Відео

This is some bougie potato salad. I have never seen it made like this, but no mayo is up my alley!

whaaaat . . marinated potatoes . . yummmm

I've been using a knife like that or a butter knife to peel carrots for decades. No idea where I learned it.

Good job 👍🏻

Are the eggs room temperature or straight out of the fridge when you put them in the simmering water?

This looks delicious! I thought it was interesting that you put the water and salt mixture with the rest of the dough after the first stretch and fold. Can you just incorporate it altogether to begin with?

Looks very delicious 😋😋 I will give it a try

Good recipe I'm your new subscribe 😊

Damn i doing this today it looks so good 🤤

This looks so incredibly DELICIOUS!!! It also would be easy to make. Thanks!!!!!

Gonna try these!!

Omg 🤤🤤🤤🤤🤤 saving this video! Thanks for sharing!

Beautiful 🤩

YUM!!!!!

It’s a nice recipe

Looks delicious!!!

Pipe stock 😂

Parece uma delícia, tenho medo de fazer e ficar com cheiro de ovo

mine never dimples . I've tried 100 times. 3 strech and fold + 1 rise 4 strech and folds + 1 rise 4 strech and fold + 1 rise then flatten it and then 2nd rise. adding extra gluten to my flour all the above ways I have tried It rises perfectly, but never dimple. as soon as I try to dimple, it flattens. but if I cook it after the 1st rise. it's soft and fluffy. I don't really know what's wrong

If I want to make two smaller focaccias, can I cut the dough in half at the end? Or do I have to do the process twice with half the amounts?

Focaccia Caesar salad turkey with a lemon Aïoli the best sandwich ❤

Yum!!

Mixy mixy very good

I'll definitely do this this weekend!

How delicious it is!!! mmmmmi) 🎉

Love it! 🖤 Thank you.

Sweet!! 👍🏼

Looks delicious!!!!!!

Those little bast’ads look great. He-He 🎶

Misleading or straight up lies. AUTHENTIC GELATO (was) is not made with CREAM.

way, way, way undercooked for Europeans and especially the Greeks and the British. Rare is NOT and I mean NOT the best way to eat lamb.

Thank you! Will it work with all purpose flour?

Made this yesterday. Super easy to make. I didnt have garlic confit or herbs de province so i just sprinkled thyme, marjoram, fennel seeds and garlic granuals on top before i shoved it in the oven to bake. Delish! Even hubby was impressed. Nx time I will line my baking dish with parchment paper so its easier to lift out (had trouble with that). Made a sandwhich the next day and toasted it in the oven. OMG!!! It elevated my sandwhich to the nx level. Thank for this great receipe! Will be making this again and again.

Made this yesterday. Super easy to make. I didnt have garlic confit or herbs de province so i just sprinkled thyme, marjoram, fennel seeds and garlic granuals on top before i shoved it in the oven to bake. Delish! Even hubby was impressed. Nx time I will line my baking dish with parchment paper so its easier to lift out (had trouble with that). Made a sandwhich the next day and toasted it in the oven. OMG!!! It elevated my sandwhich to the nx level. Thank for this great receipe! Will be making this again and again.

Beautiful… I’ll try this tomorrow morning looks easy enough …👨‍🍳

Wow looks very delicious ❤Please stay connected 😊 😀 🙏

美味しそうです😊

One problem here: where I live (Colombia), it's very difficult to fine bread flour, just all-purpose flour. If I added an egg yolk or two, do you think it would beef up the protien content?

Going to make this one soon. 👍🏻

Thank you for the video and detailed recipe. My first attempt was a success!! ( kids thought it was store bought) However, I left the first proofing too long ( 3 hours in an oven with light on). The dough became very runny. I guess I left it too long in a warm place. Lesson learned Will try again tomorrow:)

I made a focaccia yesterday. It’s important to put in the salt after you add the yeast water. When the dough is done. Otherwise the effects of the yeast are reduced.

This looks fabulous! I’m going to make tomorrow. Does it matter what kind of flour you use? Also, what size pan is that? Thank you so much.😊

So, I am very curious and tempted to try your 4 hours method, but I have to ask, why say all other recipes to cook the lamb leg for 24 hours if 4 hours are enough? What happens if I leave it there for 6 or 8 hours at the same temperature (128°F)? Does it make a huge difference if I raise the temperature to 131°F? Because many sources say, it will be rare up to a core temperature of 140°F.

I always thought foccaccia was complicated but this looks super easy. That crispy crunch out of the oven was spectacular, even without the 30 min wait bc “aint nobody got time for that.” Will be making this.

Wow. Looks so easy. I might have time for that! Thank you for another great video.

Sounds just like the guy from Red letter Media.

Very instructional. Very cute. I’m adding this recipe to my list!

Chat is this real?

Good job chef

Beautiful chef 🤩🤩