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zakruti.com » Dish recipes » Eater
How a Michelin-Starred Restaurant Makes an Ice Cream Sundae Sugar Coated

How a Michelin-Starred Restaurant Makes an Ice Cream Sundae Sugar Coated

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Rating: 4.5; Vote: 2
Chef Miro Uskokovic has been experimenting with alternative sugars since three years ago when he was diagnosed with Crohn's disease. Today, pastry chef Rebecca DeAngelis is learning how chef Miro makes his famous ice cream sundae at Gramercy Tavern
Date: 2020-05-20

Comments and reviews: 10


I love to share a well made/gourmet sundae with my friends now and then. I also regularly do cross training, run, bike, walk, light weight bearing. The majority of my diet is organic plant-based food with little animal based. I do not have diabetes. Diabetes is a complex disease--sugar, carb, genes, lifestyles, stress, etc all play a role in increasing the risk. Just saying. Peace.
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Hahahha all those people worried about the difference between white sugar and sugar cane product should educate themselves before getting worried! White sugar which is available in market is processed using bones and few other chemicals which might be unhealthy on a long span of usage!
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So everyone decided to become the sugar police. Stay off the YouTube comment section with the negativity. How about supporting each other and try to take a few tips. Leave the man alone, he is a michelin starred pastry chef. Put some respect on his name, Periodddd!
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I came here after the inverted pastry video, and in it they mentioned how restaurants were criticised for just giving sundaes as desserts available bc they dont involve actual techniques lmao. To think she said that after doing this one
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It's insane how many people sleep on different sugar and pepper types. You can truly elevate the taste of your dish to a whole nother level with these two simple. spices? Seasonings? What is sugar categorized as?
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Looks good but I'm not understanding this one all of this still includes sugar it will still spoke insulin I honestly thought this would be a dessert with sweeteners that don't spike insulin
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That ice cream sundae looks tasty, but I personally would have gone for cocoa powder over carob powder. Also, organic cane sugar is, from a nutritional perspective, just regular sugar.
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Sugar is poison. Cut out carbs (sugar is also a carb) and once you've switched over to burning fat (ketosis) instead of glucose you'll immediately understand this.
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OMG why are the people in the comment section saying sugar is sugar? Yes it is but the difference between regular refined white sugar to the ones he use is FLAVOR.
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Yo, I really appreciate that this host is legit not doing this for the show. Shes doing it for the love of the food lol but for real like shes mad into that sundae.
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