The reason I was given by my Mum and later in school ( way way back in time lol} for using your fingertips only to mix/rub in the fat with the flour is that 1. your finger tips are colder so the pastry stays colder and doesn't stick as much to your hands so less waste as your palms tend to be warmer. 2. When you use your fingertips you can feel for any lumps left in the mixture so when you're done and you shake the bowl from side to side gently any last lumps of fat left will rise to the surface and you can then 'rub' them in with your fingertips. 3. When that's done you've a breadcrumb consistency. 4. The mixture has a uniform colour i.e. no white flour left so you know it's all incorporated, 1970s/1980s home pastry making :)
Hi Chelsea great video today I wanted to mention that you brought back some fun childhood memories for me today when you showed the honey Bear Honey jar that you use. As a child my mother had a teddy bear jar it was a Shaker jar that she used to keep cinnamon sugar in that we used to eat on our French toast and therefore we started calling instead of French toast we call it Teddy toast and to this day I am 60 years old and still refer to French toast as Teddy toast and if I'm out at a restaurant I have to stop myself from trying to order Teddy toast because they have no idea what I'm talking about.
I love making pie crust. I use Crisco ( lard gives me indigestion) AP flour, salt and water. I use my hands to work it into pea size pieces, then add the water. Mix with a fork to keep it light, and roll it out, add it to my pan. I don't refrigerate it. It turns out super flaky and perfect every time. Everyone loves it.
I grew up in an area and at a time when there weren’t a lot of fresh vegetables in the winter. My Mom had a repertoire of salads made with stored vegetables and fruit that helped fill the fresh vegetable and crunch void. They included a couple of different grated carrot salads, a couple of different coleslaws and an apple salad.
I keep my honey, which I get from a local beekeeper, on top of my countertop oven. I make toast every morning and if what I'm cooking for dinner fits in there, I use it instead of my big gas oven. The honey stays nice and runny with just the gentle warmth hitting it a few times a day. It took me a while to realize this was a good way for me to do it!
Wow your videos always teach me something. I have that same roaster and did not realize the insert could go into the oven. Wow thanks. Delicious food and that pie didn’t even sink in. ❤
Hi,for your soap you need to put it in something that air can circulate aroud your bar if you don’t it will melt too fast…sorry for my english it’s not my first langage but i love everything you do ❤
That pie dough recipe is one I've been using for over 50 yrs! Got it out of a Canadian Living magazine. It is failproof. I've used shortening and butter in place of lard with good results too. I tend to use lard for savory pies and shortning/butter for sweet.
Whip crystalized honey in a stand mixer for about 20 minutes and it will turn thick and creamy. It's the consistency of loose jelly and can still squeeze from a bottle but creamed honey won't recrystallize and is wonderful on English muffins and biscuits
I have to use a pastry blender when making pastry/pie doughs- my hands (including fingertips) have always been too hot and I melt the fat! My pastry instructor in Culinary School even told me that I needed the tool! LOL
Great visit with you & all the baking & cooking look yummy! Thanks for sharing even though you’re feeling “under the weather”; prayers for speedy healing🤗🇨🇦
Hi Chelsea, the chicken pot pie looks amazing! That’s a great way to make that. Also, the apple pie looks yummy too! Thanks so much for sharing your videos!
Hi Chelsea I recently saw a youtuber put a whole roasted chicken in a gallon freezer bag and she just took both hands and massaged the chicken in the bag and when she was finished it looked as if she had done it the old way of using her bare hands to do the shredding. It was amazing to see and there was no mess and she didn't have to wash her hands after. Another plus side to this is that you can leave the leftover in the bag and freeze it for later use.
I have two hydroponic "gardens" I use over the winter months to grow lettuce only. I have had them for going on 5 years now. The cost of a good lettuce is so expensive now days. I purchased them for around $160 US each but I know how they are grown, where they came from and at 5 years, I don't regret the purchase. BTW this round has been growing for 35 days and I have had 3 cuttings and between the two "gardens" I can fill a gallon size ziploc bag of lettuce each time. First cutting was at around 23 days.
