I hope all of you are well and will enjoy this creamy croquette recipe! Don't forget to Subscribe! ▶My Chicken Croquetas recipe is here! - kzread.info/dash/bejne/YneFp5JqZsm1crg.html

@jimjones9264

Жыл бұрын

You really do have a kick ass channel. Hope you get a bunch of subscribers.

@nkpdblue

Жыл бұрын

Love your videos,! Many tips which are helpful and important for all sorts of recipes - Thank you ❣️

a great video James, I remember seeing a Spanish chef mate make spinach croquetas and I was surprised that they were not potato based. I think this is one of your very best videos by the way

@ChefJamesMakinson

2 жыл бұрын

Thank you for the compliment Matt! in France, we used potatoes to make them but here they use a bechamel, funny thing is Croquettes are French and you don't see them as often as you do here in Spain! haha

Thank you! I discovered croquetas in Barcelona in the ‘90s and tried to recreate them a few times but was never satisfied. Seeing this really helps!

@ChefJamesMakinson

2 жыл бұрын

you are welcome! let me know when you make them! :)

These look fabulous! Ty

Spaniard here. No idea if you have ever spent time in Spain, but I can assure you your croquetas look way better than we usually have here in the average bar. Congrats!

@ChefJamesMakinson

3 ай бұрын

Yes I live in Barcelona

@user-cr8nz5su1u

Ай бұрын

Wow! What a compliment! You should watch his other videos on Spanish dishes. Excellent! Chef James Makinson really is so talented.

That looks so good. Mouth watering

Looks good I’ll have to try this 😊

James wow those mushroom tapas we’re just fantastic nice and crispy on the outside gooey Delicious in the middle . So many amazing tips along the way I will definitely be making this recipe

@ChefJamesMakinson

2 жыл бұрын

Hey Jeff!! thank you so much! haha ill make more hopefully soon, i love croquetas cant eat enough of them! let me know when you do!

This would be lovely for dinner!

Great video James! Thanks for sharing!

@ChefJamesMakinson

Жыл бұрын

Thank you!

I just discovered your channel and it's now autumn and mushrooms season, so thank you for this recipe , even though it's a year later.

looks delicious 👍🏽

@ChefJamesMakinson

10 ай бұрын

It was!

Was out of breadcrums so i made this dipped fried in beer batter. So good

Once i heard: money won’t bring you happiness, but with money, you can buy tons of croquetas, and i never saw somebody sad eating croquetas. Hahaha is a funny joke that everytime i heard it , it stole me an smile . Best regards from Spain!!

@ChefJamesMakinson

2 жыл бұрын

haha true, croquetas don't tend to be cheap but then again they require time to make them! Espero que tengas una buena semana!

Love making Croquetas. I use whatever I have left over from a risotto or a paella, add a little Manchego cheese and maybe a little butter or egg and fry away. It's always a favorite when I bring it to a friend/family get together. Also, Americans love strained Gazpacho.

@axiomist4488

Жыл бұрын

Wow! They sound delicious !!!

This video had me remember when my grandmother would take me to the Afton Tea Room in New Jersey, USA. I always selected chicken croquettes for my main course and a crispy meringue with strawberries and ice cream for dessert. They served the croquettes with a white sauce over them as I recall. I'll have to check our your video for the chicken ones! This recipe looks so delicious!

Now I want to make these lol. Thanks James

@ChefJamesMakinson

2 жыл бұрын

haha if you make them just take your time and let me know if you need help! :)

Loved this, just returned from my local Basque festival. Can’t wait to try.

@ChefJamesMakinson

9 ай бұрын

Hope you enjoy it!

@craig8766

9 ай бұрын

My girlfriend is glute n free. I think Rice flour would work fine.

Another great recipe. Thank you for sharing your recipe 👍

@ChefJamesMakinson

2 жыл бұрын

It's my pleasure! :)

Luv these fast and easier recipes, my better half appreciates my experiments Thank You, a older viewer

riquísimo , bravoo,

@ChefJamesMakinson

2 жыл бұрын

gracias!!

Thank you, Chef. Love how you start all your videos with "Let's get started." Great video. Like the olive oil trick with the rolling process!

@ChefJamesMakinson

9 ай бұрын

🤣

Hello chef, I am relatively new to this channel. I have been cooking for years at home, but what I like the most about you is how you explain thoroughly even the small details that most KZread chefs miss, so I still learn at least 1 thing in each of your videos. For example, the annoying breadcrumb clumps and the sive trick. Thank you for sharing your knowledge.

