Pro Chef Tests.. Chef Ranveer's Tawa Pizza! (NO Oven NO Yeast!)
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- Опубліковано 4 лис 2023
- We are making Chef Ranveer's FAMOUS Tawa Pizza! and we don't need to use an Oven or any Yeast! We already reviewed this video so let's see how good it is! MY Pizza Review! • Pro Chef Reacts.. Chef...
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@RanveerBrar • Easy Tawa Pizza | तवा ...
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Be sure to Subscribe and check out this Tawa Pizza Review! ua-cam.com/video/bYMiq61ctkM/v-deo.html
have you seen and of vincenzo's pizza videos with his pizza chef friend? in my opinion they're really something special. ua-cam.com/video/BA-o41np8Tk/v-deo.html ua-cam.com/video/6N6on0GaT3w/v-deo.html there are more, just wanted to bring this to your attention if you hadn't seen them or weren't aware of them. that being said i have little doubt you've scanned through his catalogue.
Did you know?
Chef Ranveer Brar is a judge of "Master Chef India".
West has obsessed with large ovens ever since they saw John Travolta eating at Lennys. Ranvir is that poor man's chef. Or Caravans chef.
@chefjamesmakinson make a video on chef ranvir brar dal makhni
👍👍👍
For those who don't know Ranveer is a legend among Indian chefs. His name is often taken alongside legends and experts like Sanjeev Kapoor, Kunal Kapoor and Vikas Khanna. He even recently opened his own restaurant in UAE called Kashkan.
True 💯💯 he's a household name here in india. Our moms love him.
Honestly, I disagree. He is a good UA-camr, but not a great chef, his recipes are mediocre and sometimes are just way to lazy.
He does not explain the science behind the cooking but explains the history. Ranveer should not be even compared to profesional restuarant operating chefs like Sanjeev Kapoor and Vikas Khanna, both these chefs are masters of many many cusines and know everything from how to perfect the gluten structure in a bread loaf to making a perfect butter chicken. Have you even tried the butter chicken recipe by Ranveer ? Its the worst butter chicken I have ever seen being cooked. Sanjyot Keer from My Food Lab is arguably miles ahead of Ranveer.
@@itsAkkiii that's your subjective opinion. My comment is an objective statement based on his accolades and achievements.
@@itsAkkiii Well, maybe he likes History over Chemistry.
Sahi ek dum zhakas
I like that Chef Ranveer is just as concerned on giving the history of the items he's making along with a tutorial on how to cook them.
I like the history bits!
Me too. It really puts the dishes into perspective and the history/evolution of them is really fruitful information in terms of coming up with your own new ideas.
He is a food historian as well 😊
He actually got a PhD degree in that😅
I hate it. I don’t want to know history…..m just hungry ..tell me the recipe 😅
In India while cooking we don't measure ingredients as much as in other countries it's more about approximate idea of proportions for most home dishes.
Andaaze 👀
No one in the world does it either, only celebrity chefs do it in their cooking shows..
Hell's kitchen show me contestants ko restaurant me jaldi jaldi khana banana hota hai, us samay wo log measure nahi kar rahe the...Andaaze se hi daal rahe the sab kuch. Matlab ye, ki videsho me bhi log bina naap liye hi khana banate hai, sirf bharat me nahi.....Naap lene ka practise cooking show me hota hai...Sanjeev Khanna ke khana khazana me bhi naap le ke hi banate the.
@@Rahul_Singh100 kisi ne nhi pucha
Minus the baking, Bakery products requires the perfect ratio and majority of the bakeries do weigh their ingredients/dough.
One time i put salt in my ramen thinking it will evaporated while cooking but it became to salty so i have put another pack so salt can mix well
Just FYI - Indian households typically don't have oven fixtures like in American households. Most of the cooking must be done on 2-3 burners max on a portable stove in Urban India. Hence the nifty, crafty methods to emulate "oven environments" on stovetop be it pan/pressure cooker/pot/etc. That's how they whip up all kinds of pizzas, cakes, baked items that you'd normally pop into the oven in the USA.
