Curious about food, ingredients, the why's & what-if's.
I believe "traditions" are evolving, and "authenticity" is not always a priority if you're cooking after every workday. I enjoy replicating dishes from my favorite Bistro/Osteria/Izakaya, at a fraction of the cost and time.
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Thank you so much for this! My partner had a tree nut allergy but pecan pie is my favorite, I can't wait to try this recipe
Hope you enjoy it! Pecan pie is my favorite but hubby can't do nuts, so this is a half way compromise. Nothing will quite replace the pecan flavor, but replacing ~1/4 of the AP flour with einkorn flour really helps adding nuttiness without allergens!
Rather than using a silicone mold, wouldn't a metal mold of the same shape theoretically produce better results? Silicone is designed to be heat-resistant, and may be preventing the meringues from properly cooking. I may experiment with this at some point. Love the video, by the way :).
Definitely curious how your experiment will turn out! Metal might be trickier to unmold, definitely grease yours well!
Where can you buy an external mason jar attachment? Thank you. Good video.
I got mine from amazon - linked in the Description box if interested!
Make medium hole on wider side, small hole on small side and blow it, make sure you catch it.
There are so many varieties of rice available in India.... So if you want to make them you have to choose right variety of rice(like, semolina made from "Durum wheat" ) ... puffed rice are two types .... one (we call it "khoi" ) is make from whole grain rice(in Bengali language we call it "dhan") and another (we call it "muri" ) is make from just rice(any parboiled rice, but best is brown coloure parboiled rice).... here you can also found "Flatten rice"... then the flatten rice also convert to crispy.... but one thing you need to know salt does not always work as sand... You have to find thick and clear sand .... if you use fine sand then the result will show very bad... puffed rice also be feel have sand on it.... my English is not so good but I try to explain it.......
which one taste the best though?
00 (imo)
Zero monetary incentive, just a long term fan of Staub cast iron. Ordered directly from Zwilling's official site. If you're on the fence about taking a risk at "visible imperfections" for a steep discount, hope this helps you make a decision!
Powdered eggs are an Abomination of Mankind, the sum of our folly and lack of ethics
Thanks for this quick, right to the point video.
That ain't tea 😂
I stumbled across your channel today and am ecstatic - finally I can tamper with things in the kitchen without having to do the dishes afterward. 😂
I have a system for cramming an ungodly amount of bowls and plates into one dishwasher cycle!
May I use agar in replacement of gelatine? I’m a Muslim so gelatine is out of the question for me.
Yes! Agar's perfectly good
Love this channel
Thank you for the continued support!
i like to lactoferment just the supremes and juice
Space efficient & could get away with a lot less juice!
I prefer steaming instead of boiling my eggs. It's even more forgiving for cracks and the heat distribution is even better and usually requires less water, which means less time heating the water up.
Same cook times?
@@woodstream6137 Roughly, yes. It always depends on your equipment.
This is brilliant. Answered so many questions.
Thank you! Glad it was helpful :)
Looks like khinkali…
Egg is egg
Wrap asparagus with sliced ham then drizzle with the sauce.
I make hollandaise for asparagus.
Mam I took 76 gm extra flour and 50 gm extra water (comparing to your recipie) but didn't increase the amount of yeast (quarter tsp) and salt (½ tbsp) am I in trouble?
If anyone finds it difficult to peel the shell off the egg you can add a pinch of salt into the water together with the egg. This method works all the time for me.
my bottoms didn’t sink did i somehow do something wrong?
What do you call your soft net plastic strainer?
Nylon mesh strainer
can we use any other flower?
Masaprepa is precooked corn, kinda hard to substitute unless you get really creative, like blending up popcorn or something... (Raw flours may not cook through in the same time, nut flours are ready to eat but won't have the signature corn flavor)
is it raw meat?
Prosciutto/cured ham is uncooked, but the extended aging time (12+ months in salt) really transforms the texture, so it doesn't taste "raw". I've had salami and pepperoni for many years without realizing they are uncooked.
@@workdaygourmet thanks for the info
Just watched a video where plain Alka-Seltzer (without pain reliever) was used in this process. Its ingredients are literally sodium citrate. Who would have thought!
Thank you so much for saving me a lot of time. I Am now a new subscriber
Can I prep the dough and keep it in the fridge?
For extended time, I would add a 1/4 tsp of yeast, since this recipe gets its rise only from baking soda/baking powder, which may lose leavening strength over time. Live yeast will help with leavening overnight and for days.
If you warm eggs slightly before exposing them to boiling water, they almost never crack.
