I have a possible suggestion for the celery flavour if you don't want to use celery stalks... how about using a little bit of ground celery seed? You do have to be careful because it's a potent spice. A little bit goes a long way.
There were over 5 hours of recorded content from 4 cameras, so editing was challenging (including everything). Chef Ling offered to fill you in on his comment
What are you missing I can fill ya in ❤
What kind of corn masa did you use? The same kind used for tortillas? Also, what kind of warm stock did you pour into the masa to make the dough?
Where's the recipe card to follow along because this video really didn't show the ingredients used
Thanks Chris and Chef Ling great recipe. I am going to try this. Merry Christmas to you and your family.❤❤❤
Agree about the ground beef having a gritty texture. Will try this.
enjoy
Your music was a bit to loud this time around, great vid tho.
I have a possible suggestion for the celery flavour if you don't want to use celery stalks... how about using a little bit of ground celery seed?
You do have to be careful because it's a potent spice. A little bit goes a long way.
music too loud and therefore distracting
A lot is missing
That music was horrible at the beginning. couldn't here a thing you guys were saying?
Waste of time video if seeking one on how to make pastelle
You edited out too many steps. Stupes.
There were over 5 hours of recorded content from 4 cameras, so editing was challenging (including everything). Chef Ling offered to fill you in on his comment
That's way too much work.. my dad made the Spanish pastelle the same way but easier.. and he used pork instead of beef..
please share the easier version - want to learn
@caribbeanpot I would have to do a video.. when time permits