I like what you are doing. I’ll try to make the Cristal bread because I like to surprice my grandchildren! We live in Africa/Rwanda - Kigali. it's not a very interesting country, that's why I make different dishes and decorations and every evening is a different evening and the decoration of the food is often beautiful, actually, I try. I am a grandmother and I am exactly 69 years old. Retired teacher and pedagogue by profession. Big hug
I love your still making these videos, I have never really got into molecular gastronomy before besides some liquid nitrogen ice cream for example. But I was working in guatemala and peru recently for years, gos I love there food especially Peru!) Back currently in the U.S. and this is exactly what I need to to focus on right now for myself as a chef. So I'm studying your videos daily now, please keep going! Cheers
Your dog is so sweet! I liked the idea of making the crystal bread with starch also adding tomato drops is insane! Want to see the tomato drops recipe too!
Hi Natalia! I just found your channel last night and I couldn’t be more thrilled! I am a novice baker and have really upped my game since Covid hit. Not only are your recipes great, but you have to be one of the only chefs that show every stage (even fails) AND different ideas on plating! I, of course, hit like and subscribe!
Hi Natalia..Hatss off to your determination 🥰, loved how the crystal bread had come up. Can you please share the proportion of the ingredients and at what temperature and time, you baked the bread. TIA ❤️
Hello good recipe I love this . I tried and good or bad they come. I just have a problem I don't have a fan-assisted oven but a traditional one, so I set a slightly higher temperature about 20 degrees more, for 90 minutes and then lower the temperature for another 45 minutes. it often happens to me that many burst during the first 90 minutes. also at the end when I put oil for the remaining 10 minutes they become dark. where is the problem? Can I also do the final 10 minutes the day after having prepared them beforehand? or even not get them?
Beautiful! When I make Bruschetta I drizzle a Balsamic Glaze over it. I think Balsamic caviar would be good as well for the Crystal Bread instead if soy sauce. What do you think? I am just learning.
Hi Natalia, I am a food scientist and think that this could also work by heating up the starch/water mixture, flash-freezing it and then freeze-drying it. It would probably save some time but you need to have liquid nitrogen and a freeze-dryer :) Not sure if you can get to try this method
@@ChefRudakova The first attempt failed but I tried again, this time I did! The next step is to try it with sugar! Yaaay! You inspired me a lot in this regard.
I just made this, i only did half the recipe so because i thought the kuzu was quite expensive for a young boy like me, but anyway. I decided to put some green foodcolouring in 1/3 of the mix. it's in the oven right now so i'm hoping for the best. First time ever doing molecular gastronomy. And i love your videos, great ideas!
@@ChefRudakova ok, so i had a bit of difficulty getting them out of the forms, and they were kind of like chips, so i just ended up using them kind of like a mirror. It was really fun, but do you have any kind of tips for getting them put of the forms. Also i tried the blueberry tofu but it was really hard to get out of the form too. So i was wondering if you have any tips.
You're quite a Heston Blumenthal but smarter more scientific so much more educated.... It is beyond interesting watching ur professionalism come through in your videos!!!
Luckily, I’ve made a video about Kuzu starch 🤓 Check it out HERE: ua-cam.com/video/sdfz983ilFA/v-deo.html Feel free to go through my Molecular Cuisine playlist, to watch more videos like that✌🏻
Спасибо!😊 Kuzu, или Kudzu (одно и тоже) это крахмал из корня одноименного растения. Я честно говоря не знаю, как оно на Русском называется, но подозреваю, что также. Свой я на Amazon покупала (в описании видео может быть линк). Надо искать этот крахмал белого цвета и желательно пудру. По если найдёте только камешками, то можно просто растолочь🤓
You might be able to shed some light on this problem: Pan de Crystal and other very open crumb bread doughs. All the internet mavens insist on a regimen of stretch and fold spaced out every 20 or 30 or even 45 minutes ( depends on which maven). Takes the whole day. I think that's nuts. I'm playing with added protein and 100+ hydration and long cold ferments around 38 - 40F. I'm trying to work the gluten up with a mixer and skip the all-day regimen is Stretch and Folding. Ever turned your mind to something like this?
Dear Natalia! Thank you for sharing your knowledge. Have you tried experimenting with coloring / adding additional flavour regarding crystal bread? Would that change the technological process in any way?