I love watching your videos! It is so amazing the amount of work you do in a day, even squeezing in a restorative nap, and still have tie before suppertime❣️
I am no good at pie crust either. But for savory pies I have found that the hot water crust is amazing! You melt the lard in hot water and mix it with salt and flour. Then cool it until it is the right consistency to roll out. That is the type of crust the British use for their meat pies. It doesn't get tough, it becomes crisp.
I just love that huge pot pie! Love the idea of doing in the roaster but, alas, we are empty nesters and that is too much! I am finding a little difficult to cook for only two people!!!
Your chicken pot pie looks delicious. Brings back memories from my childhood. Apple always a favorite! ❤ Thank You for sharing and wishing Wellness to You and All your Family~!💚
You’re obviously a whiz in the kitchen. I bought your cookbook and love ❤️ it big time. That chicken pot pie would be great for our family get togethers because my husband has 5 other brothers and sisters plus all their kiddos. Also love the way the kitchen cupboards are looking!
Hi from South Africa. Love you videos and story s. Love you live of living it is not possibly by us . Loved you snow. When will you so you history on you old cooked books. Rene ❤
One trick I have used for years, is mix the lard and flour and salt. Then I put it in a ziplock bag and stick it into the freezer. Then if I need to make a pie I give it a few minutes to thaw ,mix it with the liquids. Great for a quick mix…I use canned pie filling and the pie can be in oven in minutes. This way no waiting for longer thaw wait time. Also do this for , a cobbler/crisp ready in less then two minutes.
I always keep my fat for pastry in the freezer so it’s ready whenever I decide to make scones, biscuits, or pie crust. I also use a cheese grater to make it very small, and just toss the flour mixture over it with a fork from time to time. It comes together so fast and easily, and is always light and delicious!
Oh yes that is so exciting about the soap!! I also love it when things we make actually work. Everything looked so yum. I want chicken pot pie now. Glad you were able to have the afternoon to yourself and cozy up with a tea. hugs and luv
as french let me tell you in pastry you have to have a nice crust top to mixt a little of milk with a yellow egg but not the white of the egg sorry im french so my english is very poor
You should freeze dry some chicken stock, to have on hand for when you need extra flavor in your stocks. It's a great concentrated bullion that is still homemade!
I swear you have to remind me that you have a large family every time you cook! I find myself nodding to the screen like a fool every time until I'm faced with "5 cups of flour" "whole chicken and then some". My typical problem is not being able to make soup smaller than the regular pot I have and then unable to finish it in a week))))
@@LittleMountainRanch I freeze my broth into gigantic boullion cubes so that I assemble my soups quickly and homemade all the way through)) and then have a roster of friends who get a jar of soup/leftovers because I get tired by day #3 working through it. No such thing as cooking for one.
The chicken pie looks delicious never made it a single crust but that is much easier. Pie looks delicious as well apple is my family favorite. Hope you feel better soon.
My mom has a plant room.. and we have grown Tiny Tim tomatoes all year.. the vines get really long, but worth it for yummy tomatoes.. her one plant has 3 Tiny Tim's that I brought out of the garden in the fall of 2022... it got a bit neglected this winter but is still growing.. hoping it blooms soon
I make the Tenderflake recipe all the time, although I use what lard I can find locally. I never chill my lard or water. I mix everything up room temperature and just make sure to not make a homogenous paste, it's important to leave lard chunks. Then I chill before rolling. I think it works just fine this way too. And you might have been looking for the term "pate brisee" where the butter is smashed into flat disks into the flour?
That is a very cool idea to make chicken pot pie for allot of people. I have learned more ways to use those roasters on UA-cam. I just love your kitchen update it looks so much brighter and the cabinet hardware just finishes it.
