You deserve a much bigger audience! Beautiful content every time!

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

@EddieShepherd

Ай бұрын

Happy to hear that!

I am also a chef and photrographer. I have cooked at the top level and shoot for publishing. For those reasons I can appreciate the amount of work this being displayed here. Its been a pleasure viewing your content. I wish your channel all the best.

@EddieShepherd

Жыл бұрын

Aw thanks so much, thats very kind, I really appreciate it :)

@michaelhooper8236

43 минут бұрын

Completely agree, Eddie you are a really inspiration

For those who want to enjoy a drink with their charcuterie board but can't drink alcohol for some reason, I advise you to try smoked tea. I'm not vegan but I found smoked tea like Lapsang Souchong to go perfectly with dry meat sausages and cheese, so I imagine it will also go well with vegan options like this vegetable charcuterie and some cashew cheese 👌

Hey Eddie, I can only second many of my fore-writers, I am a photog myself (non food though), but I love cooking and Japanese cuisine, the country and its culture - dropping by your channel haphazardly this is such a great video, great content - and wonderful photography. Amazing! Thanks for sharing.

@EddieShepherd

Ай бұрын

Aw thanks so much, thats very kind

Love this

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

I've been lucky enough to spend a fantastic evening at the Walled Gardens Underground Restaurant, and am loving how these video gems show the technique, talent and inspiration that goes into developing such wonderful culinary treats. Thank you!

@EddieShepherd

2 жыл бұрын

Oh thanks, that’s great, yes that’s what I was hoping was that they could be a sort of companion to the meals and go a bit more in-depth then I have time on the night to about some of the dishes & ideas. Thanks :)

Wow! I love this! Thank you so much!

Wow! I am blown away with the science and the artistry shown in this video! I am so glad I discovered this channel. I doubt that I would ever try to reproduce what was done in this video, but I hope to get some ideas for my own much less ambitious culinary efforts for my fully plant based diet.

@EddieShepherd

5 ай бұрын

Oh thanks so much that’s very kind. Over the coming year, I should have a mixture of some videos that will have more quite ambitious recipes, and then some that are going to be much more accessible for Home Cooking, so hopefully there will be some stuff that you fancy trying out :)

@someguy2135

5 ай бұрын

@@EddieShepherd Good to know. I look forward to watching them as well as the ones you already made.

Amazing you al ready inspire me a lot! 🤯 thank you so so much for sharing 🥰🤗

Wowsers! So glad I ran across this... I'm just starting to play around with koji, and this is awesome. Thank you!

Awesome man thanks for the info! gonna start our koji project at work soon!

Wonderful video! Thanks a lot for sharing

Great vid, love the balance of information, instruction and your own insight. Beautifully filmed as always 🙏🏻

@EddieShepherd

2 жыл бұрын

Oh thank you so much, I’m really enjoying making them. Hopefully they get a little better with each I do, I’m definitely just learning & it’s great to have such nice possitive feedback

Bravo, inspirational!! Thank you!!

Fantastique !

Several levels after next level

Absolutely amazing dude 🙏

@EddieShepherd

Жыл бұрын

Aw thanks so much man

Great content! Thank you for sharing this 👌

@EddieShepherd

10 ай бұрын

Thank you

Wonderful video, thank you

@EddieShepherd

Жыл бұрын

Aw thanks :)

Beautiful looking food. Wow

@EddieShepherd

Жыл бұрын

Thank you 😋

NIce video. Thank you very much!

@EddieShepherd

10 ай бұрын

Thanks

WOW

Awesome video!

@EddieShepherd

2 жыл бұрын

Aw thank you :)

Stunning dish. Thanks for sharing. Wish I could do it at home.

@EddieShepherd

2 жыл бұрын

Aw thanks so much. It does have a lot of steps but they build up so much flavour and complexity. Worth a go if you get the space and time :)

@naanamora3282

2 жыл бұрын

@@EddieShepherd thanks for your encouragement. I have a dehydrator and a sous vide machine. I deep my little toe in molecular gastronomy with nervousness but I’d try this now that you’ve encouraged me. Now I have to buy some Koji fungus. I love your channel. Well done you.

