Відео

Where is the recipe for the filling? I watched the video but specific amounts were not given.

The recipe that accompanies your video on google calls for rosemary, this video says thyme. Which herb is correct?

I never chill My dough and it comes out perfect also after you chill you have to let it sit because if you don’t you gonna end up with a mess of frustration 😅

Thank you .

Love this recipe, but when I made it, it didn't get nearly as wet as yours? What did I do wrong? I followed it to a T!

I add powdered milk, egg, and honey instead of sugar. Also use less yeast in the final dough and give a 2 hour cool ferment before shaping and baking. Very tender crumb. Just some thoughts

Thanks Chris very good job I got it👍👍😁❤️

I will give it a try thanks for the tip

Thanks for the careful tutorial

You saved thanksgiving!

thanks very much bro 😀

Great recipe..done 4x now and always perfect..Lil tip on getting a great ear on the bread. Turn your hand 90° and pull razor across..thanks Chris

Great! Thanks

Your recipes look authentic. I will be trying this and the semolina bread to start. Thanks

Never knew this, very great information I’m bad at prepping meat poultry and fish. Please make more videos like this!

Best video ❤

Thanks. You just saved me a ton of money. I bought a whole turkey for 88c/lb instead of a Frankenstein boneless breast for $4.89/lb. I now have a boneless breast in one bag, then 2 bags that each have a leg quarter and wing in them in the freezer. The spine, neck and breast bone are in the instant pot to make broth that I will freeze in 1 cup portions to use in the food that I make for my cats. I made sure to sharpen my knives before I started. It was so easy to do all of that while watching your video.

👍👍👍👍👍

👍👍👍👍👍

😋😋😋😋😋

One of my favorites 😋😋😋

Looks delicious 😋

At 66, I finally have the patience and focus to cook. This video is amazing. Luckily, I’m the only one eating my food so I don’t have to get into an ugly debate about washing chicken first. Your entire method looks just fine. Thanks Chris. Looking forward to your next class.

Your recipes are always so good. I can’t wait to make this.

Those do look good Chris. thinking about rolling those in bread crumbs then maybe spray it with some olive oil. always enjoy your recipes thanks

They look delicious. Going to have to try them

Absolutely fabulous recipe Chris. There’s nothing like a good homemade gravy. Thank you for showing us how easy you can be and how delicious it is.

I love the recipe but an hour is not long enough. I cooked it for two hours at 350.

Looks amazing, would love the recipe printed form!

Agree with TheLLCoolJD - best, most instructional and simple video. Thanks so much!

I am so sorry, Chris. Some people….. I WILL be using your recipe! I did subscribe! Thank you for everything you’ve offered!

Good for you and hello to the wee guy :) I do wish American UA-camr's would realise that Semolina means coarse grind and flour means fine grind. There can be no such thing as semolina flour. I think you meant Durum, but was it Durum Semolina or Durum flour (rimacinata)? Don't worry you are not alone on this one. In Italy this would not have any sugar or oil in it . Bravo for having a go at it though!

Does it get the cupboards above hot?

What a wonderful recipe I was going to go out and buy a large bowl to make this crust but I like the idea of the dish bin. Your directions are great and your grandchild’s video is very good. Thank you

You have a really good knife! I was just thinking about getting sharper knives for cutting meat. This is incredibly helpful! Thank you!

i am in my 20s and only now learning how to cook for myself. thank you for teaching me life skills that no one else taught me. even including the small tips like clarifying where and how to use specific chicken cuts and the trick about pounding it with your fists to tenderize. i will remember this every time i cook for myself and one day for others.

How long can the shells stay for before you have to cook them? Can the shells be chilled until the next day?

Starting to learn how to cook now, thanks for making this video!

That is way too burnt

I should have watched this yesterday before I made a mess prepping one large package of chicken breast. But luckily I have one package to do so I will do this. Also, can this be done when chicken has thawed?

Thank you so much I was struggling to find this video 😭

Thank you 🙏🏻 I just got my own apartment and I’m learning how to cook 🤣🤣

I always use chicken breast for cooking. when I bought it from the market, I always wash it with water. Is it bad to wash you chicken breast with running water?

I always use chicken breast for cooking. when I bought it from the market, I always wash it with water. Is it bad to wash you chicken breast with running water?

Wow! What brand of knives are you using?

Great tutorial!

Good God Chris? It’s Italian food…can you say which flour? Whole wheat, 00, All purpose? Jeez? But still know I used 00 and let the batter sit overnight then I had to add more water and used Japanese crepe pan and it made good crepes.

We enjoy all the videos and appreciate the terrific work by the camera operator -- something we take for granted in all of these segments! Keep up the great work!

What happens if u don't have bouillon base what else can u use

By far the best manicotti video on UA-cam. I'm making this for a dinner party tomorrow night. Thanks Chris!