Crispy Milk Skin Shards
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- Опубліковано 27 вер 2024
- One ingredient and a little time turns what is normally considered an imperfection or a nuisance into something beautiful.
I didn't invent this technique, I think Rene Redzepi was the first person to use milk skins in a dish (correct me if I'm wrong though) and I've seen crispy milk on a few dishes in the last few years. I tried a few ways of making this and this method works the best I've found for getting consistent results.
Recipe:
Pour whole milk into a large pan (you want more surface area) simmer on the lowest setting for 15 minutes. When the skin is leathery and firm when you touch it turn off the heat and leave to sit for 15 minutes. Remove the milk skin gently and place on a dehydrator tray and dehydrate for 4--6 hours. You can also place on a silpat or parchment paper and dehydrate in your oven on its lowest setting. Break the milk skin shards apart and use as garnish and for a crunchy textural element of savoury dishes and desserts.
"unwanted"
Well, here in Mexico we call it nata, when you boil fresh raw milk, it forms a half an inch thick layer. it's buttery, creamy and rich.
And we use it to make bread, desserts, or even to put it on a toast.
It's a mixture between heavy cream and butter, very delicate and delicious.
Great video BTW.
That sounds amazing! Thank you for sharing, I’m going to look it up :) 💚
It's called kaymak in Balkans (in its non-dry form) and it's salted and widely used for savory dishes. Turks don't salt it and use it in sweets also.
Panama has it too!
You can only get that with raw milk. Regular milk just forms a thin skin. It's very different.
That's something completely different than milk skin
I love all your posts!
I will never be thankful enough with all the inspiring things I've learn from you... on my way to become a better cook.
Thanks for sharing Chef!!
Cheers from the heart of central america 💜
Thanks so much lovely 💛💛 I’m so thankful to have the support of people like you x
Just the music, and the photography in video is art. Thank you.
Thanks so much, Andrés! That made me smile. I’m so glad you liked the video 😊 ❤️
In India, we have a lot of stuff malai maarke, but this is new to me. And it’s awesome.
Very cool! I love learning more about the cuisine of different cultures 😊 thanks for sharing and for your comment 💚
You dont know how much ive been waiting for your video❤❤ thank you so much!! It looks amazing!!!!
This was oddly satisfying and beautiful to watch. You’re very talented! Keep it up! Xx
At what temperature i should dehydrate it ???
UA-cam needs a button to report magnificence. Thanks for this excellent channel!
The best comment ever haha 😂 thank you 💚💚
Amazing. Who would have thunk it. I may try this in my dehydrator for my hiking trips. I assume it will dehydrate ok. Love your flair
I love all your work 💚
Stunning
Thx for this recipes! All u video is nice to watch! 😊
Thanks for the lovely comment :)
My wife tell people she doesn't cook .She has a chef at home ,her husband me.
I make dog food compaired to you.
And the production of your vids "WOW" Young lady stay at home and teach .
My middle child dreamed of being a teacher since she was 3 years old .
K now 31 this year has been teaching for 6 years now and couldn't be anything else .
You are that a teacher .Yes a Chef but one thing is for sure Ramsey can't teach like you.
God bless and I will try something without garlic .Wife is alergect I can't even have it in the house .
This is an amazing idea.
Your channel is soooo awesome! Thank you so much for sharing all this cool recipes. ❤️
wow never thought of doing that awesome love it thanks
Awsome will try thank you
wow 😍😍😍😍😍 you are the best...
😊😊
In Poland many of us LOVE skin of the milk - never to waste it, just take it straight from the pot, down the throat, ayyy!
Oh wow! That’s super interesting, I didn’t know that ☺️ always cool to learn new things about food in different parts of the world. Thanks!
Excellent, you're amazing
Thank you for sharing! nice satisfying!! Thank you
thank you !
Thanks for watching!
Marvelous
1 000 000$ All Production!
gorgeous, now what do I serve it with????
At what temp i should cook it
Waw for wrap and cook in oven a delicated pice of white fish.
I have neither ingredients at the moment...
Me 99% of the time #impatientandlactoseintolerant
KAC Creative haha
Just discovered you and your beautiful work love your posts you are so very talented keep up the great and inspiring works of art what temp was your dehydrator on by the way
if I using the freezer in refrigerator instead of drehydrate them, will it also works?
no, use a very warm and extra dry place. you can also use the sun
This is fantastic! Can i dehydrate them in my oven aswell? Maybe on low with the lid cracked open a bit with a spoon?
