Stumbled across your videos today looking for gastro pub ideas. Subscribed instantly and I've seen about 10 so far. I have a Spherification kit and will be practicing for a New Years caviar plating surprise for the group. THANK YOU CHEF!
Chef Rudakova I really love your recipes. I came across your videos when I was searching recipe of edible plastic and really love to work in Molecular Gastronomy. Just to conclude your recipes are super awesome keep it up and please show us more recipes about Molecular Gastronomy
Jaja soy de Maracaibo. Ten cuidado con cocinar con carbón, el carbono activado puede absorber los nutrientes en tus intestinos y ser nocivo en consumos prolongados
It would be interesting if you kept it in the same natural tubular shape because then it would look like traditional Japanese binchotan charcoal. I wonder if there's any food-grade red fluorescent dye you could also fleck into the "coals" that would make them look like they're glowing under blacklight? You could even use some maltodextrin to powderize an additional flavor (coconut?) on top of the cassava coals to make it look like a bit of ash.
amazing recipe, cassava is popular food in Asia ,ppl usually steam it and serve with coconut cream ,palm sugar syrup ,but this blow my mind how it look like real charcoal.
Your channel is excellent. I learn a Lot. I have a question: is it just powdered charcoal in the stock? Doesn't it makes it taste funny or be weird at bite? I havent done the recior, just curious Tx
Hi, Pedro! 👋 There’s no real specific quantities in this recipe, you cook cassava pretty much as you would cook potatoes.... add salt as you need and then you eyeball a bit of charcoal, I’m afraid I haven’t really measured ingredients for this recipe, as it’s quite forgiving and just up to your personal taste. I hope it helps🤓✌🏻
Can I use other root veggies like Chinese mountain yam or taro? I'm really worried about the food poisoning one may get from eating undercooked cassava
I love this technique and I would like to do it in my restaurant. Could you send me a link to know what charcoal to buy. I don't want it to be toxic to my customers thanks
Thanks 😊 I would try to make approximately as much as you would actually need... There’s lecithin inside, it’s not much you can do with it. If you have ideas, let me know 🤓
I’ve dried it in the oven at 450F for a few minutes (there’s no need to go longer, just so it’s a bit drier on the surface). As for Taro, I’m not sure. I’ve never boiled Taro, I’m not certain about it’s texture when it’s boiled... You should definitely try it out and let me know please😉
That's a GREAT question! I'm not really experiences with different types of soy sauces right now 😞 But, that's something I'm very excited to learn more about in the nearest future! Once I know enough, I'll make sure to share a video, sharing my findings✌🏻 then, I'd be able to advice which type of soy sauce to use in what applications...
Cassava is kinda the main ingredient in this recipe, that gives just the right texture... But, you can also try it with salsify. I believe it would also work just good 🤓✌🏻 Let me know if you do and how it will turn out 😉
chef possible frozen tapioca ?one more doubt or suggestion ..if it is possible dehydrated black olive powder instead of charcaoal because its not match i feel u again add charcoal totally changed the concept.. just my suggestion only..
Tung Huynh in you become a UA-cam member, you can watch all the exclusive footage here (links are in Community area). If you decide to join Patrean, all the exclusive materials will be there 🤓 Thanks!
Dear Miroslav, thanks for your comment. For this recipe in particular, it’s not really necessary to have specific measurements... I’m sure you can achieve the same results, if you follow your culinary instinct here, it’s very simple 🤓✌🏻
I'm so confused about the hay. I've never heard of culinary hay, let alone "hay milk." Is it timothy hay, like you'd buy at a feed store? What flavor does hay impart?? Seems like it would be grassy and...kinda wierd tbh. Still a great vid though.
yeah, it's a regular hay. you can get it anywhere. It does give a very earthy/grassy taste and smell. Think of a grass-fed cow.... Milk, butter and meat that a grass-fed animal gives is very different from a grain-fed animal. Does it main it weird?🤔
Hi Love your videos but I really think you should make a few things clear for the sake of safety: I think your videos are so great that soon hundreds of thousands of people from all over the world will be watching them and not all viewers will have a common base of knowledge. Specifically, it would be good to make it very clear that you are using food-grade charcoal that can be purchased at Amazon not regular charcoal.or activated charcoal (which can cause severe vomiting). Ideally include a link to the correct product. I looked on Amazon and there are so many different types of charcoal, I have no idea which one would be suitable. Also, I don't know where you get your hay but all the hay around here has been sprayed with numerous pesticides. Like many other people who commented, I too prefer the videos where you list quantities (and I wish you would also include this in the text below the videos). Thanks for your amazing and inspirational videos! I love your sense of whimsy!
