Blue Algae Miso Tasting Menu Dish @EddieShepherd

Eddie Shepherd Im this video I take you through a small, unusual dish from the tasting menu to share the recipe and how I work creatively on dishes like this, layering up techniques to develop flavour, deliciousness and complexity.

Recipe and in depth technique videos bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 The Dish
1:40 Presentation & Flavour
2:47 Blue Algae Miso
3:40 Distilled Osmanthus Flowers
5:00 Cold Infused Dashi
5:16 Centrifuge Clarified Miso Sauce
5:42 Osmanthus Dashi Marinated Tofu
6:30 Spiced Mushrooms
6:59 Pickled Apple
7:30 The Finished Dish

Technique Video Links -
Making Miso - youtu.be/qADkUWJFIAI
Making Koji - youtu.be/iNzih0AllyE
Working with Tofu - youtu.be/KSlDpv044xE
The Rotavap - youtu.be/nfiHXHl3XNM
Cold Infused Dashi - youtu.be/wOB2QiQ9aLo

Recipes -

Osmanthus Cold Brew Dashi -

300g Water
10g Kombu
2.5g Osmanthus Flowers

Combine the ingredients and cold infuse for 24 hours

Tofu Marinade -

300g Osmanthus cold brew dashi (see above)
125g Shio Koji (see my koji making video)
75g Tamari
Juice 1 lemon

Cut tofu into rectangles and deep fry ay 190C until the exterior of the tofu has a light brown crispy outer layer.
Place the fried tofu into the Osmanthus dashi marinade and allow to marinade for 24 hours.

Spiced Mushrooms -

75g Dried Shiitake Mushrooms
100g rapeseed oil
6 garlic cloves
1.5g chilli flakes
1 white onion
4 spring onion
1 star anise
1 small piece cinnamon bark
1 sheet nori - thin sliced
15g tamari
5g muscavardo
10ml brandy
4g dashi powder
Black pepper

Soak the shiitake mushrooms for 1 hour to rehydrate them, then dice into small pieces.
Dice the remaining fresh ingredients and warm three tablespoons of oil in pan .
Saute the onions to soften then add the star anise, cinnamon and chilli and fry gently for a couple of minutes.
Add the mushrooms, seaweed and garlic to the pan and cook a few minutes until the mushrooms absorb the oil.
Add the tamari, brandy, dashi powder & sugar to the pan then turn the heat down and cook on low until all the liquid is evaporated.
Remove the whole spices and then pulse the cooked mushrooms in a blender. Place the pulsed mushrooms in jar and cover with the leftover cooking oil.

Blueberry Pickled Apple -

100g Blueberries
400g Cider vinegar
10g Salt
200g Caster sugar
2 Fresh Green apples

Blend together the blueberries, vinegar, salt and caster sugar.
Then strain this mixture through a fine sieve and reserve in the fridge until ready to use.

For the freshest flavour the pickled apple should be prepared using a vacuum machine just before serving. But If you don’t have access to a vacuum machine you can marinade the apple in blueberry vinegar for around 6 hours in the fridge instead.

Cut the apple into small 2mm cubes.
Place these small pieces of apple in a vacuum bag with the blueberry vinegar.
Then vacuum them on 100% in a chamber vacuum sealer to flash pickle the apples.

The stuffed Tofu -

Then cut the marinated tofu (see above) at one end and use a small cutting tool to remove some of the 'flesh' of the marinated tofu, then fill this with the spiced mushroom mixture (above).
Top with the blueberry pickled apple and place in the serving dish topped with a fresh nasturtium petal.

For the Sauce -

Distilled Osmanthus -

100g Osmanthus Flowers
1.5 Litre water

Cold infuse the flowers for 24 hours then vacuum distill at 35C to 40C gradually dropping the pressure to distil 3/4 of the infusion.

Cold Brew Dashi -

300g Water
10g Kombu

Combine the ingredients and prepare as a cold brew dashi - cold infused for 24 hours.

Blue Algae Miso

This miso follows the principles for miso making I cover in my miso making video - youtu.be/qADkUWJFIAI
I use 5% Salt and Ferment the miso for 4-6 months. I wont give you the full the recipe for this here but you can follow my miso making video and the principles in that.

Blue Algae Miso Sauce -

50g Cold Brew Dashi
130g Distilled Osmanthus
75g Plain water
50g Blue Algae miso

Combine the ingredients and mix well.
Clarify the mixture though a centrifuge (I use the Booker and Dax Spinzall)

Serving -

Finish the blue algae miso sauce with 1% fresh lemon juice (1g lemon per 100g miso sauce).
Place the stuffed tofu topped with pickled apple in a dish.
Pout the blue algae miso sauce around it.
Finish with a fresh nasturtium petal and osmanthus infused olive oil

updated 2 years ago

Blue Algae Miso Tasting Menu Dish

Eddie Shepherd 2023-10-22 | Im this video I take you through a small, unusual dish from the tasting menu to share the recipe and how I work creatively on dishes like this, layering up techniques to develop flavour, deliciousness and complexity.

Recipe and in depth technique videos bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 The Dish
1:40 Presentation & Flavour
2:47 Blue Algae Miso
3:40 Distilled Osmanthus Flowers
5:00 Cold Infused Dashi
5:16 Centrifuge Clarified Miso Sauce
5:42 Osmanthus Dashi Marinated Tofu
6:30 Spiced Mushrooms
6:59 Pickled Apple
7:30 The Finished Dish

Technique Video Links -
Making Miso - youtu.be/qADkUWJFIAI
Making Koji - youtu.be/iNzih0AllyE
Working with Tofu - youtu.be/KSlDpv044xE
The Rotavap - youtu.be/nfiHXHl3XNM
Cold Infused Dashi - youtu.be/wOB2QiQ9aLo

Recipes -

Osmanthus Cold Brew Dashi -

300g Water
10g Kombu
2.5g Osmanthus Flowers

Combine the ingredients and cold infuse for 24 hours

Tofu Marinade -

300g Osmanthus cold brew dashi (see above)
125g Shio Koji (see my koji making video)
75g Tamari
Juice 1 lemon

Cut tofu into rectangles and deep fry ay 190C until the exterior of the tofu has a light brown crispy outer layer.
Place the fried tofu into the Osmanthus dashi marinade and allow to marinade for 24 hours.

Spiced Mushrooms -

75g Dried Shiitake Mushrooms
100g rapeseed oil
6 garlic cloves
1.5g chilli flakes
1 white onion
4 spring onion
1 star anise
1 small piece cinnamon bark
1 sheet nori - thin sliced
15g tamari
5g muscavardo
10ml brandy
4g dashi powder
Black pepper

Soak the shiitake mushrooms for 1 hour to rehydrate them, then dice into small pieces.
Dice the remaining fresh ingredients and warm three tablespoons of oil in pan .
Saute the onions to soften then add the star anise, cinnamon and chilli and fry gently for a couple of minutes.
Add the mushrooms, seaweed and garlic to the pan and cook a few minutes until the mushrooms absorb the oil.
Add the tamari, brandy, dashi powder & sugar to the pan then turn the heat down and cook on low until all the liquid is evaporated.
Remove the whole spices and then pulse the cooked mushrooms in a blender. Place the pulsed mushrooms in jar and cover with the leftover cooking oil.

Blueberry Pickled Apple -

100g Blueberries
400g Cider vinegar
10g Salt
200g Caster sugar
2 Fresh Green apples

Blend together the blueberries, vinegar, salt and caster sugar.
Then strain this mixture through a fine sieve and reserve in the fridge until ready to use.

For the freshest flavour the pickled apple should be prepared using a vacuum machine just before serving. But If you don’t have access to a vacuum machine you can marinade the apple in blueberry vinegar for around 6 hours in the fridge instead.

Cut the apple into small 2mm cubes.
Place these small pieces of apple in a vacuum bag with the blueberry vinegar.
Then vacuum them on 100% in a chamber vacuum sealer to flash pickle the apples.

The stuffed Tofu -

Then cut the marinated tofu (see above) at one end and use a small cutting tool to remove some of the 'flesh' of the marinated tofu, then fill this with the spiced mushroom mixture (above).
Top with the blueberry pickled apple and place in the serving dish topped with a fresh nasturtium petal.

For the Sauce -

Distilled Osmanthus -

100g Osmanthus Flowers
1.5 Litre water

Cold infuse the flowers for 24 hours then vacuum distill at 35C to 40C gradually dropping the pressure to distil 3/4 of the infusion.

Cold Brew Dashi -

300g Water
10g Kombu

Combine the ingredients and prepare as a cold brew dashi - cold infused for 24 hours.

Blue Algae Miso

This miso follows the principles for miso making I cover in my miso making video - youtu.be/qADkUWJFIAI
I use 5% Salt and Ferment the miso for 4-6 months. I wont give you the full the recipe for this here but you can follow my miso making video and the principles in that.

Blue Algae Miso Sauce -

50g Cold Brew Dashi
130g Distilled Osmanthus
75g Plain water
50g Blue Algae miso

Combine the ingredients and mix well.
Clarify the mixture though a centrifuge (I use the Booker and Dax Spinzall)

Serving -

Finish the blue algae miso sauce with 1% fresh lemon juice (1g lemon per 100g miso sauce).
Place the stuffed tofu topped with pickled apple in a dish.
Pout the blue algae miso sauce around it.
Finish with a fresh nasturtium petal and osmanthus infused olive oil

Vegan Ice-Cream & Homemade Chocolate

Eddie Shepherd 2024-12-19 | How I make the delicious and surprisingly simple vegan Hazelnut Oat Milk Ice-cream I serve on my tasting menu. It's a great simple recipe and much much more delicious than it should be for how easy it is - just 4 ingredients very simply combined. Then I go on to show you how I make some of the other things I serve this with - a vegan white chocolate made with Kinako and a Cherry Brandy Sauce. I hope you find these interesting too and the Ice-cream recipe itself really is so easy & rewarding I highly recommend making it. .