In case you were wondering or confused about this whole "tawa pizza" concept! 😄
Bingo! You said it right.
@@namdwivedi5429 naman!?
True
The side-by-side shots of you both cutting vegetables is deeply satisfying.
very good! :)
@@ChefJamesMakinson good for you
I am college student on a budget and I don't have an oven. I've been craving pizza for so long but I didn't know how to make it using just a pan. Thank you so much for recreating this recipe! I am going to give it a try. 😋
I hope you like it! good luck with your studies!
@@ChefJamesMakinson Thank you! 🫶🏻
@@vivaly7917 how did it go ?
Chef Ranveer is an excellent teacher, enjoyed his presentation and trivia. Thank you James for bringing him into our homes.
you are welcome!
I think some chefs can't differentiate between paying for an authentic and amazing dish and what a home cook can make at home. I was trained in professional restaurants, but I lived in poverty most of my life. When you work 8+ hours plus 2+ hours of commuting and you are broke dinner is going to be frozen or fast food and processed or something like this. It's not authentic, but it satisfys that craving and it's cheap, fast, healthier, and tastes good. Chefs don't appreciate that most home cooks don't have the equipment, time, energy, and/or the skills of a professional and they never will because nobody has the resources for that.
Agree mostly, but can you please clarify what you mean by frozen or processed dinner is healthier? I feel like either a) I misunderstood your point there, or b) I strongly disagree.
@alaniasdruid8616 the context should convey my point. You misunderstood and it's clear to everyone else.
@@rn2787 You have hurt my feelings, and I shall cry myself to sleep now. Meanie.
The way I think of it is that celebrity/youtuber cooking personalities are a lot like youtube/instagram bodybuilders. Some of them can help you learn how to change your life, but some of them are just out of touch.
@m2787 : ..in that case, why not use two slices of bread, add ingredients and cook it in a pan? That skips making dough and the time you have to wait before you can process the dough!
I really shouldn't get as excited as I do to see you post these videos in particular... Your culinary insight is invaluable
Happy to hear that!
Don't forget Chiggin you are also invaluable!
I shan't, likewise Alania!
Thanks for introducing me to Chef Ranveer! I love Indian food, but somehow I'd never heard of him. Blame the algorithm I guess lol 🤷♂
I'm glad that you like his recipes!
He's genuinely one of my favourite chefs. Hope you enjoy watching (and making!) more of his recipes.
He loves cooking and history, and he has a lightly teasing way of talking that most of us love 😅
Haha sometimes algorithm sucks 😅
Ranveer is a gem.
Ranveer's videos are always great. Even if he doesn't make an exact dish, he explicitly says so, and never claims otherwise (*cough* Jamie Oliver), and fully respects the original dishes and cuisines.
His channel is a treasure trove, and I love seeing you make his dishes or provide some insight, it's like a collab between two of my favourite chefs on YT. Nice video man keep growing 👍.
Edit: Also, I'd love to see you make more authentic Indian food, be great to see a Western chef give insight after cooking an entirely different cuisine. It'd be a great experience for you as well 😉 👍.
yes he is a treasure!
This makes me want pizza, why do I do this to myself? Oh right to support the channel lol
Thank you so much!!
Maybe we can do a chocolate peanut butter cheesecake next. (To support the channel, of course!)😉
His videos make dieting so hard haha@@GoodForYou4504
I feel you.
I've tried this no-yeast dough in the past and it's pretty good! I had seen this video before and when he pricked the dough with a fork to hold the sauce i thought that was genius! I like a lot of sauce but it makes a huge mess when it doesn't stick. Thanks Chef James, this is a great video! God bless him and I'm Italian!❤
Thank you! :)
He didn't prick it to hold the sauce he did it to prevent puffing it up
@@devynkumar1997 oh ok. I remember someone pricking it to hold sauce. Can't remember who now.
