www.kvalifood.com/ is a site about quality food. Especially it is about how to make everything from scratch. The site is originated in Denmark so there is a lot about scandinavian food.
This is an excellent video that takes you step-by-step through the whole process of making Beef Burgundy Greatly appreciate his time explaining and demonstrating how to prepare each ingredient. Looking forward to making us for dinner tomorrow night!
@PIANOPICTURES20 сағат бұрын
Please don't cook tomatoes in CS pans. The oxidation is the thing, and the smell too. Tested it myself.
@magdalenakandyba43533 күн бұрын
I made it today and it’s delicious ❤️ Thank you for the recipe! PS You have very nice voice.
@philipplouden58923 күн бұрын
I recognized that pan in the thumbnail. They sell them in nearly every size at E. Dehillerin. 🙂. Single size, Triple even. Etc.
@gaylefisher439914 күн бұрын
How much butter exactly please ?
@rufusred4416 күн бұрын
This looks delicious, but it's actually a sorbet. Sherbet is milk, fruit, sweetener, salt and citrus or acid.
@Buffcole121 күн бұрын
Miss your videos
@christopherjhall23 күн бұрын
Thank you. Have been looking for this recipe for a long time
@PriscillaVanSutphin26 күн бұрын
Merci beaucoup!
@LolaMarigoldАй бұрын
i just made these. I ground up the nuts and roasted seeds and nuts. I don't have psyllium so i replaced with double amount of ground flax. I cooled them off when done but they are falling apart in small pieces. :(
@casandra20000Ай бұрын
La linaza y la chía húmedas hacen las veces de huevo Lo he hecho con pan duro remojado en agua misma cantidad añado de semillas y queda delicioso Lo vi con svetia
@casandra20000Ай бұрын
The recipe is in the back
@casandra20000Ай бұрын
I don’t speak german English but it’s delicious
@GeraldDennyАй бұрын
Interesting idea. Is this where pink lemonade comes from?
@monarehayem5263Ай бұрын
What is that white thing . Plus let me know . Great receipt ❤
@peggyharter2048Ай бұрын
A very healthy filling bread : 1 slice with some cream cheese & fresh berries. Yum,,,,,
@kjetilmyhren358Ай бұрын
Thanks for the recipe! Baked it in one of those glass containers from IKEA, felt like a smith handling an ingot of gold taking this out of the oven :D
@demonsaint12962 ай бұрын
Came for the recipe and stayed for the music… yea this turned out great. Thank you.
@RavinDave-theOriginal2 ай бұрын
What you call "Hindbærsnitter", the rest of the world calls an "Alexander Torte". If you want bragging rights, I think you'll need to fight Latvia. But we can agree that what you call it is hardly important. Taste is king and this is one of my favorites. I make it slightly differently, though. I cook both layers separately, then add the raspberry and slide the top into place. I also reduce the icing to a very thin -- not quite a glaze -- vanilla frosting, with a slight hit of lemon. Good video!
@marktuttle82262 ай бұрын
Was a good video on options for my rhubarb
@user-ch6yl5dq2h2 ай бұрын
Which temperature?
@user-ch6yl5dq2h2 ай бұрын
Hot or cold water?
@tigerclone52 ай бұрын
It looks like a scone
@twitchbiddy68803 ай бұрын
An easy way to peel ginger is with a spoon😉
@juliaperinifurquim44683 ай бұрын
Algum brasileiro, para traduzir a receita???
@ailyilemelong27233 ай бұрын
What kind of soup stock?
@lissyperez42993 ай бұрын
Very cool
@davidgapp14573 ай бұрын
I am not a fan of sourdough (anything), but I might try a non-sourdough version of this bread and report back. It looks delicious.
@souka93963 ай бұрын
اليوم ، و الصدف ،و انا أشاهد فيديو لفتاة من شعب الصامي تعرفت على هذا الشعب و معاناته و ثقافته و لباسه الجميل الملون اللذي للأسف تم إطلاق اسم غير محترم عليه ، كما هو حال المستعمرين دائما . و اكتشفت هذا الخبز الرائع ساجربه و اصلي و احيي أرواح الشعوب الأصلية
@vincebezzina49753 ай бұрын
Used this method last night on my Veggie Stock. Very Successful. Typically we use just the egg white when making bone broth which is also successful at clarifying the stock
@loribach5344 ай бұрын
You've gotta hide your stash!
@deborahbarry84584 ай бұрын
My Bestemor made these. Thanks. I didn’t know what they were called so I’ve never found them!
@claireramirez63214 ай бұрын
amazing! I love the detailed lesson.. kudos! 😊
@avavictoriasongbird4 ай бұрын
Egg? What temp? Oil? What kind? Whisk how long? If it never thickens .......oooops
@avavictoriasongbird4 ай бұрын
Gooober
@MarleneG.Christensen-xj2gv4 ай бұрын
Hej hvor længe lader du det simre ? Har du låg på gryde imens ? Og kan fedtet fryses ? På forhånd tak 🙏🏻
@rokiedecentra96564 ай бұрын
Huh?? Bread ??
@user-yh8xx9pc1o5 ай бұрын
What happened to this cook? His videos ended 4 years ago
@justme81085 ай бұрын
Love it!