Oh I meant to also say that when I liquify my crystallised raw honey, I often use it for my garlic fermentation, which stops it from recrystallising. I don’t just use the honey for colds etc either, I use it in stir frys and salad dressings and sauces as well. Weather trivia …. It’s 40C in AUS and 100% humidity at the moment 🥵 wouldn’t mind a bit of 10C !
I admit I don’t do pastries by hand. I have some health issues and I needed to learn time and energy saving ways to do things. So first the mixing of the fat and flour doesn’t cause the dough to become tough. I found you can use the stand mixer to do this process. When adding the water always make sure it’s ice water and pulse the blender on and off. Make sure to use enough water. If it feels a bit dry when you are patting it into discs use a spray bottle with ice water to lightly dampen before wrapping. This has worked so well for me. And it takes much less time. Also it keeps my hot hands off the pasty 😂
Now when you had some meassuring done for that crust I remembered you talked about different meassuring containers for flower and liquid in an earlier video and you said somethig like ”I never realised that” and you used a glascan instead of some messsuring cup for liquid. I have used Google for some resesrch about this and I cant find anything about this. I have made a lot of your recepies and everything turned out absolute fine. But now I still wonder about it🙈 and cant let it go. I’ve seen every video from your youtube channel and I just love It. I live in Sweden and we meassure everything in liter, deciliter and milliliter. Can you help me with this please. Manus hugs and thanks from Mia in the little town Delsbo in the mid east of Sweden.
We have been having crazy temp swings here in ON too and so many people are sick like you. They get better and then it comes back. We had -12-15C for a few days and now today it is raining. Hope you feel better soon. Honey is so good for healing.💐
Tenderflake is the best, I use it and the recipe on the box. My mother did too. Well, I just learned something from you, I didn't know you could use the roster pan in the oven, makes sense to me.
I freeze the fat I am using before making the dough, and then grate it in! This keeps the fat cold (which will give off steam as it bakes making little flaky air pockets) and takes less time for me than cutting in with knives or using my hands. Might not work for everyone but works for me :)
Your giant Chicken Pot Pie is a BRILLIANT idea! That would be great to take to a church potluck! Amazing! My favorite herbs to add to the filling are tarragon or thyme. I use one or the other and always the poultry seasoning. You are an incredible cook!
Rubbing the flour with the. Lard that’s how I was taught at school except we did it with butter the pies look so delicious hope u get better soon Chelsea
Chelsea, I was wondering if you could discuss storing yeast. My sister and I are in a debate about the best way to store yeast. Siri and Alexa say that you can store at room temperature for over 2 years and in freezer for only 6 months, refrigerate for up to 4 months. What is the best way to store yeast long term?
I’ve always used a mirepoix mix to flavor my broths, and now I’m wondering how carrot, celery, and onion would dehydrate down into a “broth booster” seasoning! It would be so much more convenient than freezing everything.
Hello! I am new to your channel and I love watching your videos! How many members of your family do you feed daily? If I want to make some of your recipes, I want to make sure to make enough, but not too much. My family is not crazy about leftovers!!
Good evening Chelsea! Dolores here from Nova Scotia and I love your idea for the potpie. I'm wondering since it's just my husband and myself now if I could do this in my slow cooker and put the inside crock part in the oven to cook the crust? Not sure if the crock is oven proof or not. Also, I've been waiting for your video of smoking your bacon, did I miss one maybe? Hope you are all feeling better very soon.♥️
You absolutely could! The trick with using any type of heat proof corning ware type materials is no drastic temp changes. Just pop it in the Ivan when the Ivan is warming up and not when it’s already piping hot in there.