Doesn't work for me
Schmeven
I love the texture and taste of soft boiled eggs but I gave up on making them years ago... I bought a pack of those cheap little silicone 'cups' to make poached eggs in. I can make breakfast for 5 or 6 people really quickly, and the garlic butter toast is ready by the time the eggs are done. I live happily with that compromise... I don't plan on making soft boiled eggs ever again. I'm posting this so others might consider this as an alternative.
I make poached eggs far more often too. Soft boiled is like 90% for marinating and 10% for picnic/road trip where I want something portable. If you're home and just want plain egg for a salad or toast, poached or fried would be a lot faster and easier.
Pouring the boiling water is genius! Instead, what I've been doing is boiling the eggs in a pasta cooker that has a nesting colander. I put the main pot and colander together to cover the eggs with enough water, then separate the pot and colander leaving the eggs in the colander, bring the water in the main pot, and add the eggs in the colander to the pot once the water is at a rolling boil. Once it's boiled for about a minute, I put it aside for however long I need to get whatever stage of boiled eggs, pull out the whole colander and change the water in the pot to cold water. If it's a smaller batch of eggs, I use a scoop colander to place the eggs in the boiling water instead.
I've never thought of using a colander! That's super clever!
Which one tasted the best? What about texture and chew?
Personally, 00>all purpose>bread flour, but only because I have some pre-existing expectations of what a Neapolitan pizza should be like. The bread flour texture is closer to American style pizza, which could be preferred by someone who's unbiased to what it "should be".
@@workdaygourmet I appreciate your thoughts and the informative video! I will run these experiments myself as I’m trying to figure out my own ultimate pizza recipe and process, but it’s great to hear your thoughts as a preview of what I’ll experience!
Sandwich company stated pealing eggs with 11°C cold water is optimal.
Oh shit i never thought of using it with pre-existing bags. Maybe I will get this instead of the handheld one now!
I love that holy roman empire reference 😂
In my experience it all comes down to the egg type not how you treat them before peeling.
Theoretically , what temp do you want your butter when pouring to fully pasteurize the egg?
Depends on egg temp/room temp/blender speed. The final mixture needs to be 60C for a few minutes. With fresh eggs the double boiler is hard to omit if pasteurization is important
Thanks! I've never made this and my sister just had a baby and want to make sure if I cook for their family it's safe.
@@shade_the I really started using the pasteurized dried eggs for pasta and sauces after my toddler has shown interest in trying adult food. I was ok with playing loose with raw eggs for myself but wanted to play safe with young kids.
These all seem to end up with cold eggs. If you like your eggs cold, this is perfect.
The only predictor of good peeling is the thermal shock. Dump you eggs in boiling water, don't put them in the water before it boils. Also dump them in cold water at the end. The you can pop the shell like a peanut pod.
In some ramen shops they have a device with a small needle that they pinch the butt of the egg with it's only air so the egg doesn't leak. Once you cook it and icebath it, the water can go neatly between the egg and the shell or membrane. I need to procure myself one of those. I think.
found them on amazon! didn't know about egg piercers til today. super cool!
Link for kefir grains in Description (3 dots icon). Full video to come on preserved lemons! (different methods & result comparisons 🍋🍋🍋)
I just cook them a hard boil state. For peeling. I just use the pot and shake the eggs. The peel just comes off after the shake.
Peeling quail eggs is harder bc the membrane is much thicker. Roll the egg under light pressure so the shell is cracking all around it. Use the handle of a teaspoon and use it to remove the shell by slightly moving it under the membrane around the shells "equator". Once done you should be able to remove the top and the bottom shell from the egg. That method is working for chicken eggs too…
Just made my first batch of soft boiled eggs in probably 10 years. I always struggled with peeling them. Thank you for this video
Not the first time I come across the method, but definitely the most informative one. (What's with the comments here? No she didn't overcook the rice, she bought it "precooked". She said the results weren't salty even with the simplest table salt you can find.)
In germany we poke a small hole in the air pocket of the egg, while boiling water can enter the hole and seep between shell and egg for an easy release.
How do you know where the air pocket is on a raw egg? (Doesn't it move?)
@@workdaygourmet no, its set on one sode of the egg (the wider one) The bubble needs to be stationairy as a chick would need it to breath while in the egg.
Well, the "Eierstecher" is mainly used so the heated air within the air pocket can escape, for the benefit that the egg won’t crack. At least that’s the idea. en.m.wikipedia.org/wiki/Egg_piercer
@@agn855 definitely buying one of these! (why do egg gadgets always look like torture devices!😂)
Merci