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The Cooking Canuck
Iceland
Приєднався 28 лип 2019
Welcome to The Cooking Canuck!
Not only for Canadians, but everyone who wants to explore the world of food, baking, and more. New videos are uploaded weekly, and are not only informative and fun, but they're short and very easy to follow along with.
I will be posting video's of all the types of food I love cooking and baking, as well as the occasional planting or fermentation video.
I hope you have as much fun watching these videos as I do making them, and I am looking forward to hearing what all of you are cooking/baking
Not only for Canadians, but everyone who wants to explore the world of food, baking, and more. New videos are uploaded weekly, and are not only informative and fun, but they're short and very easy to follow along with.
I will be posting video's of all the types of food I love cooking and baking, as well as the occasional planting or fermentation video.
I hope you have as much fun watching these videos as I do making them, and I am looking forward to hearing what all of you are cooking/baking
Homemade Sourdough Pretzels from Scratch
I just couldn't wait to share this recipe with everyone. We've had our sourdough mothers and starters for a while now, and it's time to expand it's use beyond the regular bread you've been making.
I think it's safe to say almost everyone like a good pretzel, and they're even better when made fresh. You can even pick what toppings to put on, allowing for your own personal take on a pretzel.
I hope you enjoy this recipe, and let me know in the comments how yours turned out, and what kind of toppings you tried out.
Ingredients needed:
2 tbsp butter
1 cup milk
4 cups flours
1 1/2 cups sourdough starter
2 tbsp sugar
1 tsp salt
1 tbsp baking soda
pretzel toppings of your choice
I think it's safe to say almost everyone like a good pretzel, and they're even better when made fresh. You can even pick what toppings to put on, allowing for your own personal take on a pretzel.
I hope you enjoy this recipe, and let me know in the comments how yours turned out, and what kind of toppings you tried out.
Ingredients needed:
2 tbsp butter
1 cup milk
4 cups flours
1 1/2 cups sourdough starter
2 tbsp sugar
1 tsp salt
1 tbsp baking soda
pretzel toppings of your choice
Переглядів: 241
Відео
2 Minute Homemade Chocolate Mug Cake | Moist, Easy and Delicious
Переглядів 984 роки тому
So many mug cake recipes are too dry but this one retains moistness and is so incredibly delicious it's now my go-to quick sweet dessert. It can be made vegan by simply not using the same type of chocolate chips as they contain milk. The recipe is simple to remember as well: 4 tbsp flour 3 tbsp sugar 3 tbsp vegetable oil 2 tbsp cocoa power 2 tbsp water 1/4 tsp baking powder pinch of salt a few ...
Delicious Homemade BBQ Sauce from Scratch
Переглядів 2004 роки тому
Looking for a quick BBQ Sauce but don't want to go out to the store just for that? I've got you covered with this super simple, one 'pot' BBQ sauce. Using ingredients you most likely have laying around, and only taking 5 minutes to make, this sauce is so flexible that you can add more or less of any of the ingredients to suite your specific taste. Who knows, maybe this is the start of your awar...
100% Whole Wheat Wraps from Scratch
Переглядів 21 тис.4 роки тому
Here's a simple 4 ingredient recipe for 100% whole wheat wraps. They are simple to make and taste way better than anything you will buy in the store. If you're feeling adventurous, even try adding in additional flavours to these to add in your own personality. Ingredients: 1 3/4 cup whole wheat flour 1/4 cup oil 1/4 tsp salt 1/2 cup warm water
Simple Homemade Udon Style Noodles - 3 Ingredients!
Переглядів 1214 роки тому
These noodles are not only easy to make, but fun. So fun in fact I couldn't wait to upload this to share with everyone. They consist of only flour, water and salt, and can be added to any soup or pasta dish. Only taking 30 minutes to make, with most of that time just waiting, it really couldn't be easier to start making your own noodles from scratch at home. You can scale up or down this recipe...
Easy Vegetable Stock from Scraps
Переглядів 1534 роки тому
A quick and easy vegetable stock using the parts of vegetables people typically throw away. It's a perfect way to easily flavor rice or pasta, but my favorite is making a vegetable soup or ramen broth with it. Ingredients: 1 bag of vegetable scraps (can be anything but stick to things like celery, mushrooms, onions, leeks, carrots) 2 tsp Thyme 1 tbsp olive oil 5 cloves of garlic 2 bay leaves sa...