The reason I was given by my Mum and later in school ( way way back in time lol} for using your fingertips only to mix/rub in the fat with the flour is that 1. your finger tips are colder so the pastry stays colder and doesn't stick as much to your hands so less waste as your palms tend to be warmer. 2. When you use your fingertips you can feel for any lumps left in the mixture so when you're done and you shake the bowl from side to side gently any last lumps of fat left will rise to the surface and you can then 'rub' them in with your fingertips. 3. When that's done you've a breadcrumb consistency. 4. The mixture has a uniform colour i.e. no white flour left so you know it's all incorporated, 1970s/1980s home pastry making :)
Oh
Chelsea, you should grow lettuces in your grow room! I grow it all winter in my basement and have fresh salad here in Ohio in the cold months.
My mum used that pastry recipe all her life, and I have used it all of my life, I will be 70 this year. Makes really good pastry.
CouId you please share the recipe..im new to pastry 😊
That’s one beautiful pie for not being an expert! Everything you do is so well done.
If you use half lard, half butter then you get colour, taste and shortness
Hi Chelsea great video today I wanted to mention that you brought back some fun childhood memories for me today when you showed the honey Bear Honey jar that you use. As a child my mother had a teddy bear jar it was a Shaker jar that she used to keep cinnamon sugar in that we used to eat on our French toast and therefore we started calling instead of French toast we call it Teddy toast and to this day I am 60 years old and still refer to French toast as Teddy toast and if I'm out at a restaurant I have to stop myself from trying to order Teddy toast because they have no idea what I'm talking about.
Another good idea is making gravy from your pan drippings and add that as well, beautiful flavour!
I love that you nap. I also nap daily.
Ohh I can just imagine how good that chicken pot pie was. Sure hope you feel 100% better real soon. ❤
Making soap and actually using your own soap is just an awesome feeling.
Glad your feeling better. Your soap looked amazing. The pot pie and apple pie looked really yummy.❤
Unrelated to the video but WOW your curly hair is absolutely stunning!!!!!! ❤❤❤ just love it!
I love making pie crust. I use Crisco ( lard gives me indigestion) AP flour, salt and water. I use my hands to work it into pea size pieces, then add the water. Mix with a fork to keep it light, and roll it out, add it to my pan. I don't refrigerate it. It turns out super flaky and perfect every time. Everyone loves it.
I grew up in an area and at a time when there weren’t a lot of fresh vegetables in the winter. My Mom had a repertoire of salads made with stored vegetables and fruit that helped fill the fresh vegetable and crunch void. They included a couple of different grated carrot salads, a couple of different coleslaws and an apple salad.
What a great idea!
Sometrime, try adding a sprinkle of celery seed to the top crust for the pot pie. It is soooo good!
One of my treasures in my kitchen is my Grandma T Pastry blender .
I keep my honey, which I get from a local beekeeper, on top of my countertop oven. I make toast every morning and if what I'm cooking for dinner fits in there, I use it instead of my big gas oven. The honey stays nice and runny with just the gentle warmth hitting it a few times a day. It took me a while to realize this was a good way for me to do it!
Love your videos thank you for sharing. This is the third time I’m trying to watch the whole thing. Lol
🎉🎉 congratulations on 23 days of successful pantry challenge!!
I love chicken pot pie. It's delicious. I never thought of using my roaster. Clever .
I've always made all my own pie crusts, my grandma's recipe.
Wow your videos always teach me something. I have that same roaster and did not realize the insert could go into the oven. Wow thanks. Delicious food and that pie didn’t even sink in. ❤
I love your videos I find them so relaxing to watch . ❤
I love that - thank you!
Sending healing prayers for you to get better.
Hi,for your soap you need to put it in something that air can circulate aroud your bar if you don’t it will melt too fast…sorry for my english it’s not my first langage but i love everything you do ❤
Ive only used my hands in making pie crust. If its gets warm, just chill if you want the biggest thing I've found is a piping hot oven
That pie dough recipe is one I've been using for over 50 yrs! Got it out of a Canadian Living magazine. It is failproof. I've used shortening and butter in place of lard with good results too. I tend to use lard for savory pies and shortning/butter for sweet.
