Love your conundrums series... you explain it so well 👍

How I love Thomas. I could watch him all day. God Bless this Chef. So engaging with the audience, never bored, always inspired by his baking ideas. Thanx a tonne. Keep at it!

These series are so great and useful for beginners like me....Thanks for everything you do for us Thomas

The biscotti looks ssssoooo delicious. Thanks Thomas and Merry Christmas!!

Thank you I am watching again your video and just fantastic! Thank so much sharing your experience and knowledge!

You are amazing! I will do these for sure. I have done the brownies and the meatballs and they are flawless!

Perfect technique, I lovee Biscottis😍😍😍thank you

biscotti are my favorite thing to bake. i didn't have a hazelnut biscotti that i liked until now. i can tell this is a good one. thanks, thomas.

Cant wait to make, thanks!!

Loving every episode of Kitchen Conundrums! Hoping for more this 2018

Mmm!! I love chocolate and I'm gonna make it, cause it looks soo perfect and yummy!

hey, Thomas Joseph. Would you please make a perfect tiramisu?!

Thank for sharing your bisccottis recipe looks delicious. 😋👍

They look really good. I usually avoid biscotti for the reasons Thomas mentioned, but i would definitely chow down on those.

❤️ your video, how u explain things makes everything easier.. can u make a video for croissants ? And cinnamon rolls ?

I miss making biscotti at home! It really does make such a difference when I've taken the time to make my own. (Now I need to find my favorite recipe, because I haven't had the time to make any of that since grad school...)

Love the Japron!!!:)

i think i could listen to you say the word 'voluminous' all day long.

Love this! Can you do an episode for hollandaise sauce too please?? :D

Hazelnuts and Chocolate... marriage made in heaven!

Love it as always!!! Thank you!!!

These are amazingly delicious! If I wanted to make them without chocolate what would I substitute for the Dutch cocoa? I would like to use pistachios and cranberries. Thank you.

Could you guys make a video explaining the different volumes in different pans? And how to convert them back and forth? Or perhaps, how to tell how much batter/liquid a recipe would make? I find myself scouring through many sites online just to find whether an 8 x 8 inch pan would have the same or double volume as a 9 x 13 inch pan when need to double or halve recipes

Excellent! Result was just as described. Would like adapt this recipe to bake the classic "Almond Biscotti" , hoping for the same texture, crunch, and lightness. Obviously no chocolate or cocoa; swap almonds for hazlenuts. Any other modification to recipe ingredients or instructions ?

I would love to get the science behind cinnamon rolls. I'm struggling making sure they come out nice a soft and I'm thinking it has to do with the brown sugar ratio, but it would be great to get an in depth break down!

@grapegirl

5 жыл бұрын

try Cupcake Jemma's recipe; it's great.

I await the end of everyday to cease the incessant boredom with living

Than tou

Super💗🌲🌺💐

Hey so other recipes cream butter and sugar and then add eggs. This recipe omitted butter? Does it change the taste or texture?

Can I replace the plain flour with almond flour or any other gluten free flour? Thanks.

Where can I find the written recipe? Thank you!

What can I use instead of baking sheets?

Please make an episode about cooking with spirits - which alcohol is best paired with which meat or dish. Any rule of thumb?

Thomas, i love pastry dough. But when i make a quiche or whatever, then the pastry dough will not get baked right underneath.

I keep forgetting to buy coarse salt from the grocery store. Can I just use regular salt? I've made biscottis before with regular salt and they taste fine

Hi... Is there any egg substitute for this recipe ?? As we don't eat eggs

Please tell how to make a chocolate mud cake

ur so goodlooking n cute !! love to see ur videos 🤓🙏🏻👍

Could we refrigerate or freeze the remaining dough?

@MultiSanchez14

6 жыл бұрын

I feel like you should be able to, just let it come up to about room temp before using. Not entirely sure tho

@alinabaig3398

6 жыл бұрын

MultiSanchez14 thanks.

what's the difference between using coarse salt and fine salt?

@prairiet.t.3447

6 жыл бұрын

Emma Sun im guessing because coarse salt is less salty than fine salt, you can add more of them, increasing the chance of the salt being distributed more evenly for a big batch of dough

@EmmaSun

6 жыл бұрын

hm.... I see thank you

Please please please yeast donut and cake donut kitchen conundrum #kitchenconundrums

Gingerbread cookies? I've tried them with Martha's recipe, but the molasses overpowered the rest of the flavors :(

Biscochio??

All 4 logs of mine cracked at the middle, what did I do wrong?

@heathercastaldo4614

3 жыл бұрын

The same happened to me. The mixture was very gooey and hard to shape. I hope we get an answer.

How to make a perfect mille feuille

İ like you 🤗

Metric measurement, please!!

@carmelcorreale3211

4 жыл бұрын

Charina Johansson That is the Problem with US cooking they don’t work in metric money is metric but not measure go figure It is difficult to estimate because they don’t even say how big the eggs are and that will make a difference also

Please make cheese sauce that goes with nachos. A proper recipe of that is impossible to find! And biscuit dough from scratch like the one from Pillsbury.

go forth to get fourth

3 rd

Cool ❤️ 1st comment

I think you made mandlebrot, not biscotti. The primary difference is that mandlebrot has more egg and air than biscotti.

Biscotti means biscuits. These are Cantuccini.

@TheDevilDarling

6 жыл бұрын

Mermaid Atlantica I love these types of biscuits but i didn't know that, thanks for informing us :) cantuccini is such a cool name.

@aidabari1550

5 жыл бұрын

Biscotti means twice baked.

I make good biscottis at home and don't need a food processor nor a stand mixer. This is not user/baker friendly. You make it look so complicated.

@safmanv2

6 жыл бұрын

I don't see where he made it look complicated?

@fatimamoussa1928

6 жыл бұрын

He used the food processor to break down the hazelnuts. Obviously you wouldn’t need it if you don’t have to break anything down.

As a professional Chef I am so very tired of every single "Novelty Concept" expressed in/with "Culinary" as "AMAZING !" C'mon Martha & Thomas the approach in your review is "Best" & thats a long lost sales-tactic too please the mass'es IMO !! No more "AMAZING or Best" imposing concepts in/with Novelty culinary & thank-you Martha, Thomas and @Everyday Food 😉