I like how it looks but I wouldn't eat any of this stuff. I love the video and I would love to find out more chemicals food industry has to offer how do they react in different temperature it helps to understand potential side effects for body the minerals that they binding and a lot of background information i found on your channel interesting and fascinating over all I love your work thanks and I wish you luck with this fantasy processed food i do believe that market has space for this type of product please make more videos
This is really amazing! I shall try to do it.. anyway one doubt... when you say "At the end I've baked it for 2.5 h at 320 F/160 C (100% convection, as I can't regulate this in my oven) + 45 min at 248 F/120 C (same convection) + 10 min at 248 F (after brushing with olive oil)".. do you cook all the times into the oven? TYSM!
I don't know if ever I can make it but seeing your crystal bread I can say it's a master piece ,looks very attractive beautiful elegant ❤️❤️..trust me with love India❤️
It’s crunchy and sort of does taste like a very thinly sliced crunchy bread. If you are just after the taste taste in it’s own, I wouldn’t spend so much time... But if you are after the experience and know what to pair it with (like I did with vegan caviar), than go for it! It’s totally worth it 👍🏻
@@ChefRudakova i tried to make it yesterday in hemispheric molds. Perfectly clear, good appearance..... but completely empty inside. It was a glass-like shell without alveolation inside. Is this the right result?
Oh, I'm so sorry, Sosie... It took me a while as well. I'd say it really depends on the oven. And, also patience🤓 Try to just bake it as long as it takes to get crisp and not sticky✌
@@ChefRudakova it can be done without kuzu, but it should be another temperature in oven. I learnt that result depends not on kuzu, it depends on your oven. And in my case this oven settings didn't work :(
My Skillshare: www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
I like what you are doing. I’ll try to make the Cristal bread because I like to surprice my grandchildren! We live in Africa/Rwanda - Kigali. it's not a very interesting country, that's why I make different dishes and decorations and every evening is a different evening and the decoration of the food is often beautiful, actually, I try. I am a grandmother and I am exactly 69 years old. Retired teacher and pedagogue by profession.
Big hug
This is very inspiring. The way you organize your ideas, research and set your goal. Always focused on your target and never thought it as impossible.
YOU ARE CHALLENGED to make Crystal Bread as well! Let me know how it turns out for you 😉
Chef do you think a burger bun is possible with this recipe?
@@ahmedchour6817 yes I was thing the same thing to make something really gourmet
Do you think you can obtain the same result with agar agar instead of Kuzu?
I have a challenge for you chef, it's my mystery egg, method used is molecular gastronomy... Let me know if your interested
If we dont have kuzu? What to use
Beautiful ! Congrats for your work !
I love your still making these videos, I have never really got into molecular gastronomy before besides some liquid nitrogen ice cream for example. But I was working in guatemala and peru recently for years, gos I love there food especially Peru!) Back currently in the U.S. and this is exactly what I need to to focus on right now for myself as a chef. So I'm studying your videos daily now, please keep going! Cheers
Thank you, my friend! Thank you for supporting my channel and watching my videos 🤓 I hope they are useful to you✌
Almost thought beginning was a commercial for long walks and waking up early. Good video.
haha 😂 Right? It was our first attempt at short "docu" style videos. Went a long way since then. Thanks for watching 👍
oh Wow !!! Congratulations !! looks great. I'd love to taste it
Absolutely inspiring, chef
Fantastic! Thank you
Your dog is so sweet! I liked the idea of making the crystal bread with starch also adding tomato drops is insane! Want to see the tomato drops recipe too!
Thanks🐶✌🏻 Check out the Vegan Caviar video on my channel (these are the tomato drops)🤓
I've added salt in the dough and it turned out perfect! So the dough has some flavor too, like salty chips 😊 it's so good!
Sounds great!
@@ChefRudakova thank you for your videos! You're really helping me 😊
Chef i have No Word's For You this is Next Level 🙌🙌
Your videos is a Library of inspiration 🌹
Thank you for your contents and keep posting🌾🍡
thank you 🤓will do✌
WOW, i'm speechless....
Hi Natalia! I just found your channel last night and I couldn’t be more thrilled! I am a novice baker and have really upped my game since Covid hit. Not only are your recipes great, but you have to be one of the only chefs that show every stage (even fails) AND different ideas on plating! I, of course, hit like and subscribe!