Quick & Easy Keto Crackers
Переглядів 1584 роки тому
A quick recipe that anyone can make from home using ingredients they have laying around the house. Keto and wheat free, this is the perfect snack for everyone. Recipe: 1/2 cup Almond Flour 2 Tbsp Coconut Flour 1/4 cup flax seed, or any seeds of your choice 1 tsp garlic powder 1 tsp salt 2 tsp rosemary 1 tsp caraway seeds 1/4 tsp pepper 1/4 cup coconut oil (melted) 1 egg Mix everything together ...
100% Sourdough Bread Recipe
Переглядів 1094 роки тому
Have you ever wanted to make a loaf of sourdough bread just like the ones you get in the bakery? Well in this video I'll show you how easy it is to do just that yourself at home. This recipe takes 24 hours total, with about 15-20 minutes of active work (the rest is waiting time). Check out my video on creating your own sourdough starter to use in this recipe. In this recipe everything will be l...
Homemade Dijon Mustard - The Easiest Recipe Ever!
Переглядів 84 тис.4 роки тому
Nothing tastes better than Dijon mustard made at home, adjusting it to exactly what you like. It always impresses your guests as well which is a bonus. I'll take you through the step to make it at home. It's extremely simple, and even a recipe you can remember for years to come. Ingredients: 3 tbsp yellow mustard seed 3 tbsp black mustard seed 1/4 tsp ground mustard 1/4 tsp onion powder 1/4 tsp...
Easy Creme Brulee Recipe
Переглядів 304 роки тому
Everyone loves Creme Brulee. a mix of creamy custard with hard caramelized sugar. This recipe not only tastes amazing and looks impressive, but is so easy to make yourself. You probably have all the ingredients already, so why not make it tonight? Ingredients: 6 egg yolks 4 tablespoons sugar 2-3 tbsp for topping the custard 1/2 teaspoon vanilla extract 2 1/2 cups heavy cream Method: Preheat ove...
Feeding Your Sourdough Starter/Mother
Переглядів 2404 роки тому
Think keeping a sourdough starter/mother is hard work? Don't have time to feed it everyday? Well I'm going to show you that not only is it easy, but it's something you only need to worry about around once a week (or even two if you get busy) Simply keep your starter in the fridge in a jar that's lightly closed, and take out to feed once a week. No need to even measure the amount you have, just ...
Sourdough Starter from Scratch - Day 5 - Final & Testing
Переглядів 1214 роки тому
Over the past 5 days I have be taking you through the process of making your own sourdough starter from only flour and water, and here we are on the final day. On the final day we're simply going to test our starter to see if it's ready to use. If it's not, simply keep feeding your starter until it's ready. Method: For day 5, the final day, I simply dropped some of the starter into a bowl of wa...
Sourdough Hot Dog Buns from Scratch
Переглядів 4 тис.4 роки тому
In this video I'll be taking you through the steps for making your very own sourdough hot dog buns! The sourdough is not essential for this recipe but I find it adds a great flavour to the buns. Ingredients: Sourdough Starter: 120g Bread Flour (high protein): 480g Water: 270g Dry Yeast: 3.5g (1 1/4 tsp) Sugar: 70g Vegetable Oil: 25g Salt: 9.5g Directions: Combine all the ingredients into the bo...
Sourdough Starter from Scratch - Day 2-4
Переглядів 644 роки тому
Over the next 5 days I'll be taking you through the process of making your own sourdough starter from only flour and water. It's an easy process that anyone can do, and even master. Method: For day two, we add equal parts flour and water to our mixture culture we have from day 1, repeat this process for days 3 and 4 . In this video I used 4 oz (114g) of both flour and water, and added to the cu...
Sourdough Starter from Scratch - Day 1
Переглядів 834 роки тому
Over the next 5 days I'll be taking you through the process of making your own sourdough starter from only flour and water. It's an easy process that anyone can do, and even master. Method: Equal parts flour and water mixed together in a large jar/container. In this video I used 4 oz (114g) of both flour and water.
