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Kitchen Suri
United States
Приєднався 25 лип 2022
A hidden trove of simple ordinary recipes that is transformed just by with one step or an addition of one single ingredient. I am always happy to share!
The best pasta sauce (based on Marcella Hazan’s tomato sauce)
I love Marcella Hazan’s tomato sauce, but for the reason I explained in his video I had to add my own twist to it. I think onion lovers would love this sauce and for those who are searching for a versatile sauce that you can use throughout the week this is it! It’s 3 ingredients and easy to prep plus it has no spice! Although to me , this works as a spaghetti sauce recipe with no meat in it, but you can make butter chicken, shakshuka, chicken parm, basically any dish that uses tomatoes and onions!
Recipe
2 cans san Marzano Tomato 800gms (28oz)
550 gms onions
1 stick of salted butter (8 tbsp)
The timing is 1 hour for the tomato + onion to get to soft onion stage. 15-20 min to caramels onion in butter. 5 minutes to let the caramelize onions simmer together.
Recipe
2 cans san Marzano Tomato 800gms (28oz)
550 gms onions
1 stick of salted butter (8 tbsp)
The timing is 1 hour for the tomato + onion to get to soft onion stage. 15-20 min to caramels onion in butter. 5 minutes to let the caramelize onions simmer together.
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Відео
The Best Baked Potatoes Recipe | How to make it Super fluffy
Переглядів 76921 день тому
The only way I’m going to make baked potatoes now. Potatoes used are 1 lb each. The toppings are sour cream, grated cheese, beef bacon and chives. Enjoy this magical way to bake potatoes 🥔 Recipe 4 potatoes 1lb each Drizzle of olive oil 1 tsp kosher salt Toppings: Sour cream Cheese (grated it by yourself) Beef bacon Chives
Jollibee Gravy recipe (from Reddit)
Переглядів 875Місяць тому
I tried this recipe and it turned out really good. The gravy recipe is from Reddit. www.reddit.com/r/TopSecretRecipes/comments/184mtqc/jollibee_made_at_home_but_better/ My version is doubled. With slight modifications ,Recipe is as follows 2 tbsp fried chicken oil 2tbsp butter 1tbsp grated onions 4tbsp Ap flour 4 cups chicken broth 1 tsp kosher salt 1/4 tsp msg 1 tsp dark soy sauce 1 tsp black ...
Maple Smoked Turkey | Best way to prep Turkey (not spatchcock)
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Maple Smoked Turkey | Best way to prep Turkey (not spatchcock)
Japanese White Stew | How to cut stew carrots
Переглядів 4102 місяці тому
Japanese White Stew | How to cut stew carrots
Broccoli Cheddar Soup | don’t let your broccoli turn 🤢
Переглядів 3273 місяці тому
Broccoli Cheddar Soup | don’t let your broccoli turn 🤢
Sauce (adjust to taste) 2 tbsp Soy sauce 1 tbsp rice vinegar 1 tbsp sugar 2tsp wasabi or Korean hot mustard or Dijon mustard
Look delicious and per
I joined your channel please stay connected
Of course, I love your channel too the food looks amazing!
My favorite pasta so yummy my friend thanks for sharing your recipe enjoy cooking 👍
Thank you! I love your recipes too looks amazing!
Great video. Subscribed!
@@lowstakesjaysonaww thank you!
yummy
Your making jt wrong
Looks delicious! What kind of carrot peeler is that? Can you provide a link or a product name?
I have it for years so I’m not sure the brand name (I’ll check when I get back), but you can also look for julienne peeler in Amazon
@KitchenSuri thanks!!
oohhh i love having cabbage tossed in sesame oil! i’m gonna try this with everything else as well! thank you for the vid :))
Aww You’re most welcome 😍😍😍
Looks easy and delicious! Thank you for sharing. ❤
We aren't in the 1900s anymore. Everything now is stainless steel, it doesnt corrode with lemon juice. Its the same thing as no soap for cast iron. You can use metal strainers, juicers, measuring cups, slicers etc.
Those are so good, people are blown away after tasting them….when they hear it’s grape jelly.
i’m going through all of your videos rn! as a 21 year old who just moved into her first place, i’m trying to learn how to cook and be more independent. This page and you are a GOD SENT for this! thank you :))
Aww I’m glad! You can ask me anything you can think of and I wish you luck on your journey I’m sure you will do good! Also, if you can get a good knife, even just one would make everything so much easier!
@ thank you! i will :))
@ which knife do you recommend?!
@@InMeSheHeals hmm.. kinda hard to recommend but I use German and Japanese knives. Henckel I think is pretty decent. It runs about 120 for a set of 15 knives. For Japanese knives I had only one, i believe it’s Kai vg max Damascus … it chips with heavy use but it’s really sharp, and when you sent it to be sharpened, it comes back nice and smooth. I would say, If you cook often, good sharp knives will actually greatly help reduce accidents and wear and tear of your hands.
Tutorial on scrambled eggs 🙂↕️
Oh I have those too 🤔
Looks so good
Aww Thank you 😊
Loved this
Oh my goodness, I didn't even think about the metal thing! Thank you 🫶
You’re putting that lemon in the squeezer upside down. The flesh side goes up.
Oh yes, i was wondering about this and I actually did both ways, but this side I’m doing according to another video I saw, produce more juice so I’m doing this way for lemons, but I think lime I would do it the flesh side up as the skin is to tough to employ this trick.
The flesh side goes up because that’s where the juicer is, on top, that presses into the flesh. It’s never right to do it the other way.