@ChefJamesMakinson

Жыл бұрын

Thank you! I try to add as much as I can but I do forget to mention some thing every now and then. I'm sill learning how to film and edit

Your cooking skills are awesome 👌👏

@ChefJamesMakinson

2 жыл бұрын

Thank you so much 😊

Wow it looks so beautiful 🌹💕

@ChefJamesMakinson

2 жыл бұрын

Thank you so much 😊

these croquetas look fantastic! i must try to make these at home!

@ChefJamesMakinson

2 жыл бұрын

You should!

Wow Amazing

@ChefJamesMakinson

2 жыл бұрын

Thanks a lot 😊

Wow that looks so tasty. Lovely video. Thanks for sharing... Stay safe.

@ChefJamesMakinson

2 жыл бұрын

Thank you! I'm glad that you liked it!

MashaAllah.. Very Delicious yummy and tasty recipe.. Give your hands a beautiful description.. Another great sharing. God bless you always. Your old permanent friend here stay connected. ♥️❤️🌹🎉🎊👍👌👌

@ChefJamesMakinson

2 жыл бұрын

thank you so much! im glad that you enjoyed them! :) hope you are doing well!

Wow it's looks very delicious n yummyyyyy 😋😋 mouth watering recipe friend 👌

@ChefJamesMakinson

2 жыл бұрын

they are to tasty!! haha thank you!

Really love your videos! I've learned a lot from you. Thank you so much!

@ChefJamesMakinson

Жыл бұрын

Thank you!!

@kendrakennedy4650

Жыл бұрын

I so need tips and education... .I really like all that you share. Thank you

@kendrakennedy4650

Жыл бұрын

You have so much skill. Please continue to teach.

@ChefJamesMakinson

Жыл бұрын

@@kendrakennedy4650 Thank you I will for sure!

Very tasty! Those wouldn't last long around here! We just had some Croquetas de Setas here this weekend and I loved them! Well done!!

@ChefJamesMakinson

2 жыл бұрын

thank you Jim!! i have some yesterday as well! the leftovers! haha

they look so good! you explain very well James! You should have SUBSCRIBERS!!

@ChefJamesMakinson

2 жыл бұрын

thank you man!!

Super nice James!!! I'll definetly make them to share with my vegetarian friend, i'm sure she will love this croquetas!!! It remembered the filling of some empanadas de morcilla that I tried on San Telmo Buenos Aires, I bet they made something similar with the roo as base for those empanadas...

Those croquetas looked delicious! My mother used to make them with leftovers of Puchero Valenciano

Croquettes are my best tapas when I go to a restaurant so thanks for doing the recipe, looked delicious and tasty buddy

@ChefJamesMakinson

2 жыл бұрын

thank you buddy!! i hope you are doing well!

Hello my dear friend thank you for sharing this video always so beautiful have a nice day stay safe stay bless my friend

@ChefJamesMakinson

2 жыл бұрын

Thank you very much!! and you too!! have a great week!!

BIG like 👍 Lovely. Thanks for sharing. Have a nice day

@ChefJamesMakinson

2 жыл бұрын

Thank you! You too!

looks good Chef...Nice job...I am craving now...😂

@ChefJamesMakinson

2 жыл бұрын

Thank you! 😋 haha

LIKE 30...WOW James...another mouthwatering recipe.......fantastic video always....take care and have a nice day dear.....👌👌💖💖

@ChefJamesMakinson

2 жыл бұрын

Thank you so much! :) im trying to balance youtube and twitch right now so i haven't been on here as much. i hope you are well!!

Your croquetas look great. Nice presentation! -S

@ChefJamesMakinson

2 жыл бұрын

Thank you so much!

Aap ki recipes bht hi lajawab hoti hain, safaie ka mayar bht hi outstanding quality hota h

@ChefJamesMakinson

2 жыл бұрын

thank you!! :)

Hello! chef James. Wow! those croquetas looks amazing. Perfectly cooked & presented beautifully. A must try dish. Thanks for sharing your tips & tricks. Looking forward to learn more from you. Glad I found this channel. Greetings from Taiwan

@ChefJamesMakinson

2 жыл бұрын

Thanks so much!! im glad that you enjoyed it! let me know if you have any questions!

Fantastic Mushroom Croquetas Chef so delicious I could quite happily eat them all day! Many thanks for sharing this and take care up there I trust that all is well with you!!

@ChefJamesMakinson

2 жыл бұрын

thank you Patrick! haha they are very tasty! and cheaper then at a restaurant! it is good at the moment i hope things where you are, are getting better!

