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Workday Gourmet
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Добавлен 11 авг 2018
Curious about food, ingredients, the why's & what-if's.
I believe "traditions" are evolving, and "authenticity" is not always a priority if you're cooking after every workday. I enjoy replicating dishes from my favorite Bistro/Osteria/Izakaya, at a fraction of the cost and time.
Subscribe for foodhacks, kitchen experiments, & budget-conscious recipes!
Checkout my blog posts for recipe details:
www.workdaygourmet.net
I believe "traditions" are evolving, and "authenticity" is not always a priority if you're cooking after every workday. I enjoy replicating dishes from my favorite Bistro/Osteria/Izakaya, at a fraction of the cost and time.
Subscribe for foodhacks, kitchen experiments, & budget-conscious recipes!
Checkout my blog posts for recipe details:
www.workdaygourmet.net
Lacto-Fermentation Experiment: Preserved Lemons and Beyond
Preserved Lemons should really be called "Aged Lemons", or something pretentious like that to capture the very important point, that it is not just a method to save the last few lemons from the bag you can't go through fast enough, but actually a way to truly elevate the ingredient. Preserved lemons and limes have been used all over the world for ages, from North Africa to Southeast Asia - you can find Moroccan stews, Cantonese drinks, and anything in between that calls for these goodies.
This is a lacto-fermentation comparison experiment for lemons and citrus in general. If you don't have an abundance of lemons, this is still a great way for you turn used up lemon peels into a treasured c...
This is a lacto-fermentation comparison experiment for lemons and citrus in general. If you don't have an abundance of lemons, this is still a great way for you turn used up lemon peels into a treasured c...
Просмотров: 2 078
Видео
Eggs Benedicts 2 Ways: Dried Yolk Powder vs Fresh Egg Hollandaise
Просмотров 3,3 тыс.2 месяца назад
This is part two of the dried egg powder experiment! I made hollandaise from reconstituted eggs and fresh eggs, after being thoroughly impressed at how well dehydrated eggs work for carbonara. While this time the dried eggs didn't mindblowingly outperform fresh imo, it is amazingly easy to work with, and you can easily scale it down to single-serve portions - harder to work with a fraction of a...
Carbonara Experiment: Powdered Egg Yolks vs Fresh - Are Dried Eggs Any Good?
Просмотров 3,4 тыс.4 месяца назад
Powdered egg yolks (amzn.to/4cgBiVy) are pasteurized and spray dried, and marketed to be an instant, ready-to-use substitute for fresh eggs, with extended shelf life and food safety assurance. How do they actually taste though? Are they comparable with real fresh eggs? This is my experiment & side-by-side comparison. I was very pleasantly surprised to find that, I actually preferred the taste o...
Vacuum Sealers Comparisons: FoodSaver, Off-Brand, Accessories & Attachments
Просмотров 3,7 тыс.7 месяцев назад
This is a value comparison video for vacuum sealers. I tried the popular FoodSaver from Costco that goes on sale every Thanksgiving~Christmas, as well as the much cheaper off brand vacuum sealer. Additionally, I've also bought the mason jar attachment, brand and generic sealer rolls, resealable bags, mini heat sealer, and handheld vacuum - basically every vacuum gadget I can think of. Some of t...
Stop Halloween pumpkin waste - carving pumpkins are edible, and delicious!
Просмотров 3,3 тыс.9 месяцев назад
For years I wondered are Jack-o-Lantern pumpkins really "not worth eating", as conventional wisdom seems to insist? This year I tried it out myself, and I can conclusively assure you, "carving" pumpkins are 100% edible, and delicious, and definitely worth cooking with! That they're a lot cheaper by weight (than acorn, butternut, or kabocha squash) is just added bonus! Vegetable carving is a tra...
Copycat Trader Joe's Arepas (Sweet Corn Cakes with Cheese/Arepas de Choclo)
Просмотров 4,6 тыс.10 месяцев назад
This is a faithful copycat of TJ's Arepas, reverse-engineered from the official ingredient list - which is quite different from the authentic Colombian/Venezuelan savory classic, not just in appearance but more importantly in flavor. It is a lot sweeter, due to the abundance of sweet corn used in place of cornmeal. When corns are picked, enzyme action immediately begins to convert sugar in the ...
Homemade ice cream freeze too hard? Try this SOFT Fior di Latte Gelato!
Просмотров 10 тыс.Год назад
Homemade ice cream freeze too hard? Try this SOFT Fior di Latte Gelato!
