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작성자다이아 조회 0회 작성일 2022-01-14 18:58:05 댓글 0


Baked Bread: how flour is made

We've been making flour for 6,000 years, however the process hasn't actually changed very much. Check it out here.

For lots of teaching materials to accompany this video, and to watch the full Online Field Trip, visit the Eat Happy Project website here: http://www.eathappyproject.com/online-field-trips/baked-bread/

Understanding Different Flours and When to Use Them- Kitchen Conundrums with Thomas Joseph

Thomas Joseph shares one of your most asked questions about the many different varieties of flours and just how to use them.

Get the recipe: https://www.marthastewart.com/1522075/flour-definitive-guide

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

liza q : I love Thomas Joseph's style of teaching. I feel as if I'm in a culinary school with an excellent, highly-knowledgeable teacher who is able to convey technical information in a non-intimidating way.
Frida Abaroa : Please make a video like this explaining gluten / grain free flours, like almond, coconut, chickpea, cassava, tapioca, rice, glutinous rice, amaranth [grain], oat [grain], and things like xanthan gum.
timbot87 : Finally the chemical difference, so hard to just have some explain the science behind some cooking recipes. Thank you so much.
Melody Capehart Medina : I really enjoyed this! Flours can make you crazy till you learn this information that you laid out so well! I have used White Lily forever and it works so well with anything I bake. Thanks so much for sharing your knowledge!
Em Mc : That was excellent! Snip-its of info about different wheat flours drop into my lap from time to time but this is concise, clear and organized. Thank you! Can you do something similar about non-wheat flours? Chickpea flour, barley flour, oat flour, rye flour etc. There are so many flours out there, they look intriguing, and it would be very helpful to have the characteristics and qualities summarized like the wheat flours.

Washed Flour Seitan Recipe from Start to Finish | Viral TikTok Vegan Chicken

If you've tried to make the viral tiktok vegan chicken recipe and failed, this video is for you. I show you the entire process from start to finish how to make seitan from flour using the washed flour method. The techniques are important in order to achieve the best texture and flavor for seitan. You can't see all these techniques in just 30 seconds. I've made this video to show the process in detail so you can see how the texture and color changes in each step. If you follow the video all the way through to see these tips you can get it right every single time.

4 cups of flour - the higher the protein content, the better
2-2.5 cups of water

A better dough recipe (65% hydration):
For every 1000 g flour, add 600-650 ml water. Start with less water and add just enough to form a soft dough.

Note, you may need less water for your dough depending on your flour and climate. I Knead for 5-10 minutes and then rest for 2 hours or more completely covered in water. Drain and add water. Massage and knead the dough for 3-4 minutes under water to remove the starch. Repeat the process until the water is mostly clear - typically about six times. Let it rest 10 minutes. Cut into three strips, braid and then knot the dough as tight as possible.

Braising liquiod:
4 cups water
1 T onion powder
1 T garlic powder
2 T smoked paprika
1 tsp white pepper
2 T vegan chicken flavored bullion
2 T maggi seasoning
2 T soy sauce

Heat to boiling. Simmer gluten in braising liquid for 1 hours. Remove from heat. Chill covered in braising liquid overnight. Shred, cut or slice the seitan for use in your favorite recipe.

00:00 Introduction
01:21 Prepare the dough
02:11 Rest the dough
02:29 Wash the dough
03:55 Second wash
04:34 Third wash
05:24 Fourth wash
05:46 Fifth wash
06:01 Sixth and final wash
06:33 Prepare the simmering broth
07:16 Stretch, braid and knot the gluten
09:14 Simmer the gluten
09:32 Rest and chill the seitan
09:50 Shred the seitan
11:15 Final Words

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Trollzzey : For those who don’t know, in the UK this is what they use as a vegan chicken substitute in Subway. They call it TLC (Tastes Like Chicken) and it looks like actual shredded chicken.
Vishwa Patel : This tutorial is made with so much attention to detail, thank you for adding technical detail to a recipe that's often presented as "I just washed the flour and then here's this realistic looking seitan chicken". I really hope your channel takes off big time and that you continue to make great vegan recipes! Thanks again and good luck!
Jakob Kah : I'm wondering why your channel is so small, your videos are high quality, you're apparently very knowledgeable and your seem like a nice guy. I'm preeeeetty sure your channel is about to blow up if you continue like this.
108mreko : In China this technique is used to make a dish called liangpi. The starch water is used to make noodles while the gluten is cubed and used as toping. Spicy sesame paste is the sauce. Cucumber and peanuts are common toppings in addition to the gluten.
Chiken Morris : I’m not a vegetarian or anything but this actually looks super interesting, I definitely wanna try making this



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