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The Easiest Actually Good Baguette You Can Make at Home 121gamers 2 Views • 2 years ago

Use my link https://klima.onelink.me/GVvD/brianlagerstrom and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.

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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)

Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.

In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.

Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.

Place a piece of well oiled parchment on an upside down sheet tray.

Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.

Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: https://amzn.to/3JLY3l4 . After proofing, the baguettes should have risen by about 50-60%.

Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.

*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.

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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.

🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3

CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing

#baguette #beginnerbaguette #baguetterecipe

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The BEST Home Fried Potatoes Recipe EVER: How To Make Home Fried Potatoes With Onions 121gamers 2 Views • 2 years ago

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Home Fried Potatoes Recipe

Ingredients

10 Small Russet Potatoes
1 Medium Onion,chopped
1/4 Cup Vegetable Oil
1-1/2 Tbs Seasoning Salt
1-1/2 Tbs Sugar
1 Tbs Garlic Powder
1 Tsp Black Pepper

Instructions

1. To start the recipe off, place a large pot of water over high heat. Once the water comes to a boil, add your potatoes and boil them for 25 minutes. Afterwards, remove the potatoes immediately so they don’t continue cooking, drain the water, and sit the potatoes aside to chill. We only boil them long enough to soften them a bit. We aren’t making mashed potatoes so you don’t want them to boil too long or they’ll get too tender and won’t have a shape.

2. While the potatoes are cooling off, slice your onion into long thin pieces.

3. Once the potatoes chill, peel and slice them into medium size circular-shaped pieces. Now you can slice them into any shape you like but my family loved to slice them into potato chip shapes.

4. After slicing your potatoes, you’re going to get a skillet and place it over high heat. Add your oil and let it preheat for 1 minute.

5. Once the oil is hot, add your onions. I like to sautee the onions a bit before adding the potatoes.

6. After 1 minute, add the potatoes.

7. Season your potatoes with seasoning salt, sugar, garlic powder, and pepper. Yes SUGAR….. the sugar gives it something special. Give it a shot I guarantee you’ll love it. And NOOOOOO cooking novice, the sugar DOES NOT MAKE THE POTATOES SWEET!!!!

8. Cook the potatoes for 15 minutes. Flip and toss the potatoes periodically, every few minutes until they are done. Serve and enjoy!

Home fried potatoes are one of my favorite things to eat for breakfast. I was first introduced to them many years ago as a kid when my father would make them every early Saturday afternoon for brunch. My parent use to get up late on Saturday’s as most hard working parent’s should and do. Me and my siblings would get up early to watch Saturday morning cartoons of course, but around about 10:30 pops was in the kitchen cooking out a big ole gourmet breakfast for the fam. On the weekdays we’d eat a small quick breakfast before school, like a bowl of cereal, a bagel, or pop tart. My parents didn’t have enough time to prepare a full course meal but what they didn’t cook us on weekday mornings they made up for on Saturday’s. My dad came from a cooking family and could throw down in the kitchen with ease. I think that’s how I developed a love for cooking and where I got my cooking skills from. My grandfather on my mother’s side was a Chef too, so I think it’s fair to say good cooking is hereditary for me hahahaha. But maaannnn my dad would make these delicious pan fried/home fried potatoes along with some fried fish and scrambled eggs and MAN OH MAN…. Let me tell you, fried potatoes go perfectly with the fish, so I’d definitely recommend you serve these with fried fish and eggs. They do take a little time to cook though but great food usually takes time…. you can’t rush perfection!! Try these home fried potatoes out you’re going to love them. I make them just like my dad use too and didn’t change a thing. I do add a few ingredients that would make you scratch ya head but it all comes together in the end. By the way, you can eat these anytime of day and serve them as a dinner side dish as well. We always ate them for breakfast as most people do. Give this recipe a shot, it’s the bomb!!!

How to Make Mozzarella Cheese 2 Ingredients Without Rennet | Homemade Cheese Recipe 121gamers 1 Views • 2 years ago

Find and print the recipe here on my website: https://www.inthekitchenwithma....tt.com/homemade-mozz

In this episode of In The Kitchen With Matt, I will show you how to make mozzarella cheese with 2 ingredients and without Rennet. This homemade mozzarella cheese recipe is awesome. I love homemade cheese. If you are a fan of cheese and like making things at home give this a try. Please note this is NOT traditional Italian Buffalo Mozzarella, nor is it a traditional American mozzarella, it is called a "quick mozzarella" and is the easiest of the mozzarellas to make. It is easy to do, if I can do it, you can do it. Let's get started!