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Related videos -

Chocolate Tempering - youtu.be/7ifZSZjpoVs
Homemade Chocolate - youtu.be/R3RskGVhhGI
Oat Milk Chocolate - youtu.be/1oUyhJuwgfQ

Hazelnut Oat Milk Ice-Cream Recipe

625g Hazelnut Praline
840g Oatly Oat milk
80g Caster sugar
25g White miso

Combine ingredients and blend together well.
Chill & rest the mixture overnight
Process in an ice-cream machine

Vegan Kinanko White Chocolate

900g Cocoa butter
690g sugar
690g toasted soy bean / kinako

Combine in a chocolate grinder and follow the method described in my chocolate making video - youtu.be/R3RskGVhhGI

Cherry Brandy Sauce

Cherry juice -
450g Cherries
450g Water
225g Sugar

Blend well the ingredient together then strain though fine sieve.

Cherry Reduction

1000g Cherry Juice from above
225g Pomegranate molasses

Reduce in rotavap at low temperature.

Finished Cherry Brandy Sauce -

50g Cherry reduction (see above)
100g Cherry brandy

Mix together then store chilled until ready to use.

Visiting a 2 Michelin Star Vegan Restaurant

Eddie Shepherd 2024-11-10 | An inspiring visit to the ground breaking 2 Michelin star plant-based restaurant De Nieuwe Winkel in Holland.
I wanted to share some of this incredible experience as well as some of my thoughts on the current plant-based (or 'botanical gastronomy') restaurant scene.

De Nieuwe Winkel Restaurant's website and booking can be found here - denieuwewinkel.com

More from me -
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
PATREON - patreon.com/eddieshepherd
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

MY TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens

MY PRINT COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 De Nieuwe Winkel Restaurant
00:49 Botanical Gastronomy
2:18 Worlds Best Restaurants List
3:14 The Menu
4:00 The Lab
4:20 The Food
6:45 Conclusions & Thoughts
7:15 The Plant-Based Restaurant World

Food Dehydrator Techniques & Tips from a Chef

Eddie Shepherd 2024-09-22 | In this video I take you though various uses, techniques and tips using a food dehydrator - from simple drying of ingredients to making tuilles, crisps and garnishes, as well as using dehydrators to ferment foods and for other culinary techniques.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Elderflower & Spruce Lemonade

Eddie Shepherd 2024-06-09 | In this video I show you how I make the new spruce and elderflower welcome drink. I'll also include the recipe bellow & you could choose to make this replacing the spruce infusion with apple juice if you have missed the chance to collect or don't feel confident collecting spruce tips.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Other wild food videos -

Dandelion Pastilles - youtu.be/QduxEiF_OAM
Nettle Soup - youtu.be/i7RAQLdYUSg
Rosehip Cocktail - youtu.be/sqpZApCtXY0
Spruce Tip Sorbet - youtu.be/vVNjsgPO93c

EasyWhip - The ingredient I designed for making stable foams and mousses is available fro Special Ingredients - specialingredients.co.uk/?ref=e-s

RECIPE

For the Finished Drink -
140g Spruce syrup (see below)
80g Osmanthus syrup (see below)
60g Elderflower Verjus (see below)
20g lemon juice
520g Water

Combine all ingredients together, carbonate if desired, then chill until ready to serve .

New Spruceade Osmanthus infusion -

2.5g Osmanthus Flowers
250g sugar
250g water
Zest 2 lemon

Mix and cold infuse overnight then strain.

Spruce Tip Syrup

50g spruce tips
100g Sugar
100g water

Blend well and cold infuse overnight then strain.

Elderflower Verjus -

Fresh Elderflower
Verjus

Mix and cold infuse overnight then strain.

Dandelion Foam -

600g Dandelion Infusion (see below)
0.4g Easywhip

Dandelion Infusion -

650g Caster sugar
1300g Water
39g Citric acid
Juice and zest of 5 lemons
100g Picked Dandelion Petals

Pick the yellow petals from the dandelion heads (this is laborious but necessary).
Combine the sugar, citric acid, water, lemon sets and juice and bring to a simmer.
Allow this to cool
Add the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial.

Video Timestamps -

00:00 Introduction
1:04 Elderflower Verjus
2:53 Spruce Infusion
3:30 Osmanthus Flower Infusion
4:14 Making the drink
5:30 Carbonating the drink
6:02 Dandelion petal foam
7:39 Serving the drink

Hawthorn Blossom Pastilles

Eddie Shepherd 2024-05-19 | This week I take you through there process of foraging for hawthorn flowers and then making a simple hawthorn flower syrup before I go on to showy my recipe for the Hawthorn and Blackcurrant Pastilles I serve as petit fours along side tea and coffee at the end of my tasting menu.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Other wild food videos -

Dandelion Pastilles - youtu.be/QduxEiF_OAM
Nettle Soup - youtu.be/i7RAQLdYUSg
Rosehip Cocktail - youtu.be/sqpZApCtXY0
Spruce Tip Sorbet - youtu.be/vVNjsgPO93c

Recipe -

Hawthorn Blossom Infusion -

100g Fresh hawthorn blossoms
1kg Sugar
1kg Water

Cold infuse 24 hours.

Hawthorn And Blackcurrant Pastille -

600g Hawthorn flower infusion
150g Blackcurrant juice (organic)
150g Elderflower verjus (or substitute with plain verjus)
4.5g Citric acid
90g Caster sugar
9g of yellow pectin
3g of tartaric acid

Heat the hawthorn syrup, blackcurrant juice and elderflower verjus to 100C, then add in the sugar & pectin. Continue to slowly heat the mixture to 107C then add the tartaric acid, whisk well and quickly pour out into moulds.

Video Timestamps -

00:00 Introduction
00:53 Foraging Hawthorn Flowers
2:32 Hawthorn Flower Syrup
3:36 Hawthorn Pastilles
5:06 Coating the Pastilles
5:28 Serving the Pastilles

The Spinzall 2.0 Centrifuge for Restaurants & Bars

Eddie Shepherd 2024-04-28 | The new Spinzall 2 culinary and bar centrifuge from Booker and Dax. This is a first look at the new centrifuge, its features and use,s as well as some of the differences and upgrades this has over the original Spinzall centrifuge.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY PRINT COOKBOOK (ebook link above) - carelpress.uk/walled_gardens

The SPINZALL 2 WEBSITE - http://www.bookeranddax.com/spinzall

Other related videos -

My Centrifuge techniques Video - youtube.com/watch?v=d-NG1RmjDCg&feature=youtu.be
Rhubarb Molasses - youtu.be/K1tYr9pu9Wc
Blue Algae Miso Dish - youtu.be/dl0aeSqi6Jw
Herb Oils - youtu.be/DEMW6VaeOJ0

Video Timestamps -

00:00 Introduction
01:30 The Booker and Dax Spinzall
2:15 The New Spinzall 2.0 centrifuge
3:15 Using the centrifuge
5:29 New features and upgrades
7:30 Why I bought one
9:08 Do you need a centrifuge?

The Rotavap | Food & Drink Techniques and long term review

Eddie Shepherd 2024-03-31 | In this video I show you the various culinary and drinks techniques I use the Rotavap (Buchi Rotavapor) for. I go into more detail on how the system works and give a long term review of my buchi r100 rotavap.
I'll cover rotary evaporator techniques for food, drinks and distilling including -
Low temperature vacuum distillation for food applications, making hydrosols (Water based distillations), low temperature flavour concentration, making compound honey, Noma's tamari method, removing alcohol from products and go over the pros, cons and price of the rotavap system .

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Other related videos -
Blue Algae Miso Dish - youtu.be/dl0aeSqi6Jw
Distilled Chilli without heat - youtu.be/GVI2oLSYU8k
Rotavap Concentrated Flavours - youtu.be/K1tYr9pu9Wc
Ultrasonic Infusion and Distillation - youtu.be/kKukuG_sV3c
Introduction to the Rotavap - youtu.be/nfiHXHl3XNM

Video Timestamps -

00:00 Introduction
01:15 How The Rotavap works
2:19 The Buchi Rotavapor System
3:33 The Chiller
4:20 The Vacuum Pump
5:00 Low Temperature Distillation
5:39 Rotavap Gin
6:43 Distilled Chilli
7:40 Hydrosols (water based distillation)
9:27 Concentrating Flavours
11:28 Compound Honey
12:15 Noma Tamari Method
12:52 Removing or Reducing Alcohol
13:28 Long Term Review
15:20 Price and Pros and Cons

Tapping Birch Sap & Making Birch Syrup

Eddie Shepherd 2024-03-04 | How to tap birch sap from birch trees and then make a beautiful, delicious birch sap syrup with that that I use on my menu.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Other wild food videos -

Dandelion Pastilles - youtu.be/QduxEiF_OAM
Nettle Soup - youtu.be/i7RAQLdYUSg
Rosehip Cocktail - youtu.be/sqpZApCtXY0
Spruce Tip Sorbet - youtu.be/vVNjsgPO93c

Video Timestamps -

00:00 Introduction
00:37 Birch Syrup Flavour
1:32 How to tap Birch Sap
3:16 Re-sealing the tree after tapping
3:53 Making Birch Sap Syrup
6:24 Testing the syrup is ready
6:55 The finished syrup
7:28 Other wild food
7:52 Considerations and safety
8:48 Final thoughts

Centrifuge Food & Drink Techniques & Review (Spinzall)

Eddie Shepherd 2024-02-18 | I share the food and drink techniques I use a centrifuge for as well as giving a long term review of my Booker and Dax Spinzall Centrifuge. With the centrifuge being more used and understood in both kitchens and bars (helped significantly by the release of the Spinzall centrifuge) I wanted to share how I use mine and the ways in which its helpful, and to share my experience with the Spinzall centrifuge over the past few years.