Whip crystalized honey in a stand mixer for about 20 minutes and it will turn thick and creamy. It's the consistency of loose jelly and can still squeeze from a bottle but creamed honey won't recrystallize and is wonderful on English muffins and biscuits
I have to use a pastry blender when making pastry/pie doughs- my hands (including fingertips) have always been too hot and I melt the fat! My pastry instructor in Culinary School even told me that I needed the tool! LOL
Great visit with you & all the baking & cooking look yummy! Thanks for sharing even though you’re feeling “under the weather”; prayers for speedy healing🤗🇨🇦
Hi Chelsea, the chicken pot pie looks amazing! That’s a great way to make that. Also, the apple pie looks yummy too! Thanks so much for sharing your videos!
Hi Chelsea I recently saw a youtuber put a whole roasted chicken in a gallon freezer bag and she just took both hands and massaged the chicken in the bag and when she was finished it looked as if she had done it the old way of using her bare hands to do the shredding. It was amazing to see and there was no mess and she didn't have to wash her hands after. Another plus side to this is that you can leave the leftover in the bag and freeze it for later use.
I use my food processor to pulse the flour salt and lard. Then pour in my iced water. Makes perfect crust everytime with Pea sized pieces of lard.
That’s the best pie crust recipe there is
Your basement looks so bright! Good choice with the white walls :)
Get well soon:)))
I have two hydroponic "gardens" I use over the winter months to grow lettuce only. I have had them for going on 5 years now. The cost of a good lettuce is so expensive now days. I purchased them for around $160 US each but I know how they are grown, where they came from and at 5 years, I don't regret the purchase. BTW this round has been growing for 35 days and I have had 3 cuttings and between the two "gardens" I can fill a gallon size ziploc bag of lettuce each time. First cutting was at around 23 days.
When I was at school many moons ago I was taught to rub together the fat and flour with my finger tips so you don't get the fat to warm
everything looks so delicious. I think your pie turned out great!! Stay warm and God bless!
For someone who doesn’t think your dessert skills are great, everything you bake looks delicious. That pie looks like a pic from a cookbook!😍🇨🇦
I love watching your videos! It is so amazing the amount of work you do in a day, even squeezing in a restorative nap, and still have tie before suppertime❣️
I am no good at pie crust either. But for savory pies I have found that the hot water crust is amazing! You melt the lard in hot water and mix it with salt and flour. Then cool it until it is the right consistency to roll out. That is the type of crust the British use for their meat pies. It doesn't get tough, it becomes crisp.
I just love your videos. Your food looks amazing ❤
Your hair is so gorgeous. God bless chels
If you want a round dough when rolling out only do quarter turn's each time turning and you'll end up with a nice round circle...😊😊
I just love that huge pot pie! Love the idea of doing in the roaster but, alas, we are empty nesters and that is too much! I am finding a little difficult to cook for only two people!!!
I’ve always called the lard flour process rubbing in. Nice pastry by the way !
My mom used to whip the honey when it started crystalizing
Ur pie crust looks very good. Easy to roll out.
Your chicken pot pie looks delicious. Brings back memories from my childhood. Apple always a favorite! ❤ Thank You for sharing and wishing Wellness to You and All your Family~!💚
You’re obviously a whiz in the kitchen. I bought your cookbook and love ❤️ it big time. That chicken pot pie would be great for our family get togethers because my husband has 5 other brothers and sisters plus all their kiddos. Also love the way the kitchen cupboards are looking!
Delicious food! Praying you feel better soon. Val C
Hi from South Africa. Love you videos and story s. Love you live of living it is not possibly by us . Loved you snow. When will you so you history on you old cooked books. Rene ❤
That’s an amazing pot pie. I’m glad you are feeling better, your soap looks wonderful!
One trick I have used for years, is mix the lard and flour and salt. Then I put it in a ziplock bag and stick it into the freezer. Then if I need to make a pie I give it a few minutes to thaw ,mix it with the liquids. Great for a quick mix…I use canned pie filling and the pie can be in oven in minutes. This way no waiting for longer thaw wait time. Also do this for , a cobbler/crisp ready in less then two minutes.
