Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓 Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules. Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy

7:03 If you don't have access to clitoria trigemina flowers, you can use red cabbage stock. It will be a rich purple colour. If you add a little baking soda, it will turn blue. Add soda in small portions (1/4 tsp) until the desired colour is achieved.

This was a PHENOMENAL video!!! How can I make an egg yolk foam?

Perfect, perfect, very nice 👍🌷♥️

Have you ever tried 65º -1 hour? The yolk turns into a mouse sphere. I think it would perfectly fit with your last version. Thanks for sharing, amazing Work!!!

@ChefRudakova

3 жыл бұрын

Thanks for the tip! Great suggestion 🤓✌

Chef you are the best

I have tried the cured yolk with green tea powder and salt it was cool

Incredible

@ChefRudakova

3 жыл бұрын

Thanks🤓✌🏻

Hi Natalia, my name's Marco, how you doing? I've been working in the kitchen of a few gastronomic restaurants in France for a while, now I quitted because I was very disappointed by the rude atmosphere and how underpaid I was.. by the way, thank you very much for sharing with us, dragon eggs looks amazing, I'll try them at home! Cheers 👍

@ChefRudakova

3 жыл бұрын

Hi Marco! It's nice to hear from you. I'm so sorry this side of the culinary career didn't work out for you ☹ I totally understand what you are talking about, and I felt sometimes the same way. It does REALLY depend on the place and people you are working with. Good and respectful pro-kitchens are hard to find. Nevertheless, I would really like to encourage you not to give up on your culinary journey! There're so many food-related professions in the industry, besides "behind the kitchen" standard path from the dishwasher to the head Chef. I'm planning to discuss it on my channel in the nearest future, to hopefully help & encourage more food-lovers like us to pursue their dreams despite the existing old system. Stay positive, don't do things just because they were always done that way and most importantly, believe in yourself and your dreams!🤓 Thank you for leaving this comment✌

Cool techniques! I wouldnt have mind hearing your voice from time to time. Its charming and inspiering and would break up the music and give some extra meaning to what I am seeing. Anyway Love your videos. I will post this on my fbpage see if anyone want to help me try some of the recipies. :) Keep it up!

@ChefRudakova

3 жыл бұрын

Thanks, Dan! Always good to hear from you 🤓✌

It was a visual treat, as I watched the video. Thanks for sharing your ideas. May I know if the egg rubies could still be consumed?

@ChefRudakova

3 жыл бұрын

Thank you and yes, of course! Everything that I make is edible🤓✌

3:57 If someone wants to open the lid of an egg, it's better to use a tool called the Egg Topper. The kind that works best for you is easy to find on KZread.

U should added vinager or soy sauce to make sure the white egg cooked will chef

I wonder if you can cure the ruby eggs with hibiscus instead of beets for that bright peppery flavor 🤩

@ChefRudakova

2 жыл бұрын

let me know if you decide to try it out 🤓✌🏻

Thank you for the great ideas! I have one question. Can I take flaky salt instead of kosher salt for rubies?

@ChefRudakova

2 жыл бұрын

yes

Hlo chef I am really loving the way you’re doing

@ChefRudakova

3 жыл бұрын

Thanks for watching!🤓✌🏻

why do you sous vide eggs. isn't it enough to cook them normally?

Always rocked ❤️

@ChefRudakova

3 жыл бұрын

✌😎

Love it..!👍😍

@ChefRudakova

3 жыл бұрын

Thank you! Cheers!🤓✌

You simply awesome ❤️❤️

@ChefRudakova

3 жыл бұрын

so as you 🤓✌

Amazing preparations and displays. Move over Heston Blumenthal. :)

@ChefRudakova

3 жыл бұрын

😂😂😂 Yeah, I wish! Thanks🤓✌

For the dragon eggs why do you boil and then sous vide it instead of just boiling it?

@simoneesposito2436

2 жыл бұрын

because with sous vide you have the desired cooking point which you wouldn't with just boiling

Наталья, а можно по русски

Video need more editing. Is too slow