We'll start by washing a potato under cold tap water. Then we'll fill a pot with water. It can be cold or hot water. Turn on the stove, place the pot on the burner, then put the potato inside the pot.
Putting a lid on the pot will make the water boil more quickly. Once that's boiling, you can reduce the temperature a little bit. You'll want to let it cook for between 10 and 20 minutes, depending on how thick your potato is. You can check it every now and then with a fork.
Once it's tender all the way through, it's done. That's not quite done yet. If too much water boils off you can add more hot water. We'll just check it again here...
Seems like it still needs a few more minutes. It's been around 15 minutes now, so I'm gonna test it again. And that feels pretty tender. So I'm going to place it on a plate, and turn off the stove.
Then you can cut it open. Sprinkle on some salt, a little bit of butter, and some pepper. And that's all there is to making a potato. *Happy April Fools!*.
It's been called the greatest sauce to ever walk the face of the Earth by me. It's been called the Italian basil smoothie also by me. It's been called alien blood sauce by Devin. Rude, Devin! [Devin] Oh, I was-- I was just kidding--
[YSAC] Be quiet, Devin! (In Italian) You suck at cooking yeah you totally suck.
The heart and soul of pesto is basil which has a long, storied history The ancient Egyptians used basil in embalming. In Greece, basil was a symbol of mourning. In Buck Creek, Indiana people rub it on their tires for good luck. This mysterious plant begs the question: "How could a leaf be so tasty?" You couldn't possibly pack any more flavor into something so thin if you try.
Unless you made a basil-bacon sandwich which is sort of cheating, but really delicious. (Crunch) Mmm, basil. This one basil leaf I bought from the farmers' market has more flavor than this bag of assorted deciduous which I also bought from the farmers' market. Get back outside! You wouldn't think being really delicious would be a great survival strategy but Basil's like: [Basil] "I'm gonna make myself so delicious you'll cultivate the f*** out of me! (In an evil voice) and then I will be immortal FOREVER!" I realize both of those words sorta mean the same thing but y-you catch my drift.
But could it just be people who think it's that tasty? Are giraffes looking down on us, thinking: [Giraffe] "Those stupid humans eating that trash weed. Pass me some more eucalyptus, Rick" Until we stop being selfish and start teaching giraffes how to talk, we'll never know. Another interesting ingredient in pesto is pine nuts. Pine nuts obviously come from Christmas trees.
Extracting them is pretty straightforward. All you have to do is take of the shiny ornaments and smash it to get the pine nuts out. You can also get them from a pine cone if you want blander, more inferior pine nuts that are a waste of time and disrespectful to baby Jesus. But how is it that the pine needles contain so much flavor and powerful bitterness, when so many other types of needles simply taste bland and painful? Get back outside! Also, do pine trees know that cactuses exist? And if they met, would they be friends or enemies? So this recipe calls for: a half cup of olive oil, a packed half cup of Parmesan cheese, a 1/3 cup of pine nuts, a clove or two of garlic, and two cups of basil.
But how do you measure a cup of basil? That's a cup of basil. Also a cup of basil. That's a British cup of basil. It's much more accurate to go by weight, but not a lot of smartphones have scales on them yet.
So, I made this homemade balance scale. You'll know when it's exactly two cups of basil when it balances with exactly seven to ten small to medium-large sized pieces of random gravel. And we're going to add a squeeze of lemon. Now I'm not sure how many lemons were kicking around Genoa, Italy in 1576 when somebody decided to throw these ingredients together, but I can tell you from personal expericence that the squeeze of a lemon really ties the room together.
I'm throwing in everything but the cheese right now because I'm not using a food processor where I can really control how blended it gets. I'm gonna stir the cheese in afterward to retain some texture. (Sound of food blending) Another way you could create some texture is to power stone cut your nuts. (Sound of food blending) Why does pesto contain the word pest when it is not in fact a destructive insect or other animal that attacks crops, food, or livestock? The word "Pesto" actually comes from a Genoan word than means pound because you used to have pound this stuff together with a pounder.
But since we blend it now, we should probably change its name to "Blendo." Also, the term "gimme a pound" Comes from the Genoan term: "May I please borrow your pestle." If you can't get hold of any basil, pine nuts, or the other ingredients; you can make a pesto with: butter, cottage cheese, garlic-salt, pistachios, and parsley. Well this will earn you an instant lifetime ban from Italy, sometimes that's the price you have to pay to make your way in this unforgiving world. Pesto, you're what a mess though Inside my chesto Pesto Pesto, let's make a nesto Where we can resto While I digesto Pesto .
Hi there Qtees <3 lol wassup Qtees :) Its been a while since our last Korean-speaking Vlog And its going to be a bit awkward, but hope you enjoy! Thank you very much <3 It has also been a while since our last visit to a cafe where we drink coffee and open P. O. Box gifts that our Qtees sent to us <3 Actually Qtees have been sending us so many gifts through our P.O. Box, but we were so busy for the past couple of weeks, which delayed us from opening the gifts :( The temptation to open them ahead was REAL!! Also, by the end of this video were planning to film QQs Cooking Show so make sure to stick around with us until the end! (My Korean today is so awkward T.T) BUT! Before heading to the cafe, we have a quick question to aks you Qtees! Have you ever heard of an app called Snow? Its an app with these cute emoji stickers and we often used them on our Insta stories as well as on our DTV vlogs couple of times Yup! Im pretty sure many of you Qtees are already aware of Snow app :) Snow app is well known as a selfie app in Korea And recently they came up with new filters and stickers that you can use it for a rear camera So, well walk through 3 of the filters with you today! Let's try using them together :) First, well show you how to use the Analogue filters Analogue filter is really good for capturing vintage or melancholy images Well try it for ourselves outside.
Lets go! Wait for me sis! =.= There are so many Cherry blossoms blooming in Korea lately <3 aren't they beautiful? :) Lets try getting the best shot here! Can you touch that tree and look up sis? Good, good lol Wait...Thats too much man lol Can you please do it in more appealing way? NOOOOO! SIS!!!! Now, Ill try using the Analogue filter Qwon: Can you please take me from the bottom? O..Okay Qwon: Please make me look taller! O...Okay sis Qwon: Please make me look like as if Im 59 If you click that right button you'll be able to see these 4 different types of Analogue filters A1 filter looks like this Here's A2 Could you please do some 'pretty' pose sis?! This is A4 I personally like A3 the most Wow, this filter is amazing Qwon: Please take me pretty sis lol Okay man, please stay still!! Lol Qwon: Make me look tallerrrrrr!! Please stay STILLLLLLLL. I'm getting exhausted man Wow It's like an art! Since the weather is amazing these days, I think it would be perfect to use Analogue filters outdoors Because the filter corrects the image itself, it's very convenient as well The next filter that we'll be introducing is called 'Spring filter' it's a filter that makes photos look pinky and cute There are 3 different types of Spring filters Rather than taking a photo, this time, we'll bring a photo from our gallery and layer the filter on top Go to photo gallery... I'm sure our Qtees are familiar with this photo from our Instagram <3 ...Then click the filter button... It has 3 different types of Sping filters This is S1 filter S2 filter and S3 filter S1 filter has the strongest shade of pink Thus, let's go for S1 filter SAVE! Tada~ It really brightens up the image For the last sticker, we'll show you how to use it at our house Go go! So, the last one we'll be introducing is called 'Girlfriend lens sticker' Cool thing about this sticker is that when you take a photo of someone, it automatically blurs out the background Thus, it's best to use it when there are too many things going on at the background or you can use it while you are traveling and there are too many tourists behind you when taking a photo It helps to focus on the person in the photo and become less distracted by the background So, shall we try using the Girlfriend lens sticker?! Cick that smile emoji button at the left side of the screen This square box that has the word 'dslr' is the Girlfriend lens sticker The top one captures images in full color, while the bottom one caputres images only in black & white For us, we'll try using the color image Can you do some cute pose sis? One, two, three! Stay still! I think I got it Wow! I look so pretty man!! 0_0 Lmao And it really blurs out everything on the background It's definitely less distracting By the way, you can capture both photos and videos using the Girlfriend lens sticker Click the smile emoji button...
I'm going to try the black & white image One, two, three! Qjin: Sis, it's a bit difficult staying still in this pose... O..Okay! I got it! Lol So cute <3 So that was Girlfriend lens sticker :) There's a festival happening nearby; thus, there are so many people in the cafe today! So! Hope you Qtees enjoyed the Snow filters and stickers that we just showed you today! If you are interested in Snow app, please make sure to check the description box below :) By the way, Snow app are FREE, so make sure to take advantage of it! And hope you Qtees take many lovely photos during this spring and summer <3 There are so many people in this cafe today! OMG. It's been a long time since we had a coffee Let's hurry start unboxing the gifts X) They are behind you I carry such portable knife on my purse (I'm so well prepared lol) There are actually few more gifts at home that our Qtees sent to us But we'll be opening just these for today :) We had this gift for a long time It was sent to us by Qtees from Korea Her name is Erika <3 Wow! What are these?! I'll read this letter first :) Erika lives in Kyoto, Japan And she owns a selective shop where she sell jewelries that she handmade I believe this is her business card Her selective shop is called Viajero Are these all what she handmade?! 0_0 No way!!! What is it? / It's an earring! Isn't it so pretty?! I can't believe this is a handmade It's here lol Wow, mine is in gold color That color is gorgeous as well It's so pretty <3 The design is so unique There are two more earrings! That's an earring?! Yeah it is! This is a design that I've never seen in my life This is such an interesting design It's so pretty >_< This is truly one-of-a-kind earing!! You look really great with that earring / Really?! What is that?! 0_0 The bottom of the earring is slightly curved outward Thank you so much Erika <3 I'm so in love with these earrings Isn't this that KitKat that they sell mostly in Japan?! I saw many people buying this Kitkat when they visit Japan What is that sis?! This is also Kitkat What flavor is it? It's all written in Japanese.... Hmmmmmm lol What are those?! It's blush for cheeks These are our favorite colors for blushes I really like peach colored blush For me, I love lavender colored blush For those who are interested in Erika's handmade jeweleries, please check out the description box below :) This letter is also from Korea! It's from Joana who lives in Seoul For real?! OMG, we have so many Qtees in Korea <3 Do you want to use my knife sis?! Uhh...