I always keep my fat for pastry in the freezer so it’s ready whenever I decide to make scones, biscuits, or pie crust. I also use a cheese grater to make it very small, and just toss the flour mixture over it with a fork from time to time. It comes together so fast and easily, and is always light and delicious!
Your hair is GORGEOUS!
Thank you!♥️
Oh yes that is so exciting about the soap!! I also love it when things we make actually work. Everything looked so yum. I want chicken pot pie now. Glad you were able to have the afternoon to yourself and cozy up with a tea. hugs and luv
Hope you feel better soon.
as french let me tell you in pastry you have to have a nice crust top to mixt a little of milk with a yellow egg but not the white of the egg sorry im french so my english is very poor
I haven’t bought soap in six years try using goat milk instead of water it’s a great soap also
You should freeze dry some chicken stock, to have on hand for when you need extra flavor in your stocks. It's a great concentrated bullion that is still homemade!
Everything looked so yummy. Cooking with your heart is always good.
I swear you have to remind me that you have a large family every time you cook! I find myself nodding to the screen like a fool every time until I'm faced with "5 cups of flour" "whole chicken and then some". My typical problem is not being able to make soup smaller than the regular pot I have and then unable to finish it in a week))))
Freeze it! 😊
@@LittleMountainRanch I freeze my broth into gigantic boullion cubes so that I assemble my soups quickly and homemade all the way through)) and then have a roster of friends who get a jar of soup/leftovers because I get tired by day #3 working through it. No such thing as cooking for one.
I use this recipe also for pie crust. My recipe is called Never Fail Pie Crust!
The chicken pie looks delicious never made it a single crust but that is much easier. Pie looks delicious as well apple is my family favorite. Hope you feel better soon.
My mom has a plant room.. and we have grown Tiny Tim tomatoes all year.. the vines get really long, but worth it for yummy tomatoes.. her one plant has 3 Tiny Tim's that I brought out of the garden in the fall of 2022... it got a bit neglected this winter but is still growing.. hoping it blooms soon
I make the Tenderflake recipe all the time, although I use what lard I can find locally. I never chill my lard or water. I mix everything up room temperature and just make sure to not make a homogenous paste, it's important to leave lard chunks. Then I chill before rolling. I think it works just fine this way too. And you might have been looking for the term "pate brisee" where the butter is smashed into flat disks into the flour?
I love crystalized honey, I prefer it over the running one!
That’s my grandma’s no fail crust! ❤
That is a very cool idea to make chicken pot pie for allot of people. I have learned more ways to use those roasters on UA-cam. I just love your kitchen update it looks so much brighter and the cabinet hardware just finishes it.
I always grate my butter with a cheese grater 😁
Oh I meant to also say that when I liquify my crystallised raw honey, I often use it for my garlic fermentation, which stops it from recrystallising. I don’t just use the honey for colds etc either, I use it in stir frys and salad dressings and sauces as well.
Weather trivia …. It’s 40C in AUS and 100% humidity at the moment 🥵 wouldn’t mind a bit of 10C !
lol I don’t bake, but I have a pastry cutter because it works great on hard boiled eggs for making salad!
I admit I don’t do pastries by hand. I have some health issues and I needed to learn time and energy saving ways to do things. So first the mixing of the fat and flour doesn’t cause the dough to become tough. I found you can use the stand mixer to do this process. When adding the water always make sure it’s ice water and pulse the blender on and off. Make sure to use enough water. If it feels a bit dry when you are patting it into discs use a spray bottle with ice water to lightly dampen before wrapping. This has worked so well for me. And it takes much less time. Also it keeps my hot hands off the pasty 😂
Wow!! Your hair looks amazing!