Wagner, Iglo, Oetker or what ever brands they use sodium/natrium bi carbonate as well instead of yeast. It's just faster and cheaper way to get a similar effect.
But it is not the same. Yeast today we can buy. But it was separated in a laboratory like 150 years a go to speed up the bread making proces. The baker didn't have to wait a whole week until his 'mother dough' was ready to you in new doughs to make daily bread. But making it this way, the traditional way, is better for your body and internal flora.
So just make a wet dough and let it in the fridge for one week, look at it every day and stir, and see what the result will be after one week. You be amazed! ...take a bit of this 'mother dough' to make a fresh dough, let it rise, and use it that day for baking fresh bread. Your live will be different from now on!
@@theblackhand6485 thank you!!!! Very interesting.
Chef Ranveer is a really relaxing watch...I like that he tells facts and history related to what he's cooking.
This seems like a fun thing to try in the kitchen, especially since home ovens don't get hot enough to make 'ideal' pizzas.
Maida is the all purpose flour and Atta / Wheat Flour as it said in the Subs is actually Whole Wheat Flour. He did add 30% whole wheat flour.
James, we would be thrilled to welcome you to India someday. Imagine the joy of witnessing you and Ranveer collaborating in the kitchen, creating culinary magic together. It would be an unforgettable experience for all of us!
Thank you so much! I would love to visit and meet chef Ranveer!! :)
I learn a lot from Ranveer and I have been cooking a lot of the dishes that he teaches. Recently I made a dish of Tori(Sponge Gourd) that he taught and it turned out so good that everyone loved it. He's right about that thing where once you start cooking on your own you stop ordering from outside. I have learned sm just by watching and following that I can now cook a lot of recipes and even make my own with instincts. Its a great time to be alive when you can learn from masters of these arts online. Cheers to both of you amazing Chefs.
Best thing that he doesn't only react and review. Also take it seriously, gave useful instructions and also makes with the ranveer Brar.
Not like others reaction channels who watched and leave it.
Thank you! I try!
The way Ranveer speaks about food is so beautiful.. it's like he's in love with food and the process of making food in general.. when he speaks it's like he's celebrating life itself...translations doesn't do his words justice ❤
Interesting concept and will definitely try to make it. Even though I love a proper pizza, this is an easy and quick way to hopefully kill that pizza craving I get sometimes. Great video, James and have a wonderful rest of your weekend.
It's not quite the same and I much prefer a proper pizza but this is good if you really want something quick! Thank you Frank and you too!
yeah seems like it can be a quick healthy dinner after work
Like Ranveer said, before pizza become known, it was basically just bread with tomato on top and baked.
Kinda like what the video shown, not authentic but it is still bread, tomato, baked. A fast quick pizza.
Still better than takeaway is. 😉😉😉
Hey, if you actually want to thank someone kindly thank the actual chef and not just somebody who uses other people work to make earning
The formula of getting views is leaked in the western society 😅
They Got the masala 🇮🇳🇮🇳🇮🇳
I absolutely love the way both of you teach about food. Not just the dish itself, but the history and culture, why it's done the way it is. That interests me so much. Really makes me miss Anthony Bourdain too.
In India, it is not common to have a weighing scale for kitchen. Hence, the measurements shared in this video are in the form of teaspoons, tablespoons, etc that are easily available in any household.
good to know!
This type of pizza is actually very common in Indian households my mother, my aunts and many others do this cause its easy while also cheap
good to know!
and most Indian households don't have ovens
I've just recently discovered your channel, and i can safely say it's a goldmine of information tidbits and cooking reviews. I have tried making this dish once and i loved it, and it saves my time. I support your channel with my whole heart.
Welcome aboard! 😉
Welcome and Thank you so much!! If you have a question just let me know!
i'll bet he knows the english words if he takes the time - and if that _is_ the case i love how he would rather keep his cadence natural for his videos and mixes the languages together almost seamlessly. it's always been fun to watch him.