Jolly Rancher Syrup! Re-purpose hard candy into grape soda, apple martini, & watermelon shaved ice!
Просмотров 4,8 тыс.Год назад
Jolly Rancher Syrup! Re-purpose hard candy into grape soda, apple martini, & watermelon shaved ice!
Soft Crusty Garlic Tuscan Bread (Copycat Wegmans) - High Hydration No Knead Recipe for Beginners
Просмотров 11 тыс.Год назад
Soft Crusty Garlic Tuscan Bread (Copycat Wegmans) - High Hydration No Knead Recipe for Beginners
Galette Bretonne Comparison: whole egg, egg white, water | Buckwheat Crepes with Ham, Cheese, & Egg
Просмотров 7 тыс.Год назад
Galette Bretonne Comparison: whole egg, egg white, water | Buckwheat Crepes with Ham, Cheese, & Egg
Homemade Puffed Rice/Grains with Hot Salt (Murmura) Method
Просмотров 116 тыс.Год назад
Homemade Puffed Rice/Grains with Hot Salt (Murmura) Method
Costco Serrano Ham Review (Whole Jamon!) Open box & taste test
Просмотров 20 тыс.Год назад
Costco Serrano Ham Review (Whole Jamon!) Open box & taste test
Pecanless Pecan Pie | Puffed Kamut Recipe
Просмотров 7 тыс.Год назад
Pecanless Pecan Pie | Puffed Kamut Recipe
How to peel soft boiled egg, NOT with a spoon | Debunking egg peeling “hacks”
Просмотров 244 тыс.Год назад
How to peel soft boiled egg, NOT with a spoon | Debunking egg peeling “hacks”
Got lots of basil? Make Thai Basil Stirfry! (Pad Krapow)
Просмотров 6 тыс.Год назад
Got lots of basil? Make Thai Basil Stirfry! (Pad Krapow)
Easy Sweet Rice Wine for any Variety (Rice Cooker Recipe)
Просмотров 10 тыс.Год назад
Easy Sweet Rice Wine for any Variety (Rice Cooker Recipe)
Sticky Rice with Mango: Steamed vs Rice Cooker | Mango Sticky Rice | Comparison Experiment
Просмотров 10 тыс.Год назад
Sticky Rice with Mango: Steamed vs Rice Cooker | Mango Sticky Rice | Comparison Experiment
Neapolitan Pizza Experiment: 00 Flour vs Bread Flour vs All-Purpose Flour
Просмотров 43 тыс.2 года назад
Neapolitan Pizza Experiment: 00 Flour vs Bread Flour vs All-Purpose Flour
Garlic bread is much easier than you think! Copycat Texas Toast under in 3 min!
Просмотров 15 тыс.2 года назад
Garlic bread is much easier than you think! Copycat Texas Toast under in 3 min!
No-Frill Fudgy Brownies, One-Bowl Recipe!
Просмотров 3,5 тыс.2 года назад
No-Frill Fudgy Brownies, One-Bowl Recipe!
Pasteurize eggs at home without sous vide cooker! See how it compares with raw and sous vide eggs
Просмотров 11 тыс.2 года назад
Pasteurize eggs at home without sous vide cooker! See how it compares with raw and sous vide eggs
Costco Bulk A5 Wagyu: NY Strip & Coulette Roast, Review & Comparison
Просмотров 7 тыс.2 года назад
Costco Bulk A5 Wagyu: NY Strip & Coulette Roast, Review & Comparison
Snowball Cookies! aka Russian Tea Cake, Mexican Wedding Cookies, Cajun Cocoons, Sandies Shortbread..
Просмотров 16 тыс.2 года назад
Snowball Cookies! aka Russian Tea Cake, Mexican Wedding Cookies, Cajun Cocoons, Sandies Shortbread..
Cannoli: Air Fried vs Deep Fried, Side by Side!
Просмотров 6 тыс.2 года назад
Cannoli: Air Fried vs Deep Fried, Side by Side!
Pizza Dough Pretzels | Bavarian Style Lye Pretzels | One More Use for Store-Bought Pizza Dough!
Просмотров 7 тыс.2 года назад
Pizza Dough Pretzels | Bavarian Style Lye Pretzels | One More Use for Store-Bought Pizza Dough!
