3 Ways To Make CULINARY FOAM with Siphon (MUST-HAVE kitchen tool)
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Foaming siphon is my NEW favourite kitchen tool! You can use it in SO many ways: infusing liquids, preserving, carbonation, not just to make foam. BUT! We all need to start somewhere, so here's the video about 3 WAYS to make culinary foam using this beautiful Whipped Cream Dispenser, a.k.a. siphon! I hope you enjoy it and learn something new today, I've certainly did love making this video for you, guys :)
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Here’s the recipe suggestion for GELATIN-BASED CULINARY FOAM:
- Use 0.4 - 1 % of powdered gelatin to achieve light foam results
- Use 1 - 1.7 % of powdered gelatin for denser foam results
*add hydrated gelatin to any liquid that you want to make foam out of, but don't forget to cool down completely in the fridge (2 hours would definitely do the trick).
PARMESAN FOAM recipe:
- 75 ml Milk
- 63 g Grated Parmesan Cheese
- 63 g 35% Cream
AGAR AGAR-BASED CULINARY FOAM:
- Use 0.3 - 1 % of Agar Agar for light foam results
- Use 1 - 2 % of Agar Agar for denser foam
*add Xanthum Gum (totally optional) for even denser foam (different texture as well). Use 0.2 - 0.8 % in this case.
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⭐ MOLECULAR CUISINE PRODUCTS USED IN THIS VIDEO ⭐
- Agar Agar:
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| 3 ways to make CULINARY FOAM with Siphon (MUST-HAVE kitchen tool) |
#CulinaryFoam #HowTo #Siphon #CulinarySiphon #WhippedCreamDispenser #HowToUse #MolecularGastronomy #Recipe #HowToCook #ModernistCuisine #MolecularCuisine #Gourmenizer #Gelatin #Gelatine #ParmFoam #Parmesan #Parmegiano #AgarAgar #XanthumGum #SoyLecithin #Lecithin @KitchenAid
Recipe of the Day: Salmon, carrot salad, and cucumber-yogurt sauce
Courtesy of Dr. Alexandra Gutierrez
This recipe focuses on the health benefits of turmeric: a popular herb with great anti inflammatory benefits.
CARROT SALAD:
½ teaspoon cumin seeds
¼ teaspoon ground turmeric
2 C Shredded carrots
1½ tablespoons chopped cilantro
1 tablespoon olive oil
1 tablespoon fresh lemon juice
salt and ground black pepper
CUCUMBER-YOGURT SAUCE:
½ cup plain Greek yogurt
1 small garlic clove, grated
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 cucumber, peeled, thinly sliced
Salt and ground black pepper
SALMON:
Salmon filet, skin on
Salt and ground black pepper
1 tablespoon neutral oil, such as canola or grapeseed
Flaky sea salt
SALMON Fajitas Tacos | Villa Cocina
#salmon #fajitas #mexicanfood #villacocina
Salmon is such a nutritious, rich in flavor, fish. There are many ways you can cook this deliciousness, but in today’s recipe we are going to combine that buttery fillet with some delicious Mexican ingredients. We are going to be making Salmon Fajitas. This is a wonderful dish that can be paired with other side dishes or made into tacos like we are going to do in this recipe. Salmon Fajitas sure is an extraordinary combination. You are going to love it!
???? Special thanks to my husband Nelson(Cameraman) for always giving his 100% and enjoying what he does.
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Salmon Fajitas Recipe
1 1/2 lbs Salmon, skinless
2-3 TBSP Avocado oil :
Seasoning
1 tsp ground garlic :
1 tsp ground onion :
1 tsp ground ancho Chile :
1/2 tsp smoked paprika :
1 tsp Mexican dry oregano :
1/2 tsp ground cumin :
1 1/2 tsp kosher salt or to taste :
1/2 tsp or to taste white /black pepper
Creamy chipotle salsa
2 roma tomatoes
1/4 white onion, medium
2 garlic cloves
2 chipotles, Meco (hydrated with hot water):
1 cup sour cream
1/2 tsp salt, kosher or to taste
2 TBSP avocado oil
Fajita Mix
3 bell peppers (green, yellow and red)
1/2 white onion, medium
2 tsp seasoning mix
Avocado oil
Other items
Cilantro chopped as garnish
Corn tortillas:
*** King Arthur instant corn masa:
Avocado
Lime juice
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Healthy Meals at Home | Live Cooking Class with Chef Jacob
Recently we did our first live cooking class in #RLAB. The class was designed for a women's wellness retreat, so we focused on quick, healthy meals anyone can do at home. In this video I demonstrate a couple of my weekly go-tos that have helped me lose 100 lbs over the last two years, including seared salmon with yogurt dill-sauce, salmon tacos, and stir-fried shrimp in high protein peanut curry.
Since all work and no play makes for a dull women's retreat, we also had Wine & Spirits educator Dani Morris demonstrate some of her favorite low calorie, batch cocktails that can be served 'almost' guilt free at your next get-together.
VIDEO TIMESTAMPS
00:00:00 - Introduction
00:05:35 - Batched Basil Gimlet
00:11:41 - Salmon Introduction
00:13:15 - Salmon Side Breakdown
00:16:23 - Salmon Rillette Reference -
00:20:45 - Cucumber Dill Sauce - Start
00:23:00 - Reference to Knife Skills Videos -
00:27:15 - Cabbage Slaw Prep
00:27:45 - Jacob Explains professional knife skills ‘pinch grip’ and ‘guide hand’. For more knife skill technique videos, check out
00:30:19 - Loading your own recipes into MyFitnessPal and other calorie trackers
00:33:17 - Dicing a Tomato
00:35:00 - Cutting an Avocado + Guacamole Prep
00:37:02 - Best way to pick out an avocado
00:38:50 - Prepping Red Onion. How to dice & Julienne
00:45:00 - Paloma Batched Cocktail
00:49:47 - Prepping the Herbs
00:50:48 - Finishing the Cucumber Dill Sauce
00:55:23 - Toasting & Holding the Tortillas
00:56:44 - Simple Guacamole
00:59:35 - Bonus Round - Shrimp with Spicy Peanut Curry
01:04:40 - Finishing the Cabbage Slaw
SPECIAL THANKS TO ...
ISHA CASSAGRANDE of 'Isha Inspired' for making RLAB a part of her amazing event, and for going down in history as RLAB's first in person cooking class.
DANNI MORRIS of Full Glass Hospitality for demonstrating some great, low cal batch cocktails!
THE RENAISSANCE RENO DOWNTOWN HOTEL for making RLAB Kitchen possible. It's also where I happen to be the Executive Chef & Beverage Director so if you're looking to have a great meal or a big party, hit us up!
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Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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SHRIMP SALAD | the easy must make summer salad recipe
This is a shrimp salad recipe you'll want to eat ALL summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that'll keep the requests for seconds coming.
This healthy, low-carb, keto friendly, cold shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day), there's plenty to go around, and it looks stunning served with butter leaf lettuce. Everyone will have their eyes on this, so good thing it's super easy to make!
???? Printable Shrimp Salad Recipe:
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► TIMESTAMPS:
00:00 Intro
00:30 Prep the celery, onion, dill, and lemon
02:03 Make the herbed mayonnaise dressing
02:49 Cook the shrimp
04:13 Mix together the shrimp salad ingredients
05:05 Serve the shrimp salad with lettuce leaves
05:28 Taste test
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