It always is quite nice when my native language gets to be mixed in with some English, which does transpire. 😊😊😊
it is a bit difficult to edit these! haha
Actually its quite common in india to use english words along with native languages as almost everyone knows basic english
@@pruthviraj2159 a lot of brand names and similar things that have permeated the world kind of force that sort of thing on a lot of places that now largely have the money to support those modern consumer industries that had a huge head start in the west.
Most Indians know English as well as use English words colloquially while speaking native languages.
I'm from Naples, and best pizza topping for me has always been ham and sweetcorn. I know, it might sound outrageous or juvenile, but none could change my mind lol
...sure. And I'll bet with pineapple too! 👻
The concept of Tawa pizza sounds interesting and easy to make.
Chef I would love to see you recreate some of Ranveer's Indian dishes. Indian food is gaining popularity these days but it's still an intimidating cuisine for most people to try cooking. I would love to see you help bridge that gap.
It's true about the oven. As a lover of Neapolitan pizza, heat is essential. I have a 430C portable electric one, which cooks 1 pizza in 90 secs to 2 min. When cooking on lower temperatures the crust dries out and it just won't "puff" the same way.
😉
I really enjoyed the sauce information and both of your sauces looked sooooo good! I am a believer that if the sauce isn't good you can't save a pizza with any other ingredient. Thanks for sharing!
He literally taught me cooking. Bless him. And you were also great! Subscribed for sure.
I love these cook along videos… amazing video… hope your doing well mate
It would be fun!
I will suggest you a Dish, Nihari Recipe By Chef Ranveer Brar. It's just mind blowing, the spices, the history behind. You won't regret watching it.
I will check it out!
Hi Chef James, thank you for this wonderful video. It’s nice to see recreational content rather than just reaction content. Although I enjoy both from you. Waiting for more 😊
Glad you enjoyed it! I will be making more and some more of my recipes too when I get more time!
Continue to doing this! I love this series ❤
I will!
The toppings are my usual for oven- baked pizza. ;D Chef Ranveer's Tawa Pizza would be great on very hot days, especially if one does not have air-conditioning. Thank you for sharing this!
Comparing your production values is really interesting! He's got the fancy zooming and cinematography, but I find your colours brighter and richer.
Anyway I really like this format. Even though you're also a professional chef it's great to see someone else going through the steps and making the same recipe and giving opinions on the process and outcome (plus your extra tips and advice).
thank you!
I really like chef ranveer..there is calmness in hus ways of telling things...j same calmness n purity i feel in you too chef. I like your videos n this segment of parallel cooking are really interesting. I will really like to see u cook n taste more indian food... specially the street food..all veg n non veg types
agreed!
ive made something similar to this in a cast iron pan called it campfire pizza. cooking over an open fire adds to the flavor.
yes it would!
It's definitely important not to overcook the vegetables, as it just becomes a lumpy soggy kind of texture rather than crisp. This can be very tasty, but also, as most of us don't have ovens, it's the only option if you want to make pizza (though I vastly prefer frankies to pizza).
they were still crispy
Man i love Chef Ranveer, interesting concept to pan cook a pizza i will definitely try this.
Chef! You give so many useful insights, its really nice to get to learn from two chefs at once! Thankyou
True
Thanks mate for this awesome video. My oven is currently "out of order" :-) so i will try this one.
Edit: For the sauce, i wouldn't recommend to blend the tomatoes and cook them. Blending whole tomatoes will also release the bitterness from the seeds wich will turn your sauce very bitter. Also you should not cook the sauce. This way you won't loose the typical acidity and fresh flavour profil. Instead just buy good canned tomatoes like San Marzano, gently crush the tomatoes with your hands and add 1 gramm of Salt per 100ml of sauce. Add a tablespoon of a good Oliveoil and some basil leaves. There you go!
I hope you get it working soon!
I don't know where do you live but fyi here in India the tomatoes seeds are either no taste or a little sweet and sour. For us it adds a little more flavour !