For more information and to see if it is currently availability visit - bookeranddax.com/spinzall-20

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Other related videos -

Rhubarb Molasses - youtu.be/K1tYr9pu9Wc
Blue Algae Miso Dish - youtu.be/dl0aeSqi6Jw
Herb Oils - youtu.be/DEMW6VaeOJ0

Video Timestamps -

00:00 Introduction
00:27 The Spinzall
1:16 What a centrifuge does
2:40 Spinzall design features
3:56 Some techniques I will cover
4:24 Clarifying rhubarb juice
5:20 Clarified Blue algae miso sauce
7:03 Herb oils
8:05 Clarified Tomato
8:24 Labneh and Butter
9:17 My opinion of the Spinzall

Food Presentation Techniques & Colour Theory

Eddie Shepherd 2024-01-14 | Food presentation principles and techniques from vegetable crisp garnishes to colour theory and service wear. I wanted to show and talk about some of the techniques I find useful when thinking about how I want to present my food. Not hacks and tricks but really useful principles to have in mind so you can make beautiful creative dishes that still always keep flavour as the key focus.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Other related videos -

Fruit Glass Technique - youtu.be/CLWzYkFE0L0
Vegetable Crisps - youtu.be/6UqBZLMk5zc
Blue Algae Miso Dish - youtu.be/dl0aeSqi6Jw
Pine Forrest Sorbet - youtu.be/vVNjsgPO93c
Distilled Chilli without heat - youtu.be/GVI2oLSYU8k

Video Timestamps -

00:00 Introduction
00:59 Colour Theory
3:59 Edible Flowers & Plants
5:10 Caramelised Honey Crisps
5:47 Pine Needle Crisps
6:20 Natural Elements in serving
7:16 Service wear & ceramics
10:14 Using layers
11:46 Fruit Glass
12:40 Vegetable Crisps
13:50 Simplicity
14:46 Ignore the rules

Inspiring cookbooks you need

Eddie Shepherd 2023-12-13 | This week I wanted to share some of my favourite cookbooks. Some are inspirational, others great reference books, some classics and some are just beautiful books that really make you want to cook and eat delicious food.
Find the full list of featured books bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
MY COOKBOOK (Hardback Version)- carelpress.uk/walled_gardens

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens

The Cookbooks I feature -
My cookbook (digital download) eddieshepherd.squarespace.com
My cookbook (hardback version) carelpress.uk/walled_gardens
The Alinea Cookbook - https://amzn.eu/d/jey2dag
The Alinea Project - allenhemberger.com/alinea
The River Cottage books - rivercottage.net/books
The Forager Handbook - https://amzn.eu/d/i1aX9D5
Gill Mellow - Root, Stem, Leaf, Flower - https://amzn.eu/d/geN8rC6
Noma Guild to Fermentation - https://amzn.eu/d/233WhYD
The Art of Fermentation - https://amzn.eu/d/i071KwX
Koji Alchemy - https://amzn.eu/d/hW2RbEs
The French Laundry - https://amzn.eu/d/7F5QQwq
Essence - The Champignon Sauvage - https://amzn.eu/d/b22uFOW

Additional books pictured - Tickets, Quay, Ronnie Emborg, Aviary,

Video Timestamps -

00:00 The value of cookbooks
1:06 My cookbook
2:27 The Alinea Cookbook
3:51 The Alinea Project
5:56 The River Cottage books
7:44 The Forager Handbook
8:04 Gill Mellow - Root, Stem, Leaf, Flower
9:24 Noma Guild to Fermentation
10:15 The Art of Fermentation
10:27 Koji Alchemy
10:50 The French Laundry
11:39 Essence - The Champignon Sauvage

Best New Coffee Maker - Orb by Crucial Detail

Eddie Shepherd 2023-11-19 | A first look at the beautifully designed new Orb One stovetop coffee maker from Crucial Detail.
I'll show you the Orb One coffee maker and how to use it, then go though the things I love about it as well as some pros and cons.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

The Orb / Crucial Detail Website - crucialdetail.com/pages/orb-one-resources

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK (Hardback Version)- carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
0:40 Crucial Detail and The Orb
2:45 Comparison with a coffee syphon
3:37 What's in the box
4:42 How it works
7:27 Coffee Styles
8:24 Cleaning
8:58 Pros
11:00 Cons / Things to know
12:50 Final thoughts

How to make Gin at home

Eddie Shepherd 2023-09-24 | How to make a distilled gin at home using a small copper still, with a recipe you can enjoy and adapt to your own preferences.
This gin recipe is distilled in one go and the method kept simple but without cutting corners so that you can go from your raw ingredients to a finished gin in about an hour and a half and have a really great flavourful gin all of your own.
I have a great recipe for Gin Chocolate Truffles which I will make a video about and post soon I hope.
I take you through the process, flavours and technique but also cover a little about licensing, legality and safety too at the end of the video.
Please enjoy sensibly and do further research to make sure you are working legally and safely.
Full recipe listed bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

COPPER STILLS LIKE MINE CAN BE BOUGHT HERE - copper-alembic.com/en/products

Other related videos

Vacuum Distilled Gin - youtu.be/O7yp20uEdQM
Homemade Tonic - youtu.be/eG630GZsgY4
Clear Ice - youtu.be/jPAMqWT0ZIU

Video Timestamps -

00:00 About the process
01:03 The flavours & ingredients
3:10 Distilling vs Compound Gin
3:55 The equipment
4:48 The recipe
8:11 Serving the gin
8:35 Legality and safety
10:10 More advanced methods

Recipe For 1 Litre Gin -

1 Litre Neutral Alcohol at 45% (either a neutral grain alcohol or vodka - duty paid)
32g Juniper
18g Dried Lemongrass
14g Dried Meadowsweet
10g Dried Chamomile
9g Coriander seeds - lightly crushed
7g Dried Elderflower
6.5g Dried Woodruff
5g Lightly cracked black pepper
4g Dried Orange Peel
2g Dried Lemon Peel
1.5g Orris Root Powder
1g Sichuan Pepper

Please check your local laws and rules on distillation and make sure you can do this safely before attempting this.

Add the alcohol and botanicals into the still.
Gently heat on 50-60% power (be careful and you you may have to adapt for different stills / heaters).
Once the temperature in the still reaches 78C the alcohol should begin to distil.
Discard the first 10ml of distillation.
Then collect the next 600ml of distillation to use to make our gin (increase the tmereature of the still a little if necessary as the distillation progresses).
Dilute the the 600ml of collected distillation back down to 40-45% ABV.
You should end up with approximately 1 litre of finished gin.
You can drink the gin straight away but it will be best once it has been able to settle for 2-3 days ideally.

Liquid Nitrogen Nettle Soup

Eddie Shepherd 2023-08-27 | This is my version of a nettle soup that I serve on my tasting menu, using techniques from Japan along with wild ingredients and a modern finishing touch.
I make my nettle soup with wild stinging nettles, a Japanese dashi stock made with dried nettles and a hemp miso stock. Using these Japanese inspired techniques I can create lots of savoury umami and depth of flavour, making something much more delicious and moorish that you might imagine from the title 'Nettle Soup'.
Then at the table side I finish the soup with whipped oat cream which is smoked over burning pine branches and then frozen in liquid nitrogen and broken into smaller pieces.
Full Recipe bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
00:46 Nettles Flavour and Science
2:33 Japanese Techniques
3:16 Foraging Nettles
4:14 Preparing the Nettles
5:19 Nettle Dashi
6:05 Hemp Miso
7:05 Nettle Soup Recipe
8:16 Pine Smoked Cream
9:15 Serving the dish

Related Videos -

How to make Miso - youtu.be/qADkUWJFIAI
Cold infusion - youtu.be/wOB2QiQ9aLo
How I make Herb Oils - youtu.be/DEMW6VaeOJ0

Full Recipe -

Nettle Dashi -

13g Kombu
1 Litre water
10g Dried nettles

Cold infuse 24 hours then strain.
Reserve to use in making the soup.

Hemp Miso Stock -

1 Litre boiling water
240g Hemp Miso (see recipe at end)
Zest of 2 and a half lemons
1 Sliced Onion
3 Garlic cloves

Bring the water to a boil then take it off the heat and immediately add the rest of the ingredients. Stir well then leave to cool and infuse. Once cool strain and reserve to use in making the soup.

Nettle Soup Recipe -

2 Onion
4 Cloves garlic
600g Blanched Nettles
800g Nettle Dashi
600g Hemp miso stock
65g Kelp powder
Juice and zest 2 lemons

Sauce the onion and garlic then ad the nettle dashi and hemp miso stocks and bring to a simmer.
Add the blanched nettles (see video for method), the kelp powder and lemon zest and juice.
Cook the soup for a few minutes then blend well and chill.
To serve warm the soup up, place some pieces of cut marinated tofu in the dish and then pour the soup over the top.
Finish the dish as the table with whipped oat cream that has been smoked with pine needles. I freeze this with liquid nitrogen and bread the cream into smaller pieces, but you could simply serve a scoop of it fresh on the soup.

Tamari Marinade -
300g tamari
150g water
75 g lemon juice

Mix all the ingredients together in a large container.

Marinated Tofu -
1 block firm tofu
tamari marinade (above)

Cut the tofu into slices approximately 1cm thick.
Deep fry the slices of tofu at 190°C for 3-4 minutes until partially dried and golden brown.
Place the fried tofu pieces in the tamari marinade for 12 hours.
Remove the tofu pieces from the marinade and store in the fridge until needed.

