Welcome to #EasyRecipe! We’re here to share mouthwatering recipes that anyone can easily make at home. Have a dish you’d love to see? Drop your requests in the comments below! While my wife takes the lead in the kitchen, you’ll occasionally see me lending a hand. Try our recipes and discover just how delightful and simple cooking can be!
Our mission is to bring you videos that showcase easy, yet incredibly delicious cooking.
Thank you for bringing this to my attention! I really appreciate your support. I'll definitely keep this in mind moving forward. I'm passionate about creating unique content, and I hope that shines through regardless of the name. If you have any other feedback, I'd love to hear it!
Thank you for your comment! I understand your concern about undercooked pork. Rest assured, this pork cutlet is cooked using a low-temperature method, which is both safe and delicious. The pork is carefully cooked to a temperature of 160°F (71°C), then rested and finished at a higher temperature to ensure it's fully cooked and safe to eat. This technique keeps the meat juicy and tender. If you have any more questions or concerns, please feel free to ask!
So they are apparently 2 commentary here but i cannot see any of them. On the video itself, i've never tried to make tonkatsu with those cooking sake. Also i do 3 batch, i never mix eggs and flour, so i'm curious to see what the change because the less i've to clean, the better. It just need the famous tonkatsu sauce and it's good to eat! I'm also curious to know how some sort of cordon bleu japanese do with panko, they definitivly have some interesting stuff in Japan, even without good cheese. I'm sorry, as a french, i never find good cheese in japan; and i've tried 焼きカレー or yaki-curry (a japanese curry with gratin on top of it )
Hi there! Thank you for your comment. I’m sorry that you couldn’t see the other comments. All comments are set to be public, so I'm not sure why they're not showing up. I'll look into it and fix it as soon as possible. As for the cheese, you're right. Japan might not have as many varieties of cheese as your country, but recently, we've started to see more delicious cheeses available here. You might find some pleasant surprises! Regarding your method, I understand that you do three batches without mixing eggs and flour. It sounds interesting, and I’d love to hear more about how it turns out for you. The less cleaning, the better, right? Thank you again for your insights and suggestions! Best regards, How Tasty
Hi there, I’m really sorry if I made you uncomfortable with my previous videos. I actually have quite severe hand dermatitis, and I try not to show my hands on camera too much. Rest assured, I always wash my hands thoroughly with soap before cooking. I also wear gloves, and I make sure to change them frequently to maintain hygiene. Thank you so much for your advice and understanding. I hope you'll continue to enjoy and support my videos. Best regards,
Thank you for the advice! I made sure to sharpen my knife as you suggested. So, from the new video onwards, it should be cutting much better. Thanks again!
I am originally from New York, and the crust usually made for NY-style cheesecake is Honey Maid. I don’t know about you, but we have never used Ritz crackers, heavy cream, cornstarch, or lemon juice!!The filling is just cream cheese, sour cream, egg, sugar, and vanilla. if this is an alternatives pls correct me but i suggest if you are teaching people how to make authentic NY-style dishes pls do it right or say that is modified. No hard feeling just do right by our food!!
The full story→ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MZktg6lRfVI.html Successful version→ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1eZAFFWiFMA.html
Hello, what a delicious, it looks very appetizing, thanks for the recipe, friendly like, come visit, I will be very happy, good luck and all the best🤗🤗😍😍😉😉
Great video! I just subscribed and I would be happy if you could do likewise since I also have a small RU-vid cooking channel where I show also Swiss specialities :)
