Very very great video .. excellent chef please do more videos on Michelin star techniques and recipes... Please tell me how to pair this translucent pear in food dishes
@@ChefMajk Thank you! I'm trying the first step before to put in the sugar-caramel with all the method that I find on internet but it not work well. It always change color. Do you have some advise please?
I would use small silicone tongs to grip the slices, then once you lay them on the mat, use a toothpick to drizzle a bit of sugar on the dry bit. Alternately, you could thread a piece of wire through where the stem would go, then just pull it out once the fruit is dry
Stunningly beautiful❣️ Loved the video! Thanks very much. Are the pears supposed to be crisp when done? How do I figure out that they are done? Love and hugs from Canada 🇨🇦
Please can you tell me what the four word for the third ingredient in the pear glaze is 'White Wine Vinegar ___?' I keep missing that last word! Many thanks, these look gorgeous
Aluminium reacts with acidic food (lemon juice in this case) so be careful. Parchment paper maybe? Or buy a silicon mat on ebay, amazon, AliExpress or in some grocery store, it's cost not so much and very useful on a kitchen.
Thank you very much for giving a beautiful video. You covered the whole thing in a very short time Do you have any suggestions on how to preserve it and make it salable?
Hi Chef! i have so many question... why doesnt the cutting board burn when you put it into the oven? and do you have to use the silicon mats? Could this be done with just a baking tray and baking paper??
Wood is not burning for that low temperature, but you can put something else on the top. And yes probably you can do the same thing with baking paper ;)
So beautiful! My question is, how long can these be kept and how should they be kept? Thank you
Important Question ✅
Wow, it's so beautiful and elegant, thank you so much for sharing this amazing technique.
Gorgeous!! Puppy in the background is a bonus😍 Love it!!
Please keep sharing your recipes as an amateur chef im learning a lot
I will no worries
Thank you so much for the beautiful recipe how would you store these ?
I can't believe my eyes 👀 gorgeous work thank you so much chef
Thanks chef ! Is not 75C fan oven ?
Beautiful! And so are the pears 🙂
Great video! And other fruits you recommend trying this on? Or is it just hard fruit like appels and pears?
Stunning!
Thanks :)
Hey there, amazing vid!! was curious what brand of mandolin do you use?!
very cool! And your puppy is so cute!
Thank you 😊
Очень нравятся ваши рецепты. Спасибо большое.
Gracias chef por compartir la tecnica, sera posible los subtitulos en español, soy colombiana
I tried this and it was perfect. Thank you chef
how long did u keep them in the oven?
Just beautiful, thank You Chef.
Very elegant technique. Thank you.
Thx
What a great video & such a lovely chef. Can anyone tell me what temperature the oven is & how long the pear bakes?
I have hearing challenges.
Hello from Vietnam, love all your recipes and platting 🥰🥰🥰🥰 thanks for sharing.
wow that looks great! Can i use normal baking instead of silicon sheets? thank you for your videos
Probably yes
Don't use baking paper! I did and it was a total disaster!😂
Very very great video .. excellent chef please do more videos on Michelin star techniques and recipes... Please tell me how to pair this translucent pear in food dishes
Excellent work as usual chef!
awesome. thanks for inspiring me to cook better. keep it up, chef!
You are welcome ;)
This pears 🍐 are spectacular looking ❤
Hello Chef amazing work!!
For the first part can we replace the oven with a dehydrator?
Probably yes
Mike you re channel is f** amazing ,thank you
Thanks man
Thank you very much, a follow you from Portugal. Thank you to share your recipes with us.
Hey Chef Majk, maybe I miss that part but can you tell me how long the pear needs to be in the lemon water mixed liquid?
Just a few seconds is enough
Fantastic! Thank you for sharing this method.
Muy buen trabajo, Chef!
Your content is greattttttttt... al of your recipes are magnificent... every day I am checking if you post nee recipes. If yes your make my day 😁
Thanks for support ;)
hello chef thank you for your tutorial I am French and I can not understand the ingredients of caramel (sugar + water and "5g of .... vinegar?? " )
Yes white wine vinegar 👍
Thank you. @@ChefMajk
Beautiful chef thank you for amazing dishes
That looks amazing!
Thank you for the video!
Does it work with apple too ?
Yes it does
@@ChefMajk Thank you! I'm trying the first step before to put in the sugar-caramel with all the method that I find on internet but it not work well.
It always change color.
Do you have some advise please?
Woow you impress for real.
You are The real deal.
Thanks for support ;)
Hi chef , in the second step when u put to 70 degree , approximately how many minutes need for dry
Until will be dry, there is no exact number
@@ChefMajk How long did it take in your oven? Just a ballpark estimate - was it on the scale of 2-3 hours or more like 5-6 hours?
@@adotiwal don't remember honestly... a few hours for sure. Just try it and you will see
I loved it you have my follow
Thank you very much. Love it
Hi, can you please tell me what else do you add with the sugar and water at 2:00? Thanks.
White wine vinegar
Hi Chef, thankx for shering your knowledge with us. About "before best", how do it need to be kept? And, how many days is its time Life?
Few days or until the caramel around melt
Thank you so much. This is the art of cooking. 👍🌹💐💕
You are welcome ;)
What temperature must oven be on in Celcius?
How do you store it for a few days? Thank you
How do you dip the ones without a stem?