I don't understand how this channel is not more popular! Really like the techniques and modern touch to everything! Thank you Chef Rudakova for it!
Thanks for watching! 🤗
Looks insanely cool! What do you think about using Wiskey or other flammable Liquids to actually set it on fire?
I can't keep my eyes of your channel its great. Love it, Love it, love it.
Stumbled across your videos today looking for gastro pub ideas. Subscribed instantly and I've seen about 10 so far. I have a Spherification kit and will be practicing for a New Years caviar plating surprise for the group. THANK YOU CHEF!
Chef Rudakova I really love your recipes. I came across your videos when I was searching recipe of edible plastic and really love to work in Molecular Gastronomy. Just to conclude your recipes are super awesome keep it up and please show us more recipes about Molecular Gastronomy
will do 👍 thank you 😊
Thank you! I was looking for something like this for my new summer menu!
Fantástico! Soy chef Venezolano y jamás pensé en cocinar Yuca en ese modo. Felicitaciones de verdad algo de otro planeta jajaa!
Jaja soy de Maracaibo. Ten cuidado con cocinar con carbón, el carbono activado puede absorber los nutrientes en tus intestinos y ser nocivo en consumos prolongados
Yo hice uno igual más no utilice carbón activado utilice otros productos dieron resultados buenos.
Your channel helping a lot to improve my skills.
This was awesome! Looking forward to the next video!
Can‘t stop watching your videos
Keep inspiring us💕 continue to share your passion 💕 love you
It would be interesting if you kept it in the same natural tubular shape because then it would look like traditional Japanese binchotan charcoal. I wonder if there's any food-grade red fluorescent dye you could also fleck into the "coals" that would make them look like they're glowing under blacklight? You could even use some maltodextrin to powderize an additional flavor (coconut?) on top of the cassava coals to make it look like a bit of ash.
you have great ideas, Mike! I’ll definitely explore some of them in 2021🤓✌🏻
Can we use plantains instead?
amazing recipe, cassava is popular food in Asia ,ppl usually steam it and serve with coconut cream ,palm sugar syrup ,but this blow my mind how it look like real charcoal.
Glad you've enjoyed it 👍
I just wanna thank everyone who has a hand on these extraordinary videos
Could you use parsnip instead of Cassava?
Would you explain what charcoal powder is? How long do you let it dry out in the oven and at what temp?
This is my favorite youtube channel
I'm glad you like it 🤓✌🏻
Good day chef. Thanks for sharing your passions.
can’t wait to trade my dish with you.. 🇵🇭🇯🇵👌🏻
You left me with a large grin. I love this whimsical concept. Do I go get a bag of charcoal now?
I now have a bag of culinary charcoal…onward.
You just saved my life!! Looking for this technique for a long time.
You are welcome! 😎
could you use carrot or potato instead of cassava root?
Your channel is excellent. I learn a Lot. I have a question: is it just powdered charcoal in the stock? Doesn't it makes it taste funny or be weird at bite? I havent done the recior, just curious Tx
Can you please provide more details about quantities of each ingredient? Thank you in advance!
Hi, Pedro! 👋 There’s no real specific quantities in this recipe, you cook cassava pretty much as you would cook potatoes.... add salt as you need and then you eyeball a bit of charcoal, I’m afraid I haven’t really measured ingredients for this recipe, as it’s quite forgiving and just up to your personal taste. I hope it helps🤓✌🏻
That’s me... just left you a comment from my Russian channel 🤦🏼♀️
hey chef, is there a way to get the recipe? thanks chef
Good job chef Rudakova 👏 my question this ingredient is charcoal charcoal powder or squid ink powder ? When i can have him ? Many thanks
Can I use other root veggies like Chinese mountain yam or taro? I'm really worried about the food poisoning one may get from eating undercooked cassava
Is there a way to deep fry the ingridient and keep the colour?