Hemp miso

750g Fresh Koji
300g Hemp Protein Powder
450g Water
75g Salt

For the fermentation technique see the demonstration in the miso making video - youtu.be/qADkUWJFIAI

Using Ultrasonics for food, drinks & distilling

Eddie Shepherd 2023-08-06 | How I use ultrasonic baths and ultrasonic homogenisers in my culinary, drinks and distilling work. l take you trough the different equipment ultrasonic baths vs sonicators and I how I have used these for rapid infusion, flavour extraction, making emulsions and touch on rapid ageing too. I do my best to cover a little of the science of cavitations and the process by which ultrasonics work in a food and drink context and then go through some of the practical applications I use mine for and my workflow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Introduction
00:51 Equipment - Ultrasonic Baths and Sonicators or Homogenisers
2:00 Ultrasonic bath uses
3:11 Cavitation
3:45 Emulsions
4:46 Ultrasonic Infusion and Distillation
7:32 Rapid Aging
8:40 Other bits

My bees put me in hospital!

Eddie Shepherd 2023-07-09 | I wanted to make a video to explain where things are up to with my bees after I had a severe allergic reaction to a sting which I had to be taken to hospital for.
I've featured my bees on the channel here quite a lot and been very passionate about ethical beekeeping so I though the best thing was to make a video explaining everything - how I ended up in hospital and what the plan is for the future now.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Introduction
1:00 My Bee Keeping Background
1:47 What happened
3:25 Ambulance and A&E
6:30 The Future
7:15 Positives & Advise

5 Cream Whipper Techniques

Eddie Shepherd 2023-06-18 | Five different techniques with an ISI cream whipper, including foams and mousses, instant microwave cakes, carbonation, tempura batter and rapid infusion.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Cream Whipper Basics
1:28 Basics
2:28 Flavoured Mousses
3:42 Hot Mousses
4:32 Carbonation
5:41 Batter
6:37 Microwave Cakes
8:33 Rapid Infusion
9:55 Whipper Recommendations

Fulls videos recipes mentioned -

Dark Chocolate mousse recipe and video - youtu.be/JnpxhspFAxY

Tempura batter recipe and video - youtu.be/JhYUYgMkvDU

Coconut Mousse recipe and video - youtu.be/Z9IEWeF_Vrg

Simple Lemon Verbena Gin recipe and video - youtu.be/fR41df_Wavg

Gingerbread Microwave Cake Recipe -

150g Carrot juice
100g caster Sugar
85g Plain Flour
65g Butter
60g Molaces
20g Egg White Powder
5 Egg yolks (approx 100g)
5g Ground cinnamon (approx a teaspoon)
5g Ground ginger (approx a teaspoon)
Zest of one orange
Large pinch salt

Blend all the ingredients together well and our into a whipper.
Charge the whipper with 2 nitrous oxide chargers.
Dispense the cake batter into a paper cup up to 1/3 full.
Microwave the cake at 800W - approx 45 seconds or 1000W approx 35 seconds.
Sit the cup upside down to cool then remove the sponge and serve as soon as possible.

Foraged Spruce Tip Sorbet

Eddie Shepherd 2023-05-23 | How I make my pine forrest sorbet course from my tasting menu and use the flavours of spruce tips and sound larch cones to make a refreshing, delicious sweet dish.
I'll show you how I forage for my wild ingredients, work with these in a few different ways and using different techniques. And finally how I make my pine sorbet and serve the dish.
You'll find the full recipe listed bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Pine Forrest Sorbet
1:40 Spruce Tip Infusion
3:12 Spruce Butterflys
4:45 Larch Cone Syrup
6:12 Spruce Distillation & Alternative
7:22 Making the Sorbet
7:44 Liquid Nitrogen Freezing the Sorbet
8:30 Larch Caramelised Walnut
8:43 The Finished Dish

Full Recipe -

Spruce Tip Infusion -
50g Spruce tips
100g Sugar
100g water
Blend together well and then let his mixture sit and cold infuse for 24 hours in the fridge before straining the mixture though a fine sieve.
We’ll save the left over needles and use them to make the butterflies.

Young Larch Cone Syrup -

100g Young Larch cones
100g Sugar
100g Water

Combine and then simmer this mixture for an hour before cooling and straining.

Pinecone Sorbet -

125g Spruce Infusion
340g Larch cone syrup
80g Amazake
75g Simple Syrup
165g Soy milk
66g Distilled Spruce
4.5g Sorbet Stabiliser

Heat the larch cone syrup & simple syrup with the sorbet stabiliser then let this mix cool.
Then when cold combine with all the other ingredients and mix well.. Freeze the sorbet as rapidly as possible - ideally with liquid nitrogen but and ice-cream machine will work too.

Walnuts cooked in larch syrup
250g larch syrup
150g broken walnut

Bring the larch syrup to a simmer then reduce the heat and add the walnuts.
Simmer for 10 minutes then pour the mixture out onto a silicon mat.
Once cooled and set cut into small pieces.

Spruce Butterflys

200g Left over spruce - (left over from making the spruce infusion)
200g Spruce Syrup
100g Isomalt
30g Corn stach
10g Glucose power
10g Water

Blend the mixture together well then gently heat the mixture slowly to a simmer.

Spread this mixture into a mould and dry it for 2 hours at 50C.

Carefully remove the semi-dried shapes from the mould then continue to dry them at 35C overnight until crisp and brittle.

Carbonated Tempura Batter (Cream Whipper Technique)

Eddie Shepherd 2023-04-30 | How to make incredibly light, crisp batters by carbonating them in an ISI cream whipper. This is a really useful and versatile technique to make delicious fried battered foods, and its really easy as well having lots of scope for creativity and adaptation.
Full recipe bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

The Halloumi and Rhubarb Molasses Video - youtu.be/K1tYr9pu9Wc

Easywhip is available here - specialingredients.co.uk/easy-binder-binding-agent-in-food-250-grams?spec=12a1d073d5ed3fa12169c67c4e2ce415

Video Timestamps -

00:00 Carbonated Batter Technique
1:19 Using Alcohol in the Batter
1:45 Practical Benefits
2:41 Main Recipe
3:31 Using the batter
4:17 Variations
4:42 Charcoal Battered Halloumi

Basic Carbonated Batter
300g water
100g vodka (or neutral 45% alcohol)
125g plain flour
2.5g Easywhip
A good pinch of salt

Place all ingredients in a blender and blend well.
Strain the batter mixture through a fine sieve.
Pour the batter into a cream whipper and charge with CO2.
Chill the whipper in the fridge, ideally for at least two hours.
To use -
Spray some of the carbonated batter into a container. Dip the items to be fried into the batter then drop them into a fryer at 190°C and cook for for your desired time / until crispy.
Remove the cooked items from the fryer and drain off any excess oil on paper towel.
Serve these immediately while hot.

35mm Film Food Photography (Portra 400)

Eddie Shepherd 2023-04-09 | Taking food photos on 35mm film. In this video leading on from my food photography tips I go over my experience of using vintage film cameras to take food photography mostly on portra 400 35mm film (maybe we'll go deeper and look at medium format film in a future video).
Is it worth taking food photos on film, is the film look an advantage in food photography and how to take good 35mm film food photographs are all covered in this video.
Details on the equipment I use bellow

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Film cameras I use -
Canon a1
Yashica 124g TLR
Pnetax 67 (not used for this video - but perhaps for a future one)

Film I used for the food photography -
Mainly Kodak Portra 400
Sometimes Lomo 800 (I would probably not use this in the future for food)
Black and White - Iford HP5, Kodak Tri X

Where I get my film developed -
Come Through Lab - comethroughlab.com
Take it Easy Lab - takeiteasylab.com
I'm also not doing more home film development but that is a recent thing from after I filmed this video.

Digital / Filming Camera & Lenses -
Canon R6
Sigma Art 50mm 1.4
Sigma Art 85mm 1.4
Canon L 100mm 2.8 Macro

Video Timestamps -

00:00 Intro
00:42 Film Photography Pros
1:11 Lenses
1:45 The Film Look
3:25 The Process
4:14 Equipment
4:43 Its Fun!
5:22 FIlm Downsides
6:46 Example Images
8:31 Conclusions

Almond Milk White Chocolate - Homemade Plant-based White Chocolate Bars

Eddie Shepherd 2023-03-19 | I teach you how to make delicious, high quality Almond Milk White Chocolate bars in this weeks video and also how you can go on to caramelise this white chocolate and use it in ice-creams for example.
This is the last in my trio of videos about chocolate making and follows on from my full guild to how to make your own small batch chocolate from scratch, from bean to bar and how to make a plant based oat milk chocolate. I'll link to both those videos and my chocolate tempering video below and the full almond milk white chocolate is listed below too.
Full Bean to Bar Chocolate Video - youtu.be/R3RskGVhhGI
Oat Milk Chocolate Video - youtu.be/1oUyhJuwgfQ
Chocolate Tempring Videos - youtu.be/7ifZSZjpoVs

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Introduction to Almond Milk White Chocolate
00:34 Chocolate Making Background
1:19 Plant Based White Chocolate Technique
2:37 Almond Milk White Chocolate Recipe
3:22 Caramelised White Chocolate
4:00 Chocolate Bars & Ice Cream

Almond Milk White Chocolate Recipe -

220g Cocoa Butter
185 Sugar
95g Ground almond
2.5g lecithin
5g salt

Warm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients.

Add some cocoa butter to the grinder first. Then add the ground almonds.

After a few hours of grinding add in the sugar, salt and lecithin if using.
Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all. Then proceed to temper it if making bars (see my method here - youtu.be/7ifZSZjpoVs), or us it in your recipes.