Homemade Ginger Beer From a Ginger Bug
Переглядів 3,5 тис.4 роки тому
Homemade Ginger Beer From a Ginger Bug
I don't want turmeric cinnamon,yours is the best , some other used pineapple 🍍
You gimger beer recipe is a great explanation 🎉❤❤thank you ☺️ today I'm making gimger beer ,already have ginger bug for one week.
Thanks very much. Simple and easy.
Is it okay to not add whine vinegar. I only have acv
whole wheat is nasty
Easy adbquick, must say you handle that dough way better than the ladies, will try it👍
Does this produce alcohol? If so, how does one avoid alcohol? Thanks
Nice recipe, but tap your jar on the counter and use a skewer to get rid of all those massive pockets of air.
Didnt know it would of swell without baking powder
Great recipe, HORRIBLE MUSIC. Like forcing me to listen to 2 ally cats mating when I just want to learn how to make mustard in peace. Please all youtubers STAHP dubbing mindless drab digital music on videos. Humanity does not need to have all 5 senses overstimulated 24x7 just to get yourself some clicks.
Just put a batch on - first time ever. Cracked the seeds with a mortar & pestle. I used a dry white wine for 100% of the liquid, to start. It began absorbing the wine and started thickening-up pretty quickly. Had a little taste from the spoon just before covering and it was already tasting spicy like dijon! Will taste tomorrow and decide if it will get more wine or some ACV to loosen it up as liquid is absorbed. Looking forward to trying it once completed! Thanks for the recipe.
Thank you for sharing watching from New York ❤
I made these a few weeks ago and my family loved them. I’m using the same recipe for hamburger buns today! Thanks for the recipe!
Great job on those mate. Thanks for the really straightforward video. I will be giving these a go for sure this week. I just wondered what you meant when you said 12% though. I didn't understand that at all. Are there different types of wheat flour strengths or something? If you or anyone has an answer on this I'd love to hear it. Many thx :)
Why diced tomatoes? Why not whole or crushed? They purée better.
Where did you get your tubs. I can't find them in the right size.
Is your sourdough starter at room temp or could it be discard from the fridge?
great vid. will try it. thanks
Great base recipe. Recommend reducing background music volume.
👍
Can i add limes to ginger bug?????
You got that short jar from IKEA?
Thank you. Small amount of mustard and no wine needed!
sir what is shelf life. for how long this remain fresh in refgirater?
Thankyou for throughout explainantion . Really need these 😘
It thickens up so much when blended bcuz youre makin an emulsion. The blender can mix much more vigorously and thus combine the large amount of liquid that you cant easily mix in by hand even if you spend a rly long time on it. Tho similarly, in the fridge its the same general sense of emulsion goin on but slowly and assisted by the cold makin things more willin to bond more easily, particularly given the high acid environment. Lookin at how thick it was when you finished blendin, you cudve probs added in at least another third as much vinegar as youd used and it still wudve thickened up quite easily once blended. When a blender is involved, emulsions can be made with absurd amounts of liquid compared to what youre usin as an emulsifier (here its the seeds by the way, hence wantin to break them up so the liquid can get into them better and begin its thing sooner). Ofc, that wud get you a diff mustard entirely, but just an observsation.
but...when the water is gone...then what?
Best recipe I've seen so far thanks
Thanks3 Sir for sharing your excellent receipe. Sir do we add 1 tbsp of vinegar after 6 to 8 hrs. Do we do it initially or after 24 or 48 hours. THANKS in advance. God Bless You and Your Career.
So its rly you play it by eye and you can adjust it at any pt. All you want to do is keep the liquid content relstively high so its not necessarily free flowin but nearly to that. This will vary based on elevation, temperature, humidity, seeds, and likely other factors too. So no one can just say "youll need more liquid at X pt". So, what you do is you initially check after mixin it all if it has enuf liquid still; then you cover and wait 6-8 hrs and see if it looks like it needs more liquid. After that you wait for up to 24-48 hrs and it shud be at the pt where all the liquid that can be absorbed is absorbed and if you want to blend it (which i rec you do), then you blend it, addin more liquid if it gets too thick from blendin. Notably you can skip blendin and merely handmix the mustard after that first couple days and let it sit covered in the fridge for about a week longer and it will have fully thickened as much as it can do on its own. At that pt, give it one final mix and add more liquid if desired; if too liquidy... Make more mustard to cut into it i guess heh, not rly much of a solution for too liquidy except to blend it so it can properly emulsify.