No thank you lol Please, feel free to use my knife sis Joana is actually one of the winners from our Healing Bird giveaway event She sent us these gifts to say thank you for the giveaway Joana is from Portugal and has been living in Korea since 2012! This bracelet is for Mama QQ <3 Really?! It's such a cute bracelet Oh, and Joana handmade this bracelet For real?! Look at this one!! Mama QQ will love this :) Thank you so much Joana Did she make this one as well?! 0_0 Yup, she did! She handmade this one as well She is so talented! Is that a dolphin charm? It looks so nice on you sis! This one is a velvet chocker That one is so pretty as well! Thank you so much Joana <3 You really didn't have to :') <3 Now, I'll open this letter from Jasmine <3 Jasmine is from Australia and she is currently studing Law I guess her dream is to become a lawyer?! (That's so awesome!!!) She must be super smart! Jasmine has been watching our channel since June 2017 and she asked us one question She has been really stressed out lately due to exams and studying and she wants to know if there are any tips to relieve her stress one tip is that similar to how body builders / athletes have cheat meal once a week, once a week, Jasmine should take a day off and do whatever she wants! You can go for shopping, go for movies, go for delicious meal, or take a time off at a pretty cafe! Also, even though you didn't do well on exam, don't be too hard on yourself because that exam does not define who you are! Enjoy every single moment of your life!!! Jasmine placed these splenda inside the envelope along with the letter <3 Thank you so much Jasmine :) Hope your exam goes well! You can do it!! What are you doing sis? I'm so famished...Lol This gift was also sent from Japan! And it's from Erika again! This gift is from Erika who previously gave us her handmade jewelries!! But while the previous gift was from Korea, this gift is from Japan I guess Erika sent another gift from Japan She didn't have to...! She sent us another Kitkat and this one is matcha flavored What are these?! From what I know, I think it's a candy that looks like a white chalk Can we try one?! Sure! Let me read the letter first! I'm guessing english is Erika's second language?! Erika gave us one question, but I'm not quite sure what the question means She asked us, "How is the combination of fashion?" But unfrotunately I can't quite understand the question T.T. If you are watching this Erika, could you please kindly elaborate a bit more at the comment section below? T,T We'll be more than happy to answer your question <3 We're so sorry :( Erika sent these two gifts! It's from KBF Box ? There are more earrings!!! Those are gorgeous!! This one is amazing Do you see this sis?! It's a very 3-dimensional earring tots my style! Thank you so much Erika <3 I also love this earring that I'm doing right now :) I'm so excited to try this candy! Wow! The soda scent is very intense! It looks exactly like a white chalk! Can you bite into it? Is it sweet? / Yup! It dissolves instantly once I bite into it It's so delicious! It tastes very similar to that candy we eat during Halloween! Exactly!! Here is the photo of the candy we're talking about :) Thank you so much Erika <3 Speed up sis! Lol This gift is from California, San Gabriel What is that?! I think there's something inside as well Is it a keychain?! This is so cute >_< Oh! Here is the letter! Let me read it first :) The gift is from Xiaoyan <3 xiaoyan also said thank you to both mama & papa QQ for bringing QQ to the world >.< She said she wants to live in korea once she graduates and she asked about how to get a house and job in korea as a foreigner for houses, website like zigbang is one of the popluar websites in korea to get 1 or 2 rooms apartment well put the direct link at the description box for you :) for jobs, weve never worked at a company in korea before so not sure if we can answer this but one suggestion wed like to give you is to make sure you have both jobs and houses settled in korea before coming here :) xiaoyan gave us this to put our unicorn dandruff inside >.< She said this is a surprise gift! This is so pretty!!! Omg our qtees know so much about our taste in earrings T.T. Looks pretty sis <3 this is from hong kong! Isnt the letter pretty? Its from Nicole and this is her first time sending gifts to a youtuber >.< She was looking through online for earrings and thought about us she also got something for mama QQ!! Omg so many!!! Oh its a bracelet x) its so pretty <3 thank you so much Nicole :) is this earrings? What is this? Oh!! Its a hair pin!! Looks good on you sis >.< How does it look? It dangles~ thank you so much Nicole :) this earrings is very unique! Its a swirled shape saw this several times here in korea too! Omg Nicole gave so much to us!! T.T. This one came broke T.T.
But it still looks good as an odd earrings this one has a sailor moon vibe <3 let me change my earrings to this one! Sorry erika T.T. Tada~ this is so pretty <3 last but not least! It says, "dont fold the envelop thank you! How cute <3 its from spain! This is from Beth who lives in Barcelona, Spain she found out about our channel while searching for places to visit in korea she is an illustrator! And since she knows that we love sailor moon, i think she drew something similar for us!! She also has her Etsy shop! Im so excited to see the drawing what? She drew these? 0.0 / Yeah she did!!! They're stickers!! Omg theyre so cute T.T. I love Mars and Qwon loves Venus im guessing thats the drawing of us? >.< Thats your pepsi top and mine is from during the Nike interview!! This is amazing Beth!!! This is Beths business card and im guessing this is how Beth looks like? >.< Well put Beths info at the descrption box so please check them out :) thank you so much Beth! Well cherish the drawing forever <3 the pacakging is so cute!! The last two packages are from companies first of all, Charles & Keith was so kind enough to send us one of ther shoes and bags love their packaging i hope it's a mule x) hurry open dude lol even a hand written letter! Thank you :) no way this is so gorgeous i've always wanted these type of mules! And they're surprisingly so light! / They are! The heel part is quite interesting. It looks super thin from the back but looks thick from the side pretty sis <3 i love the color as well that wasn't a paused footage lol now i'll open the bag it's a bucket shape such a unique shape! I love it so much! The construction is amazing here it has a large storage room with a snap closure oh~ you can enlarge the bag slightly from the side thank you so much Charles & Ketih the color coordination here though the last one is from Healing Bird and they sent us over a month ago but we weren't able to open it until now T.T.
Ohhh!! Haven't you finished using this hair mists? Yha, I did! We didn't get to receive this Grapefurit & Wild mago scented roller perfume last time Wow, the mango scent is very intense! If you are a fan of sweet scented fragrance, I highly recommend this Grapefruit & Wild mango perfume roller I always mix this cherry blossom and blueberry hair mist sprays when doing my hair in the morning But I used them all, andHealing Bird scented another bottle just in time! This is a Grapefruit & Wild mango body lotion And these are hair conditioner and shampoo with the same scent! Our hair is going to smell so sweet from now on! I'm so in love with these fragrance! Here is a quick summary about the scent Neroli & Bitter Orange has a very similar scent to those small scented dolls It's sweet and yet very cozy at the same time Grapefruit & Wild mango smells exactly like a sweet mango This Iris & While musk is one of our favorites It has a similar scent to whitemusk and can be used as a unisex fragrance roller Last but not least, Cherry blossom & Peach has a strong floral scent with a hint of sweetness This is hands down, our favorite body lotion these days We always use this Souffle Body Cream after shower It's a body 'cream,' but once you apply them on your body, it changes into an oil Thus, it's super hydrating This is also one of our favorite hair oil I always finish my hair with this oil after using the hair straightner Thank you so much Healing Bird! This area is filled with amazing scent! It smells amazing! Oops, I squeezed too much! You may stop now sis... Lol Even the design of the bottles are so unique There's a little bird sitting on the cap of the bottle By the way, International Shippings are available for Healing Birds' items So for Qtees who are interested, we'll put the link in the description box below, so make sure to check it out :) Isn't that mine, sis?! Just drink it man.. Lol So that's the end of our unboxing for today :) Next, you will be watching our 'QQ's Cooking Show' video but because it's a video that we took long time ago, we didn't speak Korean for the cooking part Therefore, for Korean Qtees, please turn on the Korean subtitle :) We'll sign off from here and hope you enjoy our cooking show! Bye Bye <3.
- Doesn't smell horrible. Okay, there's the smell. Yup that's pungent. (Light upbeat music) Hi, I'm Alix, and I love
cooking and history.
Throughout history there have been hundreds of food trends
that have come and gone. Today, I'm gonna be trying
out one of these recipes and seeing if it's edible. Okay, Oyster and Chicken Pie. (Light upbeat music) It's very vague, very under-seasoned, seems a little random and weird.
I feel like when you see a
pie, like a chicken-pot-pie, it's really like, comforting
and warm and inviting. If I dove into this pie,
I'd be very disappointed. I guess I'm just gonna go line by line. The first thing to do
is parboil a chicken.
I have no idea how much
chicken I'm suppose to boil, but I have, I guess,
four breasts right here, so we'll go with that. It immediately turns white. I'm also gonna be hard-boiling
the eggs at the same time. Nice chicken water in here, which is pretty fowl.
(Chuckles) It looks a little like human flesh. We're off to a good start here. - [Woman] Wanna hear a fact. - Yeah sure.
(Smooth jazz music) I guess, yeah, actually
oysters are an aphrodisiac, so I guess everyone's really
horny back in the day. (Laughs) Cool down a little before I peel them, and then we're gonna cut up this partially cooked chicken. They're looking nice and white. (Upbeat psychedelic music) Over this, place, oh great,
we're at the oyster part.