@EddieShepherd

2 жыл бұрын

@@naanamora3282 aw great, let me know how you get on. Its definitely at the more involved end of techniques but really fun for a bit of a project :)

I like your videos ! inspiring

@EddieShepherd

Жыл бұрын

Thanks, I appreciate it :)

Make a video about making vegan butter that would be great!

Hi Eddie Thanks for your wonderful videos! The production and content is just amazing. I've been following your recipe and I'm drying now my products. I tried quite a few different veggies and asking myself now: How long (and how) can you store the veggie charcuterie? Can I vaccum seal it and freeze some? And if I use your oil method...what oil did you use and do you use spice/herbs in the oil? Thank you a lot!

@EddieShepherd

Жыл бұрын

Hi Tom. Yes you can vacuum pack and freeze the vegetable charcuterie - you will lose the visible white gutter layer as that absorbs moisture but the flavour will remain fantastic. I generally like to pack with a small amount of very mild olive oil and the vacuum pack and freeze if I need to preserve it. You can add any flavours you might like to the oil too :)

would you have a method for inoculating mushrooms,I would greatly appreciate if you have.

does this method actually preserve the food in the same way that it would for a meat product? I'd be really interested in using it for long term storage if it would enable it.

hell yeh!

Hey Eddie, thanks so much for such an interesting video! Can I ask how long you can keep the finished charcuterie in the oil for? And probably in fridge for stabilisation?

@EddieShepherd

Жыл бұрын

Thanks. So I make it ready for when I want to use it & stick to the rule of using it within a couple of days or freezing anything not used in that time. In theory it should keep longer than that. It’s cured, smoked, dehydrated etc, all preserving factors, but without hood concrete data my advice would always be to try to make the amount you need or freeze extras vac packed in oil to protect them. Hope that helps

Such a cool dish utilizing just a few ingredients to the max! I unfortunately don't have the humidity box, else I'd love to experiement with koji

@jonterry5475

11 ай бұрын

Don't let that stop you. I use a couple nested plastic containers, a heating pad, and moist towels and get great results, although it took me lots of practice. One tip if you do- monitor the temp carefully and turn it off completely after about 24 hours as the koji will have enough at that point to power itself just fine. Watch that it doesn't get too humid or too dry or too hot or too cold, watch some videos, read some books and have fun. It's kept me busy for months now and I still feel I'm only scratching the surface of what can be done with koji. To use a terribly overused phrase; it's a game changer. This video started me down the path back in May. I suspect the koji spores went up my nose and into my brain and have now taken over my mind because I've literally been obsessed with the stuff ever since. So, be careful.

@someguy2135

5 ай бұрын

@@jonterry5475 The world of fungi is a fascinating and exciting one to explore! I really enjoyed growing my own Lion's Mane mushrooms at home, and then cooking them as a type of steak according to the method shown on a different KZread channel. I don't want to step on any toes by mentioning the specifics.

謝謝分享！🙏🏻👍 希望能有中文字幕😊

This is a really cool idea--I made my first koji today and I'll try this out!

@EddieShepherd

Жыл бұрын

Thanks man, it is well worth doing, once you have the set up to make koji this isn't too difficult and its really really delicious

Can you make amazake base this? I mean to put to the heat I little bit

@EddieShepherd

9 ай бұрын

I’m not sure I understand the question. You can make amazake using koji if that’s what you mean. For that you’d blend 500g koji, 500g cooked rice and 1kg water and I hold that at 60C for 12 hours

Could you comment on shelf life of the finished product? With so many steps for mise en place I think doing it more than once a week is not feasible meaning at least 6 days of shelf life. Also have you tried horseradish and ginger for some reason I'm convinced it would be amazing

@EddieShepherd

10 ай бұрын

If you wanted to keep it for longer I would suggest coving it in oil, then place in the freezer, it will change it a little but not too much and you could keep it frozen for a couple of months

can you maybe tell which humidifier you use would be so helpful.

@EddieShepherd

Жыл бұрын

Hi, so the one that I use seems to be sold out now on Amazon, but any that automatically switches on when it receives power will work.

Hi, just stumbled across and very impressed. Are there any known allergic reactions to that fungus? Thx!

@EddieShepherd

8 ай бұрын

Hi, thanks. I've not heard of anyone having an allergic reaction to koji, and I've never come across it in any of the literature about it, but that doesn't mean it isn't a possibility. Allergies to mushrooms / fungus aren't very common food allergies (not one of the major ones at least) but if someone had an allergy to other fungus its always better to be on the side of caution.

