On Passion for Food we make a wide range of delicious recipes from start to finish, no fake foods, no camera tricks just good tips to help your dishes always come out perfectly!
A friend pulled me out of my managing position at a pizzeria to help him start his own. Pizza is coming out great but dough is not consistent and we'd be wasting time having to deflate the dough twice a day! This didn't happen at Marco's!! (Yeah, they have good pizza but they use the cheapest ingredients, just like everyone else, and the fake food can be tasted! ...that might just be me.) Today I made my first no sugar dough to see if that makes it more consistent. I'll see how it looks tomorrow. Thanks for the video!
Wow - great video! I LOVE vegetable lasagna (but can’t stand classic meat lasagna or when any dish is overpowered with acidy tomatoes). And I abhor sugar in my entrees! I’m shocked that it can be made without pre-boiling the noodles! Now that I know, I see a new world in my future! I’m not vegetarian, but love vegetables of nearly every kind. I’m thinking all those you used, plus maybe zucchini, asparagus, and my garden’s fresh basil! Too, I’m big on smoked paprika, smoked cheeses, and bacon, so might add a token amount of those. Finally, I might agree with your wife that a crispy bottom course of noodles might be great (is it like a corner brownie)?
Couldn't you put the garlic in sealed jars outside? If they need aerobic conditions, you can just do an air lock lid. You could wrap it in a towel to prevent light from getting or just put it in a cardboard box.
Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. If the sauce is heated above 150F, the eggs can overcook, become grainy and the sauce can potentially split. Hollandaise sauce is held between 145F-170F degrees. Hold Hollandaise sauce in steam table between 145F-170F. Leftover Hollandaise sauce at closing is cooled down to @ 41F or below and reheated next day to 165F for at least 15 seconds.
I still use this pan but to be honest with you I stopped seasoning it this way, now I treat it more like a steel flat top right just scrape it clean and apply a thin coat of oil before storing it
Awesome my good Sir …. I was always told that temperature of oil is of paramount importance as when oil not hot then absorption is greatly increased….Air fryer does away with this difficulty and obvious large amount of oil consumption. Thank you.
