Sugar Dome Mastery: Make Your Own Edible Glass At Home!

Рет қаралды 49,600

Күн бұрын

Пікірлер: 48

@creightonhix3542 Жыл бұрын

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.

@lemagreengreen 7 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.

@djentledavis 6 ай бұрын

hey chef you’re the actual best! thank you so much for your videos! they are really informative!

@rasmuskjaerpoulsen 4 ай бұрын

Remember to use heat resistant film or the hot syrup will melt right through. Learned the hard way.

@ChefMajk 4 ай бұрын

This has happened to me many times as well.

@user-sz5ec9pp7w 6 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.

@alexandragabriela3979 4 ай бұрын

Chef, I need, to make a big globe of isomalt.How can i do this? Thank you so much

@priyaram7550 20 күн бұрын

Couldn't understand the ingredients- please give proportions and temperature at which to pour on clingfilm

@emmanuelprospermunachi8252 4 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 :)

@prizmap4315 4 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

@yogasetiawan7588 9 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

@tommaguzzi1723 8 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

@ChefMajk 8 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.

@tommaguzzi1723 8 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.

@kevinbynum3660 7 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

@kiselakobasica5867 7 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

@itschefvicky 5 ай бұрын

What is the quantity of suger and glucose

@iamaleksandarradosavljevic6670 6 ай бұрын

Hey 👋 how much gramm of isomalt ? Thx

@HABIBTVrawvlog Жыл бұрын

Is it sticky when its dried?

@Brian-tp1cf 2 ай бұрын

How to avoid melting cling wrap

@ChefMajk 2 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

@ChefMajk 8 ай бұрын

It is very difficult you have to be fast and precise and you cannot go back really

@reganjohnston2965 3 ай бұрын

What cling film do you use mine melts

@ChefMajk 3 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?

@jamesblonde2402 6 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

@fermeoniz5497 Жыл бұрын

I'd love to see those too