The downside of using isomalt is that it can(and does) cause err.. intestinal distress aka explosive diarrhea. It is what is used in sugar free candy. So consume with caution.
@lemagreengreen7 ай бұрын
Weapons grade stuff, not to be messed with. 'edible' in this case means not edible unless you want to spend a day evacuating your bowels.
@djentledavis6 ай бұрын
hey chef you’re the actual best! thank you so much for your videos! they are really informative!
@rasmuskjaerpoulsen4 ай бұрын
Remember to use heat resistant film or the hot syrup will melt right through. Learned the hard way.
@ChefMajk4 ай бұрын
This has happened to me many times as well.
@user-sz5ec9pp7w6 ай бұрын
I'd like to see how to make clear window I. Cookies using cutout and filling with sprinkles .
@bjsalustiano8966 Жыл бұрын
thanks very much for sharing!
@nunpanitasukun6348 Жыл бұрын
It's an amazing Chef.
@alexandragabriela39794 ай бұрын
Chef, I need, to make a big globe of isomalt.How can i do this? Thank you so much
@priyaram755020 күн бұрын
Couldn't understand the ingredients- please give proportions and temperature at which to pour on clingfilm
@emmanuelprospermunachi82524 ай бұрын
What recipe would you use while using sugar and gulcose for the sugar Glass
@Liza27May Жыл бұрын
Very Cool, Chef Majk 😍👍
@ChefMajk Жыл бұрын
Thx Liza :)
@prizmap43154 ай бұрын
Amazing technique!! Can we use regular sugar ?
@ohohyeahohyeahohyeah Жыл бұрын
do they melt when not in the fridge over time? or can i store them until i need them in my pantry?
@nsm4384 Жыл бұрын
I think some molecularar tekniques whold be amazing 🙂. ...u know like smoke things,solid juice...etc
@yogasetiawan75889 ай бұрын
Hi chef may i know what temperature you start to pour a tablespoon of melt sugar on the top of the cling film and make the dome to prevent the plastic wrap to melt? Thank you chef
@tommaguzzi17238 ай бұрын
I have tried and tried at this without success. What temperature should the melt be to pour? It's eithertoo hot and melts the film or too cool and will not form a bowl. Then i press harder and the film breaks again. Thisso frustrating
@ChefMajk8 ай бұрын
Make sure you have quality termo film otherwise, it melts as you said. Not sure about temperature, it should be in the video.
@tommaguzzi17238 ай бұрын
@@ChefMajk OK thanks I will keep at it. I need a sugar globe for the top of my anual Christmas gingerbread creation. This year it's a light house.
@kevinbynum36607 ай бұрын
300 degrees
@Adrian_999 Жыл бұрын
man i am so frustrated.... i just cant get the foil to form a dome... the area inside the ring is always just flat... at this point i dont even understand anymore how this is even possible
@kiselakobasica58677 ай бұрын
Did you figure it out after 11 months? I guess maybe change the bowl you're putting the foil on(smaller/bigger) or wrap it more tight no air should go out. Maybe you are using a shitty foil, when you put hot sugar it forms small holes and everything colapses after that. I learned this the hard way man.
@dodoltaladodol2412 Жыл бұрын
That was dope
@abhishekshanbhag6557 Жыл бұрын
Chef is it possible to use normal ones instead of isomalt sugar
@cristhianaguado7760 Жыл бұрын
Hello, it is possible to do it but isomalt sugar is more stable, you work better with it, it is not so brittle, you can make more figures with it.
@cristhianaguado7760 Жыл бұрын
Hope this can help you
@sarkozilaszlo4613 Жыл бұрын
U need glucose and sugar😉 it worked for me
@itschefvicky5 ай бұрын
What is the quantity of suger and glucose
@iamaleksandarradosavljevic66706 ай бұрын
Hey 👋 how much gramm of isomalt ? Thx
@HABIBTVrawvlog Жыл бұрын
Is it sticky when its dried?
@Brian-tp1cf2 ай бұрын
How to avoid melting cling wrap
@ChefMajk2 ай бұрын
Buy the one that is more heat resistant.
@smktdp-8 ай бұрын
How to repeat it if I cannot make in times I try to stir them again and they start to caramelize to burn
@ChefMajk8 ай бұрын
It is very difficult you have to be fast and precise and you cannot go back really
@reganjohnston29653 ай бұрын
What cling film do you use mine melts
@ChefMajk3 ай бұрын
Heat-proof film, for sure.
@ntombi105 Жыл бұрын
2:29 You clearly are a pro at this🙌🏾 Is it not too hot to handle? Would using 100% normal sugar not pan out?
@ChefMajk Жыл бұрын
It is not that hot how it looks. Not sure it that will work just with normal sugar, I think you would struggle. Sugar and glucose would work
@user-bz3om2jd2d Жыл бұрын
@@ChefMajk at what ratio pls?
@jamesblonde24026 ай бұрын
How would I incorporate glucose syrup?
@Katarina0ful Жыл бұрын
Pekné video.:)
@nikolaspasojevic9973 Жыл бұрын
Hello Chef, can we get some plating techniques in the next video?
@ChefMajk Жыл бұрын
What do you mean by plating techniques? I do plating in every recipe
@nikolaspasojevic9973 Жыл бұрын
@@ChefMajk yes but some techniques that you use in restaurants and some plating ideas that would be generally good like in the video you posted a few months ago