Absolutely fantastic! I invite you to visit Galicia and try some pulpo con patatas.😊

James, honestly, these are the recipes I'm looking for when I'm looking for recipes. Recipes with good information and from people that know how to cook professionally. It's also probably tasty, and there is room for improvisation, while you explain all the points that are needed for the result.

@ChefJamesMakinson

8 ай бұрын

Awesome! Thank you!

Wow😁💝🍀🌺 my new friend Very great video Thanks for sharing Have a beautiful day🌺😁🌳

@ChefJamesMakinson

2 жыл бұрын

Thanks for visiting! have a great day!

Yummy delicious

@ChefJamesMakinson

2 жыл бұрын

Thank you 😋

وصفة رئعة جدا الله يعطيك الصحة شكرا لك اخي 🙏

@ChefJamesMakinson

2 жыл бұрын

thank you!!

James. This was impressive to me. I never knew that something so simple could be transformed into a great product. Maybe I need to visit Spain for inspiration.

@ChefJamesMakinson

Жыл бұрын

Glad it was helpful!

Good video

@ChefJamesMakinson

2 жыл бұрын

thank you so much!

Very informative and you've a nice style unlike some chefs,,cheers from Glasgow

@ChefJamesMakinson

Жыл бұрын

Thank you!

This is great I love with how much respect to the spanish receipe you cook them! Kudos to that. The responsible of thickening the bechamel are the startch in the flour and the butter. When the butter heats breaks the glucose molecules present in the starch, separating them in small groups. Adding milk at a less temperature the thermal contrast created makes the molecules want to regroup again, creating chains that thicken the milk. One thing with the roux though, if the roux and the milk are at the same temperature you are gonna get lumps, remember the key is the thermal contrast. So couple of options, if the roux is hot use cold milk or room temperature, and if the milk is hot cool the roux that way you will never get lumps. Hope that helps :=)

Nice vedio it's so yu

@ChefJamesMakinson

2 жыл бұрын

Thank you so much 😀

Great recipe but I also added some white wine and fresh thyme. Not sure if mine were authentic but they were delicious.

Those look yummy! Also, nice that you specify which quantities to use. A lot of KZread videos just tell to 'put some butter and flour in the pan' to make a roux, but knowing that you should use 120g flour and 120g butter for one liter of milk, is very useful. Thanks!

@ChefJamesMakinson

Жыл бұрын

You are so welcome!

Chef handled those croquetas more delicately than I handle an actual baby

@ChefJamesMakinson

Жыл бұрын

🤣

I think think this is one of your best video. Namely you explain everything., which always help Incidentally air fryers are now becoming popular do you think this would work there (in the air fryer)

@ChefJamesMakinson

Жыл бұрын

Thank you! To be honest, I haven't used one and to fry Croquetas it may not be hot enough to cook quickly, but the best way to see is to try!

You, Sir, are a God amongst men. This episode appeared in my feed for some reason and I just had to try it. And now I am obsessed with your Croquetas recipie. Only two points that you did not explain in your excellent video - how long do you "firm" them in the freezer before frying and what is the cream at the end? Subscribed!

@ChefJamesMakinson

Жыл бұрын

haha thank you! until they are firm, its a good idea to check after 10 mins or so

@PaulaBean

Жыл бұрын

@@ChefJamesMakinson And what is the white cream at the end? Oh wait... it's aioli (saw it in another response).

Oh I made it yesterday and was delicious! I've made only one little change. I replaced one laddle of milk with chicken stock. I like doing almost all beshamels like this. Thank you Chef for this recipe :-)

@ChefJamesMakinson

Жыл бұрын

Wonderful! :)

Great recipe I'm sure going to try these. It looks a bit like the Dutch version (kroketten) only we use a bouillon instead of milk and we add some gelatin to help the ragout stay inside of the kroket. And sometimes we do a double breading if you like a thicker crust. Love your videos and recipes! Keep it up 💪

@ChefJamesMakinson

10 ай бұрын

Really? This is the old French way of making them with a bechamel

@TheKevinrr3

10 ай бұрын

@@ChefJamesMakinson If you're interested this guy shows the Dutch version of the recipe pretty well kzread.info/dash/bejne/hGmNmMSDo7Taj84.html P.S. This was the only one in English I could find where they do it the (modern)original way.

today I made a roux, added basil pesto and then let it fry for a bit before adding the milk. I then cooked gnocchi in the sauce. It was good but very heavy and thick maybe because I added marscarpone.