Also this kind of recipes are useful for Indians because neither ovens nor yeast feature prominently in Indian cooking. In fact most households don't invest in ovens because they're really not needed in Indian kitchens.
Chef Ranveer is also a judge on MasterChef India!❤❤
Yes I know!!
I think adding yogurt probably live acts as a substitute for yeast. We make a lot of variety of Nan bread in the subcontinent with live yogurt some of these are quite similar to the pizza base especially the classic thin crust pizza.
Our Nan bread of course is quite different from what is available in the supermarkets in the west
This made me hungry too bad i dont have the ingrédients 😢 but i will definitely try this recipe
I hope you can do a collab with him this would be so fun !
me too! I would love it!
@@ChefJamesMakinsonI really hope you can get to do some collabs one day mate. 🙏🙏😉
I love cooking channels who explain a lot of things rather than just showing the recipes, Chef James and Chef Ranveer always amazing in that sense
Just stumbled upon your reaction video on Tawa(Pan) Pizza yesterday and today your trying this recipe. I hope you've had fun making this one
I did! :)
Pan bread is great. When I don't get to my cold fermented dough quick enough I sometimes make naan style concoctions. Yeast is definitely better. 5 day old dough is ideal. Makes heavenly nann.
Pan means bread in Spanish 😂😂
@@octpod3923bread bread 🤣🤣I'm ded now🤣
Edit: that rhymes 😅😂
@@Enthusiastic-Trainspotter-BNEchai tea lol
This is a nice and quick substitute for yeast/sour dough. Arugula is the bane of my existence, especially if it’s anything more than 1: 49 leaf ratio in salad. I have to try this pizza, maybe I’ll have a different opinion of that leaf.
And very true about oil. My mom and grandmas never used oil, only butter, and the same with all my friends mothers. It started to become a trendy thing to use olive oil in the late 90ies but it's still seems a bit foreign to us Swedes
I love the side by side shots!!
When I didn't have a good oven, I made an overnight no kneed dough (from serious eats) and would cook it in a fry pan similar to this. I would hang the sides over the fry pan to get bubbling and char on the edges.😂 Prob the best pizza I've made at home!
After seeing so many good reviews I'm actually tempted to try it.
Even though I'm an Indian who is fortunately privileged enough to have an oven at home
In order to make tomato sauce with fresh tomatoes you need loads and loads of tomatoes because they reduce a lot . But if the tomatoes are tasty its definitely worth the trouble
if you can get the right tomatoes this would be even better!
Here in India, we use fresh vegetables instead of packed can because its so cheap here . 1 kg of tomatoes cost 10-15 cents.
It's good when you cook along side by side. It's much much better than just reacting to the videos.
Bro you're literally everywhere 🤣
great.... I love videos w simple quick recipes
Thank you so much! 🙂
I must say that your manner of articulation is very good, Chef James. Its so clear that UA-cam’s rubbish auto-subtitle feature managed to capture your words for the most part.
I dunno if you had to reshoot it for many many times or you’re naturally coherent, but I thought that it was worth mentioning you have butter-smooth pronunciation.
Really? Thank you so much! haha I try to speak clearly as many people that are not native English speakers watch this.
Chef ranveer + chef james makes this video so amazing.
I very much prefer these types of video to the pure reaction ones, as funny as they are. They offer so much more for me.
I think you could produce a good "Made Accessible" series, in line of Weissman's "But Better" videos, where you take popular foods and break them down by principle with appropriate substitutions (unlike Chili Jam-ie Oliver) for people that may not have access to specialty ingredients.
No matter what, I appreciate your demeanor and the knowledge you share in your videos.
Having been in Naples, I can say that no pizza satisfies me in the same way since, but I'm always on a search locally, and I've given up on the idea of pizza at home.
Also... I'm amazed by cars driving through that city. The roads are so narrow there and shared with pedestrians.
