The colours in your foods are mind blowing. 😮

Hi Eddie, a prep we use the SPINZALL for at Blue Bar at The Berkeley is Clarified LACTO fermented mango for our Mexican inspired drink “Roadrunner”.. where we then turn the leftover solids into a gel to use as a garnish sprinkled with TAJIN over a microwave popped Vietnamese crisp. If you happen to be in London I’d like you to come and try it.

@EddieShepherd

4 ай бұрын

That sounds amazing! I will absolutely try to visit next time I am in London :)

@giovannibrunomix

4 ай бұрын

@@EddieShepherd looking forward.. and thank you for sharing your techniques.. I’m getting lots of inspiration that help me to create new recipes. 🍸

@n.bastide

3 ай бұрын

Look like amazing !

your an absolute genius eddie and i really appreciate you putting your time and effort to show us your work

I am not a chef and no where near your level. But your videos are so interesting and informative, and I love your attitude and vibe. Your talent needs no elaboration. Thank you for uploading such incredibly high quality content, I have always loved seeing masters talk shop.

@EddieShepherd

4 ай бұрын

Aw thanks so much, thats very kind :)

Very interesting technique. Thanks for your videos, Chef Eddie

I love the ending with the receipt of purchase for the V2 hahaha 10/10 video, as always, brother

@EddieShepherd

4 ай бұрын

Haha, I couldn’t resist it, I’m my own worst enemy. Thanks man :)

Very cool Eddie. Waiting for my Spinzall 2.0, it would be really great if you could do some of your recipes that use the Spinzall. I bought mine for cocktails but would love to see how you create some (or all) of your exquisite dishes. ** Edit - never mind just subscribed

Thanks!

@EddieShepherd

3 ай бұрын

😄 thank you

Your videos are amazing. I really like it. I am a new subscriber to your channel. Can I talk with you Eddie?

Where can I buy it and how much is it ?

@EddieShepherd

Ай бұрын

Theres a link to them in the video description

@MrSeichiro

Ай бұрын

@@EddieShepherd found it! thank you!

Why not use a conventional tube centrifuge?

@EddieShepherd

4 ай бұрын

Do you mean a centrifuge that spins buckets? If so I go into that a bit in the video - price, size, heat & batch size

@yourfriendwill

4 ай бұрын

fwiw, I have experience with swinging bucket benchtop ~1.2L models, smaller ~100ml lab fixed-angle tube 'fuges, and I own a spinzall 1.0. you can definitely do a lot of the same things in either of those, but in the case of the former you're looking at ~$1k+ for even a used unit & a lot of balancing (not hard, just fiddly) & the latter ~100ml fixed rotor you can't get the volume or results. Spinzall is a really nice self-balancing solution, the continuous mode can save you a lot of time in higher-volume low-particulate applications. I've also seen folks daisy-chain together multiple spinzalls for continuous mode applications. if you have access to a conventional small-scale test tube model then yeah, I'd say use that before buying a spinzall. but after spinning enough stuff you really do want a less fiddly solution - test tubes are pretty annoying to clean & you're never going to be getting significant volumes out of it. the larger swinging bucket benchtop models I've worked with generally have built-in compressors to keep the things you're spinning from getting warm, spinzall you can load with ice for batch mode if that's a concern, but I haven't noticed things getting as warm given the significant power variance involved here.

@EddieShepherd

4 ай бұрын

@@yourfriendwill yeah I agree with all of those points. Likewise I had the small test tube models a long time back and it was good for first experiments but not for any real production . I’ve only ever used other people’s swinging bucket models, but the spinzall is so cleverly designed for everyday use in a busy kitchen/bar, it’s those features and u Serrano g of how people want to use them that make it great I think