Bouillabaisse with Better-Than-Bouillon, & Shortcut Rouille (Garlic Saffron Spread) with no raw eggs
Просмотров 2,8 тыс.2 года назад
Bouillabaisse with Better-Than-Bouillon, & Shortcut Rouille (Garlic Saffron Spread) with no raw eggs
Homemade Malt Balls | Copycat Whoppers/Maltesers/Candy Store Chocolate Malt Balls
Просмотров 33 тыс.2 года назад
Homemade Malt Balls | Copycat Whoppers/Maltesers/Candy Store Chocolate Malt Balls
Cajun Jambalaya for Weekday Night - Cook Rice like Pasta! Quick & Easy Recipe with Air Fryer
Просмотров 13 тыс.2 года назад
Cajun Jambalaya for Weekday Night - Cook Rice like Pasta! Quick & Easy Recipe with Air Fryer
Easy Dinner Roll with Wondra Flour!
Просмотров 2,6 тыс.2 года назад
Easy Dinner Roll with Wondra Flour!
Summer Vegetable Frittata (Baked Omelette Pie) | Easy Stove-To-Oven Recipe
Просмотров 2,3 тыс.3 года назад
Summer Vegetable Frittata (Baked Omelette Pie) | Easy Stove-To-Oven Recipe
It helps if eggs have a couple of weeks out of the store…New eggs are very difficult to peal nicely.
Put vinegar in the water when boiling the eggs and you’ll find that the shell comes off easily.
Basically make it carcinogenic
donkey
do the batter goes into the oven as cold or bring it back to room temp for baking ?
Cold! 😁
I just found this channel. I really enjoy your videos.😊
Thank you! 🥰
Is that just lemon peel and water?
Lemon peel and kefir water - it's sugary water with kefir starter. I believe they're called water kefir to distinguish from the more commonly seen yogurt-like kefir, which uses the same lactic acid bacteria but applied to dairy instead of water.
I like the dog at the end, good job, I love the video. Pizza looks great
Mochi makes sure to remind me he's around and gets a bite 🤭
Instructions unclear: i have 8 egg whites
That's a lot of piping! When i have lots of egg whites I either freeze some of them or make financiers (brown butter almond cakes that call for half a dozen egg whites at a time)
@@workdaygourmet i made meringue
I’ve seen many videos on making rice wine but yours is the clearest and most scientific. Well done!
Thank you! I made many batches this summer & keep them in a soda stream bottle in the fridge. They're low ABV and the yeast make them fizzy, taste like a sweet soft drink
Beautiful recipe❤
Thank you!
Thank you so much for this! My partner had a tree nut allergy but pecan pie is my favorite, I can't wait to try this recipe
Hope you enjoy it! Pecan pie is my favorite but hubby can't do nuts, so this is a half way compromise. Nothing will quite replace the pecan flavor, but replacing ~1/4 of the AP flour with einkorn flour really helps adding nuttiness without allergens!
Rather than using a silicone mold, wouldn't a metal mold of the same shape theoretically produce better results? Silicone is designed to be heat-resistant, and may be preventing the meringues from properly cooking. I may experiment with this at some point. Love the video, by the way :).
Definitely curious how your experiment will turn out! Metal might be trickier to unmold, definitely grease yours well!
Where can you buy an external mason jar attachment? Thank you. Good video.
I got mine from amazon - linked in the Description box if interested!
Make medium hole on wider side, small hole on small side and blow it, make sure you catch it.
There are so many varieties of rice available in India.... So if you want to make them you have to choose right variety of rice(like, semolina made from "Durum wheat" ) ... puffed rice are two types .... one (we call it "khoi" ) is make from whole grain rice(in Bengali language we call it "dhan") and another (we call it "muri" ) is make from just rice(any parboiled rice, but best is brown coloure parboiled rice).... here you can also found "Flatten rice"... then the flatten rice also convert to crispy.... but one thing you need to know salt does not always work as sand... You have to find thick and clear sand .... if you use fine sand then the result will show very bad... puffed rice also be feel have sand on it.... my English is not so good but I try to explain it.......
which one taste the best though?
00 (imo)
Zero monetary incentive, just a long term fan of Staub cast iron. Ordered directly from Zwilling's official site. If you're on the fence about taking a risk at "visible imperfections" for a steep discount, hope this helps you make a decision!
Powdered eggs are an Abomination of Mankind, the sum of our folly and lack of ethics
Thanks for this quick, right to the point video.
That ain't tea 😂
I stumbled across your channel today and am ecstatic - finally I can tamper with things in the kitchen without having to do the dishes afterward. 😂
I have a system for cramming an ungodly amount of bowls and plates into one dishwasher cycle!
May I use agar in replacement of gelatine? I’m a Muslim so gelatine is out of the question for me.