I'm the same way now after visiting too! haha
James, this is awesome! :D
Ranveer is absolutely amazing. I've tried the baking soda/powder technique but I don't really like it. It always ends up with this strong Sodium taste to me. I very much prefer using yeast as the leavening and I prefer at least an over night ferment.
yeah I know what you mean but if you cant wait a few hours then this is quicker
@@ChefJamesMakinson Yeah, for sure! Having pizza is better than not having pizza! Buying some dough at the grocery store isn't always an option for some peeps.
The best thing about check makinson is that he never tries to say anything negative about anyone
Thank you for noticing! ;)
It's easier to get popular by saying anything negative online, especially if you are a professional. What Chef James does is something very difficult for most of us to do - remain respectful. That's why he has my respect amongst a myriad of UA-camrs.
Love from India you deserve more support
this recipe looks nice and you were super informative, wonder if its possible use yeast for the recipe thou since i just don't think the baking soda / powder dough would taste as nice
I have eaten both versions, the yeast one is fluffier at dominoz and other chains in comparison to the food chains which probably use the soda- powder mix. I never got the base what yeast gives us.
FYI: @5:05 he actually DID premixed atta (whole wheat flour) with maida
Good morning, Chef James! Always happy to see your smiling face!
Good morning! Thank you so much!!
I really love how you DID NOT take this personally and defensive and gave a fare shot at the recipe...
You were also very respectful
I learned a lot from your personality. Thank you🤩
Thank you!
Hi Chef James, if you see the description of the recipes, you'll find the measurements and ratios he has used hopefully.
Even though you mentioned that that the burned table cloth is unintentional but I will say the Halloween touch is phenomenal.
🤣😂 hahaha
YAAAAAAAAAAAAAAS Love this! incidentally, this is how I've seen one of my more gourmandy friends make naan
Fun Fact. The reason Tomatoes were seen as poisonous was due to the tableware used at the time being made of Pewter which contains high ammounts of lead. The acidic tomatoes did cause a lot more lead poisonings because of it.
Hahaha 😝...that's a good story. So true.
I thought it was a great tasty pizza alternative since I saw Chef Ranveer´s video and your reaction, I confirm now with this one that it is worth making I don´t have an oven and it does look tasty!
Pizzas from convenience stores are hideous, I do believe you can do something better in a pan 100%
I watched this vedio bcz of chef Ranveer Brar..he is the best chef in universe..he is so grounded n has heart of gold..❤❤❤
What I was taught in middle school was to overfill the measuring device and scrape the exess off with a knife to not compact the flour. Of course weighing it will be more precise though, so I don't disagree per say, but in reality, not a great deal
When I made mine, I finished it by going over the top with my torch and just giving things a little bit of a crust, and the vegetables and cheese crispy edges.
My aunt use always make pizza in a cast iron pan but she grew up on the reservation..Saturday wrestling w homemade pizza man the memories
I'm going to try this. I'm from a different part of the world where pizza is only restaurants and nobody makes it at home. Should be fun!
let me know when you do!
Chef try a classic winter recipe by Chef Ranveer called Malai Methi Paneer. It translates to Cream Fenugreek cheese. The cheese can be substituted with peas, or mushrooms depending on the recipe but this dish is a winter favourite especially in North of India. The video on his channel has eng subs and it would be a joy to see you making it.😊
Sounds great! I will have to have a look! :)
This is cool, never thought of a pizza dough without yeast.
Omg it would be great if someday you guyz do a collab
I would love too! but he is very famous and I'm not yet haha
@@ChefJamesMakinsonyou nearly are at 230K subs
@@ChefJamesMakinson holy shit you actually replied wow🙌😍
13:51 I don't remember when or where I learnt about this but I recall that in early Europe, many rich nobles used to eat in Pewter plates which is an alloy of Antimony, Lead, Tin, Copper and some other metals.
The reason for many deaths used to be the amount of Lead used, which is toxic for the average human. Pewter reacting with the acidity of tomatoes would have Lead seperate from the composition, poisoning many.
In this modern age, Lead has been removed from the composition entirely which doesn't matter since no one uses Pewter nowadays.