I would use small silicone tongs to grip the slices, then once you lay them on the mat, use a toothpick to drizzle a bit of sugar on the dry bit. Alternately, you could thread a piece of wire through where the stem would go, then just pull it out once the fruit is dry
Carefully lol
Awesome technique
Can these be made to use at a later date or is it best to use as soon as possible???
The best is to use asap but if you store it the right way, it should stay for a few days easily
wonderful video. Thank you very much!
You are welcome
Stunningly beautiful❣️
Loved the video! Thanks very much.
Are the pears supposed to be crisp when done? How do I figure out that they are done?
Love and hugs from Canada 🇨🇦
Yes they should be crispy
@@ChefMajk Thanks 😊
thank you chef! one question. why do you add vinegar when making caramel sauce?
For flavor so it is not just super sweet
Hi chef, how long do these keep once made ? thank you
Few days for sure if you store them nicely closed in the box
Hi, Great dish but I can't find the video about the Pea Chips? And what temperature the oven needs to be? Around 180 Celcius?
What pea chips?
Temperatures are in the video, both. I don't remember now.
hi , from Brasil ! Tks Chef !!!!!
Chef iam a fan of you from(india) tamilnadu (chennai)
Thank you to share your secrets
What kind of vinegar did you say to use?
Is it convection or conventional oven settings?
Thank you for your great videos.
I don't think that makes any difference
What did you add of 5 grams? white whine?
Vinegar
Excellent video chef, how can i storr these so that the sugar doesnt melt?
Probably closed in the plastic box
Looks great!
Thx
Wonderful 😍but I don't understand the third ingredient when you make water sugar and.... For make the caramel... What's it? Thank you
Thanks Majk! 🙂
Please can you tell me what the four word for the third ingredient in the pear glaze is 'White Wine Vinegar ___?' I keep missing that last word! Many thanks, these look gorgeous
Nothing else. I said white wine vinegar first
Wow master chef
Hi..what you add with sugar and water.. couldn't understand..can u pls tell in English
Vinegar
Cool! 🔥🔥🔥 Thanks!
Can you do this with apple
Wow well done chef
Which kind of vinegar?
Tremendo chef explica muy claro solo que si coloca la cantidad de los ingredientes seria fantastic 👏 lo felicito soy una persona de 70 años gracias
Looks amzing, but Chef MAjk, what dish i can use this in ? Do you have any suggestions?
I mean any dessert basically. Don't overthink it too much ;)
@@ChefMajk Thank you!
can this be done with apples as well?
Yes for sure
Can we use red pears??
Pretty cool
Complimenti 👏👏👏👏
So is that a brine a gastrique or caramel?
Hi, Michal, its me again😊, I dont have that sillicon paper for baking, what should i use instead? I was thinking about aluminium foil?
Aluminium reacts with acidic food (lemon juice in this case) so be careful. Parchment paper maybe? Or buy a silicon mat on ebay, amazon, AliExpress or in some grocery store, it's cost not so much and very useful on a kitchen.
I guess baking paper will work similar way
@@Tetramor4 I will try to buy it yeah or first time I will try with baking paper as Majk said, thanks for suggestion
@@ChefMajk thanks, i will try
Beautifully elegant! Can you do this also with other fruits like apples strawberries peaches?
With apples yes with peach I am not sure
Hello can we do a peach version?
Can you please tell me how long they last? Airtight container?
They never get like off but they will melt in high humidity environments...so it probably few days depending on how you store them
Do you have a guide for chicken cuts?
Thank you very much for giving a beautiful video. You covered the whole thing in a very short time
Do you have any suggestions on how to preserve it and make it salable?
Can the white wine vinegar change to regular vinegar or even citric acid solution chef?
another vinegar for sure, citric acid not sure
@@ChefMajk noted chef
Chef
How do you dispose the sugar?
Is it by adding more water and bring it to a boil again to dilute the pot of liquid?
Do you mean how you clean a pot? Yes just put some water and melt a caramel.
Can I use this same technique with apples
Never trying that, but probably yes.
Bom dia! Qual o terceiro ingrediente adicionado no caramelo chef ?
Vinagre de vino blanco o vinagre blanco
Шедевр 🔥🔥🔥
Çox gözəl əllərinə sağlıq Azərbaycan dilində altyazı versəydiniz sevinərdim təşəkkürlər
how long did u leave them in the oven? Mine have been in there for 2 hours lol and they still don't look like yours.
Karemel sekermi?
Hi Chef, is that the five gram of normal vinegar? At the end with sugar and water? Thanks in advance
Yes any kind of vinegar
Hi Chef! i have so many question... why doesnt the cutting board burn when you put it into the oven? and do you have to use the silicon mats? Could this be done with just a baking tray and baking paper??
Wood is not burning for that low temperature, but you can put something else on the top. And yes probably you can do the same thing with baking paper ;)
@@ChefMajk Ahhhhhh! I seeeee... thank you so much for getting back to me! :)
Chef where we can keep the caramelized pear ?? In fridge or room temperature
Room temp in plastic box
I can't fully hear, could you please advise what 5 grams you added into the syrup?
Vinegar
Is this method work for Apple or orange?
Apple yes oranges I dont think so
Can you do same with pineapple
Está louca para saber como faziam essas Pera vitrificadas
Very nice!
Thx
How do you dip the pears chips that don't have a stem?
With the help of a tweezers
How much time in lemon water?
Doesn't matter, it is just to keep them light. Do it as fast as possible