Відео

Love your channel. How and when do you determine the exact moment to stop the distillation process in order not to end up with unwanted flavours in the distillate? Thanks in advance

Hi Eddie, Thanks for all of this. I was wondering : can i add chili and spices ( i want to make a mala sichuan flavor miso ) at the beginning of the fermention process. Or maybe chili and sichuan pepper will prevent fermentation ? Thanks again. Lucas

Hi Eddie, this is a nice video so thanks for making this. I found your video as I was looking to see if the way I'm making salt is safe and if I'm missing an important part of the process. I'm originally from Newton-le-Willows bordering greater Manchester but now live on a boat in the Mediterranean after sailing from the UK. The meds salinity is crazy, especially here in the eastern med and I have just read it's at around 40 percent salt in the summer! Salt keeps encrusting our boat and the windows get thick with big flakes really quickly so I decided to make our own salt! I have already started to collect sea water and I've just got around a teaspoon from a small amount left on a plate outside overnight which was an experiment, so now I'm scaling things up! It's so saline here I float and don't have to swim at all, so it's so easy for me to make salt here and it feels good to produce it myself although the sun is doing all the work for me so I'm lucky! I'm going to stock up now so that when we sail out of the med we'll have a good supply!

thanks for share ❤❤❤

[4:56] That's glass, Mr White

Amazing video! Question, do also ingredients retain all their natural benefits vitamins etc. after distilled?

Перевод можно, уж очень красивый декор.

Thank you for sharing. Can you give me a recipe for cookies with the nitrogen smoke ? Thank you

Fantastique !

Eddie, I was wondering about the taste effect when I put cream whipper (infused vodka with herbs) into an ultrasonic bath.

@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try

Can anyone give me the set up for carbonating drinks like the one he uses ? If you have all the links for the different parts you are awesome amazon will be the best, oh I do have the CO2 can already. Thanks

What's your preferred oil to marinate it in?

Hey, I don't know what happened, I followed your recipe exactly (except for replacing the 1.5g eaywhip with 1g methocel and 1g xantan and adding 10g of seaweed powder for color and flavour), looks amazing when it comes out of the siphon, but it slides right off the cheese as soon as I put the slice of halloumi in the fryer), tried different temperatures, same thing, any thoughts? thx!

So you don't need to distill tye gin with this method?

How did the blueberries turn out? Any other good original ideas to ferment? Great content

awesome video😍

Eddy, nice job. I find my isi to be an invaluable tool in my kitchen. Not a professional chef, I do cherish my culinary skills. I find experimenting with my ISI to be great fun. Using CO2 to make whipped cream…not so much…jus’say’n.

Great video very informative. Thank you.

Hello there. Great job you are doing here, very interesting. Any advice on how or where I could learn more in how to use this device to make cocktails? Thank you

how did you get the flavour out of frankincense? I have a resin type of ingredient in my region, which i cannot mix with water or water, also cannot ingest directly. i feel that it may be somehow like frankincense. Could you give-me some hints?

Great! I always wondered what would happen if i would switch the water bath from the rotavap with a ultrasonic bath.

Dipping into traditional Balkan ingredients, I see... :) In case you didn't know (though likely you do) elderflower lemonade is regularly made in the northern Balkans in summer, though in a different manner than yours: elderflowers, water, sugar and a slice or two of lemon, then let it ferment in a warm place for 1-2 days to make it bubbly and slightly alcoholic. And spruce syrup is also traditional over there, made very similarly to your procedure though I prefer to use honey instead of sugar. Try it with honey, you may find it better.

👍

Have you thought of drying the dandelions to point where petals detach by shaking or would it effect the freshness part of the dandelions? Picking petals by hand seems like Noma internship level of tedious

Fantastic video and so smoothly edited some of the transitions are perfect. Thanks for making such good videos and it could be exciting with a video about making your own cookbook

Your video are always peaceful, refreshing and with simple brilliance. Your work also inspires me to try new things and I appreciate so much you have such ability to appreciate small things in life and share. Best to you!

This looks delicious, you attention to detail is stunning, great job dude!

The quality of these videos is through the roof, excellent work man

can you use N02 instead?

Could you subsitute the citric acid, caster sugar and pectin with Jamsetta, it contains all 3 of those but im not sure in what ratios?

Yup

despite you being british, i enjoyed this video.

Came here for a cooking lesson and ended up in a potions class at Hogwarts. Liked and subscribed. Absolutely loved it. Awesome. 👏👏👏

as a biochemistry student turned chef i gotta say i love love love your style of preparing vegetables.

Just came to your most recent video to say that I’m surprised that you’re not more popular. You’re a great chef, and of this particular cuisine I don’t see many explanations behind how to create them on UA-cam, especially not at quality like this. I just wanna say, thanks man. I’m planning to hopefully make your fruit glass soon for my cocktails. Keep it up!

Where can I buy it and how much is it ?

Can't seem to find a vegan elderflower honey?

Please forgive my ignorance. The acidity in fermented vegetables comes from the fermentation itself (2% salt) and not from added vinegar …? I was making a brine with water/vinegar/salt/sugar but from your video I’m guessing it’s wrong.

2:50 bwahahahaaaa! Excellent delivery. I went through the whole joke, and then went “…wait! ‘Streets of Manchester…mousse after mousse after mousse?” Wasn’t expecting a joke, well done.

what modle is the centrifuge

I do a 5:1 (ml/dry g) mushroom extract, in a dual fraction extraction (70% water: 30% alcohol 96%). I do them separately; the alcohol one takes 1 month to be ready, and the water one takes 10 hours at 70ºC. The question is: can I combine the water and alcohol in the same flask and run the ultrasonic bath to get the tincture right?

Try ocoo double boiler !!

One thing you didn't mention the type of oven withers convection or normal home oven

This is fantastic. i wanted to do it in years but was put off thinking it was difficult. You made it so simple thanks

Have you ever tried using one co2 and one n2o capsule on something in the 1l ISI?

Great content as usual! Always hyped when the notification pops up :D

Beautiful video as always Eddie! What is your weights for the elderflower verjus recipe?

I just found you recently in Yt, all your videos i have seen soo far are amazing and your ideas are creatives.

Gorgeous