You are awesome! 🤓Thank you✌
keep going chef you are amazing chef
Thank you so much! 🤓✌🏻
Hi Natalia..Hatss off to your determination 🥰, loved how the crystal bread had come up. Can you please share the proportion of the ingredients and at what temperature and time, you baked the bread. TIA ❤️
I came across your channel by chance. Great recipes and great videos. Very inspiring. Subscribed.
Welcome aboard!🤓✌️
Hello good recipe I love this .
I tried and good or bad they come. I just have a problem I don't have a fan-assisted oven but a traditional one, so I set a slightly higher temperature about 20 degrees more, for 90 minutes and then lower the temperature for another 45 minutes. it often happens to me that many burst during the first 90 minutes. also at the end when I put oil for the remaining 10 minutes they become dark. where is the problem? Can I also do the final 10 minutes the day after having prepared them beforehand? or even not get them?
My (so far) first try ended in a deflated fiasco. Maybe the moulds I used were too big… Will try a few times more.
Beautiful! When I make Bruschetta I drizzle a Balsamic Glaze over it. I think Balsamic caviar would be good as well for the Crystal Bread instead if soy sauce. What do you think? I am just learning.
That’s an amazing idea!🤓 Thanks for sharing✌🏻
Hi chef ! How long bread hold Crispy and how should I store it?
Does this crystal bread taste well or is it just a tasteless cool looking piece of garnish?
Spasibo!!!❤
Hi Natalia, I am a food scientist and think that this could also work by heating up the starch/water mixture, flash-freezing it and then freeze-drying it. It would probably save some time but you need to have liquid nitrogen and a freeze-dryer :) Not sure if you can get to try this method
hey there👋 yes, if only I had liquid nitrogen and a freeze-dryer... so many recipes would come to live on this channel 😅
Looks amazing! Great job!
This video make me want to try to bake it :)
You should! 🤓✌🏻
What is the substitute for kuzu starch?
Youre amazing chef
Thank you so much 🤓 YOU are amazing✌🏻
Today I'm trying your recipe. They are currently baking in the oven. I hope I succeed. I'll try it with sugar later. Wish me luck!
Good luck! 🤓✌
@@ChefRudakova The first attempt failed but I tried again, this time I did! The next step is to try it with sugar! Yaaay! You inspired me a lot in this regard.
I am India chef ..and your recipe is nice good.. all the best for you... good Day
Thank you! Greetings to India 🤓✌🏻
After all this work to get such art piece,did you have the courage to eat it.?just wonder
I just made this, i only did half the recipe so because i thought the kuzu was quite expensive for a young boy like me, but anyway. I decided to put some green foodcolouring in 1/3 of the mix. it's in the oven right now so i'm hoping for the best. First time ever doing molecular gastronomy. And i love your videos, great ideas!
Great job 👍🏻 good luck with your culinary adventures
@@ChefRudakova ok, so i had a bit of difficulty getting them out of the forms, and they were kind of like chips, so i just ended up using them kind of like a mirror. It was really fun, but do you have any kind of tips for getting them put of the forms. Also i tried the blueberry tofu but it was really hard to get out of the form too. So i was wondering if you have any tips.
wow interesting❤❤
You're quite a Heston Blumenthal but smarter more scientific so much more educated.... It is beyond interesting watching ur professionalism come through in your videos!!!
thanks 😊
When you ise a recipy from someone, you should name them! (Albert Adriá - Enigma)
So, what is kuzu starch?
There is no wiki for it.
Luckily, I’ve made a video about Kuzu starch 🤓 Check it out HERE: ua-cam.com/video/sdfz983ilFA/v-deo.html Feel free to go through my Molecular Cuisine playlist, to watch more videos like that✌🏻
Amazon has it
Обалденно. Залипла на вашем канале 👍😄чуть на работу не опоздала ) объясните, пожалуйста, что такое kuzu) никак не могу перевод найти )
Спасибо!😊 Kuzu, или Kudzu (одно и тоже) это крахмал из корня одноименного растения. Я честно говоря не знаю, как оно на Русском называется, но подозреваю, что также. Свой я на Amazon покупала (в описании видео может быть линк). Надо искать этот крахмал белого цвета и желательно пудру. По если найдёте только камешками, то можно просто растолочь🤓
Chef Rudakova спасибо большое постараюсь поискать уж очень хочется сделать)
Это шедевр!