So, over this chicken,
place one pint of oysters. Doesn't say to drain
them, but I'm going to, because I don't know if
I'd wanna pour, like, oyster juice all over this chicken. Product may contain shell fragments. That seems dangerous.
Ohhhh. Okay I'm just gonna air
it out for a second. I'm not even exaggerating,
that is so strong. Okay.
(Upbeat, jazzy music) Alright, next. If I can make it. Add two hard-boiled eggs,
cut into small pieces. Whoever invented this recipe was like, what else can we put on top of this.
But, at least it adds, like,
a nice pop of color, I guess. A tablespoonful of butter. Do I just put it in the middle like, or am I suppose to cut it up? Like, there's no internet in these days so you would think that they would be more detailed with the recipes. I guess I'm just gonna
just cut the tablespoon up and like put it in each third.
Some celery, chopped fine. What is, some celery? I'm guessing it's more than one stock, less than three. (Upbeat, futuristic music) We're gonna put this finely
chopped celery on top. Celery's also very bland,
it's basically water.
(Upbeat, jazzy music) Yikes, that sounds like a problem. Yeah, I can't wait to eat this now. Now, for the seasoning. They say salt and cayenne,
which is a little bizarre.
I don't wanna get too heavy handed with this cayenne right now but actually, maybe I should. I prefer my mouth be numb
when I bite into this. (Laughs) Yeah, this is actually
the most confusing part. Moisten with flour and and a gill of milk.
Still don't know what a gill of milk is. I fortunately am not from the
1910s and I have a cellphone, so I'm gonna look up
what a gill of milk is. Okay, it's a half a cup. I guess I'm just gonna go for it.
So if it's like a half cup, oop, okay. I'm assuming I have to stir it up because I feel like that
would be really bizarre. The milk at the bottom is now like the oyster chicken juice water. Put the puff paste on top.
They don't call it puff pastry,
they call it puff paste. So, I guess in the 1910s you had to make your own puff pastry, but that's like, really fuckin' hard, so I will not be doing that. (Upbeat, modern music) Maybe I'll use these scraps to make a little design on top. I feel like I should make an oyster design just so people know what
they're getting into.
My oyster kinda looks like a vagina. So, I'm gonna do an egg wash on this even though it doesn't
say that in the recipe. I want this to at least look pretty if it's not going to taste very good. Also, they didn't tell us
how hot the oven should be.
40 Minutes in a moderate oven. I'm gonna say moderate is, 350. (Upbeat, futuristic music) Alright, so, it's been 40 minutes. Was the fastest 40 minutes of my life, 'cause now I have to try this pie.
Something I've been dreading. (Upbeat, optimistic music) How bad can it be? I don't know if I can... - [Producer] Oh no. (Mumbling) - Oh man, I need someone
else to try this though because I don't know if
it's just me, and like, I don't really like oysters that much.
(Upbeat, optimistic music) - I don't think it's that
bad, I'm kind of into it. - Ooooh. - The whiff is not promising. - Yeah, I can't say
that's a pleasant smell.
- I wouldn't go out of my way to eat this, but I would stop eating it if
I was being polite to someone. - It's not totally
offensive or undelicious. Are there potatoes in here? - It tastes like, if I was a character in
Spongebob Squarepants, and I just ingested
like, all of the ocean. - I don't hate it, I'll say that.
- No, it's not, it's not good. - Like I don't understand why any of this being together was
necessary in any capacity. - It's a taste that some
people might prefer, and we don't flavor shame. If you didn't have taste
buds, you might think, hey, this is probably a pretty good pie.
- It's like the ingredients were held together by Elmer's glue. - It is a little bit hard
to eat, to be honest. (Upbeat, acoustic music).
Hhhhh *stretch* *crick* Mmmmm *crack* You suck at cooking, yeah you totally suck So we're gonna take some Parmesan cheese, get that grated into smithereens, and then put 1 cup of that Parmesan into a bowl *ding ding* Then, we're gonna crack open a couple of mayo pods Usually, two is enough to get a 1/2 cup Throw that in the bowl, aaand... Then a 1/2 cup of sour cream. You basically want 1 cup of Parmesan to 1 cup of wet stuff. That could be a cup of Parm, 1/2 cup mayo, 1/2 cup greek yogurt That could be 1/2 cup Parmesanio, 1/3 mayo, 1/3 sour cream, 1/3 greek yogurt Could be 1 cup Parmesanezia, 1/2 cup mayo, 1/2 cup sour cream, 1/2 cup cream cheese If you're a maniac, it can be 1 cup Parmesanana and 1 cup mayo or it could be 1 cup Parmesan to 1/2 cup mayo and a 1/2 cup water with white food coloring in it Y O U D E C I D E.
Then, you're gonna need a leek and because it's game day, I'm gonna chop this with my Knifesketball It's far more efficient than a conventional chopping knife because... You utilize the bounce, which basically chops it for you and this is a great example of why physics is a good thing, and not a bad thing. I'm gonna take some garlic, aaaand... Because it's game day, I'm gonna use my Shredminton Racket These things are amazing at picnics.
To combine this, I'm gonna use my official 2018 Federer Edition Grand Slamjangler They only made a hundred thousand of these. I'm gonna crack *tss* open a cold one *khh* with the boys *fffsssshhhhhhhh* and because it's game day, I'm gonna cut these up with my... Chopping knife *cutting these up with a Chopping Knife intensifies* Let's add in those artichokes, some salt, some pepper pepper pepper... And because it's game day, I'm gonna throw in a slash a Hocksauce There's a lot of other things you could add to this: basil, roasted red pepper, sun-dried tomato, jalapeo, anything you think might taste good even though you're wrong aaaand we're gonna...
Pour this into a shallow baking dish that I stole from my sister without telling her but that's how you get for taking back the Vitamix Undoh's on four hundo, and we're gonna let that bake until the top starts to brown. If you don't have an undoh or you want to save money on electricity, you can just chuck it in a hot car for a few hours... And then once you eat it, you can drive yourself directly to the hospital. *S L A M* While that's baking, we're gonna get ready for the big game.
I've got my mini keg... Helmet, so I won't have to get up too often to get another drink I've got my catheter, so I won't have to get up at all... Got my game day shirt Everyone knows I'm a HUGE Glitterbacks fan If they winOH, this stuff's gonna be EVERYWHERE! I've got my let's party sign so everyone knows... It's time to party I've got my emotional guidance chart so I remember how to respond depending on how the game goes I got my lucky football for my second favorite team *Windows shutdown sound* Go on MVP *bluescreen of silence* If we win, I've got some extra beer to celebrate with If we lose, I've got...
Some extra beer to drink I got my ref insult practice station here Hey, ref! Why don't you STOP being a jack wagon, and start REFFING for once in your life! High five, high five, high five, high five Hey, ref! You couldn't ref, even if you had very, specific, reffing instructions that told you how to DO it right! High five, high five, high five, high five Now, the final step to getting ready for the big game is to make sure everyone knows who the alpha is. I do that by wearing my yellow belt, so every dude in the room knows I can take him. If you're wearing one of these, you're not gonna get challenged 99 out of a thousand times. I got my eye drops I put an entire bottle in each eye so that I will not, blink, once.
And the most important quality of the alpha is height If you're only 7' 2" like me, you're gonna need a pair of alpha pumps. This allows me to tower over everybody These things are a little tricky to walk in, so if I'm having a cocktail, I throw it in a sippy cup... Because if I spill something, that clumsiness will immediately open up a challenge to my alpha authority. *B I G S I P P* If someone DOES decide to challenge you, put your foot down, stay calm, and reveal your "I'm the alpha" shirt underneath your game day shirt.
If the dude won't back down, slip him 20 bucks and say, "Hey man, is it cool if... I'm the alpha, just for today? I mean, like, I made all the snacks, it's my apartment, and it would... Really mean a lot, uh, to me... I-i-if you're cool with that." This works every time.
So now that we know a hundred percent who the alpha is, I'm gonna get back in the kitchen and check on that dip. *Graceful alpha walk* *reverb on* Observe how the dip is lightly golden crusted, bubbling steadily like a hot mayo and artichoke volcano. *Reverb off* You can eat this with crackers, you can eat this with tortilla chips... I'm gonna eat this with cauliflower, since I'm totally getting ripped on keto right now Just throw in a bit of a...
Game day golf ball garnish here... And let's get out there and, uh, go sports! SPORTS! SPORTS! SPORTS! Let's play sports! BOOKS! BOOKS! BOOKS! Let's read books! Let's play sports and let's read books and be well-rounded human beings! SPORTS! BOOKS! SPORTS! .
Welcome to Ape Amma Youtube Channel. Today I'm going to show you how to make a butterscotch pudding very easily. This is what we need. 2 Large eggs 3/4 cup condensed milk 75g butter salt 1/2 tsp vanilla extract 3/4 cup water 3/4 cup sugar for caramel.
You can add a tsp of corn flour as well. First add the condensed milk. Then add 3/4 cup of water and mix it with the condensed milk. I'm mixing 1 tsp of corn flour with milk and adding it to the milk as well.
Cornflour will thicken this pudding more but will also change the texture slightly. If you don't like that texture of the pudding then you can omit corn flour. If you use regular milk, then add 2 tsp of sugar to 1 cup of milk. Now mix the condensed milk and water .
Now we need to make the sugar caramel. On very low heat add the sugar to the center of the pan and let it heat. When some of the sugar is dissolved add the remaining sugar. Now the sugar caramel is almost ready and we switch off the flame.
While the flame is off add the butter and mix it in. This way the caramel doesn't burn and you'll get a nice butterscotch flavor. If you add cold milk to the hot caramel it will harden. So the milk has to be heated as well.