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Ingredients:
Half-Gallon of Raw (unpasteurized) Milk or you can use pasteurized whole milk, but not Ultra-pasteurized Milk (1.89L)
7 Tbsp. white distilled vinegar (105ml)
Water for soaking

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How To Make Compost FAST In A TRASH CAN: Turn Trash Into GOLD! 121gamers 2 Views • 2 years ago

How to Make a Mojito Cocktail Home | Pro | Expert 121gamers 5 Views • 2 years ago

Mojito is the most requested cocktail from you guys. Also, Mojito day is coming up and I decided to make a video how to make a classic Mojito Cocktail at Home, Professional version and in Expert Mojito version I tried frozen spherification.
In Home version of Mojito we tried to get as close as possible to original Cuban recipe, used cubed ice, regular sugar, silver rum, half of fresh lime, fresh mint and soda water.

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The Best Tools to Make Your Own Creative Cocktail Ice
https://youtu.be/PpBzl5KlafM

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How to Make Perfect Pizza Dough - For the House⎮NEW 2021 121gamers 2 Views • 2 years ago

SUBSCRIBE ❥ https://www.youtube.com/user/maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : https://www.master-class.pizza/ 👈

AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO 2 YEARS AGO, i decided to make a new version 2021 of: how to make the Pizza dough for the house but this time with a new method POOLISH, and most important, with all ingredients that you can find in your local store, very easy to make and very simple and very fast ! i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this Neapolitan pizza Tag me on insta. @vitoiacopelli
Also if you love italian subscribe to my new italian channel also: @vitoiacopelliita6967
Recipe for the poolish
300ml. Water
300gr. Flour
5gr. dry yeast
5gr. Honey
Recipe for this pizza dough dough
POOLISH (ALL)
WATER 700ml.
FLOUR 1250GR.
SALT 40GR.

Spanish
DESPUÉS DE HACER LA MASA DE PIZZA PARA EL VIDEO DE CASA HACE 2 AÑOS, decidí hacer una nueva versión 2021 de: cómo hacer la masa de pizza para la casa pero esta vez con un nuevo método PISCINA, y lo más importante, con todos los ingredientes que puedes encontrar en tu tienda local, muy fácil de hacer y muy simple y muy rápido! Espero que les guste el video y por favor solo si pueden suscribirse y compartir con sus amigos en todas partes y dejar un me gusta :) también por favor cuando hagan esta pizza napolitana Etiquétenme en insta. @Vito Iacopelli
Además, si te gusta el italiano, suscríbete a mi nuevo canal italiano también: @Vito Iacopelli ITA
Receta para el poolish
300ml. Agua
300gr. Harina
5gr. levadura seca
5gr. Miel
Receta para esta masa de pizza
PISCINA (TODAS)
AGUA 700ml.
HARINA 1250GR.
SAL 40GR.

Arabic
بعد صنع عجينة البيتزا للفيديو المنزلي منذ عامين ، قررت عمل نسخة جديدة 2021 من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة بطريقة جديدة مبللة ، والأهم من ذلك ، مع جميع المكونات التي تحتاجها يمكن أن تجده في متجرك المحلي ، من السهل جدًا صنعه وبسيط جدًا وسريع جدًا! آمل أن يعجبك الفيديو ويرجى فقط إذا كان بإمكانك الاشتراك والمشاركة مع أصدقائك في كل مكان وترك مثل :) من فضلك أيضًا عند إعداد بيتزا نابولي ، ضع علامة لي على إنستا. تضمين التغريدة
أيضًا إذا كنت تحب الإيطالية ، اشترك في قناتي الإيطالية الجديدة أيضًا:Vito Iacopelli ITA
وصفة للبركة
300 مل. ماء
300 غرام طحين
5 غرام. الخميرة الجافة
5 غرام. عسل
وصفة عجينة البيتزا هذه
POOLISH (الكل)
ماء 700 مل.
طحين 1250 جرام.
ملح 40 غرام.

Italiano (andate sul mio canale italiano ho lo stesso video in italiano li)

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How to make the Perfect Burger at home, according to science. 121gamers 2 Views • 2 years ago

Thank you to Made In for sponsoring today's video! Head to https://madein.cc/ETHAN10
Use Code: ETHAN10 to get 10% off your order, including the griddle & press set used in this video.

In this video, we break down the fundamentals of what makes burgers taste so good and put us on the pathway to making the perfect burger at home.

