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Hello, the weigh on the recipe of the beans are dried or hidrated? Tanks

I'm going to be attempting a koji grow without the use of a formal fermentation chamber. In fact I'm probably messing up a lot if every step shown is really required, but I want to see if there is a way to get a good result without committing to any extra equipment. May even upload a video of it... Maybe

Excellent Presentation!❤ThaNKz deeply foR sharinG these HeaVenly Design Ideas with me!✌😃🙏😇🌹🌞🌹🏞☕🍵☕🍹

Very cool video, just need a heidolph unit instead of buchi

Can you give a ballpark estimation for how long it lasts in the fridge vs the freeze? Really rough estimation

Is it possible to get replacement silicone gaskets?

4:53

Why boil as I believe in France they just let the saltwater dehydrate in the sun ?!?!?!

Could you make a pandan extract with this, from juicing the leaves? As a fast version of the normal sedimenting process. Similarly ... could you use your process to make a shelf-stable pandan extract in a light body oil, like a rice oil?

Vacuum siphoned coffee? Have you done a video about this?

I made my koji from long grain brown rice and used it with soybeans to make miso. Aged for 6 months it is fabulous! It tastes like extra sharp cheddar cheese with blue cheese.

Hi Eddie, your video was very informative. I’m in the process of creating a beverage and I was wondering if you could recommend an Ultrasonic infusion or extraction machine for noob like myself to get started with. Thank you for your time.

Super helpful, thanks. I've been debating whether I should add this tool to my kit and I think you've convinced me

One quick question if I may? When you vacuum pack the smaller batches, do you still weigh them down or does the vacuum seal effectively do that for you? I'm so happy I've found this channel! Really love the creativity of your cooking and production of your videos. Ordered your book as well!

Hello! I'm using my Buchi predominantly for alcohol based distillates. I tried to make lemon scented hydrosol, but the result is quite disappointing. I can't seem to get a powerful scent. I've been wondering wether I'm distillating it for too long and too much water is distilled or not long enough so that the majority of the oils do not get into the distilled product... I wanted to have a lemon scented liquid that i could spray over a cocktail like a whiskey sour without having to use lemon zest. Any advise? =)

Love this

Such a talent! Hopefully, one day I will get to sample your delights in person at The Walled Garden. 😍

The most simple and easy way to understand the process of fermentation ever on RUclips ✅ Thank you

Your RUclips channel is truly a hidden Gem 💎 & so underrated, this particular video deserves ONE MILLION views & likes Thank you so much for your precious & generous sharing the 🙏💫💫💫💫💫

Wow beautiful human being presenting a stunning yet very delicate and simple deco for sweets and pastry 💫💫💫💫💫 Subscribed & liked ✅✨✨✨

Amazing presentations… what is the source of the “rings” you use?

Brilliant video mate!

As an Herbalist I use a Ultrasonic Processor for make different types of herbal tinctures.

what you maiking with the stiller ?

Is there a way to charge the small C02 cannisters from the larger tank? Or is there a way to hook up the large tank to the whipper? Can you whip with C02 or does it have to be N0s?

Hi Eddie. I was looking to buy an isi siphon but wasn't sure what size I should get, the 0.5L or 1L and was wondering if you might be able to provide some insight. I would mostly be using it for dessert applications like mousses and generally doing ~6 servings. Do you think the 0.5L would be enough for this or should I step up to 1L. Thanks!

Hi. Once fermented how long can we store in the fridge for?

would be nice if you explain what you put in (is it already distilled once to get rid of the methonol and acetates) , what you get out and what quantity of say gin you would get and how you blend it, sound like a load of work for very little alcohol to use.

Love your channel. How and when do you determine the exact moment to stop the distillation process in order not to end up with unwanted flavours in the distillate? Thanks in advance

Hi Eddie, Thanks for all of this. I was wondering : can i add chili and spices ( i want to make a mala sichuan flavor miso ) at the beginning of the fermention process. Or maybe chili and sichuan pepper will prevent fermentation ? Thanks again. Lucas

Hi Eddie, this is a nice video so thanks for making this. I found your video as I was looking to see if the way I'm making salt is safe and if I'm missing an important part of the process. I'm originally from Newton-le-Willows bordering greater Manchester but now live on a boat in the Mediterranean after sailing from the UK. The meds salinity is crazy, especially here in the eastern med and I have just read it's at around 40 percent salt in the summer! Salt keeps encrusting our boat and the windows get thick with big flakes really quickly so I decided to make our own salt! I have already started to collect sea water and I've just got around a teaspoon from a small amount left on a plate outside overnight which was an experiment, so now I'm scaling things up! It's so saline here I float and don't have to swim at all, so it's so easy for me to make salt here and it feels good to produce it myself although the sun is doing all the work for me so I'm lucky! I'm going to stock up now so that when we sail out of the med we'll have a good supply!

thanks for share ❤❤❤

[4:56] That's glass, Mr White

Amazing video! Question, do also ingredients retain all their natural benefits vitamins etc. after distilled?

Перевод можно, уж очень красивый декор.

Thank you for sharing. Can you give me a recipe for cookies with the nitrogen smoke ? Thank you

Fantastique !

Eddie, I was wondering about the taste effect when I put cream whipper (infused vodka with herbs) into an ultrasonic bath.

@EddieShepherd, did you have to use a treatment on the herb oil before spinning it? I just got a Spinzall 2.0 (yesterday!) and I'm eager to give this a try

Can anyone give me the set up for carbonating drinks like the one he uses ? If you have all the links for the different parts you are awesome amazon will be the best, oh I do have the CO2 can already. Thanks

What's your preferred oil to marinate it in?

Hey, I don't know what happened, I followed your recipe exactly (except for replacing the 1.5g eaywhip with 1g methocel and 1g xantan and adding 10g of seaweed powder for color and flavour), looks amazing when it comes out of the siphon, but it slides right off the cheese as soon as I put the slice of halloumi in the fryer), tried different temperatures, same thing, any thoughts? thx!

So you don't need to distill tye gin with this method?

How did the blueberries turn out? Any other good original ideas to ferment? Great content

awesome video😍

Eddy, nice job. I find my isi to be an invaluable tool in my kitchen. Not a professional chef, I do cherish my culinary skills. I find experimenting with my ISI to be great fun. Using CO2 to make whipped cream…not so much…jus’say’n.

Great video very informative. Thank you.

Hello there. Great job you are doing here, very interesting. Any advice on how or where I could learn more in how to use this device to make cocktails? Thank you

how did you get the flavour out of frankincense? I have a resin type of ingredient in my region, which i cannot mix with water or water, also cannot ingest directly. i feel that it may be somehow like frankincense. Could you give-me some hints?