The eggs for the breakfast bagel is 16 eggs, 1 tsp kosher salt, 1/2tsp parsley. Blend and then add 3/4cup milk. If you add with the eggs blended it will be too frothy 😮😅❤
Never seen that way of removing the pit before ! Seems much safer than stabbing the poor avocado pit … I am definitely trying next time 😘
lol ur right right, definitely not stabbing something that’s slippery and perfectly shiny and round 🥲🥲🥲
This is so interesting! I had no idea!
I didn’t either until I made lemon curd that tasted like battery 🥲🥲🥲. Granted some wouldn’t taste it or it’s too subtle. And some metal utensils doesn’t really react to the acid, but from that day forward I avoid anything metal 🤘
@@KitchenSurithen you used some kind of soft metal like an aluminum tray or something.
You spread the mixture with a metal spoon and cut it with a metal knife. Is it ok once it's been mixed up?
Ah good points, Metal knife negligible, the metal spread, was chasing a kid so I didn’t even know I did that 🥲
It's all fine. It's all stainless steel and won't degrade, this is just a misinformed video.
I would also like to add that if you squeeze lemon by hand don’t absent mindedly filter it out with a metal strainer or fish the seeds with a spoon. Instead pick the seeds out before squeezing the lemon
nice editing. a trick would be to add a bit of milk to the eggs before pouring adn pouring only a little bit at a time to get the nice layers.
Thanks that’s a great tip. I’ll definitely add some milk for tomorrow’s breakfast bagel.
Great job that looks amazing ! ❤️
Why thank you! I appreciate the cheer 😍
Appreciate the cheese tips
Thank you! It’s one of the best things I learned last year.
Looks delicious - grating the onion like that sounds like it would annihilate my eyes though haha
I cried… I cried all the way to the bank 😂😂😂 ..
I would like to add, you can add the cold milk first to the roux, instead of broth first, as according to chef John, cold milk would produce less clumpy gravy. Good luck 👍 ❤! 1:48
Love that you include a freezer version of the recipe too. I also like how you use another pan to cover the top instead of using foil! Can't believe I never thought of that.
Ohh im glad that is shared this back then. This is a 2023 post. Thank you for the appreciation 😍😍😍😍😍😂
Looks delicous!
Yuppp I Definitely would make it again.😍
that looks SO good
You earned a sub for this one
Aww thank you for the sub!
looks great!
Thanks so much!😊
Loved it. Going to try this for sure!
My ancestors have asked me to tell you that no matter how much heavy cream you use, you still _need_ Parmesan 😉 But this does look yummy 😋
actually I did both 😍😍😍no Parmesan you enjoy the sweet roasted red pepper more,with Parmesan it will become more savory , but you really can’t lose . This dish can really swing both ways
Agreed with OP
😮
3 sticks of butter is ridiculous and unnecessary
I usually hate omelette/scrambled eggs but this looks really good.
It’s slightly less eggy I think 🤔 😍
The salt in this recipe is supposed to be 1/4tsp kosher salt. This scramble egg will cook faster than regular scrambled eggs so watch out for it 😂
If you want the 6 eggs version of the scrambled eggs I’ve posted a short before this video, but if you can’t find it, it’s 2tsp cornstarch, 3 tbsp milk, 1/4 tsp kosher salt, 6 eggs and 4tbsp butter. This scramble eggs will cook faster than regular scrambled eggs so watch out 😂!! This scramble eggs is inspire by lady and pups scrambled eggs ❤
I've never seen cornstarch used instead of milk, I've gotta try this 😮
Oh one tip, it will cook faster than regular scrambled egg so watch out for that. ❤❤❤
THOSE ARE PERFECT ❤❤❤❤
Thank you 😍😍😍😍
Wooooo I am going to try it this morning for my breakfast!! I only ever tried the British version of scrambled eggs so I am very keen to try this version! 😍
Lol ok try the 6 eggs version one that I made in the previous short 😍😍😍 I doubt u gonna do 36
Gordon Ramsey did a video on how to get soft creamy eggs. Essentially, the heat is the factor. On the heat, off the heat, on the heat and back off through the entire cooking process. It prevents the over cook and under. I’m sure it’s not as chaotic as my message sounds but it’s worth looking up. Gordon Ramsey Scrambled Eggs
Actually thank you and yes! I actually have made a video of Gordon Ramseys scrambled eggs egg somewhere. I might have to use Gordon Ramseys technique tomorrow because with 20 plus eggs I won’t be able to lift the pan
The turkey looks amazing @Kitchensuri! 😍😍
Aww thank you 😍
More turkey notes - Dry brine is at least 8 hours, ideal is 24 hours. I dry brine my turkey for about 60 hours. A tip, if you buy frozen, you need more than the 3 days allocated in my video to allow the turkey to thaw. For example the turkey in my video would have taken about 3 days to thaw. So if you want to follow this recipe with an 18lb frozen turkey, make sure you have at least 8 hours to dry brine the turkey AFTER thawing . Best of luck!
I’m always going to cut carrots stews this way, Let me know is if you have tried this or if you have a much better technique. We’re always here to learn something new.
Way too much work for carrots 😂
Somehow I have to agree 🤣🤣🤣
How much sodium is in this soup?
Hi Julie, It depends on the cheese 🧀 you use.
it was fantastic!!!!
Glad to hear that!
thank you. i'm cooking this recipe for the family tonight
Cool recipe I’ll make sure to use it