Now switch on the flame and mix this well. See how quickly the mixture got combined. Now switch off the flame and let it this caramel cool down. Stir this for about 2-3 minutes.
Now beat 2 eggs till the caramel is cooling down. If you use small eggs take 3 eggs beat the eggs really well 1/2 tsp vanilla extract Now I'm going to steam this pudding so you have to heat the steamer now. Now I'm cooling down this caramel mixture in a water bath. Now this is really cooled down.
Now you can get the real butterscotch taste. Pinch of salt. Now I'm adding the eggs. If you add eggs to hot caramel the eggs will curdle that's why I cooled this down.
After you've mixed this well, you can pour this into pudding cups. Now grease the pudding cups with butter. If you don't have these small cups you can even use one large bowl and steam it. Then you'll have to cover the bowl with a aluminum foil.
Wait till there is steam in the steamer. And place the cups in the steamer now reduce to heat to medium steam this for about 30 minutes. After 30 minutes switch off the flame and let it cool down in the steamer for a while. See this butterscotch color, even the aroma is great! Aren't they beautiful.
Now you can serve these in cups as well. But I'll take it out and show you. I'm garnishing this with some cashew nuts as well. It's my taste testing time now.:) You can get a great butterscotch flavor.
See how quickly and easily we made this. This will taste great if you cool it. If this video was useful, leave a like and share with your friends. Subscribe to Ape Amma channel to watch more valuable videos in future.
Hello, loves! And, welcome to episode 22 of Cooking with Marshmello! Today, we'll be -- oh, Mello? Are you expecting someone today? Well, best let them know that we're about to get started.. -Phone Text Messages Fast- Well, look at that, it's your friend! And only your friend, Anne-Marie. Here to help us make some cookies based on the ''F-R-I-EN-D-S'' artwork. Let's get cooking! For our recipe, we'll need: Flour, ginger, nutmeg, baking soda, Cinnamon, salt, butter, brown sugar Some mollases, vanilla extract, and a single egg.
In a large bowl, add the flour, -Acting Strong- Cinnamon, ginger, nutmeg, salt, baking soda, butter & brown sugar. Next, using a mixer, (Marshmello ''can't use the mixer'', and wants ''help'' or really attention from Anne-Marie to help him.) Beat for fluffy constancy. (And Then Anne-Marie helps Marshmello with the mixing machine, as he wanted.) Once fluffy, add the molasses, egg & vanilla. Press the finished dough into a flat disc.
It will need to sit in the refrigerator for up to four hours! (Dramatic music plays, because you want us to be bored in 4 hours, YouTube?) Looks like you two have some time... To chill. (Then of course, Marshmello takes on a romantic movie Anne-Marie and Marshmello watches. Wonder what ''Romantic'' Marshmello will do now.) [A dramatic male talking] I love you.
You complete me. [MARSHMELLO YAWNING And tries to hold around Anne-Marie, who of course will reject, because they're just friends, for Anne-Marie Marshmello is more like a brother than a lover.] [Romantic and Dramatic Female Talking] You had me at "hello". (Is this a wedding or something or near death? [CHIME] (I think Anne-Marie is happy the dough i cooled down.) [NARRATOR] Once the dough is cooled, Use a cookie cutter to slice them into individual gingerbread men shapes. ( Awkward Moment is coming ) Bake them on a cookie sheet for 10 minutes.
[CHIME] -Thumbs up from Marshmello, to Anne-Marie and Anne-Marie gives thumbs up too- Then once fully cooked, add pink frosting to design them as you'd like. And there you have it! A spitting image of you two. Make sure you grab a friend if you're trying this one at home! (MARSHMELLO DON'T PASS OUT NOW!).
We're gonna see if we can cook a steak with salt And I don't mean we're gonna cook a steak that has salt on it I mean we're gonna see if we can use a molten salt as the heat source To cook a steak fans of the YouTube channel backyard scientist may remember a time when he tried to cook a steak using molten Aluminum and it sort of worked But you couldn't really eat the steak because it had a lot of molten aluminum stuck to the meat Well hopefully if our salt does stick to the meat it will still be edible because it's salt So we're gonna give this a try. We're gonna take some of our salt We're gonna melt it down to a liquid in our crucible, and then we're gonna pour that onto our steak We might try pouring it onto one side and we might try pouring the salt into the pan And then putting the steak on top of some of that salt for the other side We'll see It's just kind of gonna be a little bit of an adventure So let's fire out the furnace melt some salt and see if we can cook our dinner This Coarser Salt is really good for putting on a steak when you're cooking in a normal method But of course this is gonna melt down into a liquid. I don't know if it's gonna make much difference to find out Our salt has melted down to a liquid and our stake is in the pan ready to go I've put this jacket on because there is moisture on the surface of the steak And there's a chance that it could cause the molten-salt to splatter up into the air And I don't want to get that on me There's not so much moisture that I think there's any risk of a large steam explosion But I do want to protect myself a little bit, so I've got the glasses and the long sleeves and of course the gloves That is hot all right, I'm gonna try and start pouring on one end and move down to the other end We'll see how this goes Oh that smells so good My goodness Wow that is a fantastic looking crust on there So our salt as you can see has definitely solidified It did that pretty much as soon as it hit the pan, and we probably could have avoided that by heating up the pan But I feel like that would be cheating then we'd be cooking your steak with a hot pan instead of with molten salt However even though it has solidified. It is still holding a lot of heat This kind of salt melts it just below 1500 degrees Fahrenheit Which means that even though it's cooled down to the temperature where it's solid again It's still very hot so it's cooking our steak pretty well At least on the outside.
We'll have to see how it's doing on the inside All right, here's our steak cooked on salt cooked on molten salt We've first poured molten salt on top of it mostly it just ran off the sides it landed in the pan And then we cook the steak on the mold and salt in the pan the outside has got a pretty good sear on it We've got some good dryness We've got some the Maillard effect has started giving us some nice crispy outside places But I do suspect that the inside of the steak is going to be pretty much raw Let's cut it open and find out how if I'm right? Oh Yeah, so we can see that it did get cooked for about an eighth of an inch of the way through and then the inside Is still - oh boy, I think even calling this blue rare would be generous. It's let's see It's cool. It's not even a little bit warm so If you like your steak ultra blue rare, I mean this thing this thing is still mooing I'm pretty sure I think a good vet could bring this back. It wouldn't be too late I personally am NOT a big fan of Super rare steaks, and I know all you stake in Thuvia South they are gonna.
Be mad at me for that I'm more of a medium. Maybe medium rare kind of guy, but this is a little too much for me Ultra blue rare. I will still take a small bite of it It's the texture really that I can't handle just slimy at this point, but I'll cut a piece off mostly I just want to see if it got some good salt flavor by being cooked on salt I didn't salt the state except for cooking it on the salt so if I can taste any salt at all we know where it came from a Little there's a little bit of salt flavor to it not a lot There's a good steak Cooked properly that would be fantastic Turns out pouring molten hot minerals Salt is a mineral which means that what we made is sort of like lava Kind of so yeah pouring molten hot minerals on top of a steak is not the ideal way to cook it But I do have another thing that I want to try but first let's learn about our sponsor If you like to cook at home. Hello, fresh is a great way to do it.
They've really set up a system That's convenient to use if you have a busy schedule you can choose the delivery day that works best for you If you're going to be out of town you can pause your account for weeks at a time All of the ingredients come pre measured in handy labelled meal kits so you know which ingredients go with which recipe Unlike at a grocery store and of course the whole kit is delivered right to your door in Recyclable insulated packaging hellofresh offers a wide variety of chef curated recipes that are different every week they have the classic veggie and family plans to choose from the recipes are designed to only take about 30 minutes to prep so you're Not gonna have to spend all night in the kitchen cooking several of the meals are designed to be one pot recipes For speedy cooking and minimal cleanup each week one meal in the classic menu is designed to only take 20 minutes to prep I thought the instructions were easy to follow prep time was quick and the quality of the food was excellent It's a really convenient and easy service to use knowing that you're getting full meals in just the right portion sizes For $30 off your first week of hellofresh visit hellofresh.Com and enter promo code king of random 30 now let's get back to the steak before we started melting the salt for this steak We actually took a second steak and put it in what's called a sous-vide cooker That's a device that keeps a bath of water at an extremely precise temperature so right now I've got some steak cooking in a bath of water at about 134 degrees Fahrenheit, which is a good temperature to get a nice medium-rare cook all the way through it's in a plastic bag Which keeps it from being in contact with the water directly But it still gets all of the heat and since the water Is being held at a very precise temperature the steak will cook all the way through at exactly that temperature without overcooking anywhere So now let's take our sous-vide cooked Stake out and let's put that into the pan and try the same thing with that and see if we can use salt Instead of for cooking the steak all the way through just to finish up the outside of it Alright there we go our steak is now cooked all the way through at just the perfect temperature however Being heated by water doesn't really give us a nice outside look to our steak And that's why we want to cook the outside with our molten salt That is some very hot salt That's pretty good, that is a delicious looking ribeye right there All right see how this looks on the inside Still got a little bit of pink. I'll admit that even though I don't like it rare This is probably a little overcooked for me a little bit more pink on the inside Is more of what I look for but that still looks pretty delicious Now this again see if it's got any salt flavor to it the last one didn't have much See if this is any different Not a lot This is a very good steak Like I said, I really enjoy it when the texture has changed This is why I don't prefer my steaks rare this the texture has definitely changed And it did get cooked a little bit more than I wanted so I probably had my sous-vide machine Set a few degrees too high even though I cooked this with salt none of it really stuck to the steak So I'm going to add a little bit more salt, and this is gonna be my dinner Cooking a steak using molten salt. It does get a pretty nice sear on the outside Especially if you take care to flip the steak down in the salt as is cooling in the pan It doesn't really do a whole lot of searing as you pour it on it. Just sort of skitters across I think we have the Leighton prospect making the salt not really stick to or touch the steak very much Overall if we pre cook the inside of the steak And then use the salt as a sear on the outside it does work although It's a bit of a roundabout way of doing it It would be easier to just sear it in a pan or on a grill or something like that Or maybe just sear it directly in the foundry If you've got some cool ideas of other things you want to see us try using molten salt, let us know down in the comments below If we use your idea will send you 25 bucks Thanks again to our sponsor for this video, HelloFresh.
