Відео

Is the water reservoir fully seated on the machine and filled up fully with the descale solution?

You could use canola oil if that's what you prefer. It does have a high smoke point 400-450°F, so just make sure to heat your oven hotter than that to create the seasoning layer. Same steps in the video still apply. A very thin layer for each seasoning cycle. Hope that helps!

Thank you! Glad you liked it!

It's hard to beat an old classic!

That's a great idea!

I used it to rinse and dry blackberries today and it worked out great! Thanks for the idea!

I'm glad it's worked well for you too! Has there been any cans that it can't open that you've tried?

Opened all cans so far. No problems..

That's pretty common with a seasoned carbon steel surface. I scrape off what I can while it's dry and then use chainmail scrubber under some water. Then I'll dry it off with a paper towel and apply a thin coat of grapeseed oil so it doesn't rust. Hope that helps!

@ 🙏

As of today it's showing $44 USD. Not sure where you're shipping to, but that doesn't seem right.

Happy to help others out there! It's been really helpful!

It's great for BBQ and I agree! It's very easy to clean! Thanks for watching!

I appreciate the nice comment! Ah nice!! What's your favorite toppings?

Happily! I actually use the PizzApp that is really handy. For this recipe for 2 dough balls that each weigh 270g at 65% water hydration, you want to first make your poolish dough first. This will be 38g Flour and 38g of water with .64g of yeast. I'll combine the warm (110 degree) water with the yeast before adding to the flour. Once you mix these together and let it ferment for an hour at room temp. Go ahead and combine 280g of flour with 6.4g of salt and .09g of yeast. Pour 169g of water into your poolish dough along with 8g of olive oil. Then slowly add in the flour, salt, and yeast mixture to combine it. I use a Kitchen Aid stand mixer, but you can also incorporate and fold in these ingredients by hand. Work the dough by stretching and folding it over to knead it. Let it rest with a little olive oil on top covered with saran wrap on the counter for about 15 minutes. Divide in 2 balls and then make them round and store in a lightly greased container with a lid. I'll let them sit in the fridge overnight and then take out of the fridge about 3-4hrs prior to making my pizza. Hope this helps!

Thank you! I appreciate that! Question for you! What's your favorite style of coffee?

I appreciate the comment and suggestion for the future! So I just tested it again to be sure and on standard hot (not iced) 8 = 8oz, 10 = 10oz, & 12 = 12oz. If you choose the strong brew, it will just brew longer to increase the strength, but the yield will still be 8oz, 10oz, or 12oz. My machine is pretty consistent, so I can only speak for my own experience. I hope that helps!

Yes, I have experienced pealing on my ceramic plate. I still currently use this air fryer as my backup or if I need to run two at the same time. Hope that helps!

Thank you! I appreciate that! The views and likes will eventually come. I'm just happy that this video found you! That's awesome that you've had the chance to meet and work directly with them! I couldn't agree more on the black signature addition! What's your favorite toppings on your pizza?

@@gadgetsyoucrave Well you've gained a subscriber with myself so now we just wait for the others to roll on in! Gozney team are amazing no matter who you speak to, backed by some of the best people in the world. The gozney rep for Australia worked with Traeger for 17 years so he's got great knowledge. I couldn't honestly choose 1 favourite pizza topping other than fresh bocconcini add that to any pizza and you've got me taking my undies off

@@ZeakorDesigns Thank you! I appreciate the sub! Sounds like I definitely need to try bocconcini ha!

@@gadgetsyoucrave bocconcini, fresh thinly sliced tomato and fresh basil on top. Beautiful pizza

Avocado oil has a high smoke point, which makes it suitable to season a carbon steel pan. Just make sure to do very thin coats for each layer and you will be okay! I like to do at least 3 seasoning layers on a brand new surface.

It really does make a big difference! I've had similar experience too!

Thank you for that nice comment! I'm glad you're having a great experience with it so far! Dinner style eggs is a great idea! I'll have to try that!

Were you able to restore your pan?

I bet it probably was a little bit of both. Maybe it holds it in place better? I will say this is heavy enough where it's not going to slide around much. If I had a Genesis, I'd probably just set it on the grates and see how I liked it. I've had great experience with this holding heat well and it hasn't warped yet! Happy Grilling!

