flavors.
They look awesome
Thank you 🙏
Необычно.понравилось надо пробовать
🙏
These are beautiful
Thank you 🙏
Some cook to eat and some cook as art. It is like painting a Picasso vs painting a garage. These and the beets in another video will become fallen leaves strewn around the meringue mushrooms surrounding my Brioche de Noel. I am excited for the inspiration you have given me.
This is amazing going to give it a try!
I gotta learn where the kitchen is ….. but for now , I’ll just watch 🤣
Love kitty
Hope you find that kitchen one day!🤣
Will this method work with other fruit like apples or Kiwi…thanks…they look beautiful
Please check these others videos out.
Apple and Strawberry Dehydrated Chips
ruclips.net/video/vkH8-GGthEI/видео.html
CANDIED PEAR CHIPS with Red Wine and Spices
ruclips.net/video/eAMbCbm0-s8/видео.html
DEHYDRATED FRUIT CHIPS Garnish
ruclips.net/video/5sIUcxhtdXM/видео.html
Clear Pineapple Chips by Home Chef Seattle
ruclips.net/video/6a64Kk4bo-0/видео.html
Stained Glass Fruit Chips ©
ruclips.net/video/VxeZ-hN6xOg/видео.html
такие красивые! Прозрачные как стеклышки!
Thank you 🙏
Thanks for the amazing technique.Is it possible to add some colors, if yes , when we should add it?
it would be possible to add color, best time would be in the beginning before dehydrating, that way the color would dry with the pears.
@@HomeChefSeattle would you be willing to show an example of thisÉ
@@joannehamill8683 I may plan on it!
I think if you dust these with glitter or even sugar sprinkles they will make excellent Xmas tree ornament.
They sure would! 👍👍
Perfect art...Impressed
Thank you!
Thanks for the new idea...could you tell me can the silicon mat be replaced by another material???
For the best results and a nice and flat chip the silicone mat works best. You can use parchment paper but the fruit may curl up as it dries.
Hi. This is beautiful. I love it. The pears and apples have to be soft or hard?
They need to be ripe, but still firm enough to be sliced with the mandolin. Since there is no addition of sugar it is important for the fruits to be just ripe enough to have a higher sugar content. Green unripe pears will result in none translucent opaque chips.
Wow, those are beautiful!! I'm gonna try this method for sure
Thanks! Let me know how they turn out once you make them.
@@HomeChefSeattle I sure will. Hope they turn out as beautiful as your did.
Que belleza 🤩. mejor imposible
Thank you 🙏
Шикарно
Великолепно
Блестяще
🔥🔥🔥
Thanks you!
This is a level of perfection i will never achieve.....
Anyone can! Cheers!
а теперь это в эпоксидку в столешницу для столовой или кухни или картины для кухни ,закусочной))
Good video🇲🇦✨✨
Thank you so much!
Какая красота !!
Надо попробовать !
🙏
🙏🙏👍👍
wonderfull! do you take them
off the second silicon hot or after cooling?
Better to remove them while they are still a little warm.
Beautiful
Thank you!
Very Nice, chef! Tks!
Przepiękne.
Wyglądają jak witraże. Czy dowolny gatunek czy musi być konkretny, żeby wyszły takie piękne? 🍐☺🍐
I like using barlett pears, you cn use different kinds but make sure the frits are nice and ripe. Ripe fruit will have a higher amount of sugar, green fruits will not become nice and translucent.
@@HomeChefSeattle Bardzo dziękuję, pozdrawiam 😊
Hi chef! Thanks for the amazing idea! I read a lot of comments to see if somebody asked the obvious: can this be made on apples? 😂 I'll give it a try, pears are great, but I need to get fancy on apples now. Thanks a lot again
Hi there! Yes they can be made with apples. If you check my Instagram channel I have pictures of apple chips done using the same process.
Also please check this video ruclips.net/video/vkH8-GGthEI/видео.html
Also this ruclips.net/video/eAMbCbm0-s8/видео.html
Hi chef, I’m trying these out myself, may I ask if it is important to keep at 93 Celcius? Is it ok if it goes up to 100C? It’s hard to gauge my oven... thanks
For the initial baking between the silicone mats you can go a little higher but reduce the time, for the dehydration process you want to keep the temperature low, you can leave the door of the oven slightly open so the temperature doesn't get too high.