Check the link in the description below for a discount off of your first order.
Chop, mix, fry, bake. Stir, grill, grate, make!
Create from kitchen to the plate. Let's do it now; why wait? Ask an adult to help you cook. Cooking is fun, just take a look
But be careful and take much care.
This song will make you more aware Like, ovens can get very hot. And knives are sharp when they chop!
Pots and pans make liquids boil. Crispy foods fry in hot oil! Chop, mix, fry, bake. Stir, grill, grate, make!
Create from kitchen to the plate.
Let's do it now; why wait? You know about safety so what comes next? "Wash our hands"? Yes that's correct!
Next take a recipe and read right through. Grab the ingredients is what you do Measure each item, take your time. Be accurate for this food rhyme
Cos too much or even too little. Will give your cake a soggy middle Chop, mix, fry, bake.
Stir, grill, grate, make!
Create from kitchen to the plate. Let's do it now; why wait? Now you're measured and organised. Mix it up as the recipe advised!
Stir, fold, whisk the mixture. Compare the look to the recipe's picture Keep on checking at every stage.
Use your eyes and mouth to gauge
If your mixture looks about right. Is it fluffy enough? Is it nice and light? Chop, mix, fry, bake. Stir, grill, grate, make!
Create from kitchen to the plate. Let's do it now; why wait? Scoop the mixture into a baking tray.
Ask an adult to help.... Okay?
Place it in an oven to bake. Mmmm smell that! It smells great! Take the cake out and cool it down. It's a beautiful, delicious, golden-brown
Add some icing to finish it nice.
Now give us all a great big slice! Chop, mix, fry, bake. Stir, grill, grate, make!
Create from kitchen to the plate. Let's do it now; why wait?.
Hey guys, its Ro! Welcome to another Nerdy Nummies! Lately, Ive been playing a lot of Cooking
Mama 4 on my Nintendo 3DS. And, I love this game! And Im so excited because Cooking Mama
5 - Bon Appetite, is coming out. So I thought, in honor of the game coming out, lets make
a treat from the game. Today we are going making Chocolate Cornets, which are a Japanese
pastry.
They kind of remind me of chocolate croissants, theyre a little bit
similar. And were gonna have a very special guest come visit us today at the end of the
show, so, lets get started! The things you will need for the pastry bread
will be: 1 big mixing bowl, a spatula, 3/4 cup of milk, 1 cup of flour, and then
another 1/2 a cup of flower because were gonna add them separately. Youll also need: 4
tablespoons of sugar, 2 tablespoons of butter, 1 and 1/4 teaspoons of yeast, 1/2 a teaspoon
of salt and some aluminum foil. The ingredients youll need for the mousse
filling will be: 1 cup of regular milk, 1 and 1/3 tablespoons of corn starch, youre
gonna need 2 eggs, but were just gonna be using the yolks, so, 2 egg yolks, 1 tablespoon
of cocoa powder, 2 tablespoons of butter, 2 and 1/2 tablespoons of regular sugar, and
1 tablespoon of flour.
Lets put it all together! The first thing youre gonna do is microwave
your milk for 2 and 1/2 minutes on high, and then add it to your big mixing bowl. Oooooh! And then youre gonna add your sugar, and
the butter. Then youre gonna mix everything together
until your butter is melted. Now were gonna add the 1 cup of flour, to the liquid mixture,
here we go.
And youre gonna keep mixing, mixing it together and then let it sit for
a few minutes because you dont want your batter to be too hot when we add the yeast,
you just want it to be warm, not hot. Now were gonna add your yeast, salt and
the rest of the flour, and mix it all together. Now were gonna knead the dough for about
10 minutes with flour until its nice and smooth and stretchy! So youre just gonna take
a little bit of flour, put it on top of your surface. Oh its nice and sticky! Plop
it down right in the middle, look at that! Sticky, sticky.
Work the flour in, and were
gonna knead it until its not sticky anymore. Once your dough is this kind of consistency,
it doesnt stick to your hands anymore and its stretchy. Youre just gonna put it
in a bowl, like this, and then youre gonna take some saran wrap and cover it. And youre
gonna let it sit for 1 hour, for the yeast to rise.
After an hour your dough should look like
this, look at that! It fluffed up so much! Now youre gonna take off the saran wrap,
take it out of the bowl, and now youre gonna divide it into 8 balls. So what I like
to do is first divide it in half, just eyeball it, and then half again, and then half again. Once youve got your dough into 8 little
balls, you can re-use your saran wrap and youre just going to cover them for another 10 minutes. Now youre gonna take 8 sheets of aluminum
foil, theyre each about 15 inches long and were gonna do a little Origami! Its almost
like origami, its pretty fun.
The first thing youre gonna do is fold
this in half, and then youre gonna fold the bottom up to here to be a triangle. Then,
this top part youre just gonna fold it down, and with this little excess youre gonna
tuck it under. Then youre gonna fold it in half again to be a smaller triangle, and one more
time. Now youve got your little triangle, and this corner is going to be the bottom
and youre just going to roll it over, starting from this side, over to this side.
Then youre gonna do that to the rest of these, youre gonna need to make 8 total.
Now were ready to make the pastry cornet!
Are you ready? This is the fun part! Youre gonna take off the saran wrap and
then youre gonna take your little aluminum middles, and youre gonna spray em a little bit. Oh Eeeeeee!!! Yeargh Is this for real?? Just give it a little spray, boop! Now youre gonna take one of your little
bread balls, and youre gonna roll it out. Look at that, nice and stretchy! Wee-wee!
Its like jump rope! Once you got your dough rolled out like this,
what youre gonna do, is take your little center piece, and youre gonna
start at the tip, at the bottom. And then youre just gonna roll all the way up, and youll
want it to have 5 creases.
So there we've got 2, and now weve got 3, and now weve
got 4, and 5! Perfect! Then youre just gonna do that to the rest
of the rolls. I love this part, its pretty fun! Weeeeeeee, oh!!!! Hmm-hmm-hmm-hmm-hmmm! Once youve got your cornets rolled, youre
gonna preheat your oven to 350 and were gonna bake these for 15 minutes until
theyre golden brown. While the cornets or cornets, Im not quite
sure how to say it, are baking, were gonna be making the chocolate mousse filling. Yum yum
yum! So the first thing that youre gonna do
is take your 2 egg yolks and add them to a big mixing bowl.
And then youre gonna add in
your sugar. Take a whisk and then mix it all together.
Now youre gonna boil your milk, and then once its boiled youre going to slowly add
it to your egg-sugar mixture so that it wont cook the egg. And now were gonna add our
dry ingredients, were gonna add flour, cocoa powder, and some corn starch. Mix it
up, once youve mixed in all the dry ingredients, then youre gonna slowly add the rest of
the milk, I like to do it by spoonful.
Spoon, and mix! Now youre gonna take your
chocolate mixture and youre gonna pour it back into your pan. Now were gonna take this
over to the stove and were gonna stir it on a medium heat until you have a thick, pudding
consistency. Once youve made your chocolate mousse,
were going to let it chill, let it cool down in a very cool way. Let me show you what to do, Im just using
a spatula to scrape the chocolate mousse into a little bowl, and then were gonna stick
it into a larger bowl of ice water, just to chill.
After youve let the chocolate mousse chill
for just a little bit, now we are going to assemble our pastries, Im so excited! So
youre gonna take your chocolate mousse, and Ive got a plastic little bag here. And I just
put it inside of a cup so it would be easy, and youre gonna put it inside the bag.
Oooooh, scoop it in there. Now youre gonna tie the top of your bag,
Im using a little elastic tie, sometimes I use hair things, whatever I have. And now were
gonna take out the aluminum foil in the middle.
So what youre gonna do is just pick one
of these little guys up, and just give a little twist, and there you go. Hes like, fill me with chocolate! Yum yum
yum yum yum! Take all of these out, you dont want to
eat these. Now the fun part, we are going to fill our
pastries with yummy chocolate. So, youre gonna take your chocolate mousse,
pick one of these guys up and just fill it up! Then youre gonna do this to the rest of
your pastries.
Ta-da! Here are our Cooking Mama inspired
Chocolate Cornets, or Cornets, Ive heard it being pronounced both ways, Im not really sure. But, Im so excited for the new game to
come out, Cooking Mama is one of my personal favorite video games to play. I know, who would have
thought!?!? And, as promised, I have a special guest for
you guys! You will not believe who is in my kitchen, drumroll Wee! It is Cooking Mama herself! Oh my gosh! Thank you for coming. So what do you think of the treats? Oh, oh yeah? Oh thank you, oh right on! Oh yeah, high five! I will be posting lots of pictures of these treats
on Facebook, Tumblr, Twitter and Instagram, so you can check them out there.
And, if you
guys make any of these treats, or any of the new treats and recipes from the new game please
let me know, send me pictures, we will get a big kick out of seeing your baking creations! And, uh, I will also be putting a link down
below to the new game so you can check out those recipes! Oh yeah, because I will be playing
the game and you may be seeing some more recipes in the future. Oh yeah, oh yeah! Alright, thanks again you guys. Bye-bye! Haters gonna hate, bakers gonna bake. Am I
right? Thats right!.