Hooonney!!! You are a special kind of talented! I love this channel and your work thank you for your inspiration with food. This would be absolutely wonderful for Christmas garnishes... Especially HOT CHOCOLATE Mmmmm! Thanks Chef! Cheers! From Hawaii... ALOHA! 🌈🌈👩🏽🍳🍷♥️😋
Aw thanks lovely!!! ❤️💚
When i as youngeri had the exact same idea
lol
Hahah.. when I was younger I really wanted a pool full of chocolate milk. Why are kids so weird about milk? Haha I’m glad the milk pool never happened 😂😂
@@ChefStudioChannel i am actually a doctor now, but cooking the last 10 years ,the idea of this came up 4 years ago .Cheers
Can used oven?
How warm do you have The dehydrator ?
I loved the music . Name please ?
An interesting use of this, is by Chef Andre Chiang - camembert dessert.
I’ll have a look! I’ve seen a few ways people have used the milk skin in/ on food but don’t think Ive seen that one :) i’ll get check it out now! Thanks for the comment 💛
@@ChefStudioChannel can you please give some examples of how people used the milk skin? (videos/sites?) All I can find are skins masks with milk... -_-
Thanks a lot for the real recipe again.. Seems like it's pretty similar method to make bean curd skin.. May i ask how long can we keep this in air tight container ?? Thanks again..
I’d say about a week before it starts going soggy!
@@ChefStudioChannel Thanks a lot for the info...
i wonder if coconut milk would do the same thing
no, no protein too much fat
HOW ABOUT A VIDEO ON MAKING CRISPY CHICKEN SKIN OR FISH SKIN
Wouldn't it be tastier if you let the milk evaporate entirely, and caramelize the remaining milk fat?
Chef can we do this in oven😁
Could you add sugar or other aromas to add flavour?? Or will the skin not form properly if other ingredients are added?
I’m not totally sure. I think aromas would work probably. I know the skin is just the proteins in the milk coagulating so not sure how sugar or maybe an alcohol based flavouring would affect the reaction :s i’ve seen people toast them with a torch. You could probably dust it with icing sugar or flavoured powders before dehydrating! Let me know if you try it out :)
@@ChefStudioChannel thanks! Also love all your videos! Very informative and creative! Really inspiring for us to make such beautiful and colourful recipes by watching your short videos! Your camera work and food styling is also all on point! Keep up the great work :)))
as long as you do not use anything acidic as it can break down the proteins
Hello, what If I don’t have a dehydrator
Put it in the oven on the lowest temp your oven will go, but most of the time it is 250°F
Can I do this in a regular oven? 🤔
@Tasty_xperiences Instagram thx
yes, just fan oven with no heat or just use a normal fan. If you have a brand new fan heater you can use that but it must be brand new
👏🏼👏🏼👏🏼👏🏼👏🏼💓💕🌷💗
Good recipe but bad music 😳
stunning, excellent thinking!
NEXT UP, MILK LEATHER
MILK SHOES
MILK HANDBAGS
MILK CAR SEATS
everything will be milk
Rubbish, I pulled it out and it ripped so easily.😡
You might need to try it again and cook the milk longer. Your stovetop might need a bit more time than mine! You just have to wait until it is thick enough that you can remove it without it ripping.
Thanks Thanks Thanks. It is great 😋
💚💚
Oh very touching and beautiful... I subscribe and make the alarm.. thank you!
Very cool!! This is great for garnish nice job!
New sub..I tought we put glucose in it ..but then I realised..that b for foam crisp .. thankyou
Thanks for subscribing and for your comment ☺️ haha ya! Pretty cool eh!
I'll give you a secret recipe of mine similar to this, make some oatmeal and keep it thick then pass through a strainer and keep the juice. Let the juice dry and it will turn crispy because of the starch in the oatmeal, you will be left with a perfect crispy and delicious sweet oatmeal tuile/cracker. Extra tip if you let it dry on a disposable plastic plate it will get cool patterns on it when it dries and look similar to snake skin
That was freaking beautiful!
Hey Chef in one episode the cereal milk panda cotta ep you mention here in the Uk. Do you live in the Uk? And if so how did you move there? I’ve been wanted to move there for some time now, any advice you can give? Thanks in advance
Very cool!
Holy cow that’s a cool garnish. How do you only have 40k subs!?!?
Ive always wondered how that was done! Thank you!
Haha! Me too! Then I played around until I got it to work. Took a few tries 😂 thanks for watching!
Greatfully subscribed
Yasss! Glad to hear it 💚😊
the new chef steps! love your content
beautiful video. what would be a good choice of desert or dish to use it in?