@CharGC1235 ай бұрын
I like to add garlic, onions and rosemary to the ferment, then use them baked atop a layer of red lentil flatbread or any batter bread, yum!
@sparkyUK5 ай бұрын
Are these quite eggy? When I use similar in the 90s bread it takes quite eggy.
@peterdoll73695 ай бұрын
Sorry aber du kannst es nicht 😂
@MaximinaRailing5 ай бұрын
Who knew eggshells were the unsung heroes of soup clarity? Move over, chicken thighs, there's a new sheriff in town!
@elenachiu85255 ай бұрын
I bake them....a bit messy but we practice is manageable.....great recipe!
@johnnybrix7176 ай бұрын
That was absolutely brilliant. Nothing like this on KZread.
@m34nb34n6 ай бұрын
Wow yummy
@SapphireZeev366 ай бұрын
What’s after walnuts?
@vihiway6 ай бұрын
If you are using bitter almonds you are extracting tannins because it’s not a true almond
@justinm44976 ай бұрын
will likely give you Kidney Stones.....
@user-ni1qi6zb3y7 ай бұрын
What is the point of sharing without giving the measurement for all the ingredients
Пікірлер
This is an excellent video that takes you step-by-step through the whole process of making Beef Burgundy Greatly appreciate his time explaining and demonstrating how to prepare each ingredient. Looking forward to making us for dinner tomorrow night!
Please don't cook tomatoes in CS pans. The oxidation is the thing, and the smell too. Tested it myself.
I made it today and it’s delicious ❤️ Thank you for the recipe! PS You have very nice voice.
I recognized that pan in the thumbnail. They sell them in nearly every size at E. Dehillerin. 🙂. Single size, Triple even. Etc.
How much butter exactly please ?
This looks delicious, but it's actually a sorbet. Sherbet is milk, fruit, sweetener, salt and citrus or acid.
Miss your videos
Thank you. Have been looking for this recipe for a long time
Merci beaucoup!
i just made these. I ground up the nuts and roasted seeds and nuts. I don't have psyllium so i replaced with double amount of ground flax. I cooled them off when done but they are falling apart in small pieces. :(
La linaza y la chía húmedas hacen las veces de huevo Lo he hecho con pan duro remojado en agua misma cantidad añado de semillas y queda delicioso Lo vi con svetia
The recipe is in the back
I don’t speak german English but it’s delicious
Interesting idea. Is this where pink lemonade comes from?
What is that white thing . Plus let me know . Great receipt ❤
A very healthy filling bread : 1 slice with some cream cheese & fresh berries. Yum,,,,,
Thanks for the recipe! Baked it in one of those glass containers from IKEA, felt like a smith handling an ingot of gold taking this out of the oven :D
Came for the recipe and stayed for the music… yea this turned out great. Thank you.
What you call "Hindbærsnitter", the rest of the world calls an "Alexander Torte". If you want bragging rights, I think you'll need to fight Latvia. But we can agree that what you call it is hardly important. Taste is king and this is one of my favorites. I make it slightly differently, though. I cook both layers separately, then add the raspberry and slide the top into place. I also reduce the icing to a very thin -- not quite a glaze -- vanilla frosting, with a slight hit of lemon. Good video!
Was a good video on options for my rhubarb
Which temperature?
Hot or cold water?
It looks like a scone
An easy way to peel ginger is with a spoon😉
Algum brasileiro, para traduzir a receita???
What kind of soup stock?
Very cool
I am not a fan of sourdough (anything), but I might try a non-sourdough version of this bread and report back. It looks delicious.
اليوم ، و الصدف ،و انا أشاهد فيديو لفتاة من شعب الصامي تعرفت على هذا الشعب و معاناته و ثقافته و لباسه الجميل الملون اللذي للأسف تم إطلاق اسم غير محترم عليه ، كما هو حال المستعمرين دائما . و اكتشفت هذا الخبز الرائع ساجربه و اصلي و احيي أرواح الشعوب الأصلية
Used this method last night on my Veggie Stock. Very Successful. Typically we use just the egg white when making bone broth which is also successful at clarifying the stock
You've gotta hide your stash!
My Bestemor made these. Thanks. I didn’t know what they were called so I’ve never found them!
amazing! I love the detailed lesson.. kudos! 😊
Egg? What temp? Oil? What kind? Whisk how long? If it never thickens .......oooops
Gooober
Hej hvor længe lader du det simre ? Har du låg på gryde imens ? Og kan fedtet fryses ? På forhånd tak 🙏🏻
Huh?? Bread ??
What happened to this cook? His videos ended 4 years ago
Love it!
I like to add garlic, onions and rosemary to the ferment, then use them baked atop a layer of red lentil flatbread or any batter bread, yum!
Are these quite eggy? When I use similar in the 90s bread it takes quite eggy.
Sorry aber du kannst es nicht 😂
Who knew eggshells were the unsung heroes of soup clarity? Move over, chicken thighs, there's a new sheriff in town!
I bake them....a bit messy but we practice is manageable.....great recipe!
That was absolutely brilliant. Nothing like this on KZread.
Wow yummy
What’s after walnuts?
If you are using bitter almonds you are extracting tannins because it’s not a true almond
will likely give you Kidney Stones.....
What is the point of sharing without giving the measurement for all the ingredients