@@HomeChefSeattle Thank you. I will keep trying. Cheers mate love your work. you’re awesome
Супер ! Спасибо.
Bonjour, bonne idée TOP 👍
Merci!
Wooooooow so beautiful! Thank you !
Thank you! Happy to share!
These look wonderful
I have two questions: first can I do this with vegetables and salt or so?
Second can I use baking paper instead of silicone mats?
Hi Ruth, the process can be used with certain vegetables. Not every vegetable will turn transluscent, but to simply dehydrate them it works. The parchment paper tends to crinkle up with the juices as the fruits dry and when that happens the fruits will also curl up and not be as nice and flat. Again, if you are simply looking at dehydrating the fruits, and not really worry about the appearance of a nice and flat chip, then the parchment paper is ok to use.
Thank you very much
@@rutharusi394 you are very welcome!
Perfect so much love ❤
Thank you! Cheers!
Chef Manin Sandhu Happy Halloween dear. You a great food artist .I am impressed and have subscribed your channel. God bless❤❤🎃🎃🎃🎃
Thank you so much for following along! Appreciated!
Tebrik ederim elinize sağlık İstanbul dan sevgiler
Thank you so much! Best of luck to you as well! Cheers!
Очень понравилось!
Thank you!
Beautiful... Can I do the same with green apples?
I have made them with fuji apples before but never with green apples. Green apples have less sugar which may not help them caramelize and turn nice and translucent (same happens with pears that re not ripe enough), but I would give it a try.
@@HomeChefSeattle I just tried with green apples, but didn't worked... I'll try next, what you mentioned... 🙏 Thank you so much!
@@goldybones6606 good to know, I believe the low sugar content in the apple makes it hard, green apples would probably have to be dipped in a syrup first. Thanks!
@@HomeChefSeattle Oh, i'll try that... Thank you very much!
I finally made them... Thank you so much... I will soon post in my
IG @goldy9747 and will definitely give you the credit... 🙏
Москва в восторге!!!🔥
Cheers! 🙏🙏
Wow, It's amazing👍🌹
Thank you!
Its possible to oven bake it ?
Ух ты!!!!Спасибо!!!!!😘😘😘🎄🎉🎉🎉
🙏🙏
عمل مترجمه باللغه العربيه من فضلك وصفه رائعه جدا🏆🏆🏆🏆🏆👏🏼
I have just added Arabic subtitles, hopefuly the translation from RUclips is good.
Me encantan!!!Gracias
Mandoline or guitarra can be as well?
This is absolutely excoting. I would just like to know what the paper is called that sucka the pear dry.
Hi ! Is It possible to make them a week before using? How do you conserve ? Thanx!!!!
It’s possible but note that the longer they stay stored they start to soften (more of a fruit leather texture). You need to keep them in an airtight container with a desiccant! Between layers o parchment paper inside a ziplock back with air removed also works.
@@HomeChefSeattle thank you very much
Merci de OK 👍🌹❤️
🙏🙏👍👍
Why are silicon mats required? Does parchment paper not work? I don't have the mats, so really would like to know as without sugar these might be something I could snack on. Thanks.
The silicone mat is more for you to get the perfect flat chip for garnish. The parchment paper crinkles up a little during the procedure and so does the chips. If are only looking to make them for snack and don’t really mind the appearance you can totally use the parchment paper.
@@HomeChefSeattle Thank you! I will try to make them.
@@AuthorEvaIvonneOlson Also, the initial baking at higher temperature is intended to achieve the translucent look, if you are looking to solely dehydrate the fruit you can skip that step and only dehydrate at the lower temperature.
They are so lovely. You made a great video. Thank you.
@@zeldasmith6154 thank you!
Nice video
Thank you very much!
Przepiękne!❤
Thank you!
Спасибо за рецепт ато думаю что ещё можно приготовить з ґруш. Мне понравилось
Se ve genial!
Thank you!
How would you store these for long term?