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📃 Burger Recipes I've done:
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⏱ TIMESTAMPS:
0:00 Intro
0:33 The pathway to the Perfect Burger
1:50 What is ground beef made of?
3:31 Experiment 1 - Lean Meat vs Beef Fat
6:40 What does 'fat is flavor' mean?
7:29 Experiment 2 - Chicken Burger with Beef Fat
10:30 What makes up 'beefy' flavor?
11:24 How does fat affect burger texture?
12:51 What are burger juices?
13:40 Experiment 3 - Lubrication Test
15:05 Why do we love burger juices?
16:33 Experiment 4 - Seared vs Steamed Burger
17:51 Experiment 5 - Crust Formation
18:37 Final Taste Test - 93/7 vs 80/20 vs 70/30
21:05 Conclusions

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Yes, You Can Make Doner Kebab At Home! 121gamers 2 Views • 2 years ago

I am a huge fan of @Jamie Oliver and also I really love to follow @Pro Home Cooks videos, I have realized they both made really delicious doner kebabs. And then I told myself, as a person who grew up with doner, I should share this recipe and the technique that I developed with you 😊. I promise, with this technique you will prepare a delicious doner kebab in 5 minutes and I will also show two different ways of doing it; one is very traditional and how we actually eat it in Turkey, and the other one is the Turkish- German way that is really famous especially in Berlin, Germany. Enjoy the video 😍

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For Doner,
1/2 kg ground beef (rib)
2 tablespoons yoghurt
2 tablespoons milk
1 large onion, pureed
10-12 springs fresh thyme, leaves picked
1/2 tablespoon red pepper flakes
1/2 tablespoon salt
A pinch of black pepper
1-2 tablespoons butter

German Turkish way,
2 döner breads, halved (Check the link for the recipe, https://www.youtube.com/watch?v=ZRXn5GCaybc&t=3s)
1 red onion, sliced into semicircles
Half of a small lettuce, thinly sliced
Half of a small red cabbage, thinly sliced
1 carrot, grated
2 pickled cucumbers, sliced

Red Sauce
2 tablespoon yoghurt or labneh
1 tablespoon hot pepper paste
A pinch of salt
A pinch of black pepper
A pinch of red pepper flakes
1 teaspoon vinegar
1 teaspoon ginger puree

White Sauce
4 tablespoon yogurt or labneh
2 tablespoon mayonnaise
1 small cucumber, chopped
3-4 sprigs of dill, chopped
4 cloves of garlic, pureed
1 teaspoon salt

Çoban Salad (Shepherds Salad)
1 tomato, diced
1 small cucumber, diced
1 thin green pepper, diced
6-8 sprigs of parsley, chopped
½ of a lemon’s juice
2 tablespoons olive oil

Turkish way,
2 döner breads, halved (Recipe: https://youtu.be/ZRXn5GCaybc)
3 pickled cucumbers, sliced
2 tomatoes, sliced
Potato fries

Onion sumac salad
1 onion, sliced into semicircles
6-8 sprigs of parsley, chopped
A teaspoon ground sumac
2 tablespoon olive oil

• To make the döner, mix all of the ingredients, except onion, in a bowl.
• Sieve the onion juice on the mixture and knead until the mixture is homogenous.
• Rest the mixture in the fridge for a day.
• Wrap the mixture in a baking paper and squeeze from both ends to give it a log shape. Transfer to your freezer and let it freeze (You can keep it in the freezer for up to 6 months and use whenever you want.).
• When it is time to cook, take out the frozen döner let it sit for 5 minutes.
• Carefully, cut thin slices (as thin as you can). Don’t try to slice all the mixture at once, work in batches. You can prepare each portion at a time so you can cook the slices before they are thawed (you can deepfreeze the rest of the döner again for later. Don’t place it in the freezer if it is thawed).
• Heat a large frying pan on medium heat and melt 1/2 tablespoon of butter.
• Place the doner slices on the hot pan and cook both sides until they are browned. Don’t try to flip before one side is cooked.
• Cook rest of the slices with the rest of the butter.

To make the German Turkish way döner sandwich,
• For the red sauce, mix all the ingredients and give it a good mix.
• For the white sauce, mix all the ingredients and give it a good mix.
• Rub the red cabbage slices with a pinch of salt and a teaspoon vinegar and set aside.
• For the çoban salad, mix all the ingredients and add salt to your taste.
• To build the sandwich, spread the red sauce to the bottom half of the bread. Place cooked döner on the red sauce, çoban salad, red onion, red cabbage, pickled cucumber, lettuce and red cabbage. Put some white sauce, place the other half on top and gently press together. Prepare yourself for the festival in your mouth at the first bite!

To make the Turkish way döner sandwich,
• To make the onion sumac salad; rub the onions with a pinch of salt and mix with the rest of the ingredients.
• Press the bread halves into the pan to let it soak all the buttery flavour.
• Place the döner, onion sumac salad, pickled cucumber, tomatoes and fried potatoes (or have it as a side dish) and place the bread top . Enjoy your Turkish döner sandwich!

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