Sitting down to eat or share a good meal that
youve just made in the kitchen can feel like getting a gold medal in adulting. But getting to that point can be tricky, and often requires a bit of knowledge in the language of cooking. Learning that language can be overwhelming,
so we put together a short glossary for a few of those tricky cooking terms to get you
fired up for crafting your own culinary masterpieces! [INTRO MUSIC] First off, it seemed important to start with
the basics: what does cooking really mean? Well, its simple. Cooking just means applying heat.
But before you can apply heat, you need an
understanding of what it is youre trying to accomplish, which ingredients to choose,
and how to prepare those ingredients. So lets start with looking at some tricky
ingredients. Like, whats the difference between baking
powder and baking soda? So when you put baking soda or powder into a
recipe, youre probably trying to get some sort of baked good to puff up. The difference between the two is that baking
powder has an ingredient that activates the chemical processes that make your cakes
and breads fluffy, whereas baking soda needs an additional ingredient to get that fluff.
Powders got power to rise, soda will result
in something sodarn flat. When we asked around the office for ideas,
we found one common ingredient conundrum involved garlic. Okay, so this is definitely garlic. Yes.
Um, theres the little bits insideIm
just going to break one out. And Ithis is a clove, and this is a head,
but theres a third word: a bulb. And Im like, Im always like, which
one is that? Do you want a bulb? Or do you want a bulb? Well, a bulb is just a head. So the bulb is this.
Yes. Thisthe big thing. The mothership. Condensed and evaporated milk are both just
milk with the water taken out.
The difference between the two is that condensed
milk is sweetened and evaporated milk is not. Knowing how much of an ingredient to put
in, is just as important as what the ingredient is. There are three main ways to measure your
ingredients: by count (like two eggs), by volume, or by mass. A cup, tablespoon, teaspoon, pinch, milliliter,
fluid ounce, pint, liter, quart, and gallon measure volume, or how much space an ingredient
takes up.
An ounce, lb, gram, or kilogram are measures
of how much mass an ingredient has, or how much physical stuff exists and can be measured
with a zeroed-out scale. Sometimes a recipe will ask for just a 'pat' of butter. And it's like... What is that? It's like a single serving...
Like when you're at the diner. And it varies from country to country, but roughly this. Finally, a recipe calling for a scant tablespoon
or scant cup is calling for an amount just shy of the specified measurement. So: a little less than a full tablespoon or
cup.
Theres another thing thats like scant,
except when they say heaping. Its a heaping teaspoon, and its
like a teaspoon, but a little bit more than a teaspoon. And Im like, are you kidding me right
now? Just tell me how much! After you know what your ingredients are,
and how much of it you need, youve gotta do stuff to it to change its chemistry and
make it taste the way you want it to. Baking Blind means baking or partially baking
the crust of a pie before putting the filling in.
Youd do this for pies that you dont
want to bake the filling in, like a meringue, or for a pumpkin pie that could potentially
get the soggy crust. Blanching is exposing food to boiling water
for a brief period, then (usually) putting it in a cold water bath. You might blanch something in order to loosen
or remove skin, soften veggies, preserve nutrients for canning, or to extract liquids or undesired
flavors. Okay, so boiling makes sense.
Its when liquid starts transitioning to
steam. Bubbles bubbling up and all that jazz. Well, next time you boil water, note that
not all boiling is the same. As you heat up the water, youll notice
that its starting to kind of twitch.
Theres no bubbles, but somethings going
on. This is the temperature where youll want your
liquid to be when poaching, which well talk about later. After that youll get bubbles that reach
the surface, but dont break. Thats a simmer.
If you wait a little longer, a few bubbles
will start to break the surface. A couple bubbles escaping the pot every once
and awhile is a low boil. A Roiling (or rolling or full) boil is when
your water is enthusiastically spitting up bubbles every which-way, and you cant make
it go any faster. Braising means cooking a thing in a small
layer of liquid in a pot with a snug lid.
If its a big piece of meat, sometimes its
called a pot roast. Broiling means cooking with dry intense heat
on one side. Your oven manual will have more information
on how your particular broiler works. In most cases, though, the broiling element
is in the top of your oven, and can be used kind of like an upside-down grill, except
the food doesnt actually touch the heating element.
You know when youre done cooking your steak
or chicken and theres a bunch of stuff left in the pan? Well, after removing any fat from the top,
deglazing is when you add a liquid (usually a wine or a stock) to those leftovers and
heat to a brief boil to make a delicious pan sauce. Its like scrumptious recycling! When youre cooking something really sensitive
like eggs, cream, or chocolate, double-boilers protect your ingredient by indirectly heating
it. A double boiler looks about what it sounds
like, a bottom pot for the water, and a top pot for the ingredients. The top pot is nested inside the bottom pot,
which has a small layer of water in it.
When you heat the water to a boil, the steam
heats the thing inside the top pot. You can make a double boiler at home out of
a sauce pan and a bowl made out of pyrex, glass, or metal like this! Dredging also known as breading! In places other than the kitchen the word
dredge sounds kind of gross. Like scraping up the mud at the bottom of a river bed, or bringing up
(again) the story about that time that Cousin Ben left potatoes behind the microwave and
no one found them until New Years Eve. But this dredging is the good kind.
Dredging in a cooking-sense is coating a wet
or moist ingredient with a dry powder. Its like coating a piece of meat in flour
before frying it. Mise en Place is a french term for getting
your stuff all in place before you cook. Get your veggies washed and chopped, your
ingredients measured out, your butter room-temperatured, your oven pre-heated, and so on.
Nothing is worse than starting into a recipe
and then having to run around the kitchen trying to gather your ingredients while your
pot boils over or something catches on fire. If you prep your kitchen before-hand, youre
more likely to get all of the portions correct, and youre less likely to burn something. Poaching is a gentle method for cooking food
in a liquid that is just under simmering- that twitchy water we talked about earlier. Poaching is good for delicate meats that easily
break apart like fish, or for eggs that still have their yolks intact and runny.
Sauting is a method of cooking where your
ingredients, in constant motion, are heated over high heat in an open pan with some fat. Sifting is a way to prep flour for use by
lightening it up, getting rid of clumps, and sometimes mixing it up with other dry ingredients. You can use a fancy sifter that will force
the flour through a fine mesh, but you can also just use a strainer to help remove clumps. Flour these days is a little better at not
clumping than the flour of yore, so dont sweat it if you dont have a sifter.
I don't have a sifter. That's beautiful. It does look nice. So soft.
Sous vide is a method of cooking with ingredients
in a vacuum seal submerged in hot water or heated with steam Finally, sometimes a recipe will call for
just the egg yolk or the egg whites. Were going to try and demonstrate one way
to separate the two. [Laughing]
Try. [Hank]
I have no confidence in my ability to do this.
I think the trick to this, is to get, like, a thousand eggs. [Rachel makes a suspenseful noise] [Hank]
Oh, did I do it? Ah, oh I just go back and forthI broke the yolk. I did break the yolk. But I feel like Ifeel like I did pretty good.
[Laughing]
I didn't do great. [Rachel]
All right. Oh fudge... [Hank]
Do you have a different way than I do? [Hank]
Good...
Good... Good... Pretty good... [Hank]
I think you did better than me.
[Rachel chuckles] [Hank]
You did WAY better than me! This is really, like, the only thing that I know what to do is practice. Like, get... Three dozen eggs... [Hank]
Oh! It's so beautiful! Look at you! [Rachel, delighted]
Oh, it's so cute! Ah, I feel like a failure...
[Rachel, laughing]
I am more adult [laughing] [Hank]
Oh my god, it's gorgeous. Thanks for joining us on this tasty journey! We hope we cleared up a few tricky cooking
terms, and fired up the ovens of your imagination. There were many great suggestions for cooking
terms that we didnt have enough space for, so let us know in the comments if you liked
this glossary, and we'll make another one! So much to cover! So much. [Hank makes an eating noise]
[Rachel makes a grossed-out noise] Noooo Do you not like butter? Well...
I don't like the idea of putting a giant thing of it... I love butter SO MUCH. Needs to be spread. [Sniffs]
OH MY GOSH I WANT A BAGEL.
You know how, like... Oh no. Never mind. Just kidding.
[Laughter] Good outtake, Rachel. For pumpkin pie that could potentially get suhget the soggy crust. You want to put the salt... On the butter and eat it? Uh huh.
[Rachel shudders]
Oh boy. It doesn't help that my sharp tooth is like... [Soft dinosaur hiss?] Is it like a chip? No, it's just a really sharp molar. I only just realized why cookies are called cookies.
Why are they called cookies? 'Cause you cook them. I mean... They should be called bookies. They should be called bakies.
We should make our own cookie dough. Bakie dough. [Laughter] Hank & Rachel's Bakies!.
Adding turmeric powder. Add the shark pieces and let it boil. Remove the sharks once they are cooked Remove the skin and bones from the shark. Add lime juice.
Add salt. Add red chili powder. Add gram masala powder and mix them well. Add oil Add curry leaves Add chopped garlic, ginger and shallots and fry them well.
Add chopped green chilies. Add salt. Add red chili powder. Add garam masala powder.
Add lime juice. Add the shark meat and cook for 10 to 15 minutes..
Add ginger, garlic, green chilies, ceylon cinnamon, pepper corns, cumin seeds, curry leaves, mint leaves, coriander leaves, cloves, cardamom, cinnamon, star anise, nutmeg, haldi stick, bay leaves and mace in the water. Adding salt. Add the 3 chickens and cook them for about 20 minutes. Dropping the eggs in to the water to check whether the eggs are fresh or rotten.
If the eggs are rotten they would float in the water. Thank god, all the eggs were fresh. Speaker: I think it will take a day to break open all the eggs (Laughing) Adding salt, turmeric powder, red chili powder, pepper powder, coriander powder garam masala powder and mix them well. Remove the flesh from the chickens.
