3 Game-Changing Siphon Hacks You Never Knew About! 🔍🍴
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- Опубліковано 29 сер 2021
- Learn on Skillshare: www.skillshare.com/en/r/profi...
Culinary siphon is one of the most used tools on ALL LEVELS of cooking. The most common way of using a whipping siphon in cooking is quite literally for dispersing whipped cream on desserts and ice-creams. And another way, which we've all heard about, and which I've shown on my channel so many times, is making culinary foam (technically, whipped cream is a type of foam...) for fine dining recipes.
However! There are many more ways you can use a culinary siphon in cooking! And they go way beyond simple culinary foam.
In this video I'll show you how to make the best out of your culinary siphon and share with you total of 3 ways you can use a siphon in your kitchen:
0:49 we'll make a pressure marinate
1:59 we'll create an aerated instant batter for deep-frying our tender pressure marinated chicken
3:51 finally, I'll show you how to easily make carbonated lemonade with a siphon in no time
Enjoy!✌🏻
#SiphonSecrets #KitchenGenius #CookingHacks - Навчання та стиль
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I love chef Rudakova!!
Great video, another way for use siphon, thanks so much ..... muchas gracias
thanks for watching 🤓✌🏻
Nice one!
actually the perfect video i needed right now, my siphon’s on its way and just bought a no2 charger for it. thanks chef :))
Glad it was helpful 🤓✌🏻
❤thank you so much
Lovely 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
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You are always so clever. Thansk Chef for showing us.👏👏🙂
Thank you for watching 🤓✌🏻
Great video!!
Thank you 🤓✌🏻
love it !
Thanks for watching 🤓✌🏻
Chef i am new so thank you for explantion ❤
Amazing
🤓✌🏻
Hello Chef, love your shows, I ask a question before and it was not answered if you will please, on a different show, you demonstrated how to make spaghetti, what size of the silicone tubing did you use, please
I really love your videos. I appreciate them so much. Did you go to culinary school or work in high-end restaurants? Your food is always perfect.
Thank you so much 🤓 I did both, the school and the restaurants. But I’d say that most of the things I’m sharing on my channel do not come from any of it. School opened my eyes and restaurants taught me discipline. The rest I’ve learned myself by being curious and researching✌🏻 Thank you so much for watching my content! I hope it’s useful and inspires people to create their own dishes and be more confident in the kitchen.
@@ChefRudakova Also, your videos are fantastic quality. The angles and editing are top notch!!
Nice
🤓✌🏻
Do you have an amazon affiliate link for a siphon? Thx
Perfect. BTW love from india
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Cool ideas. What brand culinary siphon is that?
thank you🤓 that's a no name one... I'm on a budget 😜
How long can the foam in the siphon last please
Reva love u,😘❤️
LOOOOOOL, great acting skills on method 3 XD
I’m aiming for an Oscar 😎✌🏻
@@ChefRudakova actually you deserve two, best actress and best original cooking script. Congrats.
😆😉I have Chef 🙏
You could you just let the rest of the CO2 out upright and then just open the siphon and pour a lot quicker 😊 Great video + atmosphere. Could you make some vegan and vegetarian recipes like the same method you used for chicken marinade but for like soya chunks and tofu
Thanks 🤓 I haven’t tried it yet, but I can try. Pressure marinate is not suitable for softer tissue products (even like for fish, it’s not great… it can damage the tissue).
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Thank u chef for this beautiful recipe
I have a question and a request
Gas cylinder where to buy it?
And my request is, is it possible to provide translation of the passages into Arabic?
Thank you, Ashraf🤓 Each country has different regulations regarding CO2 and N2O cartridges. So you'll need to check for yourself, if and where you can purchase them in your country. You'll have the best of luck by checking out specialized pro-Chef's equipment suppliers.
Regarding the subtitles, UA-cam autogenerates subtitles from the desktop view. Please check. thanks🤓✌
@@ChefRudakova Thank you very much chef for your reply
I will check what we have available in our town and hope to get it
As for the translation, unfortunately, it does not appear for me in Arabic, but there is no problem
I am so happy to see your art and creativity in cooking❤️
Oh my lord, molecular gastronomy demonstrated by a hot girl. So inspirational.
Have you ever used something that gels in the siphon? Like agar or carageenan etc?
Yes 🙌 I have a video about it🤓 check out on my channel✌🏻
When you pressure marinate the chicken and the batter...what exactly does that do to the chicken and the marinade?
Its called Nitrogen Cavitation. You are using nitrogen oxide charges instead of co2. It helps the pressurised gas to dissolve in the meat cells, when you release pressure the nitrogen forms bubbles inside cells causing cell walls to break and finally you get nicely marinated stuff even tenderised. More pressure you will end up having a smoothie😂
Basically to fasten the process of marinating as well.
How can you estimate about how thick a sauce can be before it can pass through the siphon?
There’re many factors to it: number of chargers (never go above 2!), amount of thickener/stabilizer, how many times you’ve shaked it…. If many of you guys are interested in that, I can make a video about it🤓✌🏻
@@ChefRudakova yes please Natalia! I would like to buy my first culinary siphon. Can I use it to whip almond milk too? The liquid (not for soda) needs to be starchy or fat like whipping cream? I need to know more about it.
Thank you! You are THE BEST!
Was the batter recipe with a N20 or CO2 cartridge?
You can actually do both for this one… just consider the taste. I’ve used N2O. You can check out the full recipe in my Ultimate Chicken video (link in the description)🤓✌🏻
so i put the chicken in the siphon and it clogged up I did just like you did sigh