Hi, I'm Adam. I'm a homecook with a passion for food science. This channel features recipes, breakdowns, essays and deep-dives into the science and culture of cooking.
Don't use food colouring I use a tin of plum tomatoes squished gives the colour and nutrition benefits the right spices really makes the dish glow. Done right this is truly a great dish.
Looks fantastic. No notes. Subscribed. In the context of India's dishes curries dals or whatever, yogurt vs. cream to thicken or saucify a dish is an issue of taste and money. In the olden times, cream was more expensive, so the poor and middle classes preferred yogurt to make up their sauces. Places like Awadh - which had a more refined sensibility used cream to create that richness which you picked up on.
nice recipes, but not carbonara,the egg not just act as emulsifier, but it add taste as well that no other way can replicate. should call it something else rather than something that it is not. but it is creative recipes n nothing is wrong with it other than it is not carbonara. look at tradtional recipe for burro e parmigiano pretty much carbonara without egg
I make my own cream cheeses and yougurt. I use the whey in a 50/50 in my tea with milk and honey. Delish and also to make homemade mayonnaise shelf stable so you can keep your homemade Mayo in the fridge for months, but lol....it never last that long.
Dry herbs are great, but the difference to dried from your garden vs bought is night and day. My brother's year old dried oregano was completely different than the store bought stuff...I'll never buy it ever again, especially considering how cheap and easy it is to grow oregano, thyme, rosemary etc
There is nothing wrong with unpasteurised milk, it is the best milk ever, we used to be given unpasteurised milk at school in my younger days, it is much more healthier than pasteurised milk. I miss the taste of the full rich creamy head on the milk as i drank it from the glass bottle.
Greek yogurt is a type of yogurt that originated from the broader Mediterranean region, including Greece and refers to yogurt that is strained to remove whey, resulting in a thicker, creamier texture and higher protein content compared to regular yogurt.
This was so much work. I got about half way and wanted to give up. But the end result is amazing. Now I have a ton of base gravy for the next few batches to make it easier
@@adamcantcookCan you do a lamb Rogan Josh next? And maybe sausage rolls. I've got a great morning roll recipe if you'd like it. I've moved to the USA and their food sucks so I've taken to cooking British foods
I make ricotta, use it in smoothies, toss a little in mac and cheese, etc. Now that I’ve read comments here, I’ll also use it in my garden and fermented vegetables. ❤
Done perfectly. I have worked in takeaways (in UK) for 3 years, this is exactly how they make it. Only difference is they cook 20-30KG of chicken breakfast inside pizza oven. Bravo
You can add some with cinnamon granola on top of the natural, greek & Icelandic yogurt and mix also you should bring cinnamon granola bars to dip in the natural, greek & Icelandic yogurt
This is 1st I've heard of this issue. (I'll investigate more) I'm new to yogurt making. Now I'll put some extra effort in using my whey. I'm new to an Instant pot also, and I love beans & legumes. Whey as cooking liquid it is.
Good to know. Won't be dumping that whey. FYI acid whey can be used in many foods, like mayonnaise. Makes its shelf life a lot longer. So as long as you consume it I'm assuming its not harmful.
FYI: Cow farts have SIGNIFICANTLY LESS environmental impact than the engine exhaust emissions of an executive jet flying to a SAVE THE PLANET meeting ( which equals the exhaust missions produced by 350,000 cars). I would have you re-evaluate the cow fart dilemma!
I just tried yoghurt today and I'd to run to RU-vid to see that I can do with the whey and it's the reason I am watching this video. I found a recipe to use it for to reculture for another batch of yoghurt. I'd be doing just that.
This makes good animal feed, and can be used as fertilizer if it's buffered to lower acidity. Simple lime will do that, and even a farmer knows that. My homemade cheese makes this, and my dogs like it, I drink it, and make chocolate with it. This is just an example of our societie's high waste of nutrients and food products.
In my humble opinion, there are better versions of this dish online. Not enough colour on the chicken coming out of the oven and the chicken needs to be properly marinated using a lot more spices and should always be left overnight.
this is so poorly researched... there are other animals like pigs and chickens that love the stuff and can handle way more of it as feed then cows. just because cows can't handle too much doesn't mean feeding it to other animals is not viable. if your worried about how acidic is it just add lime or some other cheap base to it and neutralize the acid content.. this isn't rocket science.
@@adamcantcook a lot of those organizations are window dressing and are coming to the conclusion that will most paint things as not solvable because they are pushing a narrative for globalization. anyone worth their salt in ranching knows that pigs can be milk fed and they do extremely well on it. this includes the whey. what ever org you got his information from is actively trying to hide the truth by saying cows can't handle whey, when they damn well know pigs handle it very well. purposefully hiding the solution because they want people angry at each other for pollution or even existing. it's how billionaires destroy counties and control things. now go research milk fed pigs and tell me that is not common knowledge and these orgs are just trying to riley people up by hiding solutions and claiming things are worst then they actually are?
Why would you want to eat takeaway food, it's shite! I learned to cook Indian food in India, I was there for five years! Try this ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-a03U45jFxOI.htmlsi=Ym9JGlFTwjiLJOKU
Hi great video thank you. Can you please let me know what yoghurt has the most or best live cultures? I live in America and have learned Europe has much more of these healthy bacteria’s in their yoghurt compared to the US. I want to get the best one that I can. Something that isn’t “dead”. Do you know about this?