Martha Stewart Teaches You How to Preserve | Martha's Cooking School S2E11 "Preserving"
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- Опубліковано 17 бер 2022
- In this episode, Martha demonstrates two of the oldest preserving techniques, confit, and salting, and shows how viewers can put them to use in the home kitchen. Martha makes an assortment of confits - starting with the most classic: duck, which can be served on its own or as a rich addition to salads, then followed by lemon and tomato confits, both of which make excellent condiments for grilled or roasted meats. She then shows how to make gravlax, a delicious cured salmon appetizer.
#HowTo #Preserving #Cooking #MarthaStewart
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Martha Stewart Teaches You How to Preserve | Martha's Cooking School S2E11 "Preserving" - Навчання та стиль
Martha taught me to can jam & tomatoes in 2001, I've been doing it ever since. Thanks Martha!
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
i cant even tell you how good duck confit is.
when i made this, my husband and i tasted it, and then ate the entire plate without ever making it to the table. we never sat down, we barely even breathed. whole leg quarters gone in 2 minutes
top 3 best things ive ever had in my life
This one was one of the best class of preserves.
Honestly I wanted to learn how to sterile jars correctly .Thanks Martha for sharing your solid knowledge about preservation food.
@pevithra herath if you are going to "can" something" never ever push down on the lid. Not ever. It will make a false seal and that could be very dangerous.
@@AuntDuddie A big thank you for sharing your precious canning tip with me.q
This is a delicious breakfast, please try it 🔴🔵🔴🔵
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
@PavithraHerath You can sterilize canning jars. New or used glass, by using the same canning pot. Turn them upside down on the rack. Steam them for 8 too 12 minute’s. Or totally submerge them in water for same amount of time. Use “jar grabber’s” and put them on a clean towel. Always use new lids. Happy canning
So kind of you for sharing your valuable cannig tips.
Gee, thanks Martha Stewart 😘↗ I'm going to try the preserving lemons.👌
Thanks for teaching us Ms. Martha Stewart!
These recipes are just wonderful! I'll definitely make those Salmon hors d'oevres this weekend. Yummm
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
Hors d'œuvres
@@kga3682 Thanks
Gravlaks in Scandinavia is made by two pieces of laks (salmon) have the mix of sugar/ salt juniper berries and aquavit added, then dill is added on one of the pieces the other piece of salmon is laid on top of it fleshside down. To make proper gravlaks the two flesh sides marinated by the dill and each other’s juices for 48 hours in the fridge.
Duck confit is one of my favourite foods. Fantastic that Martha is teaching us :D
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
Oh brilliant, I’ll definitely make the lemon preserve. Thanks for sharing your lovely skills.👍😎
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
Martha and I would get along so well!
Great class, thank you Teacher Martha
*I love the duck confit, a classic French dish 👍👍👍.*
She always has good ideas....... MARSHA MARSHA MARSHA!!! I never have good ideas.
I love this. These tips are💯
Thanks for teaching us Ms. Martha Stewart!🥰🌸👏🏻👏🏻👏🏻🌹
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
Certified Gold!!!!!!😎
Looks great! I had baked Cod yesterday- I was proud of myself- it came out perfect it wasn't rubbery, it was very moist and delicious! I have to watch the cayenne pepper though 😅
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
This is a delicious breakfast, please try it 🔴🔵🔴
ua-cam.com/video/pjaY5O9i9hc/v-deo.html
Martha, keep it going.
Have a pleasant wknd.
Namaste'
Thank you so much for sharing recipe ❤️ looks absolutely fantastic and tasty 🤩 good luck 👍🏻 stay connected dear friend 💖💖🇮🇳
I love the video on how to preserve but I need to know how long do you bake the tomatoes and at what temperature?
Thanks
Hi Martha! Would you consider doing a show on cooking with (purchased or home made) freeze dried vegatables? Thank you! Keep up the great work! :-)
I Love it 🇩🇿🇩🇿👏👏
Oven temperature and time for the tomatoes?
I’ve never seen or read about this method of preserving tomatoes and am interested in all the details.
Thank you for sharing this, Martha.
The time is 50 minutes i want the temperature
Merci infiniment
Hmm seems delicious
The curing of the fish is much better with brown sugar
Wait, did I miss the oven part of the tomatoes? What temp? How long?