@tobiasenton263

8 ай бұрын

@@EddieShepherd thanks for your prompt response. I watched some more of your videos, some of the best stuff I found online, pretty much up there with Jules Cooking I guess. Do you offer any stages?

Have you tried this with other other molds? It'd be fun to see if penicilliums for camenbert or blue cheese would work.

@EddieShepherd

Жыл бұрын

I havnt used other things like penicillin mounds on the vegetable charcuterie, but I have on things like fermented nut pâté to give more cheese like flavours - it needs different conditions to thrive though

Hi Eddie, what temperature do you dehydrate the vegetables at?

@EddieShepherd

Жыл бұрын

I aim for the 40-45C range

@Sam-nq2uk

Жыл бұрын

@@EddieShepherd Thanks Eddie I appreciate it! Turned out perfectly.

Little curious, do you tihnk you can achieve a similar texture just using a koji marinade (shio-koji) or does the spores need to be grown directly on the vegetable

@EddieShepherd

10 ай бұрын

I haven't run the test but I would expect that that would be good too, but different. you wouldn't get the flavour of the koji itself on the vegetables if you use shio koji, but I think you could still make something delicious that way and it would be a lot simpler

Very informative! I see that you've made a few choices that differ from the technique as outlined in Koji Alchemy - primarily the salt concentration you use (2.85% of your cure, resulting in 2.0% salt). Jeremy writes "It should be noted that vegetables cured to the 3 percent used in the EQ method end up being way too salty by the time they are dried. This being so, we only cure them to 1.75 percent". Is your experience different?

@EddieShepherd

7 ай бұрын

Hi. I use cures on a few other processes and when I first started working with this technique I ran tests with a number of different versions. This was what I settled on as my favourite method overall, similar but with some changes from their version

@iridescentstarling

6 ай бұрын

I just realized that the 2.85% is actually the mix-ratio of your cure, not the salt 🤦‍♂️ And since the cure is 70% salt, 2.85% of it equates to around 2% salt which is much closer to the 1.75% used in Koji Alchemy!

Could you please share your smoking technique in detail. It's interesting

Dude, such a great content and so little appreciation, have you posted this on r/koji?

@EddieShepherd

10 ай бұрын

Oh what’s r/koji?

@mzleveli

10 ай бұрын

@@EddieShepherd the subredit for everything koji 🦠🍄

What's your preferred oil to marinate it in?

@EddieShepherd

21 күн бұрын

Really depends on the flavours you want, olive oil is often too strong though I think

@inbinder

12 күн бұрын

@@EddieShepherd Because of the koji we don't need to worry about botulism when marinating it in oil?

C'est dommage, Vos vidéos sont en sous titrage automatique en anglais. Si vous les mettez en sous titrage international, vous aurez beaucoup plus de vus. J'aimerais avoir en sous titrage francais, vos videos m'intéressent beaucoup.

@EddieShepherd

10 ай бұрын

Bonjour, j'ai essayé d'ajouter d'autres sous-titres traduits mais il semble que KZread n'ait pas d'option pour cela

How about the fruit ?

@EddieShepherd

9 ай бұрын

Yeah you can do fruit too.

@chubrian0602

9 ай бұрын

Still sous vide fruit ?

Saw this in koji alchemy and thought it was a lot more complicated that this! I'll have to make this asap, looks great thanks for sharing

@EddieShepherd

Жыл бұрын

Yeah that book is fantastic isn't it! So many cool ideas in there! I definitely recommend giving this a go, its really delicious and not that difficult with a little planning :)

love your stuff but all the cross references to "how to do this" is just too much. would be great if you really had a simple version of this.

bro you blew my mind into a million pieces, how did you make those carrot crisp patterns?! Amazing

@EddieShepherd

Жыл бұрын

Aw thanks man. I have a video on how to make the crisps on my channel, I go over the whole technique :)

@dantefuego

Жыл бұрын

@@EddieShepherd i came across it and enjoyed it very much. Your approach to cooking is the most unique and creative iv seen.. i can feel the passion and its rubbed off!

@EddieShepherd

Жыл бұрын

@@dantefuego Aw thanks man, that’s very kind