Hi Chef. Will you be able to use Parsip instead? Thanks! Love your channel!!
I'm not familiar with this parsnip. But you should try and let me know if gives the same texture.
@@ChefRudakova Okay will let ypu know.😀
It’s amazing idea chef, than can I use frozen cassava?
Hi very cool recipe. where did you get the charcoal powder from?
Amazon 😉
@@ChefRudakova thanks, is it real Charcoal?
@@ChefRudakova thank you :)
I want to do the bigger one for my bbq pork ribs plate. Do you have any exactly inner temperature to monitor if it non poison?
Chef is that real charcoal powder used for the stock and before you put in the oven?
hello chef congratulations for your videos I always follow you !! the quantity of ingredients is missing ... would you help me !! thanks
Love this! Super original.
Thanks 😊
I love this technique and I would like to do it in my restaurant. Could you send me a link to know what charcoal to buy. I don't want it to be toxic to my customers thanks
Discovered your video content from gronda app. Loved your tips and hacks Chef. Thank you so much.
From India.
fantastic chef
Thanks a lot
Is there any substance for the vegetable?
Thanks chef.
Chef it's possible to do with tapioca ?
Amazing chefi amazing you make motivation thank you so much
Thanks for watching! 🤓✌🏻
How long do you put it in the oven for?
Would you use this as a side served with for example grass feed beef?
Sure, this would work just fine🤓✌🏻
Awesome idea! you always have great ideas and flavour combos! what do you do with the leftover milk?
Thanks 😊 I would try to make approximately as much as you would actually need... There’s lecithin inside, it’s not much you can do with it. If you have ideas, let me know 🤓
awesome idea chef，could you tell me whats the temperature to dry cassava？and for how long？also can I use taro to replace cassava？thx;)
I’ve dried it in the oven at 450F for a few minutes (there’s no need to go longer, just so it’s a bit drier on the surface). As for Taro, I’m not sure. I’ve never boiled Taro, I’m not certain about it’s texture when it’s boiled... You should definitely try it out and let me know please😉
Chef Rudakova a hi chef I‘ve been try today with taro，the black liquid didn't coated on, I’m not sure is that starch problem or not?
Lucas Luo try Squid Ink, instead of charcoal. It should work better😉
Lucas Luo or... do as I did in the video. Dry the veg a bit after boiling and sprinkle it with a bit more charcoal. It will stick better.
Hi Chef, is it possible to do this by substituting charcoal powder entirely with just black food dye?
yes ✌🏻
Thank you Chef! 🙏🏻
Amazing Chef..glad i found ur channel
Welcome aboard! 🤓✌🏻
Love from India 🇮🇳
Thank you from beautiful video
🤓✌🏻
I want to ask about, what type of soy sauce do you use chef? Thankyou chef
That's a GREAT question! I'm not really experiences with different types of soy sauces right now 😞 But, that's something I'm very excited to learn more about in the nearest future! Once I know enough, I'll make sure to share a video, sharing my findings✌🏻 then, I'd be able to advice which type of soy sauce to use in what applications...
@@ChefRudakova Thankyou so much chef ❤
Can we substitute cassava with taro
I’m not familiar with taro root. Please try it out and let me know if the texture is the same 🤓✌🏻
What's the subtitute for yuca?
Cassava is kinda the main ingredient in this recipe, that gives just the right texture... But, you can also try it with salsify. I believe it would also work just good 🤓✌🏻 Let me know if you do and how it will turn out 😉
Looks nice 😁
chef possible frozen tapioca ?one more doubt or suggestion ..if it is possible dehydrated black olive powder instead of charcaoal because its not match i feel u again add charcoal totally changed the concept.. just my suggestion only..
The hay you use, is it like normal hay i can get from farmers or you buy it somewhere special?