Now when you had some meassuring done for that crust I remembered you talked about different meassuring containers for flower and liquid in an earlier video and you said somethig like ”I never realised that” and you used a glascan instead of some messsuring cup for liquid.
I have used Google for some resesrch about this and I cant find anything about this.
I have made a lot of your recepies and everything turned out absolute fine.
But now I still wonder about it🙈 and cant let it go.
I’ve seen every video from your youtube channel and I just love It.
I live in Sweden and we meassure everything in liter, deciliter and milliliter.
Can you help me with this please.
Manus hugs and thanks from Mia in the little town Delsbo in the mid east of Sweden.
Don’t worry about it. Just measure with what you have. 😊
Thank you so much.
Looking forward to all your videos. /Mia
All your food looked so delicious ~ Hope you feel better soon! Love your videos. Thank you! ...the Apple Pie looked pretty good too...
I made an apple pie from my storage today too!. My apple base was made with allulose so sugar-free. Great video.
We have been having crazy temp swings here in ON too and so many people are sick like you. They get better and then it comes back. We had -12-15C for a few days and now today it is raining.
Hope you feel better soon. Honey is so good for healing.💐
Tenderflake is the best, I use it and the recipe on the box. My mother did too. Well, I just learned something from you, I didn't know you could use the roster pan in the oven, makes sense to me.
I freeze the fat I am using before making the dough, and then grate it in! This keeps the fat cold (which will give off steam as it bakes making little flaky air pockets) and takes less time for me than cutting in with knives or using my hands. Might not work for everyone but works for me :)
I love that idea! Will try it next time.
Your giant Chicken Pot Pie is a BRILLIANT idea! That would be great to take to a church potluck! Amazing! My favorite herbs to add to the filling are tarragon or thyme. I use one or the other and always the poultry seasoning. You are an incredible cook!
Hope you get to feeling better.
Rubbing the flour with the. Lard that’s how I was taught at school except we did it with butter the pies look so delicious hope u get better soon Chelsea
that soap looks great I agree
My mom usedv to roll the cut of dough and make little cinamon sugar rolls for the kids snack. Yum
Good morning Miss Chelsea love your channel. Eager to try your pot pie
Great job on the soap. ❤
When I make a large batch of pie crust….5 1/2 cups of flour I add 2 tsp of baking powder….
Just love your videos.. thank you for sharing .
You are so welcome!
Chelsea, I was wondering if you could discuss storing yeast. My sister and I are in a debate about the best way to store yeast. Siri and Alexa say that you can store at room temperature for over 2 years and in freezer for only 6 months, refrigerate for up to 4 months. What is the best way to store yeast long term?
I’ve always used a mirepoix mix to flavor my broths, and now I’m wondering how carrot, celery, and onion would dehydrate down into a “broth booster” seasoning! It would be so much more convenient than freezing everything.
Everything looks wonderful!! ❤️
Get an Aero-garden, so you can grow veggies year round!
Hope your health continues to improve! Great video! I want to buy one of those roasters but I live alone and don’t know how much I would use it.
Hello! I am new to your channel and I love watching your videos!
How many members of your family do you feed daily? If I want to make some of your recipes, I want to make sure to make enough, but not too much. My family is not crazy about leftovers!!
Welcome! Between 7-9 although lots of the recipes I share freeze well.
Your pie looks scrumptious
That pie looks amazing
Try using Mayo. Store bought or homemade. In savory pie crust. Next best thing to bear fat
Thank you
Good evening Chelsea! Dolores here from Nova Scotia and I love your idea for the potpie. I'm wondering since it's just my husband and myself now if I could do this in my slow cooker and put the inside crock part in the oven to cook the crust? Not sure if the crock is oven proof or not. Also, I've been waiting for your video of smoking your bacon, did I miss one maybe? Hope you are all feeling better very soon.♥️
You absolutely could! The trick with using any type of heat proof corning ware type materials is no drastic temp changes. Just pop it in the Ivan when the Ivan is warming up and not when it’s already piping hot in there.