Homemade Oat Milk Chocolate Bars

Eddie Shepherd 2023-03-13 | How to make Oat Milk Chocolate from bean to bar.
Learn how to make this delicious 55% Dark Oat Milk Chocolate that will make you re-think how you view milk chocolate. It is extremely delicious and complex but with the soft caramel flavours & smooth texture of a milk chocolate.
This follows on from my guild to how to make your own small batch chocolate from scratch, from bean to bar at home or in a restaurant - youtu.be/R3RskGVhhGI
Full Oat Milk Chocolate recipe and method bellow -

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

My Chocolate Tempering Video - youtu.be/7ifZSZjpoVs

Video Timestamps -

00:00 Introduction to Oat Milk Chocolate
01:06 Chocolate Making Technique
1:31 Other Flavour Possibilities
1:52 Chocolate Stone Grinder
2:29 Oat Milk Chocolate Recipe
4:21 Notes on Tempering

Oat Milk Chocolate Recipe -
260g Cocoa Nibs (from roasted and winnowed beans - see bellow)
190g Oats - ground to a powder
270g Cocoa butter
275g Sugar
5g Lecithin
10g Salt

Warm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients.

Add some cocoa butter to the grinder first.
Pre-blend the cocoa nibs in a blender then add them to the stone grinder bit by bit over the course of an hour. Then add the rest of the cocoa butter.
Now add in the ground oats.
After a few hours of grinding add in the sugar, salt and lecithin if using.
Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all.

Roasting and Preparing the Beans -
Roast cocoa beans stirring regularly at
160C - 10 mins
135C - 10 mins
80C - 10 mins

Then allow the beans to cool and crack them with a small mill or in a zip lock bag with a mallet. Winnow the cracked beans, removing the skins from the nibs using a hair dryer as shown in main bean to bar chocolate video

Thermomix Conching -
For the optional coaching step, pour chocolate into thermomix
Set to 65C and blend on speed 3 or 4 for 2-4 hours.
Then proceed to temper by your preferred method, you can see mine in in my tempering video - youtu.be/7ifZSZjpoVs

Complete Bean to Bar Chocolate Making Process

Eddie Shepherd 2023-03-05 | My guild to how to make your own small batch chocolate from scratch, from bean to bar at home or in a restaurant.
I take you through the craft chocolate steps of choosing your beans, roasting them, cracking them, winnowing, choosing your chocolate percentage, grinding your beans to make your chocolate and how to conch chocolate, to produce your own truly unique chocolate you can temper and use how you would like. And I show you how I use my homemade 65% dark chocolate on my menu to make small chocolates filled with roasted hazelnut puree that I serve at the end of my tasting menu.
Full recipe and method bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

My Chocolate Tempering Video - youtu.be/7ifZSZjpoVs

Video Timestamps -

00:00 Bean to Bar Chocolate Making
01:08 Why make your own chocolate?
2:25 Choosing your Cocoa Beans
3:40 Roasting the beans
4:30 Cracking and Winnowing
5:20 Chocolate Percentages
6:13 Grinding the Cocoa Beans
8:35 Conching
9:30 Tempering
10:24 Making filled Chocolates

Roasting and Preparing the Beans -
Roast cocoa beans stirring regularly at
160C - 10 mins
135C - 10 mins
80C - 10 mins

Then allow the beans to cool and crack them with a small mill or in a zip lock bag with a mallet. Winnow the cracked beans, removing the skins from the nibs using a hair dryer as shown in the video

65% Dark Chocolate Recipe -
675g Nibs (from roasted and winnowed beans - see above)
395g Sugar - Powdered
56g cocoa butter
4.5g lecithin

Warm the grinder and its stones in a dehydrator or low oven and also warm the prepared ingredients.

Add some cocoa butter to the grinder first.
Pre-blend the cocoa nibs in a blender then add them to the stone grinder bit by bit over the course of an hour. Then add the rest of the cocoa butter.
After a few hours of grinding add in the sugar and lecithin if using.
Let the mix grind for another 36-48 hours after the sugar is added to get the chocolate completely smooth. You should taste it and detect no grainy particles at all.

Thermomix Conching -
For the optional coaching step, pour chocolate into thermomix
Set to 65C and blend on speed 3 or 4 for 2-4 hours.
Then proceed to temper by your preferred method, you can see mine in in my tempering video - youtu.be/7ifZSZjpoVs

How to make fruit glass

Eddie Shepherd 2023-02-12 | How I make crisp brittle fruit 'glass'. I show you the technique and some ways I use it on the menu.
Its a great way to add flavour and texture to dishes and an interesting visual element.
Full grape 'glass' recipe listed bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
00:55 Why I like the technique
2:50 Grape Glass Recipe
4:45 Fruit Glass Uses

Grape Glass Recipe -

1 Litre Grape Juice
250g Sugar
20g NH Pectin

Combine the grape juice, sugar and pectin and whisk to combine.
Heat the mixture to a simmer then pour it out to set into a gel.
Once fully set gently warm the grape gel back up to 50C.
Spread the melted grape gel thinly on a silicon mat, then place this in a dehydrator at 45C for about an hour until the sheet is semi-dried and pliable.
Tear or cut pieces of the semi dried grape mix. I like abstract shapes but you cut cut it into precise pieces and these could be shaped into tubes or tart cases at this stage.
Finally place the grape glass back into the dehydrator and continue to dry at the slightly higher temperature of 55C for 24 hours until they are crips and brittle.
Use immediately or store in an airtight container with silica for a couple of days.

Simple guide to fermentation

Eddie Shepherd 2023-01-22 | How to simply and successfully ferment vegetables and fruit with salt using lacto fermentation. I'll show you the basic method, the 2% salt rule to work by and how to both traditionally ferment in jars as well as how to get creative, work with interesting flavours and ferment in vacuum bags.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
01:12 The 2% Rule
2:24 How lacto fermentation works
3:14 Method
4:20 Fermenting in vacuum bags
4:57 How long to ferment
5:46 Ingredients & Flavours
6:38 Examples & Ideas

2% Rule & Method -

Weigh fruits or vegetable and calculate 2% of their weight.
Add 2% of their weight in salt to the fruit or vegetables and then if needed add a 2% salt brine to cover them (2g salt per 100g water).
Submerge your ingredients in a jar with a fermentation lid or vacuum pack your ingredients. Allow them to ferment for 4 days up to 2 weeks or longer then when you like the flavour move them to the fridge to store longer term.

AI Tasting Menu Dishes?

Eddie Shepherd 2023-01-01 | I use AI to design some fine dining dishes suitable for a tasting menu, with the AI choosing the ingredients, flavour combinations and designing and generating images of how to present the food. I also explore how I think we might integrate using AI into creative processes in the future and how it could become a useful part of our creative practice in general and in making delicious, modern food.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

The open source AI's I used -
Chat AI - openai.com/blog/chatgpt
AI Original Image Generator 'Dalle 2' - openai.com/dall-e-2

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
00:58 AI food design test
1:48 AI flavour suggestions
3:02 AI dish preparations Instructions
4:04 AI generated presentation ideas
6:11 The actual AI designed dishes
7:05 The results
8:15 The future of fine dining
8:55 How we might use AI creatively

Vegan Chocolate Mousse

Eddie Shepherd 2022-12-11 | How to make a simple rich indulgent vegan chocolate mousse.
Here I show you the simple adaptable technique you can use to make a variety or savoury or sweet vegan mousses using a cream whipping syphon / ISI whipper.
I'll show you the method, explain the process and you can find the full recipe listed bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
00:44 Technique outline
1:36 Vegan chocolate mousse recipe
2:55 Examples of other flavours
3:22 The finished dish

Recipe -
700g Water
150g Caster sugar
50g Cocoa powder
5g Agar
300g Dark Chocolate
50g Spirit - a flavour of your choice, rum works nicely but you can use whatever flavour you like

Combine the water, sugar, cocoa powder and agar.
Mix well then bring to a simmer.
Pout the hot mixture over the dark chocolate to melt it and stir to combine well.
Finally mix in the spirit and leave the mix to set in the fridge.
Puree the set chocolate mixture in a blender, then place this puree in an ISI cream whipper.
Charge with one or two nitrous oxide chargers.
Hold the prepared mousse in the whipper in the fridge until ready to dispense.

My Food Photography Tips

Eddie Shepherd 2022-11-27 | Five tips to improve your food photography, and recommendations for the best equipment, cameras and lenses to use.
I'll show you how to use simple natural light to flatter your food. How to compose images in a range of environments. How to chooses a lens. And I go through what I've learnt through doing my own food photography and photographing my own cookbooks. I'll also go through what equipment I use, my camera and lenses and what I would suggest for someone starting out.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

The main photography gear I use -
Canon R6
Sigma Art 50mm 1.4
Sigma Art 85mm 1.4
Canon L 100mm 2.8 Macro

Video Timestamps -

00:00 Intro
1:38 Lighting
3:47 Composing Images
5:33 Choosing the right lens
9:46 Angles & Options
11:42 Photo Editing
14:26 Photography Gear

Black Sesame Dessert

Eddie Shepherd 2022-11-13 | Here I show you how to make a plum, black sesame & coconut vegan dessert I designed.
It's a punchy small sweet course of Sake marinated plums, with black sesame, dark chocolate and coconut which uses texture contrast to create something quite unique, striking and delicious.
I'll show you how its made as well as explaining the techniques I use and why I designed it in the way that I did.
Find the Full Recipe Bellow

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
01:38 Sake Marinated Plums
2:20 Black Sesame Puree
3:14 Caramelised Black Sesame Chocolate
3:48 Black Sesame Crisps (Butterflies)
4:27 Coconut Mousse
5:04 Liquid Nitrogen Frozen Mousse
5:36 The finished dish

Full Recipe -

Sake Marinated Plum -

Fresh Plums
50g Sake
50g Sugar
50g Lemon Juice
5g Malic Acid

Cut the plums into small even pieces. Combine the Sake, Sugar, Lemon and Magic Acid and place in a vacuum bag. Vacuum on full and allow to marinade in the fridge for at least 24 hours before using.