I lik haw you handle food
Hey martha, can you reuse pickle juice? Asking for a friend.
😍😍
How does one preserve Chillies
The camera shutter sounds were driving me crazy!
Chúc anh luôn sức khỏe và hát cho chúng em nghe nhé
Sorry i buy you cake perfection book , but why not write the ingrediant with gram, all with cup how can we understand. Can you give detail 1 cup how many gram flour, butter, milk, thank you if wanna help to give the detail
Because her recipes are measured by volume in universally standard measuring cups and measuring spoons used for volume measure in baking and cooking..... her recipes are not measured by weight. If you want the weight of each ingredient in grams, then all you have to do is google how much one cup of flour weighs in grams. And you will have to look up the weight of each ingredient because each ingredient measured by cups or by measuring spoon will have a different weight equivalent by gram... I mean seriously how hard is it for you? Using standard measuring cups is way easier than sitting there with a scale and measuring the ingredients so what is so hard to understand? Go buy a standard measuring cup and measuring spoon utensil set used for baking and cooking... and then maybe you won't have the problem. They are easy to get and cheaply found at the dollar stores. A standard measuring cup set will come with a one cup measure, half cup measure, one quarter cup measure and one third cup measure by standard... your measuring spoon set will come with a one tablespoon measure, half tablespoon measure, one teaspoon measure, half teaspoon measure, and maybe a one eighth of a teaspoon measure. Some sets even will come with a two tablespoon measure so that it is more convenient to measure out two tablespoons with one scoop instead of two. Then all you have to do is make sure the ingredient in the measuring size your using is even to the edge by using an flat utensil to scrape off the excess so that it's even with the measuring utensil.. it's that simple. And by the way, in case you didn't know which I think you don't, in most cases the measuring cups are used for dry measuring ingredients like flour and sugar. To get a correct one cup measure of liquid you should use a glass measuring cup used for measuring liquids. When measuring small volumes of liquid such as one teaspoon of vanilla extract, you always use the standard measuring spoon set. If you don't understand any of this, then maybe you should get a book or learn how to use standard measuring for baking and cooking before you get near a stove. And by the way, a one cup measure of an ingredient in a recipe is going to be different than the weight in grams anyway. If you alternate the measuring of the ingredients from measure volume to grams, then your entire recipe is going to be off. Cup measure verses gram weight is only an equivalent but it's not the same when you are making a recipe that calls for the measurements to be done either in grams or in cups.. if you deviate from the measurements for the recipe for one ingredient just to measure it by grams,, then your going to have to do all the same things with all the other ingredients or else your recipe won't turn out right.
Vi .preghiamo di mettere i sottotitoli in italiano perpiacere grazie vogliamo capirti
🤩🤩🤩🤩🤩🤩🤩🤩
💐💐💐💐💐💐💐💐💐👌👌👌
You’re not supposed to eat raw uncooked salmon! Ick!
It's not raw duh.... the fish is cooked by the salt over time. I guess you never in your life ever ate cured ham or cured beef... unless you are truly that ignorant about cured foods and what curation of food with salt even means. Have you never had salted pork? It's the same freaking thing.
Not to mention the fact you must have never eaten California roles or even ate sushi in your life at a Chinese restaurant. What the hell do you think your eating when you eat sushi?? YOUR EATING CURED SALMON
@@StayGold711 wow, you really have a lot of emotion invested in what I do and don’t eat, lol
@@btpuppy2 I could care less what you eat! You sit on your keyboard telling others what they shouldn't eat in your original comment SO if you make comments telling others what YOU THINK they are "supposed to not eat", then expect someone else to do the same to you! TOUCHE....
@@StayGold711 hahaha!
Leave! Gofund
Nothing new why don’t y’all give credit where it originally came from?as always stealing and acting like you’ve come up with something
I'm sorry but I truly don't understand the whole segment on the duck presentation because it doesn't explain how this technique preserves the duck and for how long. It doesn't seem traditional at all to me because paper towels weren't even invented yet and some of those ingredients you use are not readily available to common people who work an hourly wage....if this was a preservation method used in old days. And they didn't have refrigeration back in those days either so I truly don't see how this technique is beneficial in any way if you only refrigerate it under a fat cap and then eat it the next day. It makes absolutely no real sense to me Martha I need more clarification.
What temperature for the tomatoes??????