Відео

Peanut dust?? Where’s Chapaddy G when you need him 🤣🤣🤣

Great Easy Directions! Thank you

HI STEVE THANKS FOR YOUR FOODIES VIDEOS I LOVE THE QUICKEST COOKING SUPER SOUPS I AM AN SOUP LOVER THANKS FOR SHARING CARING OF YOUR WONDERFUL COOKING VIDEO RECIPES MAKE MORE

Looks good

I've tried several recipes fpr flourentines, this one is by far the best! Super easy to follow too

You had 829 "likes" 👍 - I made it 830. You had 49 comments on this video - I made it 50 😂 I like "round numbers" 😂👌

Bakers in North East English coastal town, Seahouses, called Trotters, makes the best Florentines I've ever tasted, bought one by accident, and was blown away by it. I wish they would deliver them to somewhere local to me, save me a 400 mile road trip :(

Good day sir can I used golden syrup

What a queen,…

Beautiful recipe❤

Thank you for the bechamel sauce advise!! Looked like a beautiful dish!!

Nice recipe but you don’t need to come off so feminine.

I was wondering if you think these would ship well. Id like to bake and ship them to my family and friends for Christmas.

Will your recipe work in a high humidity part of the world? I really want to try this. So yummy looking. ❤️🤍💙

£2.30 for a stake 🤔

Bit of a faff

Hi Steve, I used your recipe for the first time this week and it tasted fantastic but I have a problem. The base of the loaf was very dense but the upper part was lovely and light and airy-a perfect crumb. This has happened on several of my various bakes and I wondered if you could advise what is causing this. I can add a photo if this would help you to diagnose the problem. Regards Ted

Horrible technique.

How many grams is 4 crab sticks? I have a tin of shredded crab meat to use.

Can you freeze these?

Approx how many florentines are made from the quantities given in the recipe?

Pretty simple actually, thanks for sharing 👍

Hale

I think you Bake them - NOT Roast! OK? Good recipe. Thanks. :)

Magyarul is van recept??

I was thrilled with the idea that it could be frozen. I adore Asian food, but am usually too tired to cook from scratch at the end of the day

Have you written the recipe out somewhere please?

Is it ok to put silicone muffin tray in the oven? It won't melt? Also which glace cherries did you use? Do you wash them first? Many thanks

How am i only seeing this now.

Best way of velveting is to slice the protein a bit thinner and diagonal across the grain. Use baking soda to lightly coat and leave for 20mins. Rinse some of the baking soda off protein and throw it in some violently boiling water for 20 seconds and let it dry a bit while you get a wok smoking hot until the oil is burning. Stir fry it and add whatever ingredients and sauces to complete the dish. High heat is very important and better if done in small batches if you don't have a Chinese jet burner stove thing

It’s been proven MSG less side effects than many other food allergies like dairy or nuts. “Chinese restaurant syndrome” is a fallacy, MSG contains 2/3rds less sodium than salt, better for your heart.. If you mix 1 to 1 ratio of salt and MSG you reduce your sodium content by 40% You already take in MSG, Mushrooms, Chicken, Tomatoes all contain MSG, it is a natural product with no additives, it enhances Umami flavour beyond what salt can do. It makes me question that you, your wife and friends suffer because of MSG…..

Nitrile gloves are not sterile. Moreover the powder inside gloves are powdered plastic.

Ooo looking yummy 😋 my eyes ate this lovely & healthy 😍

Ooo looking yummy 😋 my eyes ate this lovely & healthy 😍

How long to wait before applying choclate. Mine is almost half hour but still not hard 100%

Would it be possible for you to give me the ratio for 12 people .

Very nice

Awesome 😍😍😍

Hate to say it but that's not velveting. Velveting is coating the protein in egg white and cornstarch then deep fry in low heat. It is used for chicken bits in Chinese stir frys. What you're doing is tenderizing beef with baking soda which is used in Chinese takeout joints.

Awesome

Thanks for your video. I've been baking with poolish for a couple of years, and I really think it's the answer for those of us don't want to fuss with sourdough starter (or who have spouses who refuse to allow starter in their fridge!) Your loaf seems to have turned out great; however, I was surprised at some of your method. 500 gr. of flour and 290 gr. of water is 58% hydration - not 68%. 58% might be hard to mix. I've found 75% or higher leads to a more open crumb (but it's more difficult for beginners to knead). 3 gr. of yeast in a poolish with 250 gr. of flour is 1.2% This risks overproofing if left overnight. At room temp., your poolish might have risen completely in a couple of hours. The point of proofing the poolish overnight is to develop all its qualities slowly. Recipes I've seen suggest .33% for an 8-hour overnight rise or 0.2% for 12 hours. And why do you add salt to the poolish? Most bakers point out that salt can inhibit the yeast... (Maybe it's the salt that allowed your poolish with 1.2% yeast to proof slowly.) Still, if the main purpose of salt (besides flavor) is to add tension to the dough, it's not needed until the final mix and bulk fermentation. Adding 4 gr. of yeast the next morning brings total yeast in your dough to 7 gr. That's 1.5% total yeast. This is completely reasonable when not using a pre-ferment. But the poolish preferment allows you to cut back on the yeast. When I did use about as much yeast as you do, I found my dough frequently over-proofed, weakening the gluten and strength. Now, when I do my final mix, I bring the yeast up to around .3 - .5% total. The bulk fermentation will take longer than your 1 hour, but results are great. Thanks again! Happy baking!

I do this with cheese slices in garlic bread. Not as fiddly like. Will try this.

Is it possible to make these without the double cream ? My sister can’t have dairy :((

Can I do it without the muffin mould ?

Hi could you please link your silicon tray?😄

I just made these and they are seriously good!!!!! I made them for Christmas dinner, but I will really need to force myself not to eat them before then :)

Mm, nice florentines 😋

Well that seems pretty strait forward.

What is MSG?

Hello. Can the pre ferment be refrigerated for 24hrs?