Hello @James Makinson. Thanks for the recipe and instructions! Whats the white and red garnish you used for these mushroom croquettes and the chicken ones you made in the other video?

@ChefJamesMakinson

6 ай бұрын

aioli and parsley

@vinitbedakihale2469

6 ай бұрын

@@ChefJamesMakinsonThank you for sharing ! Do you recall the red sauce you had used while plating the chicken croquettes ? Was that romesco or something?

@ChefJamesMakinson

6 ай бұрын

@@vinitbedakihale2469 I don't remember using a red sauce, but it may have been romesco.

@vinitbedakihale2469

6 ай бұрын

@@ChefJamesMakinson thanks again! Cheers!

James, a tremendous little tutorial on how to do a seemingly simple thing right. I have tried doing this before & nearly succeeded, which is incredible considering how many small details I got wrong. More generally, after finding you via your reaction ‘weejos’ with Uncle Roger, I just wanted to compliment you on this channel. You really are one of the most talented, unpretentious, polite, professional gentlemen in this field, personality & charisma without all the puffed up self importance of many ‘celebrity’ chefs. I still wonder why this particular vocation seems to attract the kind of people who seem to regard arrogance as a badge of honour. Well done sir, you are a joy to watch. At the other end of the country to you, and the north of Spain has some spectacular cuisine, I am a Brit enjoying a passionate journey in cooking in Andalucía. Keep up the great work.

@ChefJamesMakinson

Жыл бұрын

thank you very much! I would like to make some more recipes but people tend to prefer the reaction videos. Yes, there is some excellent cuisine here!

@alwoolhouse6255

Жыл бұрын

The reaction content is fun but your instruction style is great for inspiration. Can’t get enough of how to videos on traditional & contemporary Spanish cooking. Andalucía is super conservative but love to see more molecular gastronomy techniques from you. Became a cheap Patreon.

I didn't have breadcrumbs so I used crushed cornflakes, works suprisingly well.

@ChefJamesMakinson

Жыл бұрын

Something you have to make do with what you have

I made these over the weekend. Simply delicious. I also froze some. Question, for best results do you completely defrost before frying?

@ChefJamesMakinson

11 ай бұрын

Not fully as they will leak if the mixture is very soft.

Hi James. Great presentation. What are your thoughts on using dried and re-hydrated mushrooms alongside with the sauteed chopped mushrooms and using the liquor from the re-hydrated mushroom at the expense of some of the milk? The matter of fact, now I think about it, poaching de-hydrated mushrooms in the milk could really boost the mushroom flavor.

@ChefJamesMakinson

6 ай бұрын

you can if you want to re-hydrated b ut you may have to add more milk for the bechamel

@igortumbas2769

6 ай бұрын

@@ChefJamesMakinson Awesome. I'll have a go this coming weekend and let you know how it worked out.

Hi James - thank you for your videos. Quick question, if you freeze your croquetas once pane'd, do you defrost them first before cooking in oil or can they been cooked in oil from frozen? Thank you.

@ChefJamesMakinson

Жыл бұрын

Hey! Yes you need to unless they are very small and you will also need to roll them in some dry breadcrumbs if they are wet from defrosting

What did you add at the bottom and on top of them when plating?

@ChefJamesMakinson

11 ай бұрын

aioli so they wouldn't move

Hi a few questions. When you put them in the freezer how cool are you trying to keep them? I usually pull mine from fridge after being there a few hours I assume this is similar temp just rushing it? Also if you cook in advance of serving, is there an ideal temp to keep em on a wire rack in the oven you recommend? BTW my mom is Basque and Cod ones are very popular there too. Maybe the next recipe? :)

@ChefJamesMakinson

Жыл бұрын

The freezer will work faster, you want to chill them until they are firm, so the croquetas are easier to pane and reheat until they are warm. Maybe! :)

When James mentioned oiling your hands so they’re slippery, did anyone else hear Dan Formosa with his “left handed oil test”?

@ChefJamesMakinson

9 ай бұрын

No

@HeronCoyote1234

9 ай бұрын

@@ChefJamesMakinson he does reviews of products on Epicurious. He has a great sense of humor.