They need to be stored in an airtight container, just note that they will not stay crispy for an extended period of time. They will soften to more of a fruit leather texture. Except for not staying crispy they can be kept for long time.
Would you maybe keep these in a warm oven just before serving? I sure wish you bit into one of them so we could have heard the crunch.
I can hardly wait to make this for my next dinner party. . These have got to be my delight of 2021!! Thank you 😊
AMAZING👋👋👋👋👍👍👍
Thank you!
how can I store these pear chips for one day before use
They need to be stored in an airtight container and away from humidity, preferably with a food safe desiccant pack. I like to keep them between layers of parchment paper. They tent to soften and become more of a fruit leather texture when stored.
Очень интересная техника , спасибо большое ! 👍❤️
¿What is the mandolines brand?
The mandoline is the one on this link www.amazon.com/shop/homechefseattle
Очень красиво 👍👏💖
Thank you!
Wow amazing 🤩
Thanks!
Beautiful! Would the process be the same in my Brod and Taylor dehydrator? What does the silicon mat on top do? Thank you.
I’ve only worked with oven for this process. The silicone on top is for the fruit to bake in between without drying out, the initial baking is what will give the translucent look.
Home Chef Seattle thank you! That’s very helpful. Going to try this tomorrow
@@HomeChefSeattle thank you so much for showing us this. It’s so much easier than the sugar syrup method. Just a quick heads up that I tried this first with an oven to get it translucent, then with my dehydrator set to 165 and it worked beautifully. Thanks for the instruction. Anne from Seattle.
@@anneiasellasangiovanni Great! Thank you for sharing your success with the dehydrator! 👍🙏
Its so pretty I thought it was a decoration of some sort
We're do you get your mandolin
I’ve bought mine from Amazon. I have a link for it here www.amazon.com/shop/homechefseattle
How long can you preserve them, for using? A day or two?
They can be preserved for an extended period of time, but become flexible and with a more fruit leather texture. They only retain their crispness for a short period of time since they are paper thin and very sensitive to humidity. They can be returned to a low temperature oven to be crisped up again if necessary.
Большое спасибо подписка!
Thank you for subscribing! Appreciated!
Can i cover it with sugar also 👀?
Yes you can!
Also take a look at these with the sugar syrup ruclips.net/video/eAMbCbm0-s8/видео.html
Спасибо 🌿🌹
🙏🙏
No tengo silicosis, sirve papel de horno
With paper the chips will not be as nice and flat flat, the paper can curl up as it dries and the fruits may curl up too.
I have a real dehydrator and would like to use it instead. Will the process be different?
You need the initial backing for this process. Alternatively you can cook the slices in a simple syrup before de placing them in a dehydrator. Similar method as the video on the link but using the dehydrator to dry them. ruclips.net/video/eAMbCbm0-s8/видео.htmlsi=HfbHHS-nyNzOxvLY
Wow, it's amazing... Can we do this without oven? Thanks.
For this process you will need and oven for the best results.
Posiblemente al aire libre en un lugar de clima seco y de mucho sol,comoCachi,Argentina. así secan pimientos y manzanas entre otros frutos pero no sé si lucirían asi
Maybe between 2 panes of glass in direct sunlight?
Thank you for shearing
Happy to share!
SUPER LEUK 👍
Thank you!
Это отлично , что без сахара!!!
👍👍
I dont have 2 baking sheet, do you consider this step is a must even though I have 2 silicones instead?
Thank you!!
You can definitely try without it, it may still work as long as you cover it with the extra silicone mat. Please use well ripped pears for the best results. 👍
@@HomeChefSeattle yes, i don't have mandoline so I can't achieve that translucent surface, but I'm glad you are still sharing this
Lindo demais
Thank you
You are very welcome! Thank you for watching!
Would it be possible to make these with canned fruit? Thank you
That is something I have never tried.
Super! Мany thanks! ❤️
Thank you! Happy to share!
Are you using oven to bake not a freeze dehydrated oven
how to store this?
can I do this with blood orange slices ?
Yes, I've made them with blood oranges using the same process. If you are on Instagram send me a message @homechefseattle and I can send you pictures of my blood oranges.