I have! I'm going to post a video soon with my experience! I'll tag you when I upload it!

Olive oil has a low smoke point and wouldn't be recommended for seasoning. Mainly because it will start to leave a smokey and burned flavor to your food as it breaks down. I'd recommend grapeseed oil if you can find it.

Rice bran, sunflower or “extra light” olive oil have an even higher smoke point than grapeseed. However, do NOT use “extra virgin” olive oil! Regular extra virgin has a much lower smoke point. This is because most of the olive flavor compounds still exist in “extra virgin” olive oil, and that is what burns at higher temps. Extra light is refined even further, and if you put some of each in a glass, then hold them up next to each other in the light, you will see that the extra virgin is darker in color with a slightly greenish hue, while the extra light will be much clearer and barely yellow in color.

Sunflower oil is fine, right?

You're welcome! I've always wanted to buy a pizza hut pan! I would love to hear how you like it once you have a chance to use it.

@@gadgetsyoucrave it worked beautifully! Love this recipe and the pan!!! 👍🏼❤️

@@therealgigi_ Yay! That's great to hear! Thanks for the reply!

Glad you love the ice mold! If this OId Fashioned is so different, what's your idea of a correct Old Fashioned? Usually I have cocktail cherries and an orange peel, but didn't have any on hand when I filmed this.

I had the same reaction to your old fashion. Sounds like you didn’t have everything you needed. I would suggest you do not make the old fashion in the glass you are drinking from. It should be in a bar cocktail mixing glass and lots of ice to chill it, and stirred Otherwise you get a warm old fashioned that starts to melt your ice. Plus a warm old fashion is not good. Also make your own syrup, the store bought ones are garbage. And a little more precision on ingredients goes a long way to balance the ingredients.

@@dennishowe I appreciate the feedback! I'll incorporate that when I make my next old fashioned!

I usually just pull it out of the freezer and let it sit on the counter for 10-15min. Then I’ll work on pulling the whole silicone mold out of the gray container and run hot water around the basin for a few minutes or you could even let it sit in hot water up to the level of the ice cubes. It should pull a part after 10-15min. Hope that helps!

Ha you’d be surprised!

I have a link in the description directly to the True Cubes mold! If you end up getting it, I'd like to hear how you like it! Cheers!

@@gadgetsyoucrave thank you, how do you like that larceny? I’ve never tried it.

@@brandonsomerville7604 Larceny is great! I recommend it! If you’re looking for another affordable great tasting option, look for Old Forester 100 proof.

Do they look like streaks through the ice? How did the second batch go?

Ideally, you would want to take the cubes out closer to the recommended time. This way the bottom base doesn't freeze solid, which makes it harder to remove. I have forgotten it in the freezer before and took it out a few days later. I pulled the mold out of the grey plastic container and let it sit on the counter to make it easier to separate. Hope that helps!

I'll generally muddle a sugar cube, rim the glass with an orange peel if I'm feeling fancy, and top with a cherry! How do you make yours?

@@gadgetsyoucrave this guy seemed to know his stuff, so I’ve been making his version. Even made the rich simple syrup and got a cooler to make those ice cubes. They are quite tasty. Cheers! ua-cam.com/video/pdcrJ5V7YKM/v-deo.html

How do you like it so far

@@Rotvic17 I love it! I used it four or five times and each time I had success with the clear ice.

@Dwaine Esch thank you so much. I'm ordering mine today to make some smokey old fashioned. Do you recommend regular water. I have water cooler filtered water

@@Rotvic17 I use water I run through a Britta water filter pitcher.

@@dwaineesch1344 ok cool. Can't wait for mine to come in

I think you missed the clear part..😂

I think the only person here that needs better school is you 😅🤣

I saw a diy with a mini cooler and ice cube mold the person drilled holes in the mold

Yes but have to be sealed shut ..

I have. I placed the ice in a gallon freezer Ziploc bag and when I use it, I let the ice sit out for about a minute. Then I run it under cold tap water. This removes any crystalization and comes out crystal clear.