Sir what is the difference of ground mustard. The third ingredients. Did not follow. Do I put ground mustard besides yellow and black mustard seeds.
Your excellent instructions do not need background music.
Can I workup a proper wheat thin taste alike recipe,,,the ones I have seen are to involved too many ingredient s and ones in store have too many caustic additives
This recipe sounds amazing can't wait to try it. Hope it's the one I've been waiting for,,,,,,what about oil bread..where the dough is put under oil for an hour to overnight where it causes dough to spread easily? It doesn't adsorb the oil right?
Clear instructions....I will definitely do...
I think it needs like 5 days to stabilize ,because this stage its bitter. And it would look great if you strain it.
The high vinegar content rly helps to cut the bitter notes and some folks like a slight bitterness nonetheless. But yes, like most condiments; it will only get better with age as the flavours simply have time to enhance and cover up pungent and bitter and earthy notes that are generally undesirable in high amounts
Very interestingly I love it I have a go tomorrow thank you. I've got the plant of the yellow mustard just started seeding. Can I used the yellow seeds only?
Yes. Also the yellow seeds are milder than the black.
It is indeed easy to make and delicious. Thanks for recipe.
Great recipe Thanks Love the idea of tubs too
Super vidéo Merci pour votre aide, L'Aventure continue, clic sur le smiley
I tried this 2 times now and even though my ginger bug is definitely active, the end result is kinda strange. I always get these 2 layers in my bottles: clear and see-through on top (about 90%) and a kind of sand like looking layer on the bottom. I think that's the juice from the lemons. And it doesn't really build any carbon dioxide... or just VERY litlte. Only when I sprinkle some baking yeast into the bottles does it start to get really fizzy. Could the lemon juice somehow be responsible?
I followed your steps but my mustard turns very spicy. What should I do to make no spicy mustard?
Change the ratio to 4 tbsp yellow and 2 brown. Black is the most spicy
In addition to usin more yellow and less brown, you can use less seeds and more vinegar and youll get mustards closer to yellow mustard (but like not as bland and vinegary as long as you keep some amount of brown and gellow seeds still and not just use like 80% vinegar).
I don't use seed oils, will melted butter work?
It's a Roti recipe 👀
Here’s a song for all you mustard seed fans out there! ua-cam.com/video/ss-1K---sug/v-deo.html
Is it Ok if I don't leave it for 24 hours?
So, when you taste it fresh the flavours may be harsher and more pronounced but not in desireable ways; condiments almost always improve in flavour after just a few days in the fridge, and will often keep aging and improvin in flavour for as long as they can stay preserved from any contamination changin things
Chemistry people will know, that the longer that you leave it to CURE (in the fridge), the less hot it is, because of the chemical that rips your asshole in two mellows over time. If you just get equal brown and black and add apple cider and let it sit in a glass jar for a week (make sure its saturated) it will also FERMENT, you absorb 100% on the nutrient when it is fermented.
Appreciate you do it all by hand. We liveaboard so having extra tools takes up space. Thanks. Have noticed you're not making videos lately - that's too bad. Great straight forward instructions. Did you have to come home due to COVID? Best of luck.
I have never cooled something down that way. Clever. Thanks.
Hi from the west coast! I love that you don't have to throw out any starter each time you feed it. I have always found that wasteful.
Hi there. This recipe looks very nice, but doesn't Dijon mustard normally have white wine in it? But thanks for sharing
"The main ingredients of the modern condiment are brown mustard seeds (Brassica juncea) and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice." So, one cud call this akin to the latter amount, which works as cider is merely an apple wine and cider vinegar therefore an apple wine vinegar. However, i believe OP was bein fast and loose with terms and here and just makin a partially brown mustard seed based mustard and not tryin to mimic the specific attributes of a regionally specific mustard that is often not made per its regions specifications the further one gets from said region
Definitely going to make these. You made it look so easy. Thanks for sharing 🙏
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