Yes, it’s an ordinary hay
Amazing ❤
Can you use octopus ink instead of charcoal?
Absolutely! It would work even better with octopus ink🤓 but won’t be vegan any more✌🏻
What’s charcoal powder ?
I’ve never heard of it
Is it edible and where do you buy it ?
It’s literally edible charcoal. You can get it at the pharmacy or maybe the drugstore, depending on where you’re from. I
This is amazing...know where do i find that vegetable..... :/
Latin American food grocery store
Is it natural charcoal powder or any edible charcoal powder?
Food grade charcoal powder. You can get it on Amazon 😉
Can you use squid ink instead of charcoal powder?
Absolutely 🤓✌🏻however, it wont’ be vegan any more in this case
I love it thank you
Beautiful so inspiring
Thank you so much!🤓✌🏻
Hi, if I BECOME A MEMBER on UA-cam, can I access BTS footage directely here? Or I have to switch to Patreon donate?
Tung Huynh in you become a UA-cam member, you can watch all the exclusive footage here (links are in Community area). If you decide to join Patrean, all the exclusive materials will be there 🤓 Thanks!
@@ChefRudakova Subcribed already. You do it great, keep moving forwards
Tung Huynh thanks 😊
Nice one again chef
Thanks!
wow nice chef
Thank You Chef Natalia ( 100 % worth subscribing. :-) )
Wow, thank you!🤓✌🏻
Thanks ghe recipe please!!
wow this is an amazing youtube chanel
Спасибо за ваши видео!! Очень интересно!!
спасибо, что смотрите 🤓✌🏻
My brain says don’t eat that lol🤣🤣🤣
Loving the creativity on this channel!! I can't wait to see what's next.
Thanks, Tyler 🙃
Give some measurements please
Dear Miroslav, thanks for your comment. For this recipe in particular, it’s not really necessary to have specific measurements... I’m sure you can achieve the same results, if you follow your culinary instinct here, it’s very simple 🤓✌🏻
La mejor 💙
Наталья , а русская версия будет ? 😊
Может быть на моем Русском канале 😉
Chef Rudakova , а русский канал существует или он в проекте ? 😁
Чиполлино / линк в описании 😉
Chef Rudakova , классный у вас канал , интересный и хорошо заходит . Случайно вышел на вас через приложение Gronda 😉
Чиполлино / спасибо!
Ty chef
🤓✌🏻
chef you need to learn how to peel the yca first
Lovely :D
Thanks! 🤓✌🏻
I'm so confused about the hay. I've never heard of culinary hay, let alone "hay milk." Is it timothy hay, like you'd buy at a feed store? What flavor does hay impart?? Seems like it would be grassy and...kinda wierd tbh. Still a great vid though.
yeah, it's a regular hay. you can get it anywhere.
It does give a very earthy/grassy taste and smell. Think of a grass-fed cow.... Milk, butter and meat that a grass-fed animal gives is very different from a grain-fed animal. Does it main it weird?🤔
What is charcoal power and how it's made ??
You can find bamboo charcoal powder. Totally food grade
This would look great with an excellent steak on top of it!
Hi Love your videos but I really think you should make a few things clear for the sake of safety: I think your videos are so great that soon hundreds of thousands of people from all over the world will be watching them and not all viewers will have a common base of knowledge. Specifically, it would be good to make it very clear that you are using food-grade charcoal that can be purchased at Amazon not regular charcoal.or activated charcoal (which can cause severe vomiting). Ideally include a link to the correct product. I looked on Amazon and there are so many different types of charcoal, I have no idea which one would be suitable. Also, I don't know where you get your hay but all the hay around here has been sprayed with numerous pesticides. Like many other people who commented, I too prefer the videos where you list quantities (and I wish you would also include this in the text below the videos). Thanks for your amazing and inspirational videos! I love your sense of whimsy!
chacoal
Ur the best...funny classy and beautiful...
Thank you 😊✌🏻
is the powder edible?? haha
Mugaritz !
Yes ! 🤓✌🏻
You are great or lovely..
How long You put the Cassava into oven?