as a fan of mystery menu with Sohla and Ham, over the past couple of years, this is just a fantastic treat ! Thank you NYT cooking - more of these 2 delightful humans...
Those are thai chilies. Please stop making these adverts - if the food is good, it'll speak for itself. It doesn't make NYT woke and it will only briefly help them.
I have dared to use the hosepipe to wash my dog I will now be targeted with selective advertising And yet do not have access to the security camera that snitched me out. Good day and big ups PriyaKrishna
Bonjour et merci Claire avec 1 pouce levé depuis la France. 🍀🌺🌼🌷🍀🍀💐👍 Je vais ré-essayer avec 50 grammes de beurre... J'ai commandé une petite balance précise pour utiliser 50 g de beurre de super/hypermarché. J'ai réussi 2 fois à faire des croissants sur de nombreuses fois. Je vous embrasse sur les 2 joues. 🌹🌺🌻🥰
Being born in Karachi, I lived in the UK for most of my life, worked back in Pakistan for a few years as well. I had enough of that culture so I moved back to England, clicking on this, I got my face shoved into this 'Muslim Ghetto' lifestyle which was just not needed. Do better NYT, show us something different honestly...
I LOATHE cream cheese icing on a red velvet cake! My mother made it this way and it is the only red velvet cake i will eat. Thank you for this elegantly made video!
Loved this video. Excited to make them both. Most excited about Jordan Marsh. One thing. On the Jordan Marsh, did you not coat the remaining blueberries added at the end in flour?
I clicked on this video thinking it was going to be a compilation, got 5 minutes in and was like this just seems like a straight up episode then clicked again and saw the length THEN Finally actually read the title. lol anyway really cute to see how far this series has come and I’m excited for the next season. I’m from the south so I’ve learned a lot of different dishes from Sohla and Ham and appreciate them greatly!
I enjoyed your lesson, Sohla, and I did learn a few tips that I’m sure will make my rice dishes better. Here, though, is the problem I find with RU-vid cooking lessons in general. Most all channels, including NYT Cooking, use gas stoves. I’ve had gas stoves and ovens in the past and they are wonderful. The flame/heat is immediate when turned on and the heat is gone, save for the heat from heated grate, the moment the gas is turned off or lowered “to the lowest setting “ as is often advised. Most city apartments are not equipped with gas stoves. They come with electric stoves and ovens. As you must be aware, electric burners, when turned down, stay HOT until the coils cool. It would be refreshing and very helpful if cooking times were calculated to electric stoves. Fifteen minutes on high on gas then reduce heat, is not the same on electric stoves. Gas stoves, without question, are the bast appliance for cooking on every cooking show, on television or RU-vid, and the best in every kitchen. But with more states beginning to ban natural gas appliances, couldn’t you also update your lessons to electric appliances? I’m tired of trying to recalculate tv/RU-vid instructions for my kitchen. Almost 70% of American kitchens are electric now. That percentage will grow. I’m not trying to save the planet, I just don’t want my meals to burn.
I have a question: For the first mix, when you mix the poolish in with all the rest of the water, flour, yeast, and salt; if you had only a small amount of dough, like enough for a single baguette, should the mixing/kneading go faster? It seems it only takes a minute or two of doing this for my small amount of dough to reach the stage you describe.
