Matt Adlard
Region: GB
Wednesday 27 May 2026 17:02:04 GMT
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Thony :
This is refreshing to see real comparisons and true tests, thanks for your work !
2026-05-27 17:08:44
605
Laura Sujanani Afons :
Hi!Why do You use egg yolks in the xanthan gum mixture?Thank you!
2026-05-27 17:57:58
38
faerest gump :
but xanthan gum have this unpleasant slimy mouthhfeel😭 gelatin is better
2026-05-27 18:25:19
22
Elisabet Flores :
i want the grams of everything please
2026-05-27 22:20:36
35
Dave 🇮🇪 :
how would you make this vegan
2026-05-28 23:32:54
0
MyVeganTravel :
could ask, what kind of mixer is it?
2026-05-28 18:35:50
0
Sq :
that's very homogeneous
2026-05-27 17:14:09
86
ChickyNChike :
Former 😊 diabetic here who loves to bake. Do you have any favorites or suggestions for using sugar alternatives in these cremes? 🥳🥳🥳
2026-05-28 00:24:33
0
swissrollcake3🇵🇸 :
i want to know if agar can be a subtitute for gelatin in cheesecake and glaze for mouse cakes
2026-05-28 02:28:32
2
donutdan2 :
Augar needs to be boiled for 3 minutes to be effective not 1 minute
2026-05-28 15:47:27
0
Lud🇫🇴 :
i never get why we have to bloom it first? i always add the powder straight and it works fine?
2026-05-28 15:32:29
1
Luluneez cake :
Very nice , can i get the recipe please
2026-06-10 02:44:35
1
Mike Ahams :
Brilliant video. Well explained. Makes me reminisce of when I was a chef deciding on what ingredients to use for desserts and explaining to others. Thanks, have a great day.
2026-05-28 08:12:40
11
Brave Heart :
may I ask how much agar was used?
2026-05-28 13:01:46
0
bonita :
You are absolutely fantastic!
2026-05-27 17:08:47
5
Mturu Dambuza :
why egg on the Xantham
2026-05-28 18:07:29
4
Людоед Лева :
yes! It always bothered me what Matt think about those stabilizers. Thank you for providing this into
2026-05-28 04:12:30
0
sweet potatoo⁷ :
can you do it with the same recipe? that way people can really compare the difference? and maybe review any change in taste as well
2026-05-27 23:54:05
6
Computer.says.no :
ahgar-ahgar
2026-05-30 00:45:13
1
nai :
Thank you!!!
2026-05-30 04:59:00
1
missbakesalot12 :
Bought your book and it’s so valuable to any baker 🧑🍳 I would love to learn about shelf stable cream/ganache and it which instances you can use cream/perishables for example in a recipe whereas it becomes stable and does not require refrigeration. This would be helpful for stallholders and shops perhaps that don’t have access to a fridge 😊
2026-06-16 19:49:58
1
Lemon_Zest🍋 :
Why not gelatin?
2026-05-28 02:49:29
0
Bel 🌸 :
Hi! Which would hold up best in a hot and humid environment?
2026-05-28 13:40:19
1
Ceci :
Could the agar version be used for puff fillings like custard?
2026-06-08 11:56:44
2
Charan :
Any tips on how I’d have to adjust the recipe for a white chocolate cream?
2026-06-09 22:51:31
1
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