Perfect
How can i get the opportunity to work with you. Your gestronomy art make me Bloom.
This is so amazing, I'd love to see you try the food on someone to get an idea of what others think🥰😊😋
I’d love that too 🤓Maybe in 2021, when social distancing will be more relaxed✌🏻
Hi
Could I get a full receipt?
Could not find it here😜
where have you searched for it?🤔
You might be able to shed some light on this problem:
Pan de Crystal and other very open crumb bread doughs.
All the internet mavens insist on a regimen of stretch and fold spaced out every 20 or 30 or even 45 minutes ( depends on which maven). Takes the whole day.
I think that's nuts. I'm playing with added protein and 100+ hydration and long cold ferments around 38 - 40F. I'm trying to work the gluten up with a mixer and skip the all-day regimen is Stretch and Folding.
Ever turned your mind to something like this?
Dear Natalia! Thank you for sharing your knowledge. Have you tried experimenting with coloring / adding additional flavour regarding crystal bread? Would that change the technological process in any way?
I haven't, but I'd say that you can play with colour for sure, not so much with flavouring. If you try test it out, let me know🤓I'm curious✌
I like how it looks but I wouldn't eat any of this stuff. I love the video and I would love to find out more chemicals food industry has to offer how do they react in different temperature it helps to understand potential side effects for body the minerals that they binding and a lot of background information i found on your channel interesting and fascinating over all I love your work thanks and I wish you luck with this fantasy processed food i do believe that market has space for this type of product please make more videos
The potato starch and kuzu (superfood) are 100% natural.
Cool
Algún truco para que aguante más un día?
What are the Green leafs? Love your Videos!
Thanks! Micro Sorrel🤓✌🏻
This is really amazing! I shall try to do it.. anyway one doubt... when you say "At the end I've baked it for 2.5 h at 320 F/160 C (100% convection, as I can't regulate this in my oven) + 45 min at 248 F/120 C (same convection) + 10 min at 248 F (after brushing with olive oil)".. do you cook all the times into the oven? TYSM!
Yes
@@ChefRudakova to get the taste of bread what did you add?😊
3:22 Me when I fail to adapt a recipe into gluten free
Mam I didn't understand the baking temperature that you have mentioned did you baked it thrice ?
Thanks for the question! Check the description to the video. All the exact measurements and baking temperatures are specified there 🙃
I don't know if ever I can make it but seeing your crystal bread I can say it's a master piece ,looks very attractive beautiful elegant ❤️❤️..trust me with love India❤️
Thanks 😊
Are there an alternatives to the kuzu starch.Couldnt find the kuzu starch 😪
@@ChefRudakova It looks incredible !!!!! I saw your video and am so tempted to try it. How did you make the vegan "kaviar"?? Thanks a lot!!!!
Это сногсшибательно!
🤓✌
How does it taste??? Is it worth it?
It’s crunchy and sort of does taste like a very thinly sliced crunchy bread. If you are just after the taste taste in it’s own, I wouldn’t spend so much time... But if you are after the experience and know what to pair it with (like I did with vegan caviar), than go for it! It’s totally worth it 👍🏻
Thank you!😃
@@ChefRudakova i tried to make it yesterday in hemispheric molds. Perfectly clear, good appearance..... but completely empty inside. It was a glass-like shell without alveolation inside. Is this the right result?
Antonio Fumarola well done, congrats! 🙃 yes, they are hollow inside.
@@ChefRudakova imagine that I haven't used Kuzu as I hadn't it. Just a mix of potato and rice starches. It worked anyway!
Love d way u r ❤️❤️❤️❤️
A mi al segundo día se me queda chicloso
I did it yesterday it was fine not all of them today again all of them where shit
so i will try again
Oh, I'm so sorry, Sosie... It took me a while as well. I'd say it really depends on the oven. And, also patience🤓 Try to just bake it as long as it takes to get crisp and not sticky✌
Where is the recipe
Вы очень крутая
Somebody tried it without kuzu, just using more potato or corn starch and different Temperatures?
you should try
@@ChefRudakova it can be done without kuzu, but it should be another temperature in oven. I learnt that result depends not on kuzu, it depends on your oven. And in my case this oven settings didn't work :(