Yes! Agar's perfectly good
Love this channel
Thank you for the continued support!
i like to lactoferment just the supremes and juice
Space efficient & could get away with a lot less juice!
I prefer steaming instead of boiling my eggs. It's even more forgiving for cracks and the heat distribution is even better and usually requires less water, which means less time heating the water up.
Same cook times?
@@woodstream6137 Roughly, yes. It always depends on your equipment.
This is brilliant. Answered so many questions.
Thank you! Glad it was helpful :)
Looks like khinkali…
Egg is egg
Wrap asparagus with sliced ham then drizzle with the sauce.
I make hollandaise for asparagus.
Mam I took 76 gm extra flour and 50 gm extra water (comparing to your recipie) but didn't increase the amount of yeast (quarter tsp) and salt (½ tbsp) am I in trouble?
If anyone finds it difficult to peel the shell off the egg you can add a pinch of salt into the water together with the egg. This method works all the time for me.
my bottoms didn’t sink did i somehow do something wrong?
What do you call your soft net plastic strainer?
Nylon mesh strainer
can we use any other flower?
Masaprepa is precooked corn, kinda hard to substitute unless you get really creative, like blending up popcorn or something... (Raw flours may not cook through in the same time, nut flours are ready to eat but won't have the signature corn flavor)
is it raw meat?
Prosciutto/cured ham is uncooked, but the extended aging time (12+ months in salt) really transforms the texture, so it doesn't taste "raw". I've had salami and pepperoni for many years without realizing they are uncooked.
@@workdaygourmet thanks for the info
Just watched a video where plain Alka-Seltzer (without pain reliever) was used in this process. Its ingredients are literally sodium citrate. Who would have thought!
Thank you so much for saving me a lot of time. I Am now a new subscriber
Can I prep the dough and keep it in the fridge?
For extended time, I would add a 1/4 tsp of yeast, since this recipe gets its rise only from baking soda/baking powder, which may lose leavening strength over time. Live yeast will help with leavening overnight and for days.
If you warm eggs slightly before exposing them to boiling water, they almost never crack.
Doesn't work for me
Schmeven
I love the texture and taste of soft boiled eggs but I gave up on making them years ago... I bought a pack of those cheap little silicone 'cups' to make poached eggs in. I can make breakfast for 5 or 6 people really quickly, and the garlic butter toast is ready by the time the eggs are done. I live happily with that compromise... I don't plan on making soft boiled eggs ever again. I'm posting this so others might consider this as an alternative.
I make poached eggs far more often too. Soft boiled is like 90% for marinating and 10% for picnic/road trip where I want something portable. If you're home and just want plain egg for a salad or toast, poached or fried would be a lot faster and easier.
Pouring the boiling water is genius! Instead, what I've been doing is boiling the eggs in a pasta cooker that has a nesting colander. I put the main pot and colander together to cover the eggs with enough water, then separate the pot and colander leaving the eggs in the colander, bring the water in the main pot, and add the eggs in the colander to the pot once the water is at a rolling boil. Once it's boiled for about a minute, I put it aside for however long I need to get whatever stage of boiled eggs, pull out the whole colander and change the water in the pot to cold water. If it's a smaller batch of eggs, I use a scoop colander to place the eggs in the boiling water instead.
I've never thought of using a colander! That's super clever!
Which one tasted the best? What about texture and chew?
Personally, 00>all purpose>bread flour, but only because I have some pre-existing expectations of what a Neapolitan pizza should be like. The bread flour texture is closer to American style pizza, which could be preferred by someone who's unbiased to what it "should be".
@@workdaygourmet I appreciate your thoughts and the informative video! I will run these experiments myself as I’m trying to figure out my own ultimate pizza recipe and process, but it’s great to hear your thoughts as a preview of what I’ll experience!
Sandwich company stated pealing eggs with 11°C cold water is optimal.
Oh shit i never thought of using it with pre-existing bags. Maybe I will get this instead of the handheld one now!
I love that holy roman empire reference 😂
In my experience it all comes down to the egg type not how you treat them before peeling.
Theoretically , what temp do you want your butter when pouring to fully pasteurize the egg?
Depends on egg temp/room temp/blender speed. The final mixture needs to be 60C for a few minutes. With fresh eggs the double boiler is hard to omit if pasteurization is important
Thanks! I've never made this and my sister just had a baby and want to make sure if I cook for their family it's safe.
@@shade_the I really started using the pasteurized dried eggs for pasta and sauces after my toddler has shown interest in trying adult food. I was ok with playing loose with raw eggs for myself but wanted to play safe with young kids.