Black Sesame Puree -

600g Black Sesame Seeds
1200g Simple Syrup (600g Sugar to 600g Water)
10g salt

Toast the sesame seeds in the oven at at 180C for 20 mins.
Mix the toasted sesame with the simple syrup and blend well - as smooth as possible. Finally pass through a fine sieve.

Black Sesame Butterflies -

200g Black Sesame Puree
24g Isomalt
12g Cornflour

Combine the ingredients and gently bring to a simmer.
Cook for arround 5 minutes stirring well.
Cool to room temperature then spread the black sesame mix thinly on a silicon mat using a stencil if desired.
Finally place the silicon mat in a dehydrator or low oven for 24 hours to try the black sesame crisps completely. Store in an airtight container.

Caramelised Black Sesame Chocolate Pt 1

400g Black sesame seeds
240g Sugar
40g Water

Toast the seeds in the oven at 180C for 20 minutes.
Combine the sugar and water in a pan and heat this to 120C.
Remove from heat and stir the toasted black sesame seeds into the sugar.
Pour out this mix and spread on a silicon mat to cool.
Once cooled give the black sesame seeds a quick spin in a food processor to break up any clumps and to separate out the seeds.

Caramelised Black Sesame Chocolate Pt 2

200g Tempered Dark Chocolate (see my video on chocolate tempering if you are new to it).
100g Caramelised sesame seeds from above

Prepare tempered chocolate. See how here - youtu.be/7ifZSZjpoVs
Then stir the caramelised black sesame seeds into the tempered chocolate and spread as thin as possible (pressing it between two sheets of baking parchment helps here) and allow it to cool and set.

Nitro Broken Coconut Mousse

800g Coconut Milk
400g Caster Sugar
3g Salt
6g Kappa Carrageenan
3.6g Iota Carrageenan

Combine all the ingredients cold, mix well and then heat them to a simmer.
Pour the mix out into a container and let it set in the fridge.
Cut the set coconut gel into smaller pieces and then blend these very well in a blender to a silky smooth puree.
Place this puree into a cream whipper and charge with No2 - if you dont have liquid nitrogen you could use or serve this mousse now as it is.

For the final liquid nitrogen step dispense the mousse onto a chilled spoon and drop the mousse into liquid nitrogen. Once completely frozen remove the mousse and tap to break into irregular pieces.
Either use these immediately or store in the freezer.

To serve the dish layer up some marinated plum, some caramelised black sesame and dark chocolate pieces. Cover these completely with some black sesame puree. Sprinkle over some of the angular broken coconut mousse then allow the dish to come to room temperature - the coconut will keep its angular abstract look but when eaten will be completely silk smooth.

How to make salt from sea water

Eddie Shepherd 2022-10-30 | I made my own flakey sea salt from sea water! Here I show you the simple process for how you can make your own salt at home.
This was inspired by a recent trip to France and the traditional salt farming in Noirmoutier. So when I returned to the UK on a visit to Wales I collected sea water and went about making my own sea salt from scratch.
Full method / recipe bellow

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
1:16 France & Traditional Salt Farming
3:20 Homemade Sea Salt Method
6:08 Using your homemade salt

Method

Collect sea water from somewhere you are sure the water is clean & unpolluted. Then Filter this sea water to remove any sand particles.

Reduce the salt water to about 1/6 of its original weight.
So 6 litres will be reduced down to 1 litre.

Put this concentrated sea water mixture in a low oven or dehydrator - at around 80C for around 8 hours / overnight, until the salt crystals start to form.

You’ll see large pieces of salt crystals forming. Gently remove these from the remaining water then finally put this salt back in that low oven or dehydrator for a further couple of hours to just fully dry off the salt.

Store as you would any other salt - in a sealed container.

Rosehip Penicillin Cocktail

Eddie Shepherd 2022-10-11 | My autumnal take on a modern classic cocktail. Here I show you how I make a penicillin with rosehip fermented honey. Adding foraged rosehips to my honey and gently fermenting this adds an interesting complexity to the cocktail, a kick of vitamin C and lets me use some hyper local ingredients to make this delicious cocktail. A foraged autumnal boozy treat!
Full recipe bellow -

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
00:49 Rosehips
1:56 Foraging
2:29 Rosehip Fermented Honey
3:46 Penicillin Cocktail Recipe

Recipe -

Fermented Rosehip Honey

Foraged Rosehips
Good Quality Honey

Fill a jar with reships and pour in enough honey to just cover the rosehips.
If you have a fermentation lid use that on the jar, otherwise leave the lid on loosely enough that carbon dioxide from the fermentation can escape.
Let the honey ferment at room temperature for 1 month then strain though a fine sieve and store the fermented reship honey in the fridge.

Rosehip Penicillin

60ml Blended Whiskey (I use monkey shoulder)
20ml Fermented Rosehip Honey OR Honey Syrup for the classic version
20ml lemon juice
3 or 4 thin slices of ginger
Optional - Islay Single Malt Whiskey

Muddle the ginger in a cocktail shaker until it is quite well crushed and releasing a little liquid.
Add the whiskey, honey and lemon juice to the shaker. Add ice and shake for until chilled then double strain the cocktail into a glass over ice - ideally a large cube - you can see my video on how to make this here - youtu.be/jPAMqWT0ZIU
Optionally float a little Islay single malt whiskey on the top of the cocktail.

Vacuum Distilled Chilli Chocolate Truffles - without any heat

Eddie Shepherd 2022-09-26 | Vacuum distilled scotch bonnet chocolate truffles without any heat! In this video I show you how I make these unique delicious chilli chocolates by distilling scotch bonnet chilies at low temperature in the rotary vacuum evaporator (rotavap) to capture their flavour but remove any spice & heat from the chilli. Then I make truffles flavoured with the chilli distillation using double fermented Valrhona Itakuja chocolate, so that it has the beautiful fresh aromas of the chillies but without any of the heat.

This small dish from my tasting menu is finished with pieces of crisp fruit glass made from Tepache. Its a unique, delicious signature dish and an interesting process. that I'm really happy to share as a video recipe here.
Full Recipe Bellow

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
00:54 Removing the heat from chillies
2:12 Rotavap vacuum distillation
3:07 Valrhona Itakuja Chocolate
3:45 Chocolate Truffle Recipe
4:36 Moulding chocolate truffles
5:01 Tepache fruit glass
5:59 The finished dish

Recipe -

Scotch Bonnet Chilli Ganache -
220g Valrhona ‘Itakuja’ passionfruit fermented dark chocolate
110g double cream (or plant based equivalent)
50g Scotch Bonnet spirit (see below)
15g trimoline
15g glucose syrup
10g tempered cocoa butter
5g butter
3g lime juice
2g salt
Slowly melt the Itakuja chocolate to 50°C then set it to one side to cool to around 40°C.
Heat the cream, trimoline, glucose and salt to a simmer then remove from the heat and let it cool to 40°C.
In three stages, mix the cream into the melted chocolate.
Allow the chocolate mix to continue to cool to 32°C. then blend in the tempered cocoa butter using a stick blender.
Blend the Scotch Bonnet spirit and lime juice into the chocolate mix with a stick blender.
Finally blend in the room temperature butter.
Allow the ganache to cool to 25°C then pipe into a silicon sphere mould and freeze to at least -32°C.
Lastly un-mould the chocolates snd store them in a sealed container in the fridge. Bring them to room temperature to serve.

Scotch Bonnet Distillation -
1kg Fresh Scotch Bonnet Chillies
500g Neutral Grain Alcohol

Blend well and distill at 35C through a rotary vacuum evaporator at close to full vacuum.

Answering your beekeeping questions

Eddie Shepherd 2022-09-13 | I take you through how I keep my bees and the specialist flow hives that I use and answer questions on -
How much does it cost to keep bees?
How much space do you need to keep bees?
How does the environment effect the bees and their honey?
What beekeeping equipment do you need?
Can you keep bees without harvesting any honey?
When is the best time to start keeping bees?
Does extracting honey kill bees?
How much honey can you get from a beehive.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 My beekeeping approach and set up
2:08 How much space do you need to keep bees
2:33 How much does it cost to start keeping bees
4:00 What happens if bees swarm
5:44 Does extracting honey kill bees
7:26 How does the environment effect the honey
8:39 Do the flowers bees visit effect the flavour of honey
9:45 How long can the bees be left on their own
10:45 Can you keep bees without harvesting honey
12:28 How much honey can you harvest
13:53 What is the minimum you need to start
14:59 Seasonal beekeeping guild
16:51 When is the best time to start beekeeping
17:53 Keeping bees with pet cats

Creative Cooking with Tofu

Eddie Shepherd 2022-08-30 | How to make simple but extremely delicious, meaty, umami rich marinated tofu in just a few minutes. This is one of my favourite techniques for cooking with tofu and something I come back to again and again.
I'll show you the technique and then how I use this in a small dish with an intense hit of umami, salt, sweet and sour - cut with the fresh flavour of cucumber, herbs and flowers from the garden.
Full recipe listed bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
1:21 Technique
2:00 Marinade
2:42 Using Tofu in a dish

Recipe -

Tamari Marinade -
300g tamari
150g water
75 g lemon juice

Mix all the ingredients together in a large container.

Marinated Tofu -
1 block firm tofu
tamari marinade (above)

Cut the tofu into slices approximately 1cm thick.
Deep fry the slices of tofu at 190°C for 3-4 minutes until partially dried and golden brown.
Place the fried tofu pieces in the tamari marinade for 12 hours.
Remove the tofu pieces from the marinade and store in the fridge until needed.

Sour Cucumber Purée -
600g cucumber juice - (this will be divided into 200g & 400g)
120g caster sugar
8g citric acid
8g ascorbic acid 7g agar agar

Mix the sugar, ascorbic and citric acid into the reserved 400g of fresh cucumber juice and set this to one side.
Place the remaining 200g of cucumber juice in a pan with the agar and bring this to a simmer for 2-3 minutes whilst whisking.
Remove the pan from the heat and slowly pour the cold cucumber juice (mixed with the sugar and acids) into the hot mixture, whilst stirring.
Pour out all the liquid into a container to set. Place this in the fridge for a couple of hours until the cucumber mix is set into a gel.
Blend the set cucumber gel to a purée consistency with a blender.
Then place the sour cucumber purée in a squeeze bottle and reserve in the fridge.