Adding oil. Adding finely chopped onions. Adding chopped garlic and green chilies. Adding chili powder.
Adding pepper powder and garam masala powder. Adding lime juice. Adding salt. Adding beaten eggs.
Alright, today we are going to make Chicken Tikka Masala this dish is very popular all across United Kingdom of England. In fact, it's one of Britain's national dishes, just like fish and chips is. They can be eaten by the sea or even beneath eclipses you know that one... You Suck At Cooking Yeah You're Totally Rubbish Fun Fact: The original fish and chips was served with wood chips.
Such a hearty people, we've gone so soft... *Munches wood chips* First step to making a chicken marinade is to Pour yourself a pint We're gonna have a laugh Have a bite Have a really good time Enjoy ourselves before Brexit wrecks it One of the weirdest things about growing up in United Britain is that there's so many different accents, it's confusing It might even sound like I'm not from there, but... That just means you haven't been to the Cardiff area, where I'm from *burps loudly* quart to take around half-a-cup of fresh yogurt there's a bunch of different spices you can use I'm gonna use a teaspoon of cumin ...Going to take some fresh coriander Tumeric Turmaric Let's call the whole thing off Here take some fresh garam masala This one's really important 'cause it's got the name Masala And it just like the dish so don't skimp out on this one If you're trying to save money on spices We're gonna WangeJangle this together 'til it's all sort've a tea kettle alright now we're gonna take a fresh Can of chicken The idea behind the marinade is it's supposed to make the chicken more tender And absorb the flavors, but if you ask me I think chicken's already tender Both physically and emotionally so... Its like how much more tender Do you need? ALWAYS BURN YOUR CHICKEN CAN FOR THE SAKE O' SAFETY.
*Chopping onions* ...And when you're grating ginger Just carve off the end See that's a handle Keeps you out of danger A lot of people don't know the history of this dish Goes back to the druids when they were building Stonehenge They were pretty knackered from lifting very heavy rocks So one druid said, "You know what I'm pretty hungry" "Why don't we mix up some chicken and spice?" And...That's how it was made and then they Finished the job and everyone was happy And it's been popular ever since, that was around 1920's. A lot of Chicken Tikka Masala recipes call for garlic but I can't be bothered right now, don't really feel like chopping it so I'm not gonna put it in Right it's time to make this sauce lets get some butter in there ...And we're gonna get the spices in there Just cook that up a bit Appear to get a can of crushed tomatoes And then some more fresh yogurt I think a spoon of sugar would be really good This doesn't have to be a spicy dish, but I'm gonna put in a little bit spice Just gonna let that cook for a while All right it's time for tea Let's have a proper brew Step one is to stroll on over to your bedroom And get your water bottle Take an ice cool cup o' bog water Then you just take your water bottle And water surround it With the heat It may take a few seconds for it to be completely Hot And you want to take a bag and put it inside there And then, you want to take a plate *Biscuits breaking* And have yourself 20 or 30 biscuits You want to get biscuits That are so boring, that going to make the tea Taste good it should be like Cardboard *slurping sounds* Ah, taste like home Where I am right now In England. You take old chicken that's been in the fridge Marinating, getting soooo much more tender than's even possible Just going to spread that out on the pan And we got the ondo on fivehundo It's like the highest We ever had it in our whole life Right, it is like really exciting It is like danger It is like you better have one of these We are going to burn your fingers We are going to put it right on top We're going to turn the lights so we can see what we are doing Then we are going to watch Oh? We can't oh? Its too hot, it's too dirty *Spraying sounds* All right Yep no Oh yeah there we go I can see it perfectly Its getting hot in here So take out all your chicken In the Mean while the sauce is cooking ever so Slowly, just very gently This is a lovely time to take a walk Along the public footpath As is my right Alright let's make some rice That goes in there Then two times the water, One Two Just cook that till its cooked Basmati, Basmolti Let's not fight, there we go Nope, let's try this No another Close enough Sigh There you not going anywhere are you Right the chicken is getting black I almost forgot about it Don't look away Do not check your text messages Do not forget you've got something on the broil Awhhh, you cheeky bastard Come on! I don't got all day! You didn't take this long when the druids made you, I bet You had more respect Oh, Christ Almighty Look at that There we go Now we're ready So let's get this Chicken And you'll want to cook it for a few more minutes Want to chop up some coriander Take some of your beautiful rice Hmm looks really good You'll want to put some of the herbs on top Alright so thats Chicken Tikka Masala Keep in mind because its a national dish of Britain You're legally obligated to give the first bite to the Queen Here you go I'm not allowed to say anything To her unless she speaks to you first And, um, it's just a common courtesy To give, uh, to give a bite to Prince Phillip, the forgotten one, Here you go, Help yourself, take your time, alright And, uh, you don't want to forget about, uh Harry, got to He's got a pretty big appetite it's like the same colour. Right, it's basically it You can do it, we all can do it Together, one country, one Dish.
Let's keep in mind all these spices Come from the Scottish spice Mines, a lot of our friends from the north Same people, one people One God, several beliefs All together, i don't know I'm not good at slogans Chicken Tikka Masala tastes so Good when it's Inside my mouth It tastes so good At night and in The day as well, pretty Much any time You eat it, it will Taste good *music gradually stops* Don't forget to SUBSCRITE. :).
1: Colored Pasta
Okay, start by taking some pasta and add it into some boiling water with salt and olive
oil, then like you do, cook it and separate it out. Once youve removed the water, you
take a little bit of the pasta and add it into a bowl, just like this. Then you take
some food coloring, in this case red and dip your fork into and then evenly mix it through
the pasta until its all one uniform color, in this case red. Then proceed to do that
with more colors like green, purple, pink, blue, and yellow.
Then once youve done it with all the colors youve got access to then get a big bowl
and add all the colors back in, this is the red pasta, green, some purple, some yellow,
a pink and a blue, then just mix this together and youve got beautiful rainbow colored
pasta.
You can reheat this in the microwave and add some hot sauce on it and youre
good to go enjoy! 2: Ice Cream Cookies
Alright, you take your ice cream tub, in this case Ben & Jerrys Chunky Monkey and cut
straight through it. You just want to cut a disk about one inch thick, thats two
and a half centimeters, just like this and then you just want to take your disk and take
a chocolate chip cookie. This one is chocolate with chocolate chip and just place it in the
middle like this, and then put your cookie on top. Then you find the seal and you just
peel it off, you peel the cardboard all the way around away from your ice cream.
Now just
press it in a little bit, there we go weve got a chocolate chip ice cream cookie. Awesome!
Im just going to cut this in half so you guys can see better, look at that, perfect
and delicious! 3: Egg Bottle
There are many ways to separate egg yolks. To start with you can just crack and egg open
and then use the shells to separate the egg yolk by moving it from shell to shell. Or
on the right you can just do it with your hands and then just pop the egg over there.
Either way works great, but there is a better way and more fun way.
For this you just crack
your egg into a bowl like this then you get an empty bottle of water, squeeze, suck it
up and then just remove it from the bowl and then you just plop it wherever you want it.
There you go, easy-peasy! 4: Egg Cooking Trick
Okay for this next trick you take a red bell pepper and just slice a ring into it two centimeters
thick thats 4/5 of an inch and then remove the center cartilage. Then place it into a
pan with some butter and simply crack and egg and place it into the center of your red
bell pepper ring. You can also do the same with a green bell pepper ring, just again
crack the egg inside, and you can also do the same with an onion ring just crack your
egg in the center. Then you cook it like you normally would, a sunny side up egg, but this
way you have a much more interesting way and intriguing way to serve up your breakfast.
5: Yogurt Ice Cream Now for this trick you take some yogurt, mine
has got some jam in the bottom and you just pop the spoon straight through the lid and
then mix it, just like so.
Then once youve done that you are just going to want to put
this into the freezer to freeze and become nice and hard. You can do it any flavor you
want and have any flavor yogurt ice cream you want.
Once its frozen like this you just take a knife and make an incision on the bottom
so air can come into the bottom when you pull it out and its easier to remove. Then remove
the top film from your yogurt, then you simply just pull it out just like so and then youve
got this delicious yogurt ice cream that you can give to someone you care about in
this case, my cousin. Cousin: Mm, its really nice!
6: Egg Heart Now to make an egg heart, you take a cardboard
piece like this in a V-shape and you place a boiled peeled egg in the middle just like
so then put a chopstick on top and then tie down each end with an elastic band just putting
it around there and twisting it there we go.
Do the same on the other side, just
like that, and now leave it in the fridge for 20 to 30 minutes to rest and become firm.
This is after 20 to 30 minutes, just pull it out put it on your cutting board and cut
it in the middle, just like so, and low and behold youve got a beautiful egg heart
that you can add to salads or your breakfast. Please subscribe and dont forget to check
out my other cooking tricks video. Thank you for watching, goodbye!
END..
Alright, lets get going, six little tricks
to use in the kitchen. First off take a hardboiled egg, place it
in a jar, add a little bit of water to cover, then you just place your hand over the jar
and shake it like mad. Once youre done which is pretty soon just take the egg out
and the shell is basically falling off the boiled egg. Its that easy to remove.
Alright trick number five, staying on the same shaking idea, this is a garlic bulb and
Im just going to place it in a jar and again shake like mad.
Okay once youve done
that for a little bit then you just pop it out and you just remove some of the husks
because theyll get in the way later. Once you remove the husks just put all these garlic
cloves back inside, put the lid back on and again shake like crazy. Keep shaking, just
carry on shaking and now you just pop it out and all the skins have separated from the
cloves. You can just pick them away and put them to one side.
Then youve got these
beautiful little garlic cloves, any of the skins that are still on you can put them in
the jar and shake again or just easily pull it off, very easily like that.
