This would make a great cocktail garnish

Eddie, thank you for sharing your amazing work in such an approachable informative way. You’re an inspiration!

Amazing presentations… what is the source of the “rings” you use?

Yeah this works perfectly , it really does need the pectin nh to get that perfect consistency, I tried alternative ways but couldn’t quite get it like yours , so safe to say why change a recipe that works , it adds to the presentation of my desserts and I love this technique, looks so cool .

Thanks for sharing, great cooking channel, a lot of inspiration for others.

AMAZING effect, thank you for sharing your great work !

@EddieShepherd

Жыл бұрын

Thank you :)

Beautiful technique, thank you for sharing your art!

@EddieShepherd

Жыл бұрын

Aw thanks

most sophisticated video on youtube for cooking for sure!

@EddieShepherd

Ай бұрын

Thanks so much :)

Your channel is incredible!

Beautiful technique ❤

@EddieShepherd

Жыл бұрын

Thank you! Cheers!

Hello Eddie! It’s unbelievable the level of free content you are giving away to us! Thank you so much! Just a quick question in case you do see this and have the time, how would you go about making these in a big batch and storing them? I’m thinking maybe maybe freeze the syrup before dehydration or maybe freeze them after the first round of dehydration? Many thanks!

@EddieShepherd

Жыл бұрын

Hi, thanks that’s very kind. The best thing in terms of storage is to try the fruit and then store it in airtight containers with silica gel, and it can store nicely like that for a couple of weeks if needed

Thinking of that tasty morsel iz soooo inspiring

This is so fascinating! Congrats

@EddieShepherd

Жыл бұрын

Thank you :)

@hugomartinsphoto

Жыл бұрын

@@EddieShepherd my pleasure!

yessir, this is art

@EddieShepherd

4 ай бұрын

Aw thanks

Dehydrator, can it be an ordinary oven? Very beautiful idea 👍👍👍

Hi amazing techniques thanks that you shared one question can i use gelatin ?

@EddieShepherd

Жыл бұрын

Hi, no this wont work the same with gelatin, it specifically needs to be NH pectin for this technique I'm afraid.

Thank you chef for the wonderful info and recipe well had a doubt other than grape juice what juices can be used can I use coconut water?

@EddieShepherd

3 ай бұрын

Any thin juice or liquid should work, you might have to make small adjustments for more or less sugar or acid, but it’s quite adaptable

Even I'm the one begging for this recipe since long time , I'm not able to be happy a bit . We're devastated with earthquake in Turkey and Syria . We're trying to cook and heal the wounds in affected areas. Many wonderful people are here from UK and all around the world. Thank you to all 🥲

@EddieShepherd

Жыл бұрын

I’m so sorry to see the tragedy caused by the earthquake. We are thinking of you all

Your channels amazing.

@EddieShepherd

5 ай бұрын

Aw thanks

👍👍👍👍👍👍👍👍👍

First of all, thank you so much for this video. Could I use my oven instead of a dehydrator?

@EddieShepherd

3 ай бұрын

Hi. Thanks. I’ve just used my dehydrator but an oven on very very low should work

Hi! Pectine NH is similar the agar agar? Thanks

@EddieShepherd

Жыл бұрын

Sort of but not really. They both create gels but they have quite different properties and for this technique agar won’t work, it needs to be NH pectin which is thermo-reversible (it can be set, melted and then re-set)

@andrewmcallum

Жыл бұрын

I find agar agar gives it a more solid finish literally like glass if it’s spread out thin enough

@andrewmcallum

Жыл бұрын

Dehydrated at 65c for 8 hrs

Why not vaccum some of the juices for 10 minutes somewhere before shaking some air back in? The vacuum would make all the bubbles enlarge, pop, and disappear from the liquid. As the liquid dryies, it theoretically could re-absorb some of the smaller bubles making the glass generally more clear and refined look. But will it work? Not sure...

@EddieShepherd

Жыл бұрын

You could vacuum to remove the bubbles for sure, I often quite like the look of them though

Perfect account beautiful presentation(

@julialarrabee7455

Жыл бұрын

Perfect technique, beautiful presentation

@EddieShepherd

Жыл бұрын

Aw thank you :)

@julialarrabee7455

Жыл бұрын

I would like to purchase your book, but all your recipes require to have all equipment you showed at your every video . ???

@EddieShepherd

Жыл бұрын

@@julialarrabee7455 hi, not all the recipes need special equipment but many of them do. I tried to keep the recipes true to exactly how I make them, so perhaps half the recipes some special equipment. It definitely isn’t a home cooking style book. I hope that helps

Its so interesting, but Why not just directly put the mass directly into the silicone matt instead of making it into gell and re heat it again ???.

@EddieShepherd

Жыл бұрын

So you set it and then just barely re-melt it so that it is not too runny when it goes into the silicon mat, and so it cools and sets on the mat quite quickly as you roll it arround. If it just went on hot it would be very runny and tends to sort of pool up as it takes longer to set instead of forming a nice thin layer

I'm trying this with pectin but can't get the results 😢

@EddieShepherd

7 ай бұрын

Is it NH pectin? It does have to be specifically NH pectin not other types.

@sougataghosh6849

7 ай бұрын

no it's not, NH PECTIN, normal pectin I have

@sougataghosh6849

7 ай бұрын

so what is the difference between NH & regular pectin

@EddieShepherd

7 ай бұрын

@@sougataghosh6849the key difference is that NH pectin sets into a thermo-reversible gel - it can be set, then melted and it will still set again. You can’t do this with normal pectin and this technique only works with NH pectin

@sougataghosh6849

7 ай бұрын

@@EddieShepherd I really appreciate for the help 😍, I was trying to make this for a cocktail garnish, thank you🙏