To Serve -
Top the marinated tofu pieces with a little cucumber purée.
Finish each piece with a mix of fresh herbs - mint, parsley, lemon verbena and edible flowers such thyme flowers, borage, nasturtiums, cornflowers and rocket flowers.

Recycled Glass Dish - PYTT From Studio Sirkel - available at oddstandard - http://www.oddstandard.no/shop/pytt

How to make green herb oils

Eddie Shepherd 2022-08-16 | How to make vibrant bright green delicious herb oils. I show you how to make beautiful fresh herb oils with both a simple technique and the added optional extra of using a centrifuge if you are super fancy and have access to one. The full recipe is bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Herb Oil Method -
This works for multiple different fresh green herbs.

200g Freshly picked herb leaves (ie, lemon verbena, parsley, mint, dill etc)
300g Grapeseed oil

Blanch the herb leaves in a large pan of rapidly boiling water for one minute, then remove the herbs quickly and transfer straight into ice water.

Strain the blanched herbs and squeeze out any excess moisture, then allow the herbs to sit until dry to the touch.

Combine the herbs with the oil, place in a blender and blend continuously on high for 10 minutes or until the mix reaches 60C.

Strain the blended herb oil through a coffee filter..

Once prepared, I spin my herb oils in a centrifuge to get them as clear as possible. But if you don’t have access to a centrifuge you can still get great results by filtering the finished herb oil through a coffee filter.

Store the oil in the fridge short term or in the freezer for longer storage.

Video Timestamps -

00:00 Intro
1:13 Herb Oil Method
3:30 Optional Centrifuge Step

How to make your own miso paste

Eddie Shepherd 2022-08-02 | Principles, techniques and recipes for making delicious umami rich miso's and amino pastes. In this video I'll take you through what misos are, how to to make them, the techniques, ratios and how to make variations and non traditional misos too.
Making your own misos gives you a whole new range of ways to add savoury deliciousness to your food and gives you creative options to add new flavours and depth to your cooking.
I cover both the core principles and traditional base method for making misos and how you can adapt that to work with other ingredients.
Miso Ratios are listed bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

See my video on how to make Koji here - youtu.be/iNzih0AllyE
My Blue Algae Miso Video here - youtu.be/dl0aeSqi6Jw?si=w2blhnkXWNIssB4a

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 What is Miso
1:00 Miso Principles
2:03 Koji
2:55 Protein Selection
3:40 Salt Content
4:24 Fermentation Time
5:36 Example Miso Ratios
6:12 Miso Technique
10:00 Further Reading

Key Miso Ratios for reference -

White / Sweet miso - 1 to 3 months fermentation
500g Koji
500g Protein (cooked beans, pulses or other protein rich product)
40g - 60g Salt (4-6% of protein and koji weight)

Red / Aged Miso - 6 months and over of fermentation
500g Koji
1kg Protein (beans, peas or other protein rich product)
180g - 210g Salt (12-14% of the total weight of protein and koji)

For the fermentation technique see the demonstration in the video.

Homemade Sake Sorbet Recipe

Eddie Shepherd 2022-07-19 | I'll show you how I make my own homemade Sake for this refreshing, aromatic, liquid nitrogen sorbet - served with rhubarb and olive oil as one of the dishes on my tasting menu.
I make a variation on Sake where I aim to preserve as much natural sweetness as possible and so I halt the traditional fermentation and add in vacuum distilled tea to get my desired flavour and alcohol content. Then I freeze the sorbet with liquid nitrogen.
Full Recipe Bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Useful related videos -
How to make fresh Koji - youtu.be/iNzih0AllyE
Vacuum Distillation - youtu.be/O7yp20uEdQM

Video Timestamps -

00:00 Intro
00:57 Making Sake
2:07 Adding Vacuum Distilled Tea
3:11 Freezing the sorbet with liquid nitrogen
3:35 Serving the dish

Recipe -

Sweet Rice 'Sake' Base -

1kg Cooked Jasmine Rice (soak for 45 minutes then steam for 45 minutes)
1kg Fresh Koji (see my video on how to make your own fresh Koji - link above)
2kg Water

Blend all the ingredients together then for the best possible results hold in a waterbath at 60C for 12hours. You can use other methods such as rice cookers or a low oven if you are careful and feel safe doing so to keep the mix at 60C if you dont have a waterbath.

Sorbet syrup -

7g Sorbet stabiliser
400g Sugar
400g Water
200g Glucose powder

Heat all the ingredients together and whisk well, then allow the mix to cool and thicken

Sake Sorbet -

1320g Sweet Rice 'Sake' Base
160g Distilled Yunnan Tea - at 35% ABV (you could use an other infused spirits and other flavours if you aren't able to distil - my vacuum distillation video is linked above)
520g Sorbet Syrup (see above)

Mix all the ingredients together well and rapidly freeze with liquid nitrogen or in a sorbet machine.

Lemon Verbena Gin Recipe

Eddie Shepherd 2022-07-05 | This quick and easy lemon verbena infused gin is one of my favourite summer drinks. Really simple, really fresh, aromatic and delicious. A summery refreshing gin that is simple to infuse and enjoy.
Full recipe listed bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
0:38 Lemon Verbena Plants
1:04 Infusion
2:05 Serving the Gin

Recipe -

500ml Gin
25g Fresh Lemon Verbena
Infuse 2 days at room temperature
Strain and keep in the fridge.
Serve over ice with a mixer of your choice, I suggest good tonic water or lemonade and a squeeze of fresh lime.

Crisp Vegetable Tuiles Recipe

Eddie Shepherd 2022-06-19 | How to make beautiful crisp vegetable tuiles for a garnish to add texture and flavour to your dishes. This technique is versatile for different types of vegetables and adds crunch and flavour to enhance your food. In this video I show you the recipe and how to make these with a couple of variations both using carrot and beetroot.
Full recipe listed bellow

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
1:10 Examples
1:57 Different Shapes
2:29 The Technique
4:29 Using on a dish

Vegetable tuile recipe

400g Cooked Carrot or other vegetable
30g Isomalt
15g Glucose powder
20g Cornflour
5g Salt

I cook my vegetables in the waterbath at 85C for 3 hours but you can also steam them.
Then combine the cooked vegetable with the other ingredients and blend well.
Now heat the vegetable puree to a simmer while stirring, then let this puree cool.
Now spread the vegetable puree into a silicon mould or flat onto a silicon matt (you can also use stencils or other methods to create interesting shapes.
Dehydrate this mix at 60C for 45 minutes.
Carefully peal away the vegetable sheets.
Heat a pan of oil to 90C and dip the vegetable shapes into the oil for arroun 10-20 seconds until they become flexible (if you want to make cannelloni shapes or curves you can do this at this stage by shaping them around a cylinder while warm and flexible.
Place the vegetable shapes in the oven and cook at 90C for one hour to crisp up.
Finally dehydrate at 50C overnight and then store in an air tight container with silica until ready to use (these are best made on the day or less than 24 hours before using)

Moulds available here - https://moldbrothers.nl/en/

DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com

Thyme Cordial Recipe

Eddie Shepherd 2022-06-07 | A simple, quick and delicious thyme cordial recipe for this micro episode.
This refreshing cordial is easy to make, refreshing and a little unusual. I particularly like making this when I can use thyme fresh from the garden.
Full recipe bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Recipe -
500g Caster Sugar
375g Water
20g Ascorbic Acid
4-6 Springs thyme
Zest 1 lemons

Bring the sugar, water & ascorbic acid to a simmer to make a syrup.
Pour the hot syrup over the lemon zest and thyme and leave to cool and infuse at room temperature.
Strain the cordial and then bottle and store in the fridge for the longest life span.

Video Timestamps -

00:00 Intro
00:45 The Recipe
1:28 Serving / Bottling
1:47 Suggested Recipes
3:27 My Gin & Tonic

Beetroot Charcuterie with Lilac Honey & Radish

Eddie Shepherd 2022-05-24 | How I make lilac infused honey and use that in a seasonal dish of radish and beetroot charcuterie. In the video I show you how I infuse lilac flowers from my garden into my own honey from my bees and use this to dress a dish of beetroot charcuterie and radishes from my raised beds pickled in versus and finished with chive flowers.
Its what's most exciting a delicious from the early early summer in our garden in a dish.
Links to the vegetable charcuterie & fermented cashew videos bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video links -
Vegetable Charcuterie - youtu.be/sDbBZ6f1Pcw
Fermented Cashew Pate - youtu.be/OGEPcDYXzxU
Elderflower Honey - youtu.be/uDrS4bxWldk

Video Timestamps -

00:00 Intro
00:54 Lilac Honey
01:47 Verjus Pickled Radish
2:45 Beetroot Charcuterie
4:20 The Finished Dish

Vegetable Charcuterie with Koji

Eddie Shepherd 2022-05-10 | This is my recipe for savoury, smokey, delicious umami rich vegetable charcuterie made using koji.
This has an incredible flavour, it really is something special, simultaneously very meaty but still with the beautiful flavour of the vegetables too. I'll also show you how I use the vegetable charcuterie in a dish off my tasting menu at the end of the video.
Full recipe bellow.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Vegetable Charcuterie Recipe / Technique

Cook the vegetables - you can do this with other methods but for consistency of doneness and moisture content I cook the vegetables sous vide at 85C for three hours (this might seem like a long time but it gives consistently great results).