Okay trick number four, take a kiwi, slice it in half then take a glass, press the glass
into the corner of the kiwi and then up against the back of the skin all the way up until
the skin is completely removed in one go. There we go, now youve got half a kiwi
perfectly peeledthat easy. You can also do the same with mangos.
Now trick number three, take a banana and a sewing needle and then you just want to
take the sewing needle and push it in through one of the corners and then just slide it
on the inside cutting the inside of the banana, just like that. And then you just move it
down a couple centimeters and do another cut, and then move it down a couple more centimeters
and do another cut again and you continue all the way down the spine of the banana until
you reach the bottom.
And then I suggest you do not open it yourself but to hand it over
to a friend so they can open it and make sure they didnt see you doing this. All theyll
see is some dots going across the side of the banana, but to their amazement when they
open it, it will be cut into slices because theres some kind of black magic or something,
who knows. Its surely going to fascinate and amaze whoever you show it to.
Alright trick number two, take a paprika or a red bell pepper and you slice the top off.
Then you slice the bottom off, and here Im going to show you how to efficiently cut this
paprika and break it down. Just slice into the side just like this and then remove the
core by disconnecting the main connector tissues from the inside, just those three struts.
Then place your core on the side, then flip over the outer skin of the paprika and slice
it into thin slices just like this.
Once youve done that then just take the top, you can
remove this little green part on the top of the paprika by just pressing on the back with
your thumbs and popping out just like this, and then you just simply take the top part
and slice it again in thin slices. You take now the bottom and also slice that in slices,
just like this. Then youve got all this flesh that you can use with most of the paprika,
and you have the extra little core bits, the most efficient way to cut it.
Now for the final trick, trick number one. You just take a knife and a potato and you
put them together and twirl the potato around while you cut into the skin just softly in
a circular motion.
Then you take it and you cook it like you normally would. Now by cooking
the skin with the potato you actually infuse the potato with more flavor because most of
the flavor of the potato is actually in the skin so you get more potato mash, and once
youve cooked it you can just pull the skin off just like this and its so much more
efficient, you dont waste any potato and its much quicker than peeling it.
END..
You suck at cooking. Yeah, you totally suck. All right, today we're doing 5 easy breakfasts. Breakfast #1 - Apples and Almond Butter.
So, you're gonna make some apple slices. Take some almond butter and just spread that on there to create an open-faced apple almond butter sandwich. Mmm, you can also do a closed face sandwich. You can make a reverse open-faced sandwich.
Or you can make apple sticks with almond dip. This is great if you have kids or if you have immature adults. Or apple chopsticks with almond butter noodles. Or you can carve a little apple spoon and just eat the almond butter straight out of a bowl.
But breakfast can be this simple. This whole idea that breakfast is the most important meal of the day is propaganda created by the cereal. *Muffled eating* Breakfast #2 - Microwave Egg in a Mug Start by taking your mug and spraying it full of non-stick chemicals. I'm gonna take a shell-less egg and scramble it up a bit and just pour that in there.
I'm gonna take a little bit of green pepper. Throw that in there and a little bit of tomato. Throw in some pepper pepper pepper and a pinch of salt. Actually *whispering* Just give that another little mix.
Now let's take this To the microwave. Let's try 20 seconds, wait till it looks like a scene in the movie Gremlins Look at that. You give it a little stir and see if it's cooked through It needs a few more seconds. Pop it back in.
It's great on some parm. Boom, got a little omelette in a mug also known as a mugelet or an omelug and don't forget to serve it with A hot plate of coffee, okay Breakfast #3 Banana Peanut Butter. It's gonna take your banana, and you can just Dip that into the peanut butter and then go ahead and It's actually better if you take a bite by bite, and just spread a little peanut butter on and then eat it mmm... I love this breakfast.
Another thing you can do is take your banana put a few holes in the side fill those up with peanut butter if you want to make this in advance for the next morning and just slide it back into your banana skin, close that up. I'll take a glue gun take your zipper put some hot glue down each side here be very careful hot glue will fuck you up and then, ow ow, ow, ow. Just go lay that out along the edge till that secure in place, and then when you're ready your breakfast in the morning You can save so much time just by zipping that open and go into town on your peanut butter banana I recommend throwing that in the fridge Breakfast #4 Overnight Oats So you're gonna take some oats around 1/2 cup then we're gonna distill these between the Mason jars Til we have triple distilled mason oats, or trip des motes. Then you have the same amount of milk I'm using vanilla almond milk You can use whatever you want equal parts oats, and milk is the base of overnight oats.
From there you can add whatever you want to flavor it. I personally love a big scoop of peanut butter a very popular overnight oats additive as chia seeds Yes These are the same ones that go on the pet if you are already using a sweetened milk like sweetened soy or Almond milk, you can add a little bit of maple syrup or other sweetener And then just stir that up then you screw on the lid and this goes in the fridge overnight And they taste best when they're served on a fresh yoga mat And now we're at Breakfast #5 making this starts by going for a walking And coming to terms of the fact that if you make this you're never gonna be a home owner or making avocado toast *cutting the avocado weirdly* Well, I really hope it was worth it Breakfast. Break So go at a speed that you want to go Don't let anybody say you go too slow unless you're late cuz you're on your owwwwwwwwwnnnnnnnn Do not let anyone tell you how fast to go. Gotta get to work, gotta get to school, gotta get to bed, gotta get it up Do not let anyone tell you how slow to go Gotta cut the grass, gotta wash the car, gotta, gotta, gotta make breakfast right now.
Welcome to Ape Amma Youtube channel. I made a caramel pudding earlier using condensed milk. This is very similar, instead of condensed milk we are using powdered milk in this. Any kind of milk powder 1/2 cup sugar for pudding 1 cup water to dissolve the milk powder 4 eggs(200g) if your eggs are heavy just take 3 eggs.
This is powdered cinnamon take a small piece of nutmeg cardamom & cloves since we are using a lot of sugar milk powder and eggs, I always add these spices. These help control and blood sugar and cholesterol levels. This is the 3/4 cup sugar we need for the caramel. 1/2 Tsp vanilla.
First make a powder of the spices add cinnamon powder as well when we eat these from outside shops, they don't use all these spices. Only then we get diseases like diabetes, high blood pressure etc Now we must make the sugar caramel. It's better to use a thick bottom pan. Spread the sugar as shown.
Don't let the sugar touch the edges. Then add 3 tbsp of sugar try to dissolve the sugar keeping the spoon in the center of the pan. Once the sugar is dissolved remove the spoon. If the spoon touch the edges of the pan, it could make sugar crystals and...
..The whole caramel will become hard. Now the flame has to be on low. Now swirl the pan occasionally to make the caramel. See how easy it's to make the caramel using this method.
Now the color of the caramel is changing to light amber color. It's a mix of yellow and orange colors. Now when it turns dark amber switch off the flame. Since this is a heavy bottom pan, the caramel will darken even more after switching off the flame.
Caramel will become bitter if it darkens too much. You can even use ramekin cups for this. Or even you can use one bowl like how I made the earlier caramel. I'm going to dissolve the milk powder now.
3/4 Cup warm water. I added the remaining 1/4 cup water now. 100G sugar and 4 eggs. The sugar has to dissolve completely.
Add the vanilla and mixed spice. Add the milk (milk powder+water) strain the custard now. This recipe is for 500ml when I measure these cups with water, there is 500ml. So if you follow this recipe, use a bowl that can hold 500ml see this is 2 cups or 500ml.
You can even use this kind of cups. Since these cups don't have a lid you'll have to cover it with a foil. Now pour it to the cups with the caramel. Use a aluminum foil if you don't have lids.
This is a part of the previous video. If you don't have a steamer you can use this method. Add a kitchen towel to the bottom of the pan. Now place a wire rack.
And steam is as shown. But this method will take a little time... Because the lid isn't tightly closed Now wait till the steam comes out of the steamer. Keep the flame on high only till the steam comes out.
Then reduce the flame. Now it's steaming. Now carefully I'm placing our pudding cups. You have to steam this in low flame, else the eggs will curdle.
It only took me 15 minutes to steam this. Do a toothpick test to see if it's sticky. It's clean which means the pudding is steamed well. Now switch off the flame.
Now keep it inside the steamer for 2-3 minutes. Now slightly open the lids and let it cool down completely and keep it covered with a kitchen towel. If you directly place these in the fridge the caramel at the bottom will harden so keep it in the fridge after it's fully cooled. This is the next day morning.
Once I'm keeping this in a hot water for 2 minutes so we can flip this easily. This method will help remove the caramel from the bottom much better. Isn't this really beautiful. When this milk powder pudding is chilled, it's a little harder.
So it's better to eat without chilling for too long. This is another pudding I made to show you. The difference of the milk powder pudding is it's much softer if you eat it without chilling. Now I'm leting this cooled down after steaming...
And flip it after keeping in the warm water for couple of minutes. Now you can taste this while it's warm. See how soft this is. For me it taste much better when this pudding isn't cooled.
Now I've given all the details in this so now you can make this without any issues. If you found this video useful, leave a like and share it with your friends..
Welcome to Ape Amma Youtube Channel. Today I'm going to show you how to make a butterscotch pudding very easily. This is what we need. 2 Large eggs 3/4 cup condensed milk 75g butter salt 1/2 tsp vanilla extract 3/4 cup water 3/4 cup sugar for caramel.
Welcome to Ape Amma Youtube channel. I made a caramel pudding earlier using condensed milk. This is very similar, instead of condensed milk we are using powdered milk in this. Any kind of milk powder 1/2 cup sugar for pudding 1 cup water to dissolve the milk powder 4 eggs(200g) if your eggs are heavy just take 3 eggs.
