RED SNAPPER, ROASTED RED PEPPER, AUBERGINE. A Match Made In Heaven!
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- Опубліковано 7 вер 2024
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It's absolutely stunning. Stunning!!! Thank you!!!
Many thanks!
Amazing recipe!
Thanks for sharing your recipes with us CHEF!!!! 👊💪
My pleasure! ✌️
Great stuff thank you chef
Thank you very much!
This look so delicios .I think I can handle this. The way you present your dishes are really easy to understand. Like & subscribe!💕🙏
I´m glad I could inspire you! Thank you very much for watching! 🙏
Hi Chef Could you teach us about mousse foam sauce pls
Its actually quite a simple technique and there are a few different ways to this. The simplest way is to make a milk based sauce, heat it so that it's around 65 degrees or so and blend with a bamix.
Another easy technique is to take a coulis or sauce of your choice (not too thick) and add a little soy lecithin.
There are many other techniques, but these two are the simplest in my opinion.
I'll have more videos on this coming soon!
What's the difference between a coulis and a purée?
They are very similar. Traditionally coulis are fruit, vegetable or herbs sauces that have been strained through a fine mesh so they are very thin. Where as purées are still smooth but a much thicker sauce.
Nowadays in short, coulis are thinner, and purées are thicker. Regardless of the cooking method.
@@ONTHEPASSWITHMAX tysm, ur amazing
@@maxlx7048 My pleasure! Thanks for watching!