Please continue with reacting to the positive cooking videos out there. These are so informative and interesting to watch along with your own personal insight. In my opinion, you have too many cooking/chef "fail" videos which are all over the place online these days. I hate to dewll on the negative but rather be taught by those with true insights. Laughing at a someone for their fail is too easy and I never come away feeling good about that. So show us the good, give your unique insight and stop going for the "mock the bad chef" angle. Or even, I would love to see more of your skill/experience shown on camera!
Thank you! I will! :) yes there is a lot of negativity and I get a lot for making these video as well.
Chef Ranveer is a living legend.
Thank u so mcuh chef to enlight ray and explain with love
So nice of you
Fun video! Chef Ranveer comes across as skilled, thoughtful, and kind. Rather like you! Thanks!
Chef Ranveer's recipe can be followed blind folded. It always ends up delicious.
I get the idea but in honesty you can easily get plain pizza bases in the supermarket to put your own toppings on so this video is moot. I’ve done it in the past. You can freeze them too 👍
actually, he provide weights of every ingredient in description of video along with written recipie.
I usually use Lutenica for pizza sauce.
That face on the cover.. was the unpaid actor fr...but the video brought me..
make food make mood vibes...❤
good to hear!
Hi James, One more way i cook pizza without oven is to use sand. Just put Sand in a bigger pan and let it heat up and when the sand is super hot put pizza pan on the sand and cover the bigger pan. Its like double boiling but with Sand. As we all know that sand can store immense amounts of heat, it will come out almost same as oven.
Sand. Using sand? That's an interesting concept. I will be remember that one!
Eagerly waiting for your visit to India, you should try to tie up with Conosh official too for a celebrity chef dinner when you come, chef Gary mehigan did it too and it was amazing. Also also try south Indian recipes they are often overlooked but have an entire pallette of their own❤
Maybe one day!
First, love the video as always and I bet it tasted amazing! Second, at the 4:56 mark you say that he didn't add wheat flour, but at the 2:40 mark it says on screen on his subtitles "I've added 30% wheat flour to the refined flour along with some salt". While I could be wrong, I think that means he took however much flour he would normally use (lets say a cup for simplicity) reduced it to approx 2/3 a cup and then added 1/3 cup of wheat flour to it.
if you look at his flour it is pure white and I followed his recipe with 30% whole wheat, they were not the same color
@@ChefJamesMakinsonI think atta is milled differently than European whole wheat flour, it doesn't really have that much bran. Like, even a normal 100 % atta dough for flatbreads won't have as much colour as yours did with a large portion of plain flour in it. Might want to have look at it, just a guess though!
Edit : googled out of curiousity and they are indeed different! Couldn't really grasp all the food science behind it but atta, according to google, is milled finer with only the endosperm and bran minus the germ
Make Joshua Weissman Chicken Biriyani.
It will be difficult, but great challenge for you.
You'll get to taste that recipe❤.
@ChefJamesMakinson atta which has been labelled as wheat flour in the captions is a much healthier version of wheat and I think the whole wheat flour you added is the same as "atta". I'm not sure but anyway I thought I'd let you know
Thank you!
@@ChefJamesMakinson yep I confirmed "Atta" is wholewheat flour or a flour that is obtained by grinding the wheat seeds whole with it's outer convering; making it highly fibrous and much more healthy than the ultra refined flour called "maida" in India.
In India maida is seldom used for day to day cooking as it is associated as unhealthy and atta is used on a day to day basis.
Furthermore, "atta" in itself means wholewheat flour, when used with other words it can just mean flour in that context. For example, "makki ka atta" means "corn flour". (Ka is a joining word in hindi meaning "of" or "for" like "de" in spanish)
Es curioso que en México usamos poco el horno , así que esta receta es una buena opción, ya no la voy a hacer con pan pita 😅 gracias James ❤❤❤
de nada Martha! :)
Si es is similar pan pitah. Differente is la topping arriba no el dentro.
5:43 Give it a smile on purpose though 😅😁