Waybackwhen I was in the military, we were deployed to Moron AB, Spain, and since the Army had got there first, we ended up being quartered in Seville. I wish, oh wish, I had been more willing to try new things while I was there. We did experiment a couple times, but everything was SO EXPENSIVE. Whether this was just the exchange rate then, or because the World's Fair was ALSO in Seville at the time, I don't know, but even getting a meal at McDonalds was almost more than my poor budget could afford. I was also just barely out of basic training, so my pay rate wasn't the highest either. This was in, uh..92-93? My memory is getting hazy, but I do remember walking up the little ramps, not steps, in the ginormously beautiful cathedral there, and trying churros for the first time. We also had to snag folks from the also-deployed Canadian Air Forces to translate, because nearly everyone there spoke Spanish and French, not English. The Spanish Air Traffic Control folks we interacted with though, were very nice, very patient. Anyway, intending on trying these.

@ChefJamesMakinson

Жыл бұрын

Really?! It was expensive in 92. I first visited Spain in 99 it was the peseta and in 99, 1 EUR was equivalent to about 166.3 ESP. I'm sure things did cost more in the tourist places as usual. If you have the chance you should visit again! prices have done up everywhere after Covid

I'd love to see you do mashed potato croquettes. I made some once and put in a little bit of basic choux and they were amazing. I've tried again and never been able to get them as good as that first time

So best put them in freezer before frying? Won't that make the breadcrumbs soft?

@ChefJamesMakinson

7 ай бұрын

not frozen just a bit harder

Can l cook them in an air fryer

@ChefJamesMakinson

7 ай бұрын

I'm sure you can but I have never used one

Casi como las de mi madre. One tip, for Chef James (not pro, but alternative). The best mushrooms croquetas I have made were made with wild Pieazul (Clitocybe nuda or Lepista nuda), they have a super strong flavor, and you can even combine them with a bit of meat. Some people say its a bit of a strong mushroom, but I find it delicious and not that expensive.

@ChefJamesMakinson

10 ай бұрын

I wanted to use Ceps but I could get them.

@aurochf1

10 ай бұрын

@@ChefJamesMakinson Ceps are delicious, but it is not the season. I als think champiñones (champignons?) are underrated just because they are so common! I double down on trying to use pieazul or pievioleta this autum if you can find them, but be careful because they can be a bit overpowering. (Also, I love your channel).

@ChefJamesMakinson

10 ай бұрын

@@aurochf1 thank you! It's funny how sometimes it's so easy to get things when you work in the restaurant and then at home you can't find anything unless you go to La boqueria

@aurochf1

10 ай бұрын

@@ChefJamesMakinson Oh yeah, and last time I went to La Boquería (years ago, I must admit, I live very far from Barcelona) the fishmonger was trying to scam me by mixing some cheaper shrimp with the cigalas we were buying! XD

We need a bakalao croquet recipe. That's the best ones

Hello chef. How long in the freezer before frying?

@ChefJamesMakinson

2 жыл бұрын

Hey! Until they are semi hard. If you fry them frozen then they may leak in the fryer and then you will have a mess!

@thewhitestone

2 жыл бұрын

@@ChefJamesMakinson thanks for the fast response!

@ChefJamesMakinson

2 жыл бұрын

@@thewhitestone no problem! Have a great weekend!

What is the white cream of some sort you put on them at the end?

@ChefJamesMakinson

Жыл бұрын

aioli for garnish.

@ryanaragon8071

Жыл бұрын

@@ChefJamesMakinson Alright thank you, I'm trying to become a chef and maybe own my own restaurant one day so these videos are really helpful, keep doing what you do!

@ChefJamesMakinson

Жыл бұрын

@@ryanaragon8071 thank you! and good luck!

@ryanaragon8071

Жыл бұрын

@@ChefJamesMakinson how long do you keep them in the fridge? I'm making them and I can't tell because they're still really sticky and studd

How long do you leave them in the fridge before frying them?

@ChefJamesMakinson

2 ай бұрын

until they are cold

@capello85

2 ай бұрын

@@ChefJamesMakinson Thanks James!

I'm not a chef. I'm an industrial worker. Being an industrial worker/CNC tech/machinist has at least taught me to come up with new ideas about how to make production - especially boring, simple production - effective. So my thought about getting rid of the big granules was kinda simple - "why a sieve, why not just a broad comb?" Surely it'd be faster to comb away bad stuff than putting it all thru a sieve? Tell me if that makes sense or if I'm being a moron. 🙂

@ChefJamesMakinson

9 ай бұрын

The idea is to collect to re-use the breadcrumbs not move the stuff to one side

@loveandforward2870

9 ай бұрын

@@ChefJamesMakinson Thanks!

