A different way of amping up favour instead of just herbs is by using flavoured oils. we use to infuse our oils with sage for example, depending on what the main of the dish is, to compliment the dish. well done chef!
You're not only a great Chef but a great artist as well. Saffron is very expensive for us here but we bite the price to make delicious Paella's. I've lived in New York for some time and have dined in the best restaurants as well as when I travel as I am a foodie. I thought, Alain Ducasse and Daniel Boulud are the great Chefs until I discovered you. I hope to dine in your restaurant one day and get to taste your dishes with your exquisitely artistic plating. Greetings from Manila, Philippines!
Thank you, Mikaela, for your kind words! It's very nice of you🤓 I won't compare myself with Alain Ducasse and Daniel Boulud though... They are much better Chefs and done much more for the industry and food world than I did.... Nevertheless, thank you again! My job is to inspire people, foodies and young cooks & Chefs to create beautiful, innovative and delicious dishes, and I'm glad I succeed at that ❤️
Looks amazing; Have a doubt though - when your pan is heated up did you pour any oil first? The video angle didn't show what was in the pan when you pour the batter :( But when the top view resumed it appears Tuile is getting shaped in full pan of oil? Where does so much oil came from? Does pan size matter ?
Just wanted to know if you added more oil to the pan before pouring the batter? I've made it a couple of times but I've only relied on the oil in the batter.
Bích Phương great question! Thanks 😊 I didn’t add any sugar to this recipe, those a savoury Tuiles, and yes, I did fry them 😉 But if you want sweet Tuiles, you should go ahead and experiment! Let me know how it turns out for you, I’d love to see your results.
Hi Chef, I've tried this recipe but every time when i pour the batter into the oil it shoots all over the pan. How can you make sure they will stay perfectly Round?
If you want a perfect shape, you need to either pour more batter inside to cover the whole pan, or restrict the batter spreading by a round metal cutter for example. stay creative 🙃
I did my first try today with spring onions. I ground it and mixed with the water. I did not know to use non stick pan but worked out okay. Thanks for the tip on the heat. It's funny I wanted a saffron tuile for tomorrow's cooking lab and your video popped up. It's scary how the computer can read my mind.
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My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
i was looking for that thanks for the video
Awesome...very easy to make...thanks for sharing
A tablespoon of saffron? Do i have to take out a second mortgage to make this?
Wonderful
A different way of amping up favour instead of just herbs is by using flavoured oils. we use to infuse our oils with sage for example, depending on what the main of the dish is, to compliment the dish. well done chef!
James Cassar great idea 👍🏻
Chef you are a rock star. Seriously I wait for you make new ideas. Love from New Delhi.
kunal bahl Thanks, mate! 🤓✌🏻
You're not only a great Chef but a great artist as well. Saffron is very expensive for us here but we bite the price to make delicious Paella's. I've lived in New York for some time and have dined in the best restaurants as well as when I travel as I am a foodie. I thought, Alain Ducasse and Daniel Boulud are the great Chefs until I discovered you. I hope to dine in your restaurant one day and get to taste your dishes with your exquisitely artistic plating. Greetings from Manila, Philippines!
Thank you, Mikaela, for your kind words! It's very nice of you🤓 I won't compare myself with Alain Ducasse and Daniel Boulud though... They are much better Chefs and done much more for the industry and food world than I did.... Nevertheless, thank you again! My job is to inspire people, foodies and young cooks & Chefs to create beautiful, innovative and delicious dishes, and I'm glad I succeed at that ❤️
Amazing I will try.
Looks amazing; Have a doubt though - when your pan is heated up did you pour any oil first? The video angle didn't show what was in the pan when you pour the batter :( But when the top view resumed it appears Tuile is getting shaped in full pan of oil? Where does so much oil came from? Does pan size matter ?
Amazing! Thanks big Chef!!!
Thank you!🤓✌🏻
You didn’t mention what’s in the pan before poring the ladle of Tuile batter ?
Just wanted to know if you added more oil to the pan before pouring the batter? I've made it a couple of times but I've only relied on the oil in the batter.
Azinta Alvares yeah, you should be fine without adding extra oil 😉 there’s enough oil in the batter + pan is non-stick
Hello Chef! Does this stay well at room temp till 1-2 days incase we need to plan prep ahead? Like does it get soggy?
I love mix some vegetable powder and pinch of salt for my tuiles
cool idea! 🤓✌🏻
Looks Soo cool chef like u❤️ from india
Thanks
Nice video🎥
Wow chef
If you were to bake this do you think you would need to adjust for more flour so its thicker? Maybe double the amount?
Chef, how much sugar did you add in? And the last step, you fried it, right?
Bích Phương great question! Thanks 😊 I didn’t add any sugar to this recipe, those a savoury Tuiles, and yes, I did fry them 😉 But if you want sweet Tuiles, you should go ahead and experiment! Let me know how it turns out for you, I’d love to see your results.
@@ChefRudakova Thank you, Chef. I'll try and show you mine.
Hi Chef, I've tried this recipe but every time when i pour the batter into the oil it shoots all over the pan. How can you make sure they will stay perfectly Round?
If you want a perfect shape, you need to either pour more batter inside to cover the whole pan, or restrict the batter spreading by a round metal cutter for example. stay creative 🙃
hi chef! may I ask how long can I store them? I am planning to add them to my school project but ill be pre cooking them
How long we can keep it madam ? And in frige or room temprature ?
Is that cooked in water
Thank you soo much dear
Most welcome 😊
It looks like you using oil on your pan as well ?
What's you favourite flavouring for Tuiles?
Hi, can you make different kind of chips tottorial .
jobin jose sure 🤓
Can you make this taste like ketchup or yellow mustard?
I did my first try today with spring onions. I ground it and mixed with the water. I did not know to use non stick pan but worked out okay. Thanks for the tip on the heat. It's funny I wanted a saffron tuile for tomorrow's cooking lab and your video popped up. It's scary how the computer can read my mind.
@@chariquiambao102 hehe 🤓✌
Chef does ratios really matters 🤔🤔🤔
Yes, ratio of the ingredients matters 😉
Okay ..
By the way chef as I have tried I have used water and oil both in the same quantities, I.e., 90 ml and flour was 10 gm
Hello Chef, New to your channel , love the video. Can I check the amount of Saffron tea you added to the flou, Is it the entire 200 ml ? Thanks
Hi! Thanks for support! Yes. 200 ml of saffron tea
💕❤️🙂
omg this is so expensive
Ghevar jaisa laga phli nazar me! Pr egg aa gya...!
Are you a chef or a food scientist? You know too much secrets...
Food is all I think about 🤓✌🏻