Smoke the vegetables - You can use whatever smoking method you prefer. I tend to use a small handheld smoking gun as I work on a relatively small scale and like the ability it gives you to use interesting unusual smoke flavours.

The Botanical Cure (use at 2.85% weight of cooked veg)

70g Salt
20g Black Pepper
9g Juniper

Mix the ingredients and blend to a fine powder. Add 2.85% weight of cooked vegetables at the curing stage and allow to cure in the fridge for 2-5 days.

Remove the cured vegetables from the fridge and pat dry.

Innoculate with koji spores -
Mix 2g koji spores in 30g rice flour and sprinkle this over the cured vegetables.

Incubate the vegetable charcuterie at 90% Relative humidity at 30C for 36 hours.

Once the vegetables have a fine layer of koji weigh the veg and log its weight, then gently dry it either in a dehydrator or by ear dating until it has lost at least half its weight - even more for a more intense product.

Finally optionally marinade the vegetable charcuterie in oil if desired to round out its flavour and add richness.

Video Timestamps -

00:00 Intro
00:47 Koji
01:49 The Technique
4:10 Finished Vegetable Charcuterie
4:52 Using it in a dish

Dandelion Fruit Pastilles Recipe

Eddie Shepherd 2022-04-24 | Dandelion petals have a beautiful complex summery flavour and are one of my favourite ingredients to forage and work with. In this video I show you how to pick dandelions, make a beautiful flavourful cordial and how you can use this to make the dandelion fruit pastilles I serve on my menu.
Full Recipe Bellow.

See my video from last year on cooking with dandelion - youtu.be/JqHc42uKSrI

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
00:53 Foraging Dandelion
1:25 Dandelion Petal Infusion
2:13 Osmanthus Infusion
2:35 Dandelion Pastille Recipe
3:25 Lemon Verbena
3:55 Other ideas

Dandelion Petal Fruit Pastille Recipe

800g Dandelion petal infusion (see bellow)
800g Osmanrthus flower infusion (see bellow)
160g Caster sugar
16g Yellow pectin
6g Tartaric acid

Heat the dandelion and osmanthus infusions together to 100C, then add the sugar & pectin.
Heat to 107C then add the tartaric acid and whisk in quickly.
Immediately pour out to set in a container or shaped mould.

Coating -
125g Sugar
5g Citric acid

Coat the pastilles in the sugar and citric acid mix just before serving.

Dandelion Cordial Recipe -

650g Caster sugar
1300g Water
39g Citric acid
Juice and zest of 5 lemons
100g Freshly picked dandelion petals

Combine the sugar, citric acid, water, lemon sets and juice and bring to a simmer. Allow this to cool
Pick the yellow petals from the dandelion heads and throw away the rest of the head (this is laborious but necessary).
Add the petals to the cooled liquid and allow to infuse at room temperature for two days, then strain and bottle or freeze the cordial.

Osmanthus Flower Infusion Recipe -

1litre Water
500g Sugar
5g Osmanthus Flowers

Simply combine and leave to cold infuse for 24 hours at room temperature.

Sous Vide Chocolate Tempering with Cocoa Butter Silk

Eddie Shepherd 2022-04-14 | Chocolate tempering with a simple sous vide method. This is how I always temper chocolate now, by making cocoa butter silk in the waterwath. It is really easy, consistent & reliable.
In this video I'll show you the technique & discuss the science behind it.
I show you how to make cocoa butter silk using sous vide and how to temper chocolate using cocoa butter silk.
This sous vide chocolate tempering method is fantastic at home or in restaurants. Let me know in the comments how you get on with it.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

THE METHOD

For the cocoa butter silk -

Hold cocoa butter at 33.6C for 24 hours or longer in a waterbath

To Temper Chocolate -

Melt your chocolate gently to 45C
Allow the chocolate to cool to just bellow 33.6C then add the cocoa butter silk.
Stir it together and then allow it to sit for a minute before using.
Work with the now tempered chocolate between 30-32C (you can re-warm it to keep it in this temperature zone with short 10 second blasts in a microwave)
Use your now tempered chocolate however you desire.

Video Timestamps -

00:00 Intro
00:28 The Basic Process
00:54 The Science
2:13 Cocoa Butter Silk
3:03 Tempering chocolate
4:15 Using tempered chocolate
4:35 Finished products

Homemade Corn Tortillas & Fresh Masa

Eddie Shepherd 2022-03-27 | Here I teach you how to make homemade corn tortillas with fresh masa starting from dried corn, going through the Nixtamalization recipe and technique to making a fresh masa dough and pressing this into delicious fresh corn tortillas.
Fresh masa corn tortillas were a revelation to me when I went out to cook in Mexico & when I returned I knew I wanted to practice making them and feature them on my menu. So I’ll take you through using my method using a blender so that you can make great fresh corn tortillas and tacos at home.
Full Recipe listed bellow

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

You can purchase heirloom Mexican corn from Masienda - masienda.com
Be aware shipping is expensive if you are outside the US but the quality of the corn is fantastic.

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Introduction to masa
1:19 Nixtamalization
2:00 Corn
3:07 Making fresh masa
4:41 Grinding the corn - blender method
5:37 Pressing tortillas
5.55 Cooking the tortillas

Homemade Fresh Corn Tortilla Recipe

For the Nixtamalized Corn -

500g Dried Corn
2kg Water
5g Calcium hydroxide

Make a slurry of the cal and water.
Add corn to pot. Add cal slurry to pot. Pour over water.
Heat water to a simmer then reduce it to a medium heat and cook 25-45 minutes until the corn is al Dente (this requires some judgement).
Remove the pan from the heat, cover it over and leave the pan to sit at room temperature for 12 hours.
Drain the cooked and rested corn and rinse well under cold water.

Blending / Grinding the Corn -

All the nixtamilised corn from above
400g water

Combine in a blender and blend on high for 10 minutes.

Finishing the masa dough -

1300g Blended masa from above
190-200g Masa harina
30g Oil
15g Salt

Mix together and knead to form a dough.

To cook the tortillas -

Take 40g balls of the fresh masa dough and press them between wax paper or plastic wrap in a tortilla press.

Cook the pressed tortillas on a hot cast iron pan, comal or dry frying pan for about 20 seconds on each side flipping them 3 times.

Store the cooked tortillas in a tortilla warmer or in clean folded tea towels to keep them warm and eat as soon as possible.

Liquid nitrogen sorbet #Shorts

Eddie Shepherd 2022-03-23 | A short of freezing my sorbet of homage sake.
I make my own sake but intentionally stall the fermentation so you get more of the natural sweetness & flavour of the koji. It’s naturally sweet, with complex stone fruit aromatics from the koji & finished with a little distilled yunnan tea. Part of a new sweet course on the tasting menu.

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE & RECIPES - specialingredients.co.uk/molecuar-gastronomy-kit?spec=12a1d073d5ed3fa12169c67c4e2ce415

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

#Shorts #liquid nitrogen sorbet #homemade sake

How to use a coffee siphon

Eddie Shepherd 2022-03-13 | In this micro episode I show you how I make coffee with a vacuum siphon and why I like to make it this way for my groups of guests.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
0:27 Making Coffee
1:33 The finished Coffee

How to make Koji rice at home

Eddie Shepherd 2022-02-27 | Koji is the key to the fermentation of Miso, Soy sauce, Sake etc and a huge range of unique modern fermentations. In this video I show you how to make fresh Rice Koji also Shio koji.
Equipment, books and ingredients are linked bellow & find my full method written up bellow.

A NOTE ON THE HUMIDIFIER - The humidifier I use doesn't seem to be available anymore, I get a lot of questions about it and so I suggest looking for a small simple one that turns on and off as power comes on and off - very small travel humidifiers are a good bet.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Links to the equipment & books from this video -

Noma Guild to Fermentation Book - amzn.to/3glRCZs
The Art of Fermentation Book - amzn.to/3glmSYs
Incubation Box - amzn.to/3HpvLfs
Ink bird temperature controller - amzn.to/3ARFj0m
Ink bird humidity controller - amzn.to/3GowOuA
Heating mat - amzn.to/3GnPT03
Koji Spores - amzn.to/3AUcWi2
The rice I use - amzn.to/3glnKMI
Koji Alchemy Book - amzn.to/3HpvLfs

KOJI METHOD -

Preparing the rice -

2.5 kg White Rice
Wash rice well - leave under running water and keep agitating until the water runs clear
Soak rice the rice for 1 hour, then fully drain off all water.
Steam the rice for 30 minutes giving it a mix half way through.

Innoculating -

Wait until rice is cooled to 30C, then place cooked rice into trays lined with clean cotton tea towels.
Mix 1g of Koji spores with 30g of rice flour and dust the prepared rice well.

Incubation -

Incubate the rice koji at 75 humidity and 30C for 40-48 hours.
After 24 hours break up rice with gloved hands and shape into 3 rows to aid heat escape.
The koji is ready once grains appear covered in a fine white fuzz.
Place the koji into fridge for 12 hours to halt growth and to rest.

SHIO KOJI

750g Koji
750g Water
75g Salt

Combine and blend well then ferment at room temperature for 7-10 days.

Video Timestamps -

00:00 Introduction to Koji
1:19 Recommended books
2:10 Koji's Uses
3:01 Making Koji
4.32 Koji Incubation Chamber
6.10 The Finished Koji
6.54 Shio Koji

How to make clear cocktail ice

Eddie Shepherd 2022-02-20 | How to make easy clear ice at home to use in cocktails, using just your freezer and a small cool box.
I'll show you how to make a large block of crystal clear transparent ice that you can cut down into either large or small ice cubes for cocktails.

DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook

More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - http://www.veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef

INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s

TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens

Video Timestamps -

00:00 Intro
0:26 Directional Freezing
1:00 Setting up a cooler
1:36 Making the clear ice
2:36 Cutting the ice
3:37 Finished clear ice
4.26 Lake ice