Chef! Quick question! I'm gonna be doing croquetas for the friends Christmas dinner but some of the people there are vegan. Do you think this can be done with soy/almond milk? Any specific vegan milk type you would recommend if not? Thank you!

@ChefJamesMakinson

Жыл бұрын

yes you can but it will taste different, you can also pre-make them a head of time and freeze them

@RaymondRose

Жыл бұрын

@@ChefJamesMakinson yes, the freezing was absolutely on the plan. Thank you chef, much appreciate your quick response! These recipes are saving my Christmas!

@ChefJamesMakinson

Жыл бұрын

@@RaymondRose not a problem! Merry Christmas!

💯👍🏿

@ChefJamesMakinson

2 жыл бұрын

thank you!

Crees que quedarían bien en una freidora de aire?

@ChefJamesMakinson

Жыл бұрын

quizás si!

Interesting we add a lot of dill.

what are the differences between french spanish and dutch croquettes or croquetas?

@ChefJamesMakinson

Жыл бұрын

The croquette originated in France

@danemon8423

Жыл бұрын

@@ChefJamesMakinson oh okay , but like is there a big difference on the recipe or each country adapt to its own taste. (i'm referring to traditionnal croquette or croquetas)

@ChefJamesMakinson

Жыл бұрын

@@danemon8423 they changed depending on where you make them in Spain they usually use a béchamel

@danemon8423

Жыл бұрын

@@ChefJamesMakinson oh okay thx cause i only tried dutch croquettes

Hi how many croquettes does this make?

@ChefJamesMakinson

2 ай бұрын

A lot but it depends on how big you make them. I believe I left the ingredients and ratios in the video

@lydiam9323

2 ай бұрын

@@ChefJamesMakinsonthank you making them here in North Carolina for 5 vegetarian kids in my daughter’s class. So I was hoping with your recipe I could make at least 10 smaller ones. The others are getting ham croquettes! Thank you again!

My croquettes is in the fridge now over night. It was not sticky or runny when I turned off the heat. It is more like a very soft dough.. is that a bad thing? :/

@ChefJamesMakinson

Жыл бұрын

no its okay, some like them runny and some don't

Lovely! Thanks for sharing with us my dear! Here showing my support as usual! Big Like 26👍🏼Please stay in contact ❤️

@ChefJamesMakinson

2 жыл бұрын

thank you so much!! have a great week!

I cannot eat starches...so I made my version with almond flour

5:44 bechamel = hot milk + hot roux *OR* cold milk + cold roux

@ChefJamesMakinson

Жыл бұрын

if you add cold milk to the pan you will drop the temperature

@bosnbruce5837

Жыл бұрын

@@ChefJamesMakinson The pan is already cold. The roux is cold. Everything is cold and you'll need several minutes to reheat everything. That is according to Chef Giuliano Sperandio. He's saying that there are two ways to mix the roux and the milk: One is to mix the hot roux and the hot milk, the other is to mix cold roux and cold milk kzread.info/dash/bejne/aXV12pKuedjVcrQ.html It seems to me Giuliano is working with cold milk and cold roux.

I may burn in two culinary hells for this but one could make a hybrid croqueta / arancino: seafood or chicken instead of the ragu and paella instead of the rice…….😅😂

@ChefJamesMakinson

Жыл бұрын

yes you could

I thought this was gonna be potato croquettes with an added ingredient lol. But that doesn't matter - I live in a sizable town in Cambodia and I'm yet to find flour to make these kinds of things :(

@ChefJamesMakinson

Жыл бұрын

Potato is not normally added to Croquettes here

Jam'sㅡ ✔Nice to see you a day of development dosi-gil~^^26

@ChefJamesMakinson

2 жыл бұрын

Thank you!

Smoothie mushroom-

@ChefJamesMakinson

Жыл бұрын

😂

So many potential comments. But THE SPIDER for the egg wash. I have one functioning hand. So "Wet hand dry hand" doesn't work. Game changer. I shall make these for my vegitarian friends.

its not that different than dutch kroketten

@ChefJamesMakinson

Жыл бұрын

Croquettes are actually French but the Spanish continue to use them quite a bit. they are the most consumed Tapas year, per year.

@Dutchwheelchair

Жыл бұрын

@@ChefJamesMakinson Same in the Netherlands. Its our most consumed snack. we have them in many forms

Lost me at washing mushrooms.....

@ChefJamesMakinson

8 ай бұрын

why? its what we do in the kitchen

@starsky72

8 ай бұрын

@@ChefJamesMakinson because mushrooms should never be washed, they're like sponges and soak up water