How to make DRY AGED BEEF FAT POWDER using Tapioca Maltodextrin
Watch how to make a beef fat powder using Tapioca maltodextrin and how to make a modern version of beef tartare with Chef Scott Cannon from The Cork and Craft in San Diego, CA. He also explains how to make puffed rice crackers to add as a garnish. These elements of molecular gastronomy allow you to create a new spin on an old classic like tartare.
Like and Subscribe!
Add a comment to ask any questions or recommend any topics for new videos.
Follow @chefepic on Instagram and Facebook
#foodie #moderncooking #culinaryart
Видео How to make DRY AGED BEEF FAT POWDER using Tapioca Maltodextrin канала Chef Epic
Like and Subscribe!
Add a comment to ask any questions or recommend any topics for new videos.
Follow @chefepic on Instagram and Facebook
#foodie #moderncooking #culinaryart
Видео How to make DRY AGED BEEF FAT POWDER using Tapioca Maltodextrin канала Chef Epic
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
POTATO CHIP GLASS Molecular Gastronomy by Chef Chris Anderson
Using MEAT GLUE to make a BONELESS TROUT - How to use Transglutaminase
FROZEN Parmesan FOAM - How to use SOY LECITHIN to make a Foam
Sculptural Plating - Use NEGATIVE SPACE
Beef Tartare
How to "Dehydrate" Fat Using Tapioca Maltodextrin
ULTIMATE CARROTS with BRIAN MALARKEY
HOW TO MAKE EASY SQUID INK TAPIOCA CRACKERS
INDUCTION COOKTOP = PRECISE TEMPERATURE
How to Make Coral/ Lace Tuiles
Olive Oil Powder · Maltosec · Texturizers
Abzorbit - turn fats and oils into a fine melt-in-your-mouth powder
ABURI technique for BLACK COD - How to properly use a torch to cook fish
Making Goat Cheese Spheres with Chef John Placko
Dry-Aged Prime Rib - How to Dry-Age Beef - Food Wishes
A NEW TAKE on a CLASSIC POTATO SALAD
Dessert Dirt
CARAMEL DECORATION- HOW TO MAKE SUGAR CAGE, CARAMELIZED NUTS AND PULLED SUGAR
Bacon Powder/Dust | Bacon Tadka Essentials
Sous Vide Chinese Cumin Lamb Ribs