Відео

Hey 👋 I would put it in a Ziplock bag or a plastic container once it’s cold and then freeze it. Should be fine for at least 6 months in the freezer. Cookswisw

Guets neues ;)

That is the reason why i did this Video, i love it too ;) 🥰 thx

Thank, God bless you too 🥰😊

Danke auch und ein gutes Neues Jahr 😃 Grüsse aus der Schweiz

Merci viu mau für deinen schönen Kommentar und die geteilten Erinnerungen. ☺️😊 Danke auch für die Vorschläge, schreibe ich mir gerne auf :) Hoffe komme das Jahr wieder mehr dazu Videos zu machen. Grüsse Matthias

Which salad do you have in mind? Carrot, Sellerie or just green?

@@cookswiss2024 green please

Hey 👋 Those were used Vanilla beans, i used them in custard and then reused them to make this vanilla sugar.

Hey 👋 You can use a food mill to separate it from the seeds and then use it like apple purée. Or add some sugar and make jam.

Sorry i don’t really speak Portuguese, the google translation is strange and does not make much sense. What do you mean with which side? For Birchermuesli there is a dedicated grater but you can also use any other fine grater. Cookswiss

Sorry i don’t really speak Portuguese, the google translation is strange and does not make much sense. What do you mean with which side? For Birchermuesli there is a dedicated grater but you can also use any other fine grater. Cookswiss

Thx, and thanks for the feedback about the music too 👍🏻😅

Thank you too :) nice too hear, they are ready in my garden too right now 😊👍🏻

Thank you very much for your comment :) Couldn’t agree more 😃 Enjoy your Vanilla sugar 😉 Cokswiss

Hey 👋 Those where used beans, they where in milk and that milk had to be washed off. Its kind of the whole point of this vanilla sugar, to recycle the beans you already used.

Ah interesting 🧐 then how do you make it quicker?

@@cookswiss2024 I just take my spent or old dried out pods, or dry out new ones, grind them up extremely fine in a coffee or spice grinder and add them to sugar. Let that sit for a couple weeks. Been doing that for years.

Ah cool, have to try that as well. Is it like a good grinder or just a regular cheap coffe/spice grinder? I never get mine really fine, there is always some big Vanilla pieces inside…

@@cookswiss2024 use a really good spice grinder or better, a small food processor

Thx 🙏;)

True :) sounds better as well :)

Hey Jerry, That sounds wonderful, hope i can bring back more memories in the future with my recipes 😊

@@cookswiss2024 I look forward to it. Thanks again!

Same , only my swiss grandmother 's recipes are written in German. 😊

Hey 👋 Not sure how i should explain this in writing ✍️😅 also this „ä“ vowel does not exist in English. I would say Anise Cookie 😃

Bitte schön 😊🙏

I think it is 😅

You can put less if you want :) this is for me a complete seasoning, i will not add other salt while using it.

Agreed, better eat the quince raw 😂

It is a hell of an ordeal making it but there is nothing more enjoyable than the quince jelly after all that work. It's my absolute favourite. 😋

era mesmo leite condensado com açúcar, hoje inimaginável :)

@@cookswiss2024 pensava que era apenas evaporado. Mas no caso naquele tempo,era servido no jantar,não no café da manhã,não é?

​@@cookswiss2024outra dúvida: não dá para ver direito, o ralador utilizado no vídeo,é aquele mais grosso ou é o fino?

no original é na verdade com leite condensado, ou seja, com açúcar. inimaginável hoje. Cookswiss

@@cookswiss2024 eu cheguei a pensar que era o leite evaporado mas sem açúcar,pelo fato de ser uma receita saudável

​@@cookswiss2024outra dúvida: não dá para ver direito,esse ralador do vídeo, é aquele mais grosso ou é o fino?

Hey 👋 Thank you very much, enjoy 😊 Cookswiss

Good idea, thx for your tipp 👍🏻😃

You are allowed to put less ;)

Absolutely agree, soak the oats and use whatever Milk you like :) Just be aware, Dr. Bircher Benner lived from 1867 to 1939, that was the time of condensed milk which was patented in 1856. en.m.wikipedia.org/wiki/Maximilian_Bircher-Benner But if you ate it with Almond milk in 1992 they were ahead of time again, considering that it trends since a couple of years :) Cookswiss

Hey 👋 Definitely after soaking, it will oxidize very quickly and we want to avoid that :) Cookswiss

Your partner is right :) There is no reason to take it off, was just to show the boiling :) Happy Orthodox Easter 🐣 😊 Cookswiss

Glad to hear it worked 🙏😃

Glad you understood my approach with the cooking time 😌 and i am happy that you appreciate it too 🥰 Thx and Happy Easter 🐣

There is at least one huge mistake, and that is placing the eggs into already boiling water. Huge risk of cracking. I prefer placing the eggs in the cold water and simmering for 20min once they reach boiling point.

A few always crack but definitely less then 10% so i don’t think thats an issue. Boiling them for 20min would be too long for my taste, but they will have a deeper color i guess.

Hey Mike Thank you, glad you like it 😃 Lovage is kind of lost in the Time lapse at 2:45. It looks very similar to parsley and is very strong, therefore its only one twig :) Cookswiss

Hey 👋 Its in the Video and also in the discripion below 👇 the video :)

It is basically Quince, Sugar, water and lemon juice

Ohh no 😱 what was odd 🤔

Hey Pat Cat That is a good question ;) I think this vanilla sugar is rather mild, i would put 2x tablespoons of this home made vanilla sugar for 1 tabelspoon of extract. However if you use this synthetic extract or powder (sugar) then i would use less because that is quite strong. So if natural more and synthetic less :) Cookswiss

I did it, and i have muesli in Switzerland 🇨🇭.. actually quite frequently because i live here :) There are many different recipes and i don’t claim that mine is the only one. Make your own video, its free, everybody can do it ! Good luck Cookswiss

Hey 👋 I agree, that would be nice to know :/ But for this jam i would not worrie too much, a bit more or lees won’t matter much 😅 Cookswiss