do the batter goes into the oven as cold or bring it back to room temp for baking ?

I just found this channel. I really enjoy your videos.😊

Is that just lemon peel and water?

I like the dog at the end, good job, I love the video. Pizza looks great

Instructions unclear: i have 8 egg whites

I’ve seen many videos on making rice wine but yours is the clearest and most scientific. Well done!

Beautiful recipe❤

Thank you so much for this! My partner had a tree nut allergy but pecan pie is my favorite, I can't wait to try this recipe

Rather than using a silicone mold, wouldn't a metal mold of the same shape theoretically produce better results? Silicone is designed to be heat-resistant, and may be preventing the meringues from properly cooking. I may experiment with this at some point. Love the video, by the way :).

Where can you buy an external mason jar attachment? Thank you. Good video.

Make medium hole on wider side, small hole on small side and blow it, make sure you catch it.

There are so many varieties of rice available in India.... So if you want to make them you have to choose right variety of rice(like, semolina made from "Durum wheat" ) ... puffed rice are two types .... one (we call it "khoi" ) is make from whole grain rice(in Bengali language we call it "dhan") and another (we call it "muri" ) is make from just rice(any parboiled rice, but best is brown coloure parboiled rice).... here you can also found "Flatten rice"... then the flatten rice also convert to crispy.... but one thing you need to know salt does not always work as sand... You have to find thick and clear sand .... if you use fine sand then the result will show very bad... puffed rice also be feel have sand on it.... my English is not so good but I try to explain it.......

which one taste the best though?

Zero monetary incentive, just a long term fan of Staub cast iron. Ordered directly from Zwilling's official site. If you're on the fence about taking a risk at "visible imperfections" for a steep discount, hope this helps you make a decision!

Powdered eggs are an Abomination of Mankind, the sum of our folly and lack of ethics

Thanks for this quick, right to the point video.

That ain't tea 😂

I stumbled across your channel today and am ecstatic - finally I can tamper with things in the kitchen without having to do the dishes afterward. 😂

May I use agar in replacement of gelatine? I’m a Muslim so gelatine is out of the question for me.

Love this channel

i like to lactoferment just the supremes and juice

I prefer steaming instead of boiling my eggs. It's even more forgiving for cracks and the heat distribution is even better and usually requires less water, which means less time heating the water up.

This is brilliant. Answered so many questions.

Looks like khinkali…

Egg is egg

Wrap asparagus with sliced ham then drizzle with the sauce.

I make hollandaise for asparagus.

Mam I took 76 gm extra flour and 50 gm extra water (comparing to your recipie) but didn't increase the amount of yeast (quarter tsp) and salt (½ tbsp) am I in trouble?

If anyone finds it difficult to peel the shell off the egg you can add a pinch of salt into the water together with the egg. This method works all the time for me.

my bottoms didn’t sink did i somehow do something wrong?

What do you call your soft net plastic strainer?

can we use any other flower?

is it raw meat?

Just watched a video where plain Alka-Seltzer (without pain reliever) was used in this process. Its ingredients are literally sodium citrate. Who would have thought!

Thank you so much for saving me a lot of time. I Am now a new subscriber

Can I prep the dough and keep it in the fridge?

If you warm eggs slightly before exposing them to boiling water, they almost never crack.

Doesn't work for me

Schmeven

I love the texture and taste of soft boiled eggs but I gave up on making them years ago... I bought a pack of those cheap little silicone 'cups' to make poached eggs in. I can make breakfast for 5 or 6 people really quickly, and the garlic butter toast is ready by the time the eggs are done. I live happily with that compromise... I don't plan on making soft boiled eggs ever again. I'm posting this so others might consider this as an alternative.

Pouring the boiling water is genius! Instead, what I've been doing is boiling the eggs in a pasta cooker that has a nesting colander. I put the main pot and colander together to cover the eggs with enough water, then separate the pot and colander leaving the eggs in the colander, bring the water in the main pot, and add the eggs in the colander to the pot once the water is at a rolling boil. Once it's boiled for about a minute, I put it aside for however long I need to get whatever stage of boiled eggs, pull out the whole colander and change the water in the pot to cold water. If it's a smaller batch of eggs, I use a scoop colander to place the eggs in the boiling water instead.

Which one tasted the best? What about texture and chew?

Sandwich company stated pealing eggs with 11°C cold water is optimal.

Oh shit i never thought of using it with pre-existing bags. Maybe I will get this instead of the handheld one now!

I love that holy roman empire reference 😂

In my experience it all comes down to the egg type not how you treat them before peeling.

Theoretically , what temp do you want your butter when pouring to fully pasteurize the egg?

These all seem to end up with cold eggs. If you like your eggs cold, this is perfect.

The only predictor of good peeling is the thermal shock. Dump you eggs in boiling water, don't put them in the water before it boils. Also dump them in cold water at the end. The you can pop the shell like a peanut pod.

In some ramen shops they have a device with a small needle that they pinch the butt of the egg with it's only air so the egg doesn't leak. Once you cook it and icebath it, the water can go neatly between the egg and the shell or membrane. I need to procure myself one of those. I think.